Irresistible No-Bake Raspberry and White Chocolate Cheesecake: Your Perfect Easy Dessert
Indulge in the heavenly combination of creamy sweetness and the vibrant tang of fresh raspberries with this effortless **no-bake raspberry and white chocolate cheesecake**. This simple recipe promises a dessert that comes together in no time, requires no oven, and can be prepared well in advance, making it the ultimate stress-free treat for any occasion. It’s an absolute dream for those who love decadent desserts but prefer to keep things simple and cool in the kitchen.
This cheesecake was a huge hit at work! The rich mascarpone filling perfectly complements the tart raspberries, and the white chocolate adds just the right amount of sweetness. I’m already planning to make it again. Definitely a five-star recipe! ★★★★★
– Louise
No-bake cheesecakes are undoubtedly one of my absolute favorite desserts to prepare. They offer a refreshing alternative to traditional baked goods, especially during warmer months, and are incredibly versatile. What makes them truly special is the absence of flour, eggs, and the need for baking, simplifying the process significantly. This particular raspberry cheesecake recipe shares a delightful resemblance to my popular Strawberry White Chocolate Cheesecake, both celebrated for their simplicity, minimal equipment requirements, and excellent make-ahead potential.
Whether you’re hosting a dinner party, planning a weekend treat, or simply craving something sweet and satisfying, this no-bake cheesecake delivers. Its elegant appearance belies its ease of preparation, making you look like a pastry chef without the effort. The distinct layers—a buttery biscuit base, a rich white chocolate and mascarpone filling, and a generous scattering of fresh raspberries—create a symphony of textures and flavors that are simply irresistible.
Essential Ingredients for Your No-Bake Cheesecake
Crafting this easy no-bake cheesecake requires a selection of fresh, high-quality ingredients to achieve that perfect balance of flavor and texture. Here’s what you’ll need to gather:
- Digestive Biscuits: These form the crunchy, buttery foundation of our cheesecake base. Their mild sweetness and texture are ideal. If you’re in the US, graham crackers are an excellent alternative and work just as beautifully. The key is to get fine crumbs that bind well with the butter.
- Melted Butter: Unsalted or salted butter, melted, is crucial for binding the biscuit crumbs together, creating a firm and flavorful crust.
- Mascarpone Cheese: The star of the cheesecake filling! For an incredibly rich, dense, and creamy texture, always opt for full-fat mascarpone cheese. Its mild, slightly sweet flavor is perfectly suited to complement the white chocolate and raspberries.
- Double Cream (Heavy Cream): This adds luxurious creaminess and contributes to the cheesecake’s light, airy, yet stable structure. In the UK, double cream boasts a high fat content (at least 48%), making it perfect for whipping into firm peaks and enriching desserts. For US readers, heavy cream (or heavy whipping cream) is the equivalent.
- White Chocolate: This provides the primary sweetness and a delicate, creamy flavor to the filling. You can use a good quality white chocolate bar, white chocolate chips, or even white chocolate chunks. Since it will be melted, the form doesn’t matter as much as the quality. Choose a brand you enjoy eating on its own!
- Icing Sugar (Powdered Sugar): An optional ingredient, but highly recommended if you prefer a sweeter cheesecake filling. It dissolves easily, ensuring a smooth texture without graininess. The white chocolate contributes significant sweetness, so adjust according to your preference.
- Vanilla Extract: A splash of good quality vanilla extract enhances all the other flavors, adding a warm, fragrant note that elevates the dessert.
- Lemon Juice: Although not explicitly pictured in the original snippet, lemon juice is often a secret weapon in no-bake cheesecakes. It provides a subtle tang that beautifully cuts through the sweetness and richness, preventing the cheesecake from tasting overly heavy. It also plays a vital role in helping the filling set properly.
- Fresh Raspberries: These are essential for both the filling and decoration. Their tartness contrasts wonderfully with the sweet white chocolate and creamy mascarpone. Always use fresh raspberries for the best results, as frozen berries can release too much moisture during thawing, affecting the cheesecake’s texture.
