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 perfect for Mother’s Day, Father’s Day, Christmas, Thanksgiving, or any special occasion!

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 get 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 to 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!

Now back to this yummy and fruity chocolate cheesecake! 

What are the INGREDIENTS for No-Bake White Chocolate Raspberry Cheesecake?

For the Crust

• Graham Cracker Squares OR Digestives

• Ground Cinnamon

• Pecans or Walnuts – crushed (roughly 3/4 cup)

• Unsalted Butter – melted

Helpful tools:

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

For the Filling

• Good quality White Chocolate – this is very important. Get the chocolate bar that you love to eat (not the baking one) so you would have the best enjoyment of this cake. We love using the white chocolate from Aldi’s as it both tastes good and is not that expensive.

• Unsalted Butter

• Cream Cheese – make sure to soften the cheese before using to avoid any lumps.

• Caster or super-fine white Sugar

• Heavy/Double (or whipping) Cream

• Pure Vanilla Extract

• Fresh Raspberries – plus a few extra for garnish

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

For the  Fresh Raspberry Coulis

• Fresh raspberries

• Sugar

How do you make No-Bake White Chocolate Raspberry Cheesecake?

Procedure – For the Crust

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.

Procedure – For 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 afterward.

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

Procedure – For the  Fresh Raspberry Coulis

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!

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Last updated on May 1st, 2025 at 07:57 pm