NO BAKE White Chocolate Raspberry Cheesecake with fresh Raspberry Coulis

This luscious NO BAKE White Chocolate Raspberry Cheesecake is the ultimate summer dessert. Fresh and sweet-tangy raspberry coulis perfectly complements the rich and creamy cheesecake. Tried and tested, super easy recipe, too!


This luscious NO BAKE White Chocolate Raspberry Cheesecake is the ultimate summer dessert. Fresh and sweet-tangy raspberry coulis perfectly complements the rich and creamy cheesecake. Tried and tested, super easy recipe, too!


As some of you dear readers would know I am married to a British guy, my lovable and cute husband Mark…obviously I am very much in-love with him! ๐Ÿ™‚ Anyway, he loves Cheesecake and I do too – I guess, most people do…. ๐Ÿ™‚



One summer we went to the UK to visit his parents and we attended an afternoon Cookout where people brought desserts to share with everyone. I don’t think I knew how to cook then….so I obviously brought nothing…how shameful. Anyway, in that gathering we tasted the most wonderful Cheesecake – super scrumptious and truly perfect! 

It looked so gorgeous and perfect, too and immediately when we returned to the US Mark said, I ought to re-create it ’cause he just fell in-love with it….Pressure…pressure.

It took me years to have the courage to make it but finally last week I decided I should make it because it’s the perfect summer dessert – it’s a No Bake Cheesecake and not that difficult to make at all. I wish I had made it even earlier. Besides, how can you say no to the classic Raspberry and White Chocolate Combo?



Now this recipe has a lot of White Chocolate and that really makes this extra special and a cut above the rest. When you got nearly a pound of Chocolate there – it has got to be amazing!!! How can you fail? So, since it’s quite an indulgent cake, I say it’s one of those that befits a special occasion. Note though that despite all that yummy chocolate in there, it’s not really a dense or heavy cheesecake. It’s surprisingly light in texture so it’s truly enjoyable!!! Every single bite is simply heaven on a plate.

Now to add extra flavor in this dessert, I paired it with a fresh and tangy Raspberry Coulis! The cake is fine without it, but I personally believe it’s even more sublime with it! Truly superb. So before the summer is over – make this delectable and truly luscious White Chocolate and Raspberry Cheesecake with fresh Raspberry Coulis and wow all of your friends and family! Enjoy!


This luscious NO BAKE White Chocolate Raspberry Cheesecake is the ultimate summer dessert. Fresh and sweet-tangy raspberry coulis perfectly complements the rich and creamy cheesecake. Tried and tested, super easy recipe, too!


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Looking for delicious recipes with Asian flair? Check out our cookbook โ€“ RICE. NOODLES. YUM. (EVERYONEโ€™S FAVORITE SOUTHEAST ASIAN DISHES). With 75 delicious rice and noodle dishes (each recipe has a photo of the finished dish), thereโ€™s a dish for everyone! Check out the video flip-through of our book above.


Raspberry Cheesecake


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For the Crust


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)
5 Tablespoons, unsalted Butter, melted

Helpful tools:

Glass with a flat and smooth bottom
*Rolling pin to crush the crackers and nuts


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 crumb mixture to about 1/2-inch up the sides. Chill the crust while you are making the filling.

For the Filling


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

*If you want a wonderful cheesecake, don’t use the Baking Chocolate – choose a good quality chocolate.


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.

For the  Fresh Raspberry Coulis


1 pint fresh raspberries
1/3 cup sugar


Puree the raspberries with 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!





    • July 24, 2013 / 4:01 pm

      Thanks, it truly is scrumptious! ๐Ÿ™‚

  1. July 21, 2013 / 5:13 am

    Hi Abby, hopped from MB's page….wanted to mention that this cheese cake rocks!! love the pictures!! unfortunately cream cheese is not available here…and how I wish I could find a subs for cream cheese….am so glad to meet you here….looks like apart from sharing the same passion….we think alike too…I am also a lawyer turned stay-at-home-mom…so glad that I thought of visiting your site…have a great day!!

    • July 24, 2013 / 4:02 pm

      Oh Nisa! That's so great to know. So glad you found us. Happy to meet you!

    • September 30, 2013 / 12:14 am

      What about the Italian mascarpone or Greek yogurt?