For precise measurements, refer to the detailed recipe card at the end of this article.
Creative Substitutions and Delicious Variations
One of the beauties of this no-bake raspberry and white chocolate cheesecake recipe is its flexibility. Feel free to experiment with these suggestions to tailor it to your taste or what you have on hand:
- **Biscuit Base Alternatives:** While digestive biscuits are classic, almost any type of crunchy biscuit or cookie can be used for the base. Consider shortbread, rich tea biscuits, Hobnobs, ginger biscuits for a spicy kick, Biscoff cookies for a caramel note, or even Oreos for a chocolatey twist. Each will impart a unique flavor profile to the crust.
- **Cream Cheese Swap:** If mascarpone isn’t available, you can certainly use full-fat cream cheese, such as Philadelphia. Keep in mind that the texture will be slightly less creamy and rich, and the flavor will be tangier. However, it will still yield a delicious cheesecake with its own delightful characteristics.
- **Adjusting Sweetness:** For those who prefer a less sweet dessert, simply **omit the icing sugar** from the filling ingredients. The white chocolate provides ample sweetness on its own, ensuring a delightful treat without being overly sugary.
- **Berry Medley:** Enhance the fruity profile by mixing in a handful of other favorite berries. Fresh strawberries, blackberries, or blueberries can be folded into the filling alongside the raspberries for an extra burst of flavor and a beautiful color contrast.
- **Mini Cheesecakes:** For individual portions perfect for parties or portion control, prepare this recipe in a cupcake tin or mini muffin pan lined with paper cases. Reduce chilling time slightly for these smaller delights.
- **Chocolate Type:** While white chocolate is specified, you could experiment with milk chocolate or even a high-quality dark chocolate for a richer, more intense flavor profile. Just be mindful that darker chocolate will result in a less sweet cheesecake.
- **Added Textures:** Consider adding finely chopped nuts like pistachios or almonds to the biscuit base for extra crunch and flavor.
Step-by-Step Guide to Making Your Cheesecake
Creating this stunning no-bake cheesecake is surprisingly simple. Follow these straightforward steps to achieve a perfectly creamy and delicious dessert:
Once your no-bake cheesecake has thoroughly chilled and set, it’s time for the grand reveal. Carefully remove it from the fridge. Using a thin palette knife or a sharp knife, gently run it around the inner edges of the springform tin to ensure a clean release. Unclip the sides of the tin and lift them away. Then, slide the cheesecake off the base and transfer it onto your desired serving plate. The satisfaction of seeing the smooth, perfectly formed sides is truly rewarding!
To elevate its visual appeal and add an extra layer of decadence, consider decorating your masterpiece. A simple drizzle of extra melted white chocolate over the top creates an elegant pattern. For a more festive touch, pipe whipped cream using a decorative nozzle, and then artfully arrange fresh raspberries on top. A sprinkle of edible glitter or a few mint leaves can also add a beautiful finishing touch.
Recommended Equipment for a Perfect Cheesecake
While this no-bake recipe is quite forgiving, having the right tools can make the process even smoother and guarantee a professional-looking result. Here’s the essential equipment you’ll need:
- **20cm (8-inch) Round Springform Tin:** This is absolutely crucial for any cheesecake, especially no-bake varieties. A springform pan features a removable bottom and sides that unclip, allowing for effortless release of your delicate cheesecake without flipping or damaging its structure.
- **Baking Parchment:** To ensure an even smoother transfer and prevent sticking, I always recommend lining the base of your springform tin with baking parchment. Simply place a sheet over the bottom part of the tin before attaching the sides, then lock them in place. Any excess parchment can be trimmed or left to overlap slightly.
- **Food Processor or Zip-Lock Bag and Rolling Pin:** For efficiently crushing the digestive biscuits into fine crumbs, a food processor is your best friend. If you don’t have one, no worries! Place the biscuits in a sturdy zip-lock bag and use a rolling pin or a heavy glass bottle to crush them until they reach the desired crumbly consistency.
