No Bake White Chocolate Raspberry Cheesecake

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Learn how to make this delicious no bake white chocolate raspberry cheesecake that requires no baking, no eggs, and no gelatin! A quick and easy alternative to the traditional cheesecake, these personal size cheesecakes are sure to be a hit!

I have become obsessed with mini or personal desserts and am always trying to figure out different ways and flavor combinations to impress my party guests. While white chocolate and raspberry isn’t new, these flavors are a favorite of mine and I knew I had to use them in a mini dessert. And why not a cheesecake version?

My go to mini desserts are either dessert shooters or personal cheesecakes and cakes. Mini desserts are a cute way to serve your guests and can also be a delicious party favor.

Today, I am going to show you how to make these personal no-bake white chocolate raspberry cheesecakes. They are 4″ and just enough dessert to satisfy (and impress) your guests.

What is a No Bake Cheesecake?

Simply put, a no bake cheesecake is the type of cheesecake that does not require you to bake it in the oven. Unlike a regular cheesecake, a no-bake cheesecake does not contain any eggs.

No-bake cheesecakes are a lot easier to make than a traditional cheesecake. I’ve simplified my recipe even further by omitting gelatin, which is found in some no-bake recipes, in order to help it thicken. 

In my opinion, no-bake cheesecakes are just as delicious as their traditional counterpart. If you want a rich, velvety, and dense flavor then opt for the traditional. But if you prefer something light and airy, then my no-bake cheesecake is perfect for you.

Ok, so enough chatting, let’s get to the good stuff!

A few things to note

This recipe is quite simple, but I want to note a few things. First things first – QUALITY ingredients! If you can, I always recommend using high quality ingredients in your baked (or not baked) treats. You and your guests will be able to taste the difference, trust me.

With your vanilla extract, always make sure its a pure vanilla, not imitation (or clear) – If you really want to be extra, like me, use a vanilla bean paste. My favorite is this Nielsen-Massey brand.

For your white chocolate, use quality brands like Ghirardelli (my fave), which you can find at most stores. If you have the extra coins, you can go for the really good stuff, like Guittard or Callebaut, but that isn’t necessary.

Why You’ll Love This Recipe

• No Water Bath. Because this recipe requires no baking, that means the long dreaded water bath is not needed. Which normally helps to keep the cheesecake from cracking. 

• Raspberry Layer. The best part is the layer of raspberry on top of the filling. Instead of doing a raspberry swirl in the batter, I like a full layer. If you aren’t a fan of raspberry you can absolutely try blueberry or strawberry jam. 

Key Ingredients For White Chocolate Raspberry Cheesecake

• Cream cheese – Make sure it is room temperature, leave out for at least an hour, just until softened. Also, use a full fat cream cheese to help with the structure and firmness of the cheesecake. 
• Heavy Cream – You’ll need to whip the heavy cream until soft, yet stiff peaks are formed. This too will help with the structure and prevent a liquidy cheesecake.
• Powdered Sugar – It will add to the sweetness of the cheesecake. 
• Vanilla – Like I mentioned before, make sure you get 100% pure vanilla. 
• White Chocolate – Go for a high quality chocolate. While the chocolate flavor is settle, you will still be able to taste the difference. You can use white chocolate chips or a baking bar. 
• Raspberries – I like to use fresh raspberries, but you can also use frozen. The raspberries will be used as the top layer of the cheesecake.  
• Biscoff Cookies – I like using this as my crust for most cheesecakes but feel free to experiment or use your favorite cookie. 

Tools You May Need:

• Stand or Hand Mixer
• Measuring Cups or Spoons
• Kitchen Scale
• Blender or Processor
• Mini Dessert Cups
• 4″ or 9″ Springform Pan

How to Make No Bake White Chocolate Raspberry Cheesecake

Step 1: Make the Raspberry Sauce

1. Combine the raspberries and sugar in a saucepan and cook over a medium high heat, stirring occasionally.
2. Smash the raspberries with the back of your spatula to remove any chunks. 
3. Cook for 10-12 minutes until thickened and remove from heat. 
4. using a fine mesh strainer, strain the sauce into a heat proof bowl, pressing out the jam from the seeds, and let it cool.

