This easy, no-bake raspberry and white chocolate cheesecake is a perfect blend of creamy sweetness and tangy raspberries. Simple recipe that comes together in no time, ideal to make in advance, and without turning on the oven!
I recently made this for work and everybody loved it. The creamy mascarpone and the tart raspberries are perfect together, I will definitely be making it again. ★★★★★
- Louise
Quick, easy and no-bake cheesecakes are one of my favourite desserts to make. Made without flour, eggs and baking, it is a perfect and refreshing treat for any occasion!
This easy raspberry cheesecake recipe is very similar to my Strawberry White Chocolate Cheesecake. Both are simple, do not require any special equipment and are great to make in advance.
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Ingredients
You'll need the following ingredients to make this easy no-bake cheesecake recipe:
- Digestive biscuits - to make the cheesecake base. I almost always go for a simple, classic cheesecake base made with digestives and melted butter. If you are based in the US, you can use graham crackers for the crust.
- Mascarpone cheese - for the cheesecake filling. For the best flavour and texture use the full-fat mascarpone.
- Double cream (heavy cream) - to make the filling extra creamy. Double cream in the UK has at least 48% fat content and is perfect for enriching cheesecakes with. It also helps to create lighter and airier texture of the cheesecake.
- White chocolate - to add sweetness to the cheesecake filling. You can use bar of white chocolate, white chocolate chips or white chocolate chunks. As it gets melted, it makes no difference which one of the above you choose.
- Icing sugar (not pictured) - for the sweeter flavour of the filling. This ingredient is optional.
- Vanilla - to add that delicious, sweet and fragrant flavour.
- Lemon juice (not pictured) - to help balance out the flavour and to help the filling to set properly.
- Raspberries - for the delicious filling and decoration. Use only fresh raspberries in this recipe.
See recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
- You can make this raspberry white chocolate cheesecake recipe with any type of biscuit or cookie. Shortbread, rich tea, Hobnobs, ginger biscuits, biscoff or Oreos - all will work great here.
- Instead of mascarpone, you could use full-fat cream cheese, like Philadelphia. The texture will be not as creamy and rich, and the flavour will be slightly different (more tangy), but still very delicious!
- If you prefer a less sweet version of this cheesecake, simply skip the icing sugar from the ingredients. White chocolate alone will do the great job too!
- Mix more of your favourite berries into the filling. Add a handful of strawberries, blackberries or blueberries for extra flavour and variety.
- Use a cupcake tin / mini muffin pan with liners for mini no-bake raspberry and white chocolate cheesecakes.
Instructions
Step 1. Press the crumbs and melted butter mixture firmly into the bottom of spring-form tin.
Step 2. Mix the mascarpone, icing sugar, double cream and melted, cooled white chocolate together.
Step 3. Fold in the fresh raspberries.
Step 4. Add the cheesecake filling on top of the biscuit base and refrigerate overnight.
Once set, remove the cheesecake from the fridge, and run a palette knife around the edges of the tin. Remove the sides and the base of the springform tin and transfer the cheesecake into a plate.
To decorate, drizzle some melted white chocolate over the top, pipe the whipped cream and add fresh raspberries.
Equipment
This white chocolate and raspberry cheesecake is made in 20cm (8 inch) round springform tin. Springform pan with removable bottom is really important when it comes to cheesecakes, as they can't be flipped out just like the regular cakes.
I always line the base of my springform tin with baking parchment. Simply place a sheet of baking paper flat on the bottom part of the tin and lock the sides over it. This will also help you to slide the cheesecake from the bottom of the tin smoothly.
To make biscuits crumbs, you may want to use food processor. Alternatively, use zip-lock bag (for the biscuits) and rolling pin (to crush the biscuits).
Use a hand-held or standing mixer for this recipe. If decorating the cheesecake with whipped cream, you will also need a piping bag and a decorative piping nozzle (I used Wilton 1 M tip).
Storage
This easy no-bake raspberry and white chocolate cheesecake will keep well in the fridge for up to 3 days.
You can also freeze plain, undecorated cheesecake for up to two months. If freezing, allow it to set in the fridge first (otherwise cheesecake texture will be affected). Once your cheesecake has set in the fridge, place it in freezer-friendly container or tupperware and transfer it to the freezer. You can also freeze individual slices. Let the cheesecake thaw in the fridge before eating.