- **Mixing Bowls:** You’ll need a few mixing bowls for different stages: one for the biscuit base, another for melting white chocolate (a heatproof bowl), and a large one for preparing the cheesecake filling.
- **Hand-Held or Standing Mixer:** To achieve a beautifully smooth and airy cheesecake filling, an electric mixer is highly recommended. Whether it’s a hand-held electric mixer or a freestanding mixer with a paddle attachment, it will make whipping the mascarpone and cream a breeze.
- **Piping Bag and Decorative Nozzle (Optional):** If you plan to decorate your cheesecake with whipped cream, a piping bag fitted with a decorative nozzle (like a Wilton 1M tip, as mentioned in the original recipe) will help you create elegant swirls and patterns.
- **Spatula or Spoon:** For folding in raspberries and smoothing the cheesecake filling into the tin.
Storage and Freezing Instructions
Planning ahead or managing leftovers is easy with this no-bake raspberry and white chocolate cheesecake. Proper storage ensures its freshness and delicious taste for longer:
This easy no-bake cheesecake will maintain its quality and texture when stored in an airtight container in the refrigerator for up to 3 days. To prevent it from absorbing any unwanted fridge odors, cover it tightly with plastic wrap or aluminum foil before placing it in the container.
You can also successfully freeze a plain, undecorated cheesecake for up to two months. If you plan to freeze it, it’s crucial to allow the cheesecake to set completely in the fridge first (at least 6 hours, ideally overnight). Freezing an unset cheesecake can negatively impact its delicate texture. Once fully set, transfer the cheesecake to a freezer-friendly container or wrap it securely in several layers of plastic wrap and aluminum foil to prevent freezer burn. You can freeze the entire cheesecake or cut it into individual slices for convenient portioning. When you’re ready to enjoy it, simply let the cheesecake thaw slowly in the refrigerator for several hours or overnight. Once thawed, you can decorate it as desired before serving.
Expert Tips for No-Bake Cheesecake Success
Achieving a perfect no-bake cheesecake is simple when you follow a few key tips:
- **Keep Ingredients Chilled:** Unlike many baked cheesecake recipes that call for room temperature ingredients, for this no-bake version, using chilled mascarpone cheese and double cream (heavy cream) straight from the fridge works best. This helps achieve the ideal consistency for a firm, smooth filling that sets beautifully.
- **Efficient Biscuit Crushing:** No food processor? No problem! Place your digestive biscuits (or graham crackers) in a sturdy zip-lock bag and use a rolling pin or a heavy-bottomed glass bottle to crush them into fine, even crumbs. This method is surprisingly effective and requires minimal cleanup.
- **The Importance of a Springform Tin:** A springform baking tin with a removable bottom is non-negotiable for cheesecakes. It’s the only type of pan that guarantees a smooth, easy release of your delicate dessert without any sticking or breakage, preserving its elegant shape.
- **Chill Overnight for Best Results:** While a minimum of 5-6 hours of chilling will allow the cheesecake to set, an overnight refrigeration (10-12 hours) is truly ideal. The longer the cheesecake chills, the better it will set, resulting in a firmer, more stable, and easier-to-slice dessert. Patience is a virtue here!
- **Smooth Release from the Pan:** Before unclipping your springform tin, carefully run a thin, sharp knife or a palette knife around the inner edges of the cheesecake. This small step prevents the filling from sticking to the sides and ensures a clean, flawless release every time.
- **Cool White Chocolate Completely:** After melting your white chocolate, allow it to cool completely to room temperature before adding it to the mascarpone mixture. Adding warm chocolate can cause the dairy ingredients to curdle or become runny, affecting the final texture of your cheesecake.
- **Do Not Overmix the Filling:** Once you’ve added the double cream (heavy cream) and whisked until thick, avoid overmixing. Overmixing can cause the mixture to become grainy or lose its stability. Mix until just combined and smooth.