    • September 30, 2013 / 12:22 pm

      Not sure about Greek Yogurt 'cause that won't be cheesecake if there's no cheese but if by chance Nisa can find an Italian Mascarpone – then I think that would be awesome. Thanks for the suggestion, appreciate it. ๐Ÿ™‚

  2. July 26, 2013 / 5:25 am

    Hello Ms.Abby, I have been making my fair share of blueberry cheesecake (no bake kind) and for the longest time I have been using gelatin to hold the mixture, but I never get this kind of consitency and texture as with your cheesecake and I am so envious, I think something is slightly missing with my ingredients, maybe the melted butter or is it alright to use all purpose cream that is chilled? think it will work? Thanks! I'd like to try this but raspberries are no avail here too.. too bad =( Thanks!

    • July 28, 2013 / 12:02 am

      Hi Micole, I haven't tried all purpose cream but I am sure it will work too. I have never tried using gelatin and didn't find it to be necessary. The butter I think is more for flavor though it may help binding everything together as well. ๐Ÿ™‚

  3. July 30, 2013 / 8:50 pm


    I don't know much about white chicolate-what label would you recommend?

    My gosh…..this cheesecake is a beauty!

    • August 27, 2013 / 2:53 pm

      Hi Isabel, use only the kind of chocolate that you would eat, not the baking kind. What is your fave brand of White chocolate for eating? If you have one, use it. Lindt or Ghirardelli are great options too.

  4. August 1, 2013 / 6:17 pm

    I'm making this today, except I have no raspberries, so am using mangoes!! Through the Bountiful Baskets organization, I was able to purchase a box of some wonderful mangoes!! So will be adding them to the cheesecake and making a mango sauce. Hope it turns out alright. Thanks for the recipe!! I really love reading your posts on FB, too!!

    • August 27, 2013 / 2:59 pm

      Mango sounds terrific and the sauce would be fabulous, am sure. Do let us know how it went. Thanks! ๐Ÿ™‚

  5. September 4, 2013 / 8:05 pm

    This cheesecake seems absolutely delicious, combination with red fruits and crunchy dough, I love it, thank you for sharing , somehow, we are your guest, thank you for the invitation:) have a nice dinner with your fiends, liรชn

    • September 23, 2013 / 9:06 pm

      Thank you so much! Please enjoy the recipes here and when you get the chance to make it, please send us a feedback. Appreciate your kind comment.

  6. September 18, 2013 / 2:37 pm

    Hi my naem is Hana and i have allerjic from Gluten
    if you have any recipes for bread , sweets…. ect without Gluten
    i will be thankfull if you replyed

    • September 23, 2013 / 9:08 pm

      Hi Hana, I do have some gluten-free recipes. Please just look at the labels on your right hand side on top of the Blog archive (right side bars/tabs) and then click on the gluten-free label and that will show you all the gluten-free recipes. Thanks for stopping by.

  7. September 29, 2013 / 10:30 am

    Fell in love with its look :0 Definitely gonna try it out…. ๐Ÿ™‚
    Thanks Abby

  8. Anonymous
    October 11, 2013 / 8:54 pm

    If u dnt have cream cheese u can use fresh cream and condense milk in equal quantities and lemon juice half of the above uses quantities , and mix well to get a cheesy consistency

  9. November 3, 2013 / 2:31 pm

    Made this for our Halloween Party but with a twist. I used crushed banana chips instead of nuts and used yogurt instead of heavy cream. The result was really great though might not have been as firm if I used heavy cream. Since its a no bake cheesecake, I molded them on individual tiny plastic coffins from the dollar store and topped them generously with the raspberry coulis. It was indeed one hell of a bloody treat! Wish I could share picture of it.

    • December 19, 2013 / 8:58 pm

      Wow! Am glad it turned out well. ๐Ÿ˜€

  10. Anonymous
    December 2, 2013 / 7:29 pm

    Would using white chocolate chips work as well? I use them in everything i bake with white chocolate, and they taste wonderful right out the bag also!

    • December 21, 2013 / 3:06 am

      It will work but I would still recommend the true "eating" chocolate but if that is what you prefer then that's no problem. Thanks for asking.

  11. December 5, 2013 / 10:48 pm

    It can but I would still recommend the true "eating" chocolate but if that is what you prefer then that's no problem. Thanks for asking.

  12. Anonymous
    January 26, 2014 / 3:29 am

    Do u set this in the fridge or in the freezer? Sorry, clueless here. Looks yummy. I never baked or cooked anything but i really wanna try this.

