Satisfy your sweet tooth with our Raspberry and White Chocolate Cheesecake – it’s a real crowd-pleaser that’s easy as pie to make! Whether it’s a special occasion or just a craving, this cheesecake’s got your back. Picture this: a creamy white chocolate and raspberry filling nestled in a buttery crust, topped with juicy raspberries. It’s certain to be a hit with everyone!
Tips for a perfect result
- Choose a good quality white chocolate for your cheesecake- it will make all the difference in the final flavor.
- Make sure your cream cheese is at room temperature before beginning to mix the ingredients, for a smoother texture.
- Add a bit of lemon juice to the mixture to help balance out the sweetness of the white chocolate.
- Use fresh raspberries to top your cheesecake for the best flavor and color.
- Chill your cheesecake thoroughly before serving for the best texture.
If you want a dark chocolate cake, try this pretty no bake chocolate keto cheesecake.
How to store the cake
To store your Raspberry and White Chocolate Cheesecake, make sure to wrap it tightly in plastic wrap or aluminum foil. You can also place it in a resealable bag before placing it in the fridge. The cheesecake will last in the fridge for up to four days. When you’re ready to serve, let the cheesecake sit out at room temperature for about 30 minutes before slicing.
Try our Raspberry and Lemon Layer Cake or my famous Lilikoi Cheesecake.
Summer Raspberry and White Chocolate Cheesecake, no-bake
Ingredients
For the base
- 6 ½ oz Graham crackers or others
- ⅕ cups butter molten
- 1 oz crushed praline optional
For the cheesecake
- 2 ½ cups Fresh raspberries
- 1 ¼ cups Greek Yogurt
- ⅔ cups Cream cheese
- ⅜ cups Icing sugar
- 3 ½ oz White chocolate melted
- 3 tblsp Unflavored gelatin powder
Instructions
- Grease a 9" (23 cm) round spring-release cake tin.
To make the base
- Crush the crackers until they resemble fine breadcrumbs. Add the melted butter and crushed praline if using. Mix well and pour into your cake tin.Using the back of a spoon, press down hard until you have a smooth, solid cracker base. Refrigerate until cheesecake mixture is ready.
To make the cheesecake mixture
- Purée of the raspberries in a blender, leaving some intact for decoration. Then press through a sieve. Reserve half of the purée; return the rest to the blender, add the yogurt, cream cheese, icing sugar and melted chocolate and blend until well mixed and evenly colored.
- Soak the gelatin in a small bowl with a bit of cold water in a saucepan. Warm over a gentle heat, stirring, until fully dissolved. Do not let it cook!Add the gelatin to the cheesecake mixture and blend again until well incorporated. Pour the cheesecake mixture into your cake tin.
- Spoon in the reserved purée and swirl with a knife to make a marbled pattern. Place the remaining raspberries on top, cover and chill for 3 – 4 hours.
Nutrition
Nutrition information isn’t always accurate.
Equipment
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