Lady’s and gentlemen, I’d like to take this time to quickly remind you that Valentine’s Day is right around the corner. And as always If you really want to impress your significant other this year then you better make them a proper meal. We’re talking dinner AND dessert. Now we already got you covered on the dinner front. Just check out some of our recipes like chicken piccata, marinated beef tenderloin, and shrimp mozambique. But today we wanted to share a dessert recipe, and I’m not going to lie It’s a real winner, white chocolate raspberry cheesecake.
And not only does this white chocolate raspberry cheesecake look good but it tastes even better. Plus this cheesecake has a little secret, It’s NO BAKE! That’s right all you have to do is merely combine some ingredients in a bowl and then pour it into a springform pan. Then after letting the cheesecake chill off in the fridge for a couple of hours, you’re ready to dig right in. It’s really that simple and turns out perfect every time. So there’s no excuse for you to not try this out.
Tips, Tricks & Suggestions
- Not a big fan of raspberries? Well, that’s a shame, but no worries because you can easily swap them out with any other type of berry. Try using blueberries, blackberries, or strawberries.
- You can also swap out the oreo crust with a graham cracker crust. Just grind and use the graham crackers in the same way you would the oreos.
- Try checking out some of our other cheesecake recipes like turtle swirl cheesecake, and cheesecake fruit tart.
- While it’s not necessary I highly recommend that you make your cheesecake in a springform pan. It will just make presenting and serving the cheesecake much easier.
White Chocolate Raspberry Cheesecake (No Bake) Recipe
Prep time: 20 minutes
Cook time: None
Servings: 8 slices
Ingredients
For the cheesecake filling:
16 oz. of cream cheese, softened to room temperature
¼ Cup of powdered sugar
2 Teaspoons of vanilla extract
1 Cup of heavy whipping cream
3 Cups of fresh raspberries
For the white chocolate:
7 oz. of white chocolate morsels
An additional 4 tablespoons of heavy whipping cream
For oreo crust:
2 ½ Cups of oreo cookie crumbs, from roughly 26 oreo cookies
6 Tablespoons of unsalted butter, melted
For the raspberry sauce:
2 Cups of raspberries, fresh or frozen
¼ cup of sugar
1 Tablespoon of lemon juice
1 Teaspoon of corn starch
Instructions
- Make the raspberry sauce: Whisk together the ¼ cup of sugar, the tablespoon of lemon juice and the teaspoon of corn starch in a small saucepan. Add in the raspberries and place the pan over medium-low heat.
Let it come to a boil and then turn down the heat so that it simmers for 5 minutes, stirring constantly. Take the pan off the heat and strain the raspberry sauce through a fine-mesh sieve.
- Make the Oreo crust: Add the Oreos to a food processor and crush them until they form uniform tiny crumbs. Add in the melted butter and plus the food processor a couple of times until the butter and crumbs are mixed.
- Melt the white chocolate: Add the white chocolate morsels and 4 tablespoons of whipping cream to a microwave-safe bowl. Then heat the chocolate in the microwave in 30-second intervals, stirring in between each interval until the chocolate is completely melted.
- Make the cheesecake filling: Beat the cream cheese until it is smooth in either a stand mixer or a large mixing bowl. Then add in the powdered sugar, vanilla extract, and melted white chocolate.
Incorporate all of these ingredients together. Then in a separate bowl beat the heavy whipping cream until stiff peaks form.
Add this whipped cream to the cream cheese white chocolate mixture and gently fold it in with a spatula.
- Put together the cheesecake: Get out a springform pan and dump in the oreo crust. Then use your hands to firmly press the crust into the bottom of the pan.
Next dump in the 3 cups of fresh raspberries making sure that they are evenly distributed and covering the bottom portion of the oreo crust.
Follow this up by pouring the cheesecake filling into the pan using an offset spatula to even it out. 
Finally, you are going to want to make a design with the raspberry sauce that we made earlier. How you make your design is completely up to you but let me show you how I do it. First, we will pour out dots of the sauce in a spiral pattern.
A squeeze bottle works very well for this job. Then we are simply going to use either a toothpick or any thin stick to draw a line through all of the circles along the spiral.
- Chill the cheesecake in your fridge for at least 4 hours or overnight.
- Slice up the white chocolate raspberry cheesecake and enjoy!
White Chocolate Raspberry Cheesecake (No Bake) Recipe
Equipment
- springform pan
Ingredients
For the cheesecake filling:
- 16 oz. of cream cheese softened to room temperature
- ¼ Cup of powdered sugar
- 2 Teaspoons of vanilla extract
- 1 Cup of heavy whipping cream
- 3 Cups of fresh raspberries
For the white chocolate:
- 7 oz. of white chocolate morsels
- An additional 4 tablespoons of heavy whipping cream
For oreo crust:
- 2 ½ Cups of oreo cookie crumbs from roughly 26 oreo cookies
- 6 Tablespoons of unsalted butter melted
For the raspberry sauce:
- 2 Cups of raspberries fresh or frozen
- ¼ cup of sugar
- 1 Tablespoon of lemon juice
- 1 Teaspoon of corn starch
Instructions
- Make the raspberry sauce: Whisk together the ¼ cup of sugar, the tablespoon of lemon juice and the teaspoon of corn starch in a small saucepan. Add in the raspberries and place the pan over medium-low heat. Let it come to a boil and then turn down the heat so that it simmers for 5 minutes, stirring constantly. Take the pan off the heat and strain the raspberry sauce through a fine-mesh sieve.
- Make the Oreo crust: Add the Oreos to a food processor and crush them until they form uniform tiny crumbs. Add in the melted butter and plus the food processor a couple of times until the butter and crumbs are mixed.
- Melt the white chocolate: Add the white chocolate morsels and wh4 tablespoons of whipping cream to a microwave-safe bowl. Then heat the chocolate in the microwave in 30-second intervals, stirring in between each interval until the chocolate is completely melted.
- Make the cheesecake filling: Beat the cream cheese until it is smooth in either a stand mixer or a large mixing bowl. Then add in the powdered sugar, vanilla extract, and melted white chocolate. Incorporate all of these ingredients together. Then in a separate bowl beat the heavy whipping cream until stiff peaks form. Add this whipped cream to the cream cheese white chocolate mixture and gently fold it in with a spatula.
- Put together the cheesecake: Get out a springform pan and dump in the oreo crust. Then use your hands to firmly press the crust into the bottom of the pan. Next dump in the 3 cups of fresh raspberries making sure that they are evenly distributed and covering the bottom portion of the oreo crust. Follow this up by pouring the cheesecake filling into the pan using an offset spatula to even it out. Finally, you are going to want to make a design with the raspberry sauce that we made earlier. How you make your design is completely up to you but let me show you how I do it. First, we will pour out dots of the sauce in a spiral pattern. A squeeze bottle works very well for this job. Then we are simply going to use either a toothpick or any thin stick to draw a line through all of the circles along the spiral.
- Chill the cheesecake in your fridge for at least 4 hours or overnight.
- Slice up the white chocolate raspberry cheesecake and enjoy!
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From Baker By Nature
From Life, Love & Sugar