Top Tips
- Use chilled mascarpone cheese and chilled double cream. Lots of cheesecake recipes call for bringing the ingredients to room temperature, but I found that in this no-bake cheesecake recipe it's not necessary. Straight from the fridge works just fine!
- No food processor? Crush the biscuits in zipped bag!
- Make sure you use spring-form baking tin. It is the only type of baking tin that guarantees the smooth and easy release of the cheesecake.
- Chill the cheesecake overnight. The longer you chill it for, the better it will set.
- Carefully run the knife or palette knife around the edges of the cheesecake before removing it from the pan.
Frequently Asked Questions
No. This recipe works best with fresh berries. As frozen berries defrost, they release lots of moisture, and that will affect the cheesecake setting and texture.
Yes it can! Swap the biscuits for the base / cheesecake crust for a gluten free version. Make sure the rest of the ingredients do not contain any gluten too.
Not necessarily. But the longer you chill the cheesecake for, the better it will set and the firmer it will be. I recommend chilling it for at least 5-6 hours for best results.
Did you try this recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ rating below and tag @anna_wierzbinska on Instagram!
📖 Recipe
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
Instructions
- Grease and line up the base of 20 cm springform cake tin.
To make cheesecake base:
- Place the digestive biscuits in a food processor and blitz into small crumbs. Add melted butter and pulse to combine the mixture. Alternatively, place the biscuits into a zip lock bag and crush using rolling pin. Transfer to a bowl and mix with the melted butter.250 g digestive style biscuits or graham crackers, 100 g butter, melted
- Transfer the crushed biscuits mixture into springform baking tin and press down firmly. Place in the fridge while you prepare the filling.
To make cheesecake filling:
- Place a heatproof bowl over a pan of simmering water. Add chopped white chocolate into the bowl and allow it to melt. Remove from the heat and allow it to cool down to room temperature.200 g white chocolate
- Using an electric mixer, or standing mixer with the paddle attachment, mix together the mascarpone, icing sugar and vanilla until smooth. Pour in the double cream and whisk again until thick and smooth.500 g mascarpone cheese, 100 g icing sugar (powdered sugar), 600 ml double cream (heavy cream), 1 teaspoon vanilla extract
- Add cooled melted white chocolate and whisk to combine. Add raspberries and use spoon or spatula to fold them into the mixture.300 g fresh raspberries
- Take out the cheesecake base from the fridge. Add the cheesecake filling on top of the base and smooth it over the top with the back of the spoon or spatula. Transfer the cheesecake into the fridge to chill for at least 6 hours, or ideally overnight.
To decorate:
- Drizzle melted white chocolate over the top of the cheesecake. Whip the double cream with icing sugar until medium peaks and transfer to a piping bag fitted with decorative nozzle.300 ml double cream (heavy cream), 50 g icing sugar (powdered sugar), 50 g white chocolate
- Pipe the whipped cream on top of the cheesecake and top with fresh raspberries.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 a 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.
Notes
- Use chilled mascarpone cheese and chilled double cream. Lots of cheesecake recipes call for bringing the ingredients to room temperature, but I found that in this no-bake cheesecake recipe it's not necessary. Straight from the fridge works just fine!
- No food processor? Crush the biscuits in zipped bag using a rolling pin or a heavy glass bottle.
- Make sure you use spring-form baking tin. It is the only type of baking tin that guarantees the smooth and easy release of the cheesecake.
- Chill the cheesecake overnight. The longer you chill it for, the better it will set.
- Carefully run the knife or palette knife around the edges of the cheesecake before removing it from the pan.
Nutrition
This post was originally published in July 2018. It has been updated with new photos, revised recipe and tips in August 2024.
Louise says
I recently made this for work and everybody loved it. The creamy mascapone and the tart raspberries are perfect together, I will definitely be making it again.
annabanana says
Hey Louise, thanks so much for your lovely comment and review! I'm so happy to hear that you and your colleagues have enjoyed this cheesecake! It's a perfect treat for any occasion!
Heather says
So perfect! Super easy to make and what a great flavor combination .. talk about perfect for summer parties too!!
annabanana says
Hi Heather, this one is ideal for summer gatherings, you can also try it with other summer berries! Hope you will get to try it, thanks for stopping by!
Tina says
I am really reluctant to turn on my oven right now. Thanks for this recipe, my husband has a sweet tooth so this is going to be perfect. Bonus for not heating up my house right now.
annabanana says
Hi Tina, glad to hear I'm not the only one with the fear of turning the oven on in this weather! And I hope your hubby will enjoy this recipe!