White Chocolate Raspberry Cheesecake No Bake Cheesecake




White Chocolate Raspberry Cheesecake

This white chocolate raspberry cheesecake is a divine dessert. I’ve said here that I love baked cheesecake, although the first cheesecake that I’ve ate in my life – and which was made by me – was a no-bake one. This time, I had fresh raspberries and I wanted to use them in a cheesecake, but I wanted raspberries to look nice on section and so I decided, after a long time, to prepare again a no-bake cheesecake. The result is hard to describe in words. I had the opportunity to enjoy a silky, creamy dessert that simply melts in the mouth.

One very important thing I want to mention: I did not use gelatin! Cream cheese, white chocolate and whipping cream made a gorgeous composition, so in this case gelatin is not only unnecessary but also potentially harmful. So, I strongly recommend this miraculous desert. It’s quick and easy to make, it’s incredibly tasty and very good looking 🙂




Ingredients White Chocolate Raspberry Cheesecake



  • 300 g oatmeal cookies
  •  100 g butter, melted


  • 400g Philadelphia cream cheese
  • 25g vanilated powdered sugar
  • 2 linguri hot water
  • 200g white chocolate, melted
  • 150 ml whipping cream
  • 200 g fresh raspberries



Directions White Chocolate Raspberry Cheesecake


Preheat the oven at 175 degrees Celsius. Prepare a 17 cm diameter spring form by buttering it inside.

Put the cookies into a food processor and grind them to a fine crumb. Stir in the melted butter; then coat the inside of the spring form by pressing onto the bottom and up side. Bake the crust into the oven for about 20 minutes or until golden brown. When ready, take the spring form out from the oven and let cool completely.


Mix cream cheese with sugar. Add the hot water and homogenize. Then add melted chocolate. Finally add whipping cream and mix at high speed for 1-2 minutes. Pour half of this mixture into the crust and level. Spread raspberries and cover with the rest of the mixture. Put the cheesecake into the refrigerator for several hours (better overnight), until it sets.

When ready, take the cheesecake out from the spring form, portion it and serve.






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