White Chocolate and Raspberry Cheesecake
Indulge in the luxurious flavors of this no-bake White Chocolate and Raspberry Cheesecake, a showstopping dessert that's as beautiful as it is delicious. Featuring a buttery graham cracker crust, a silky cream cheese filling enriched with velvety white chocolate, and bursts of fresh raspberries, this cheesecake strikes the perfect balance between sweet and tangy. The optional swirl of raspberry preserves adds a gorgeous marbled effect, while white chocolate shavings provide an elegant finishing touch. With minimal prep time and no need for an oven, this make-ahead dessert is perfect for entertaining or any special occasion. Delight your guests with this creamy, fruity masterpiece that melts in your mouth with every bite!
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Recipe Information
Ingredients
- 200 grams Graham crackers (crushed)
- 100 grams Unsalted butter (melted)
- 300 grams White chocolate (chopped)
- 500 grams Cream cheese (softened)
- 250 ml Heavy cream
- 80 grams Powdered sugar
- 200 grams Fresh raspberries
- 1 teaspoon Vanilla extract
- 2 tablespoons Raspberry preserves (optional, for garnish)
- 50 grams White chocolate shavings (optional, for garnish)
Instructions
Place the graham crackers in a food processor and pulse until finely ground. Transfer to a bowl and mix with melted butter until evenly combined.
Press the graham cracker mixture firmly into the base of a 9-inch (23cm) springform pan to form the crust. Chill in the refrigerator for 30 minutes.
In a microwave or using a double boiler, melt the white chocolate until smooth. Set aside to cool slightly.
In a large mixing bowl, beat the cream cheese and powdered sugar together until smooth and creamy.
Add the melted white chocolate and vanilla extract to the cream cheese mixture, beating until well combined.
In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
Pour half of the cheesecake filling over the chilled crust. Scatter half of the fresh raspberries over the top, gently pressing them into the filling.
Add the remaining cheesecake filling, spreading it out into an even layer.
Drop small dollops of raspberry preserves (if using) onto the surface of the cheesecake. Use a toothpick or skewer to swirl the preserves into the top layer for a marbled effect.
Cover the cheesecake with plastic wrap and refrigerate for at least 6 hours or overnight to set.
Once set, carefully remove the cheesecake from the springform pan. Top with the remaining fresh raspberries and garnish with white chocolate shavings if desired.
Slice and serve chilled. Enjoy this decadent dessert!
Nutrition Facts
Calories |
549 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.5 g | 51% | |
| Saturated Fat | 23.3 g | 117% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 249 mg | 11% | |
| Total Carbohydrate | 43.1 g | 16% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 31.7 g | ||
| Protein | 5.7 g | 11% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 111 mg | 9% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 183 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
