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! 🙂 Anyway, he loves Cheesecake and I do too – I guess, most people do…. 🙂
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!
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Looking for delicious recipes with Asian flair? Check out our cookbook – RICE. NOODLES. YUM. (EVERYONE’S FAVORITE SOUTHEAST ASIAN DISHES). With 75 delicious rice and noodle dishes (each recipe has a photo of the finished dish), there’s a dish for everyone! Check out the video flip-through of our book above.
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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
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
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!