• Prep Time: none
  • Cooking Time: none
  • Serves: none

NO BAKE White Chocolate Raspberry Cheesecake

Category: Desserts, Holiday, Christmas, Kids

 Ingredients List

  • 18 Graham Cracker Squares, crushed* (or Digestives - about 10 - roughly 1 1/2 cups when crushed)
  • 1 teaspoon, ground Cinnamon
  • 1 (2.5 - 3oz) packet of Pecans or Walnuts, crushed (roughly 3/4 cup)
  • 6 Tablespoons, unsalted Butter, melted
  • 14-16 oz good quality White Chocolate,* broken into pieces (not the baking one)
  • 3 Tablespoons, unsalted Butter
  • 2 (8-ounce) packages Cream Cheese, room temperature
  • 1/4 cup caster or super-fine white Sugar
  • 6 Fl. oz / 3/4 cup - Heavy (or whipping) Cream
  • 1 teaspoon, pure Vanilla Extract
  • 1 pint fresh Raspberries (plus a few extra for garnish), cleaned
  • 1 pint fresh raspberries
  • 1/3 cup sugar


To make the crust, combine all the ingredients in a bowl and mix until evenly moistened. Press the crumb mixture into a 9-inch springform pan using the smooth bottom of a glass. Spread the (8-ounce) crumb mixture to about 1/2-inch up the sides. Chill the crust while you are making the filling.
In a heat-proof bowl over barely simmering water, melt the chocolate and butter. Stir occasionally. Let it cool for a couple of minutes afterwards.

While the butter and chocolate are slowly melting, prepare the other ingredients. In a separate bowl or in the bowl of a stand mixer, mix together the cream cheese, heavy cream and sugar until it has a smooth consistency, roughly 3 minutes. Note that your cream cheese should be in room temp so it's easier to mix. Pour in the vanilla extract. Mix just until it's fully blended in.

Stir the cooled chocolate mixture into the cream mixture. Gently fold in the raspberries. Be careful so as not to release the juices of the raspberries. We don't want the cheesecake to turn pink.

Pour or spoon the mixture on the prepared tin. Spread the mixture evenly and allow it to set at least overnight. This can be made about 2 days ahead.

Puree the raspberries with the sugar. Strain the juice to ensure there are no seeds getting into the sauce. Chill and drizzle on top of the cheesecake just before serving!

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