Step 2: Prepare the Buttery Biscuit Base

1. Crush the graham crackers or cookies in a food processor or in ziploc bag with a rolling pin until it is a fine crumb. 
2. Add crushed crackers and melted butter to a bowl, combine until it resembles soft sand. Set aside.

Step 3: Make the White Chocolate Cheesecake Filling

1. In a large bowl, using a stand or hand mixer, whip the heavy cream until soft, stiff peaks begin to form. 
2. Add in the softened cream cheese, powdered sugar and vanilla and mix until smooth and filling has doubled in size.
3. In a microwave safe bowl, melt the white chocolate and add the melted chocolate to the cheesecake filling. Mix until everything is nicely incorporated. 
4. Reserve about 1 cup of filling and in a small bowl add 1/4 cup of the raspberry sauce and the cup of filling together, creating a raspberry cheesecake filling. 

How to Assemble the Cheescake

1. In a small 4″ springform pan lined with parchment, add your crushed cookies to the bottom. Use a spoon or bottom of a cup to flatten out the crust.
2. Pour in your cheesecake batter a little over 1/2 of the way.
3. Cover with plastic wrap and refrigerate for about 30 minutes.
4. After 30 minutes, pour 1/4 cup of the raspberry cheesecake filling onto the top of your chilled cheesecake and smooth. 
5. Cover the cheesecake with plastic wrap again and freeze for 2-3 hours or refrigerate overnight.
6. Once set, remove cheesecakes from the springform tin. 
7. Finish by pouring on some extra raspberry sauce. Or you can top with whole raspberries and/or drizzle on some melted white chocolate if desired. 

*Be sure to keep your finished desserts refrigerated before serving. Cream cheese has a high moisture content and can only be left out a room temperature for a few hours.

Top Tips for Best Results 

Use room temperature ingredients. Always, always use room temperature ingredients when baking. This ensures a lump-free and smooth cheesecake batter. 

Creamy White Chocolate. The best way to get smooth white chocolate is to either use a double boiler to melt the chocolate or you can melt the chocolate in 30-second intervals in the microwave. 

Pretty Presentation. I like to top my finished cheesecake with a piece of white chocolate. Pour some melted chocolate on a small piece of parchment paper and using the back of a spoon, thin it out. Then place the melted chocolate over a small bowl to create a slight curve. You can get creative with your final presentation and do a white chocolate drizzle on top or even white chocolate shavings.  

Storage Instructions

Cover the mini cheesecakes in plastic wrap or store in an air tight container and keep them in the fridge. 

If you want to freeze your cheesecakes, after it sets/cools down in the fridge, I recommend removing it from the pan and wrapping in a layer of plastic wrap and then another layer of aluminum foil. If you plan on eating it within a few days, then you can just cover in a double layer of plastic wrap and keep in the fridge.

When you are ready to eat your frozen cheesecake, let it thaw in the fridge overnight. DO NOT leave out at room temperature to thaw. 

* Cheesecakes can absorb odors from the fridge, so it is important to cover them very well and to store them properly.

Video Tutorial for No Bake White Chocolate Raspberry Cheesecake

Frequently Asked Questions

How long can I store a no bake cheesecake?

You can store your mini no bake cheesecake in the fridge for 2-3 days and in the freezer for up to 3 months, if stored properly.

Is this recipe enough to make a full size cheesecake?

This recipe is enough to make [12] dessert cups and [3] mini cheesecakes, but if you would like to make a full size 9’’ cheesecake, I suggest doubling the recipe.

How far in advance can I make this recipe?

I suggest making them at least a day before serving. The longer it sets up the better the flavor and the firmer it will be, which is perfect if you need to cut it into slices!

If you just want to prepare the cheesecake filling, you can keep in a bowl covered in saran wrap for up to 5 days.

You can prepare the raspberry sauce up to 1 week in advance, just store in a jar with an air tight lid in the refrigerator (or you can freeze for up to 3 months).

And that’s it! An easy and delicious dessert! Enjoy these mini White Chocolate Raspberry Cheesecakes chilled or gift them in a pretty box to someone special!

xoxo, ave

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