No Bake White Chocolate Raspberry Cheesecake

White Chocolate Raspberry Cheesecake is a decadent dessert that combines the creamy richness of cheesecake with the tart sweetness of raspberries and the indulgent flavor of white chocolate. Here’s a description of this delightful dessert:

The White Chocolate Raspberry Cheesecake begins with a buttery graham cracker crust that provides the perfect foundation for the creamy cheesecake filling. The crust is pressed into the bottom of a springform pan and baked until golden brown, creating a crisp and flavorful base for the cheesecake.

Next, a luscious cheesecake batter is prepared by blending cream cheese, sugar, eggs, and vanilla extract until smooth and creamy. Melted white chocolate is then folded into the batter, infusing it with a rich and indulgent flavor that complements the tanginess of the cream cheese.

Fresh raspberries are gently folded into the cheesecake batter, adding bursts of vibrant color and tart sweetness to every bite. The raspberries create a beautiful marbled effect throughout the cheesecake, giving it a stunning appearance that is as impressive as it is delicious.

The cheesecake is baked until set and then chilled until firm, allowing the flavors to meld together and the texture to become perfectly creamy and smooth. Once chilled, the cheesecake is topped with a generous layer of sweetened raspberry sauce, which adds an extra pop of fruity flavor and a beautiful finishing touch.

With its creamy texture, rich white chocolate flavor, and vibrant raspberry swirls, the White Chocolate Raspberry Cheesecake is a show-stopping dessert that is sure to impress. Whether served as the grand finale to a special occasion meal or enjoyed as a decadent treat any time of year, this cheesecake is guaranteed to delight your taste buds and leave you craving more.


The Crust:

  • 2 ½ cups Oreo cookie crumbs, about 26 Oreo cookies
  • 6 tablespoons unsalted butter, melted

For White Chocolate Cheesecake Filling:

  • 16 oz cream cheese, softened
  • 1 cup powdered sugar
  • 2 cups heavy whipping cream
  • 1 teaspoon vanilla extract
  • 10 ounces white chocolate-chopped
  • 1 ½ cup raspberries

 Raspberry Swirl:

  • ½ cup raspberries
  • 2 tablespoons granulated sugar

For Garnish:

  • White chocolate curls, optional


To Make Crusts:
Finely crush the cookies in a food processor, add melted butter and blend until it’s all moistened. Press crumb mixture onto the bottom of prepared 9-inch springform pan by lightly greasing the edges of the pan with cooking spray. Place in the freezer while you make the swirl and filling.
To Make The Raspberry Swirl:
Add raspberries and granulated sugar to a food processor and pulse until well pureed, about 30 seconds. Press mixture through a fine-mesh strainer into a bowl until there are only seeds remaining in a strainer, set aside.
To Make White Chocolate Cheesecake Filling:
Melt 10 ounces white chocolate and set aside to cool. In a medium bowl, mix cream cheese and sugar until smooth and creamy, set aside.
In separate bowl whip heavy cream until soft peaks form add vanilla extract and continue mixing until stiff peaks form. Add cream cheese mixture into beaten heavy cream and mix on low speed just to combine. Add melted chocolate and mix on low speed until well incorporated.
Sprinkle raspberries on top of the crust then carefully spoon white chocolate cheesecake filling over the top. Spoon a few teaspoons raspberry sauce on top of the cheesecake and use a skewer to swirl the mixture to create a marbled effect.
Set in the fridge to firm. Refrigerate for at least 6 hours or until set.
When the topping is set and cooled run a thin knife around the sides and remove the springform pan sides. Sprinkle white chocolate curls of the cheesecake or serve with remaining raspber

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