    • January 29, 2014 / 2:28 am

      In the fridge is fine. Thanks for asking.

    • March 4, 2014 / 2:50 am

      Please enjoy Yvonne! Thanks for stopping by.

  13. June 16, 2014 / 1:04 pm

    hey! so excited to finally find a good no bake cheesecake recipe that doesnt require the use of gelatin! really looking forward to making this for a party soon..just wanted to know..dyu think i could make the texture a little lighter if i whipped the heavy cream and then folded it in? i think my guests would prefer a slightly less dense texture hence the query..thanks so much in advance ๐Ÿ™‚

    • June 16, 2014 / 3:13 pm

      Thanks for your message. It's worth a try Mehnaz. Please let us know and hope your guests love it as much as we do.

  14. June 22, 2014 / 12:51 pm

    Hey abby! i just HAD to get back to you on this..i made ure recipe last night for my party.. I used lindt chocolate and increased the whipping cream measurement to 1 cup ..whipped it first and then folded it in..also its very difficult to come by raspberries here in saudi arabia so i got frozen strawberries nd used that for the came out absolutely scrumptious! i was so very happy with the texture and flavour and my guests wouldnt stop raving abt it..pure bliss! Thank you ever so much for this gem of a recipe ๐Ÿ™‚ stay blessed ๐Ÿ™‚

    • November 12, 2014 / 1:14 am

      I am so elated to know that you have all enjoyed it. Thank you so much for the feedback.

  15. November 8, 2014 / 11:35 am

    Thank you for the recipe, it looks so delicious and beautiful!

    • November 12, 2014 / 1:15 am

      Thanks for stopping by and hope you try it, Julia.

  16. December 14, 2014 / 6:15 pm

    Thanks so much for this recipe!! Would I have to double this recipe for a 9X13 dish?

    • January 28, 2015 / 4:33 am

      I haven't really made it with a 9×13 so I cannot say for sure but the springform pan I used is kind of big though if you use this for 9×13 it will be smaller in height and you have to adjust the cooking time.

  17. Anonymous
    January 7, 2015 / 9:46 pm

    hi, do you whip the cream or use it unwhipped? thanks..

    • January 8, 2015 / 3:19 am

      You just mix it in as instructed above. Please enjoy.

  18. January 11, 2015 / 2:20 am

    Try this again…. I made this scrumptious cheesecake a few months ago and it was smooth & creamy. I made it again today (with raspberries), but the texture was off…sort of gritty, but smoothed out when the cheesecake warmed in my mouth. I was wondering if the white chocolate was over cooked when I melted it over the hot water. Would that be the reason for the texture change? I will make this again!

    • January 12, 2015 / 10:19 am

      Glad to know you enjoyed it. Thanks for trying and letting us know. To ensure a perfectly smooth cheesecake, make sure the cream cheese is softened to room temp and has been beaten until smooth. The white chocolate also need some care in melting it though I don't think that would have been the problem. In my case it happens when I don't mix the cream cheese well but it won't hurt if you don't overcook the chocolate as well. ๐Ÿ™‚

  19. July 30, 2015 / 5:22 pm

    Hi Abbey. Could you please tell me how many servings approx? Looks fantastic, must make!!!

    • July 30, 2015 / 7:47 pm

      Depending on how big the slice is you can make this into 10-12 slices easily Elizabeth. Please enjoy!

  20. December 22, 2015 / 5:18 am

    Will I have to adjust measurements of ingredients if I'm using a 10" instead of 9"??

    • December 22, 2015 / 12:49 pm

      No need, the cheesecake just won't be as tall. Hope you enjoy it!

  21. Trish
    February 26, 2016 / 2:38 pm

    I made this for myself for my birthday today. It is seriously the best cheesecake I have ever tasted. Thank you for the recipe!

    • February 26, 2016 / 3:16 pm

      Thanks for letting us know Trish and glad you enjoyed it! It really is the best cheesecake ever! ๐Ÿ™‚

  22. October 12, 2016 / 12:08 am

    Beautiful cheesecake! Raspberry coulis is my favorite cheesecake topping!

    • October 12, 2016 / 3:27 pm

      I love raspberry coulis, too! Thanks Nicole!

  23. October 12, 2016 / 2:58 pm

    such a gorgeous dessert, definitely deserving of a special occasion

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