Description
This no-bake raspberry cheesecake is a luscious and creamy dessert perfect for any occasion. It features a crunchy graham cracker crust, a smooth and tangy cream cheese filling swirled with fresh raspberries, and a delicate white chocolate infusion. Sweetened whole raspberries add bursts of fruity flavor throughout the cheesecake. Easy to prepare without baking, it sets overnight in the freezer for a refreshing and elegant treat.
Ingredients
Scale
Crust
- 1 1/2 sleeves Graham Crackers
- 2 Tablespoons Sugar
- 1/2 stick Butter, melted
Filling
- 9 ounces White Chocolate, melted
- 3 Packages Cream Cheese (8 ounces each), softened
- 1/2 cup Powdered Sugar
- 1/3 cup Sugar
- 1 teaspoon Vanilla Extract
- 1/4 cup Heavy Cream
- 1/4 cup Raspberries, mashed with 2 Tablespoons of sugar
- 1 cup whole Raspberries, sprinkled with a heaping Tablespoon of sugar
- 1/2 cup Melted White Chocolate
- 2 drops Hot Pink Food Coloring Gel
- 12 – 15 Whole Raspberries (for garnish)
Instructions
- Prepare the crust: Line the bottom of a 7-inch springform pan with parchment paper. Place the graham crackers in a food processor or blender and pulse until finely ground. Combine the cracker crumbs with sugar and melted butter, stirring to coat evenly. Press the mixture firmly into the bottom of the springform pan, smoothing the surface. Place the pan in the freezer to set while preparing the filling.
- Rinse and prepare raspberries: Rinse the raspberries in a colander under cold water and drain well on paper towels. Store the raspberries in the refrigerator to keep them cool until needed.
- Make the cheesecake filling: In the bowl of a stand mixer, place the softened cream cheese, heavy cream, sugar, and powdered sugar. Mix on low speed until thoroughly combined and smooth. Scrape down the sides of the bowl, then add vanilla extract and continue mixing. Melt the white chocolate in the microwave in 15-second intervals until fully melted, then allow it to cool slightly before adding to the mixing bowl. Blend again on low until well incorporated and creamy. Gently fold in the mashed raspberries to create a pink swirl effect in the batter, then stir in the sweetened whole raspberries.
- Assemble the cheesecake: Remove the springform pan from the freezer. Pour the cheesecake filling over the crust, spreading it smoothly with a spatula. Return the pan to the freezer and allow the cheesecake to set overnight for best results.
- Final touches and serve: Before serving, drizzle the remaining 1/2 cup of melted white chocolate over the top of the cheesecake, mixing with 2 drops of hot pink food coloring gel to create a vibrant design if desired. Garnish with 12 to 15 whole raspberries arranged on top. Remove the cheesecake from the springform pan, slice, and serve chilled.
Notes
- For best results, use full-fat cream cheese and heavy cream to achieve a rich and creamy texture.
- Ensure the melted white chocolate has cooled slightly before mixing into the cream cheese filling to prevent curdling.
- Press the crust firmly and evenly to avoid crumbling when slicing.
- Allow the cheesecake to set overnight to ensure it is firm and sliceable.
- Optional: Use food coloring to add a decorative drizzle on top for a festive touch.
