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White Chocolate & Raspberry Cheesecake

5/5
This no bake white chocolate and raspberry cheesecake is the perfect showstopper dessert for your next dinner party. The sweetness of the white chocolate combined with the sourness of the raspberries make this cheesecake a recipe for everyone. An easy-to-make marble effect makes this dessert look so good you won’t even want to eat it!
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A no-bake white chocolate and raspberry cheesecake recipe with a buttery biscuit base, creamy white chocolate and raspberry cheesecake and a sweet raspberry coulis. The perfect combination of raspberry and white chocolate flavour in this white chocolate cheesecake recipe. A stunning no bake-dessert bursting with summer flavours. This no bake cheesecake recipe is so smooth and rich, and you don’t need to turn on the oven. Perfectly sweet, this raspberry swirl cheesecake is marbled with a raspberry coulis for an easy and elegant design.

I have been meaning to make this white chocolate and raspberry cheesecake for so long! I finally had the time to make it the other week and this is probably my new favourite no-bake cheesecake recipe. Sorry to my Terry’s chocolate orange cheesecake, but you have been replaced!

Personally, I am not a fan of raspberries. I find them way too sour. I don’t actually like any berries in general from strawberries to cherries to blueberries. I’m not really a berries person. However, I LOVE the combination of white chocolate and raspberry. The white chocolate adds a bit of sweetness and then combined with the sourness of the raspberries this cheesecake recipe is awesome. Like me.

 

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I love my no bake cheesecake recipes. I know people sometimes say that the cheesecake recipe is the same. You just need to add different flavourings, but I feel like it is just easier to have a recipe for each. Certain flavourings will need different ratios of ingredients. With this recipe the amount of icing sugar you add will depend on the sweetness (or lack thereof) of the raspberries.

So, the main ingredient in every cheesecake is…yep you guessed it…the cream cheese. Now, I remember when I first started making cheesecakes, I could never find any cream cheese in the major supermarkets. I ended up thinking that cream cheese was just not an ingredient available in the UK. Turns out in the UK cream cheese is actually called soft cheese. I usually use Philadelphia; however, I have tried Aldi and Tesco branded soft cheese with similar results.

Recently it came to my notice that it turns out Elmlea is NOT actual cream. If you don’t know what Elmlea is then this is irrelevant. But I feel like a lot of people are misled into thinking that it is double cream (I was one of them), but it is not. It is actually an alternative to double cream. I have always wondered why it tasted weird and it is always so much harder to whip up than other cream. It does work as a substitute of course, and the benefit of using Elmlea is that it does have a significantly longer shelf-life than real double cream. However, I am going to stick to using double cream from now on.

 

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A trick that I learn for making whipped cream fast is to chill your bowl and whisks in the refrigerator first. This AWESOME trick mean that I could whip up the cold double much faster. In this recipe you may end up with some whipped cream remaining. However, usually when I serve a slice, I add a dollop of the remaining whipped cream on the side. If you’re not really a fan of whipped cream, then you can just omit the decoration part of it entirely.

Out of all the cheesecakes I have made so far this is the most aesthetically pleasing. For me anyway. There is just something about that marble effect that I absolutely love! The best part is that it is so easy to recreate. The raspberry coulis is made in minutes and all you have to do is blob a few random drops of coulis and then swirl a toothpick (or whatever really) to create a marble pattern. Any decoration that I use in any of my cheesecake recipes is obviously optional. That is why I like to mix up the way I decorate my cakes. Check out my other cheesecake recipes for more decoration inspirations.

I make all my cheesecakes in 8-inch (20cm) springform pans. Most recipes online as well also utilise 8-inch pans as well. They usually are your best bet if you make lots of cheesecakes. Although, if you make lots of cheesecakes you would probably have figured that out yourself by now.