Frequently Asked Questions (FAQs)
It is highly recommended to use fresh raspberries for this no-bake cheesecake. Frozen berries, as they defrost, release a significant amount of moisture, which can compromise the setting and overall texture of the cheesecake filling, making it too soft or watery. For the best results, stick with fresh.
Absolutely, this recipe can easily be adapted to be gluten-free! Simply swap the standard digestive biscuits (or graham crackers) for a gluten-free equivalent for the base. Always double-check that all other ingredients, such as white chocolate or vanilla extract, are certified gluten-free to avoid cross-contamination.
While not strictly mandatory, chilling the cheesecake overnight is strongly recommended for optimal results. The longer the cheesecake chills, the better it will set, resulting in a firmer, cleaner slice and a more robust texture. If you’re pressed for time, a minimum of 5-6 hours of refrigeration is essential for it to set properly, but for perfection, an overnight rest is best.
Several factors can prevent a no-bake cheesecake from setting. Ensure your mascarpone and double cream were thoroughly chilled before mixing, and avoid over-whipping, which can break down the fat structure. Also, make sure your melted white chocolate was fully cooled to room temperature before adding. Lastly, insufficient chilling time is a common culprit; always aim for at least 6 hours, or ideally, overnight.
Yes, this no-bake cheesecake is an ideal make-ahead dessert! In fact, preparing it 1-2 days in advance allows the flavors to meld beautifully and ensures it has ample time to set perfectly in the refrigerator. Store it covered in the fridge until ready to serve, then decorate just before presentation.
More Delightful Raspberry Recipes You’ll Adore
If you’ve fallen in love with the combination of raspberries and sweet treats, here are some other fantastic recipes from my kitchen that I’m sure you’ll enjoy:
- White Chocolate Raspberry Blondies
- Chocolate Raspberry Cupcakes
- Raspberry Financiers
- Raspberry Mascarpone Tart
Did you try this irresistible recipe? We’d love to hear from you! Leave a ⭐️⭐️⭐️⭐️⭐️ rating below and tag @anna_wierzbinska on Instagram to share your culinary creation!
📖 Recipe Card: No-Bake Raspberry and White Chocolate Cheesecake
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No Bake Raspberry and White Chocolate Cheesecake
Equipment
- 20 cm round springform baking tin
- baking parchment
- small saucepan
- heatproof bowl
- hand-held electric mixer or freestanding mixer with the paddle attachment
Ingredients
For the cheesecake base:
- 250 g digestive style biscuits or graham crackers
- 100 g butter, melted salted or unsalted
For the cheesecake filling:
- 200 g white chocolate chopped
- 500 g mascarpone cheese chilled
- 100 g icing sugar (powdered sugar)
- 1 teaspoon vanilla extract
- 600 ml double cream (heavy cream) chilled
- 300 g fresh raspberries
For the decoration:
- 50 g white chocolate melted
- 300 ml double cream (heavy cream) chilled
- 50 g icing sugar (powdered sugar)
- 12- 16 fresh raspberries
US Customary
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Instructions
- Lightly grease and line the base of your 20 cm springform cake tin with baking parchment. This ensures an easy release later.
To make the cheesecake base:
- Place the digestive biscuits (or graham crackers) in a food processor and blitz until they form fine, even crumbs. Add the melted butter and pulse again until the mixture is well combined and resembles wet sand. If you don’t have a food processor, place the biscuits in a sturdy zip-lock bag and crush them thoroughly with a rolling pin. Transfer the crushed biscuits to a bowl and mix with the melted butter until fully incorporated.250 g digestive style biscuits or graham crackers, 100 g butter, melted
- Transfer this crushed biscuit mixture into your prepared springform baking tin. Using the back of a spoon or your knuckles, press the crumbs down very firmly and evenly across the base of the tin to create a compact crust. Place the tin in the fridge to chill while you prepare the filling.
