No-Bake White Chocolate Raspberry Cheesecake

No-Bake White Chocolate Raspberry Cheesecake

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This No-Bake White Chocolate Raspberry Cheesecake is one of the best no-bake cheesecakes I’ve made so far and it’s very easy to prepare.  The raspberry heart shapes on top makes it ideal for Valentine’s Day but is perfect for any other occasion as well.   As white chocolate is used, not only it brings an amazing flavor alongside the lemon zest but there is no need for gelatin to help it set up.


The raspberry coulis is easy and quick to prepare and can be made with either fresh or frozen raspberries which makes this a perfect dessert even when raspberries are not in season.


I’ve used oreo cookies crust but feel free to use graham crackers or digestive biscuits instead if you like them best. As it needs to set up for several hours it’s best to make this dessert a day in advance. Enjoy!

Related Posts:
No-Bake Ombre Berry Cheesecake
No-Bake Nutella Swirl Cheesecake
Raspberry Cheesecake Bites



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  • Makes about 10 servings
  • Crust
  • 7 oz (200g) oreo cookies
  • 4 tbsp (60g) butter, melted
  • Raspberry Coulis
  • 1 1/2 cups (150g) raspberries, fresh or frozen
  • 1/4 cup (50g) sugar
  • 1 tbsp (15ml) lemon juice
  • 1 tsp (2g) cornstarch
  • Cream Cheese Filling
  • 7 oz (200g) white chocolate, small pieces
  • 4 tbsp (60g) whipping cream
  • 1 pound (500g) cream cheese, room temperature
  • 1/4 cup (30g) powdered sugar
  • Lemon zest of a lemon
  • 2 tsp (10g) vanilla extract
  • 1 cup (240g) whipping cream (35% fat), chilled
  1. Prepare the raspberry coulis.  In a small saucepan, whisk together sugar, cornstarch and lemon juice. Add raspberries and bring to a boil over medium-low heat, stirring constantly. Simmer for 5 minutes and remove from heat. Sieve the sauce to remove seeds and set aside to cool down until ready to use.
  2. Prepare the crust. Place the oreo cookies into the bowl of a food processor and crush until crumbs form. Add melted butter and process until evenly moistened.
  3. Press the mixture into the bottom of a greased 8 inch (20 cm) springform pan using the back of a spoon.  Refrigerate until the filling is prepared.
  4. Prepare the filling. Place white chocolate and the 4 tbsp of cream into a heatproof bowl and place over a pan with simmering water. Melt over low heat.
  5. In a large bowl mix cream cheese until smooth. Add powdered sugar, lemon zest and vanilla extract and mix to combine. Mix in melted chocolate and set aside.
  6. In another bowl mix whipping cream until stiff peaks form. Gently fold the whipped cream into the white chocolate and cream cheese mixture.
  7. Pour the filling over the prepared crust, use an offset spatula to spread it evenly.
  8. Place the raspberry coulis into a piping bag fitted with a plain small tip and pipe small circles in a swirl pattern on the top of the cheesecake.
  9. Use a toothpick and run it into the center of each circle to create heart shapes.
  10. Cover and refrigerate the cheesecake for at least 4 hours or better overnight.
  11. Serve with more raspberry coulis alongside. Enjoy!
No-Bake White Chocolate Raspberry Cheesecake-1
Nutrition facts 1 Serving ( 147g) - Calories:528, Fat:40.0g, Saturated Fat:23.3g, Unsaturated Fat:1.1g, Carbohydrates:38.3g, Sugar:28.7g, Fiber:1.6g, Protein:6.5g, Cholesterol:100mg, Calories from Fat 360, Sodium 291mg, Potassium 205mg, Vitamin A 21%, Vitamin C 9%, Calcium 11%, Iron 8%, Nutrition Grade F, daily percent values are based on a 2000 calorie diet
On May 16, 2017 at 12:21 pm, plasterer bristol said...
one of my all time favs this. Thanks for sharing. Simon
On August 06, 2017 at 06:47 am, Chun Kian said...
This recipe is for raspberry, if i change to blueberry also can make it ?

Hi Chun Kian.

You can use blueberry too.

On March 18, 2018 at 08:02 pm, Clare said...
This cheesecake is absolutely lovely. The texture is so soft and the Oreo base is perfect. I might add a little less lemon next time I felt it overpowered the white chocolate a little. It was loved by everyone and everyone had seconds!! I froze it for three months and it came out perfect. THe raspberry cooler was a little runnier so I didn’t end up with the beautiful heart swirls, more like a spiders web ???? but tasted great so didn’t matter. Thank you so much for your time and all the effort you take in presenting your recipes. You are my one stop shop for all my dessert recipes now. Keep them coming.
On July 20, 2018 at 03:54 am, vex 3 said...
The cakes look beautiful and very tasty
On October 11, 2018 at 05:06 am, Yee said...
Can I use gelatin powder to make it set faster? if yes, how much? thanks


You can use 5 g gelatin powder.

On March 11, 2020 at 07:21 pm, Fatima said...
It was a success, really delicious and light. One of my favourite desserts. I used digestive biscuits for the base and it was even perfect. Thank you very much for your awesome recipes.

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