Creamy, fruity, and elegantly swirled, this No-Bake White Chocolate Raspberry Cheesecake is a show-stopping dessert that’s as easy to make as it is gorgeous to serve. With a crunchy Oreo crust, rich white chocolate cheesecake filling, and tart raspberry coulis artfully piped into heart shapes, this no-bake treat is perfect for holidays, date nights, or when you want to impress—without turning on the oven.
The first time I made this cheesecake was for a dinner party, and let me tell you, the presentation alone drew oohs and ahhs. But one bite in, the creamy texture and perfect balance of sweet white chocolate and tangy raspberry sealed the deal. If you loved our No-Bake Pineapple Cheesecake or our Chocolate Raspberry Tart, this dreamy no-bake version is a must-try. Let’s get into this elegant yet effortless dessert!
What is No-Bake White Chocolate Raspberry Cheesecake?
No-Bake White Chocolate Raspberry Cheesecake is a creamy, layered dessert that skips the oven and sets in the fridge. It features a chocolate cookie crust, a rich white chocolate and cream cheese filling, and a swirl of raspberry coulis that’s both flavorful and beautiful. It’s luxurious, lightly tangy, and perfectly sweet with that fruity pop—and thanks to no baking, it’s also stress-free to make.
Like the saying goes, “You eat with your eyes first,” and this cheesecake is as pretty as it is delicious!
Why You’ll Love This:
There are so many reasons to fall for this cheesecake—here are the top ones:
- No baking required: Great for warm days or when you want to keep things simple.
- Stunning presentation: Raspberry heart swirls turn this into a work of edible art.
- Dreamy texture: A silky mix of cream cheese, whipped cream, and melted white chocolate creates a luscious filling.
If you’re a fan of fruity desserts like our Lemon Raspberry Bars or our No-Bake Strawberry Cheesecake Cups, this raspberry cheesecake is right up your alley.
How to Make No-Bake White Chocolate Raspberry Cheesecake
Quick Overview
This cheesecake includes three main components: an Oreo crust, a raspberry coulis, and a white chocolate cheesecake filling. Once assembled, it chills in the fridge to set before slicing and serving.
Ingredients:
For the Crust:
- 7 oz (200g) Oreo cookies
- 4 tbsp (60g) butter, melted
For the Raspberry Coulis:
- 1½ cups (150g) raspberries (fresh or frozen)
- ¼ cup (50g) sugar
- 1 tbsp (15ml) lemon juice
- 1 tsp (2g) cornstarch
The Cheesecake Filling:
- 7 oz (200g) white chocolate, chopped
- 4 tbsp (60g) whipping cream (for melting chocolate)
- 1 lb (500g) cream cheese, room temperature
- ¼ cup (30g) powdered sugar
- Zest of 1 lemon
- 2 tsp (10g) vanilla extract
- 1 cup (240g) whipping cream (35% fat), chilled
Step-by-Step Instructions:
1. Make the Raspberry Coulis:
- In a small saucepan, whisk together sugar, cornstarch, and lemon juice.
- Add raspberries and bring to a gentle boil over medium-low heat, stirring constantly.
- Simmer for 5 minutes, then remove from heat.
- Strain through a fine sieve to remove seeds. Let cool completely.
2. Prepare the Crust:
- Pulse Oreo cookies in a food processor until fine crumbs form.
- Add melted butter and blend until evenly moistened.
- Press into the bottom of a greased 8-inch (20 cm) springform pan. Chill while making the filling.
3. Melt the White Chocolate:
- Combine chopped white chocolate and 4 tbsp cream in a heatproof bowl.
- Place over a saucepan of simmering water and stir until smooth. Let cool slightly.
4. Make the Cheesecake Filling:
- In a large bowl, beat cream cheese until smooth and creamy.
- Add powdered sugar, lemon zest, and vanilla; mix until well combined.
- Mix in the melted white chocolate.
5. Fold in Whipped Cream:
- In a separate bowl, whip chilled cream to stiff peaks.
- Gently fold whipped cream into the cream cheese mixture until no streaks remain.
6. Assemble the Cheesecake:
- Pour filling over the chilled crust. Smooth the top with an offset spatula.
7. Decorate with Raspberry Coulis:
- Transfer cooled raspberry coulis to a piping bag fitted with a small round tip.
- Pipe small dots in a spiral or swirl pattern on top of the cheesecake.
- Drag a toothpick through each dot, pulling toward the center, to form heart shapes.
8. Chill and Set:
- Cover and refrigerate for at least 4 hours, preferably overnight, until firm.
9. Serve:
- Slice and serve with extra raspberry coulis on the side for a fruity finish.
What to Serve No-Bake White Chocolate Raspberry Cheesecake With
This stunning dessert is delightful on its own, but here are some great pairings:
- A glass of sparkling rosé or Moscato
- Fresh mint leaves or extra raspberries for garnish
- A drizzle of melted white chocolate
- Espresso or black tea to cut through the richness
It’s also lovely on a dessert table with other no-bake treats or mini cheesecakes.