To make the cheesecake filling:
- Set a heatproof bowl over a small saucepan of simmering water, ensuring the bottom of the bowl does not touch the water. Add the chopped white chocolate to the bowl and allow it to melt gently, stirring occasionally until smooth. Once fully melted, remove the bowl from the heat and set it aside to cool completely to room temperature. This is a crucial step for the cheesecake’s texture.200 g white chocolate
- In a large mixing bowl, using an electric mixer (either hand-held or a standing mixer with the paddle attachment), combine the chilled mascarpone cheese, icing sugar (if using), and vanilla extract. Beat until the mixture is smooth and lump-free. Gradually pour in the chilled double cream (heavy cream) and continue to whisk until the mixture becomes thick, smooth, and holds soft peaks. Be careful not to overmix.500 g mascarpone cheese, 100 g icing sugar (powdered sugar), 600 ml double cream (heavy cream), 1 teaspoon vanilla extract
- Add the cooled melted white chocolate to the mascarpone mixture and whisk briefly to just combine. Gently add the fresh raspberries, then use a spoon or spatula to carefully fold them into the filling. You want to distribute them without crushing them too much, preserving their shape and tartness.300 g fresh raspberries
- Retrieve the biscuit base from the fridge. Spoon the cheesecake filling evenly on top of the base. Use the back of a spoon or a spatula to smooth the top surface of the cheesecake. Transfer the entire tin back into the fridge to chill for a minimum of 6 hours, or ideally, overnight, to allow it to set completely.
To decorate:
- Once the cheesecake is fully set, prepare your decorations. Drizzle extra melted white chocolate decoratively over the top of the chilled cheesecake. In a separate bowl, whip the additional double cream (heavy cream) with icing sugar until it forms medium peaks. Transfer the whipped cream to a piping bag fitted with your desired decorative nozzle.300 ml double cream (heavy cream), 50 g icing sugar (powdered sugar), 50 g white chocolate
- Pipe the whipped cream artfully around the top edge or in the center of the cheesecake. Finally, arrange the fresh raspberries on top of the cream or directly on the cheesecake for a beautiful and delicious finish. Slice and serve!12- 16 fresh raspberries
Please note that all my recipes are developed and tested in metric grams. I recommend that you use digital scales for more accurate results. I have provided a conversion to US customary in the recipe, but please note that I haven’t tested using this method, so results may vary slightly.
Notes
This no-bake raspberry white chocolate cheesecake will keep well in the fridge for up to 3 days when stored in an airtight container.
For longer storage, you can freeze a plain, undecorated cheesecake for up to 2 months. Ensure it is fully set in the fridge before freezing. You can freeze the whole cheesecake or cut it into individual slices for convenient portions. Thaw frozen cheesecake in the fridge for several hours before serving.
Top tips:
- Always use chilled mascarpone cheese and chilled double cream (heavy cream) for the best results in this no-bake recipe.
- If you don’t have a food processor, crush biscuits in a zipped bag using a rolling pin or a heavy glass bottle.
- A springform baking tin is essential for easily releasing the cheesecake without damage.
- Chill the cheesecake overnight for optimal setting and a firmer texture.
- Carefully run a knife or palette knife around the edges of the cheesecake before removing it from the pan for a clean release.
Nutrition
Calories: 768kcal |
Carbohydrates: 47g |
Protein: 8g |
Fat: 62g |
Saturated Fat: 38g |
Polyunsaturated Fat: 2g |
Monounsaturated Fat: 11g |
Trans Fat: 0.3g |
Cholesterol: 149mg |
Sodium: 253mg |
Potassium: 210mg |
Fiber: 2g |
Sugar: 33g |
Vitamin A: 1915IU |
Vitamin C: 7mg |
Calcium: 175mg |
Iron: 1mg
Did you make this?Tell me how you like it! Leave a comment or take a picture and tag @anna_wierzbinska on Instagram. I love seeing your take on my recipes!
This post was originally published in July 2018. It has been updated with new photos, revised recipe, and additional tips in August 2024 to provide the most current and helpful information.