 

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So, in terms of how many people this would serve it depends on how big you like to cut your slices. In my family we usually tend to cut them quite thin, because the cheesecake can be quite filling at times. I realise most people probably would have larger slices though. I would probably make about 10 slices, but if you prefer bigger slices than you could also cut into 8 slices.

If I am planning on making cheesecake, I always like to plan it out. The main reason being is that I never actually have the ingredients, such as the cream cheese and double cream, due to their short shelf lives. I only buy them when I know I am going to use them. So, I usually know when I intend to make a cheesecake. This allows me to make the cheesecake the night before and leave it to set in the refrigerator overnight. However, if you are short on time then you can leave it to set for less time, but at least allow for a minimum of 6 hours.

This white chocolate and raspberry cheesecake recipe is the perfect no bake dessert for the upcoming summer months.

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White Chocolate & Raspberry Cheesecake

by Sadia Halimah Aziz
This no bake white chocolate and raspberry cheesecake is the perfect showstopper dessert for your next dinner party. The sweetness of the white chocolate combined with the sourness of the raspberries make this cheesecake a recipe for everyone. An easy-to-make marble effect makes this dessert look so good you won’t even want to eat it!
Prep Time 5 mins
Cook Time 25 mins
Refrigeration Time 6 hrs
Total Time 6 hrs 30 mins
Course Dessert
Servings 10 servings
Calories 677

Ingredients
  

Biscuit Base

  • 400 g Digestive Biscuits
  • 150 g Butter melted

Filling

  • 200 g White Chocolate
  • 360 g Cream Cheese 2 x Philadelphia 180g tubs
  • 300 ml Double Cream
  • 50 g Icing Sugar
  • 50 g Raspberries finely chopped
  • 1 tsp Vanilla Extract

Decoration (Coulis)

  • 150 g Raspberries finely chopped
  • 50 g Icing Sugar
  • 1 tbsp Lemon Juice
  • 1 tsp Cornflour

Instructions
 

  • In a saucepan add the granulated sugar, lemon juice and cornflour then stir to combine
  • Finely chop the raspberries and add into the saucepan then cook on medium heat, stirring continuously, and breaking the raspberries apart, until it comes to a boil
  • Once it has come to a boil pour the mixture through a sieve and push through using the back of a spoon to remove the raspberry seeds then set the strained mixture aside
  • Blitz the digestive biscuits for the biscuit base until fine crumbs form
  • Melt the butter and add to the crushed biscuits then stir until well combined before transferring into an 8-inch//20cm springform pan and pressing down firmly to form an even biscuit base then leave the biscuit base to set the refrigerator whilst the filling is being prepared
  • In a large bowl add the cream cheese, icing sugar and vanilla extract then whisk until combined and thickened, ensuring that you do not over-whip
  • Add the double cream and whisk until soft peaks form – soft peaks have formed when the cream forms peaks briefly when you lift the whisk before fall back into the cream
  • Melt the white chocolate in the microwave in 10 second bursts – be very careful as white chocolate burns incredibly easily
  • Add the cooled melted white chocolate and whisk until medium peaks form – medium peaks have formed when the cream can form peaks that hold their shape well when the whisk is lifted but have a slightly curled top
  • Chop up the raspberries into small pieces and add into the mixture then fold the pieces gently until evenly distributed before transferring on top of the biscuit base and using an offset spatula to create a smooth and even base
  • Add the drops of the cooled coulis on to the top of the filling then use a toothpick to create a marble effect on top of the cheesecake
  • Allow the cheesecake to set for at least 6 hours or preferably overnight
  • Your white chocolate andraspberry cheesecake is ready!

Video

Keyword cheesecakes, chocolate, no bake

Sadia Halimah Aziz

The Aziz Kitchen | Food Blogger

I’m Sadia, the person behind The Aziz Kitchen. A 20-and-some year-old Muslim aspiring doctor and writer who loves to experiment with cooking, baking and all things food. On this blog you will find my favourite, delicious, family-friendly recipes.

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