Top Tips for Perfecting This Recipe
- Room temp cream cheese: Makes the filling ultra-smooth.
- Don’t skip chilling: The longer it chills, the firmer and cleaner the slices.
- Use full-fat cream: For a stable and rich whipped texture.
- Strain the coulis well: This keeps the swirl smooth and seed-free.
- Pipe carefully: For perfect heart swirls, work slowly and use a steady hand.
Storing and Freezing Tips
- Refrigerate: Store covered in the fridge for up to 5 days.
- Freeze: Freeze whole or individual slices (wrapped tightly) for up to 2 months.
- To thaw: Let thaw overnight in the fridge. Add fresh toppings just before serving.
FAQs
Can I use store-bought raspberry sauce?
Yes, though homemade gives better flavor and control over thickness for piping.
Can I use graham crackers instead of Oreos?
Absolutely! Just note it will be less chocolatey—still delicious though.
Can I make it ahead?
Yes! This dessert is ideal for making 1–2 days in advance.
Can I skip the coulis swirl?
You can! Or simply spoon some on top when serving.
Conclusion
Elegant, effortless, and packed with flavor, this No-Bake White Chocolate Raspberry Cheesecake is a beautiful blend of creamy and fruity in every bite. With a crunchy Oreo base, velvety white chocolate filling, and a burst of raspberry on top, it’s the kind of dessert that looks impressive but couldn’t be easier to make. Whether it’s Valentine’s Day, a celebration, or a summer dinner party, this cheesecake is a guaranteed hit.
Ingredients
- Crust:
- 7 oz (200g) Oreo cookies
- 4 tbsp (60g) butter, melted
- Raspberry Coulis:
- 1½ cups (150g) raspberries (fresh or frozen)
- ¼ cup (50g) sugar
- 1 tbsp (15ml) lemon juice
- 1 tsp (2g) cornstarch
- Cheesecake Filling:
- 7 oz (200g) white chocolate, chopped
- 4 tbsp (60g) whipping cream (for melting chocolate)
- 1 lb (500g) cream cheese, room temperature
- ¼ cup (30g) powdered sugar
- Zest of 1 lemon
- 2 tsp (10g) vanilla extract
- 1 cup (240g) chilled whipping cream (35% fat)
Instructions
- Make the Raspberry Coulis: In a saucepan, whisk sugar, lemon juice, and cornstarch. Add raspberries and simmer 5 minutes. Strain and cool.
- Make the Crust: Crush Oreos and mix with melted butter. Press into greased 8-inch springform pan. Chill.
- Melt White Chocolate: Combine white chocolate and 4 tbsp cream in a bowl. Melt over a simmering water bath until smooth. Let cool slightly.
- Make the Filling: Beat cream cheese until smooth. Add powdered sugar, lemon zest, vanilla, and melted chocolate. Mix well.
- Fold in Cream: Whip chilled cream to stiff peaks. Gently fold into the cheesecake mixture until smooth.
- Assemble: Pour cheesecake filling over crust. Smooth top.
- Decorate: Pipe cooled raspberry coulis in dots on the surface. Drag a toothpick through each dot to create heart swirls.
- Chill: Cover and refrigerate for at least 4 hours or overnight until set. Slice and serve chilled.
Notes
For clean slices, use a sharp knife dipped in hot water. Store chilled for up to 5 days. Freeze slices individually for longer storage.
No-Bake White Chocolate Raspberry Cheesecake
Equipment
- Springform Pan
- Saucepan
- Food Processor
- Mixing Bowl
- Piping Bag
Ingredients
Crust
- 200 g Oreo cookies
- 60 g butter, melted
Raspberry Coulis
- 150 g raspberries (fresh or frozen)
- 50 g sugar
- 15 ml lemon juice
- 2 g cornstarch
Cheesecake Filling
- 200 g white chocolate, chopped
- 60 g whipping cream (for melting chocolate)
- 500 g cream cheese, room temperature
- 30 g powdered sugar
- 1 unit zest of lemon
- 10 g vanilla extract
- 240 g whipping cream (35% fat), chilled
Instructions
- 1. Make the Raspberry Coulis: In a saucepan, whisk sugar, lemon juice, and cornstarch. Add raspberries and simmer 5 minutes. Strain and cool.
- 2. Make the Crust: Crush Oreos and mix with melted butter. Press into greased 8-inch springform pan. Chill.
- 3. Melt White Chocolate: Combine white chocolate and 4 tbsp cream in a bowl. Melt over a simmering water bath until smooth. Let cool slightly.
- 4. Make the Filling: Beat cream cheese until smooth. Add powdered sugar, lemon zest, vanilla, and melted chocolate. Mix well.
- 5. Fold in Cream: Whip chilled cream to stiff peaks. Gently fold into the cheesecake mixture until smooth.
- 6. Assemble: Pour cheesecake filling over crust. Smooth top.
- 7. Decorate: Pipe cooled raspberry coulis in dots on the surface. Drag a toothpick through each dot to create heart swirls.
- 8. Chill: Cover and refrigerate for at least 4 hours or overnight until set. Slice and serve chilled.