7 Magic Tips for Perfect No Bake White Chocolate Raspberry Cheesecake
Enjoy this sweet and tart No Bake White Chocolate Raspberry Cheesecake. It sets up beautifully, giving you that clean, perfect slice you desire. It’s a wonderful way to capture a bright, delicious memory.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 20 minutes
- Yield: 8 servings
- Category: Dessert
- Method: No Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 8 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 8 ounces white chocolate, melted and slightly cooled
- 1 cup heavy whipping cream
- 1 graham cracker crust (9-inch)
- 1/2 cup raspberry preserves or sauce
Instructions
- In a large bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until smooth.
- Pour in the melted white chocolate. Mix until just combined.
- In a separate bowl, whip the heavy whipping cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until no streaks remain.
- Pour the cheesecake filling into the graham cracker crust, smoothing the top with a spatula.
- Drizzle the raspberry preserves evenly over the top of the cheesecake. Use a knife or toothpick to gently swirl the preserves into the white chocolate layer for a marbled effect.
- Refrigerate for at least 6 hours, or preferably overnight, until fully set.
- Slice and serve cold.
Notes
- Make sure your melted white chocolate is slightly cooled before adding it to the cream cheese mixture; otherwise, it can make the filling grainy.
- For the cleanest slice, dip your knife in hot water and wipe it clean between each cut.
- You can substitute fresh raspberries for the preserves if you prefer a less sweet topping.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 200mg
- Fat: 32g
- Saturated Fat: 20g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 100mg