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This white chocolate raspberry cheesecake is creamy, fruity, and topped with fresh raspberries. No baking required—perfect for any occasion!
Why You’ll Love This White Chocolate Raspberry Cheesecake
This cheesecake is everything you want in a dessert—smooth, creamy, fruity, and indulgent.
It’s made with a buttery shortbread base, a sweet white chocolate and raspberry filling, and topped with a silky ganache and juicy raspberries.
Best of all, there’s no baking required, which means it’s perfect for making ahead of time.
What Makes This Recipe Special?
You get a contrast of textures and flavours with every single bite.
The buttery base, creamy filling, and bursts of tart raspberries work so well together.
Not to mention, the white chocolate adds that extra level of sweetness and indulgence.
Equipment You’ll Need
To make this no-bake cheesecake, you’ll need:
- 8-inch springform tin – Ideal for shaping and easy removal.
- 8-inch circular pieces of baking paper – for lining the tin for easy removal
- Mixing bowls – For the base, filling, and ganache.
- Electric mixer or whisk – To whip the cream and combine the filling.
- Spatula or spoon – For smoothing the cheesecake layers.
- Food processor or bag and rolling pin – To crush the Digestive biscuits.
Why This Recipe Works So Well
- No baking required: Just chill until set, making it simple and reliable.
- Perfect contrast: Sweet white chocolate paired with tangy raspberries.
- Visually stunning: Finished with fresh berries and freeze-dried raspberry pieces.
- Great for entertaining: Make it the night before and refrigerate until ready to serve.
Ingredients for White Chocolate Raspberry Cheesecake
Base:
- 350g shortbread biscuits (about 12 oz)
- 100g salted or unsalted butter, melted (7 tbsp)
Cheesecake Filling:
- 350ml double cream, cold (1½ cups heavy cream)
- 250g white chocolate, melted & cooled slightly (9 oz)
- 500g full-fat cream cheese, room temperature (18 oz)
- 120g icing sugar, sifted (1 cup powdered sugar)
- 250g fresh raspberries (2 cups)
Topping:
- 170g white chocolate (6 oz)
- 90ml double cream (6 tbsp)
- 200g fresh raspberries (1½ cups)
- Freeze-dried raspberries (optional, for garnish)
Tin size: 8” (20cm) springform
Chill time: Minimum 6 hours, preferably overnight
How to Make White Chocolate Raspberry Cheesecake
Step 1: Prepare the Base
Crush the shortbread biscuits into fine crumbs using a food processor or rolling pin.
Pour them into a medium mixing bowl, add the melted butter and stir until all the crumbs are evenly coated.
Press the mixture firmly into the base of a lined 8” springform tin.
Smooth it out with the back of a spoon and press down firmly, then place it in the fridge while you make the filling.
Step 2: Melt the White Chocolate
Melt the white chocolate gently in the microwave in 30-second bursts or using a double boiler.
Let it cool slightly so it doesn’t affect the consistency of the filling later.
Step 3: Whip the Cream
In a large bowl, whip the cold double (heavy) cream to stiff peaks using an electric whisk.
Be careful not to over-whip—it should be thick and hold its shape.
Step 4: Mix the Cream Cheese Base
In a separate large bowl, whisk together the room-temperature cream cheese and sifted icing sugar until smooth and creamy.
Add the cooled white chocolate and mix again until well combined.
Step 5: Fold in the Whipped Cream and Raspberries
Fold the whipped cream gently into the cream cheese mixture using a rubber spatula.
Once combined, fold in the fresh raspberries. Try not to crush them too much, so you keep some texture in the cheesecake.
Step 6: Fill the Tin
Scoop the cheesecake filling onto the chilled shortbread base.
Smooth it out evenly with a spatula or palette knife, ensuring the top is level.
Cover and refrigerate for at least 6 hours or overnight for best results.
Step 7: Make the Ganache Topping
In a microwave-safe bowl or small saucepan, heat the cream until just steaming.
Pour it over the white chocolate in a small bowl or jug and let sit for 1–2 minutes, then stir until smooth and fully melted.
Allow the ganache to cool slightly so it thickens enough to pour over the top without running too far down the edge.
Step 8: Decorate the Cheesecake
Once the cheesecake has set, carefully remove it from the tin.
Gently pour the white chocolate ganache over the top of the cheesecake and smooth it out, letting it drip down the edges slightly.
Return it to the fridge until the ganache has set slightly, so the toppings don’t fall off when you put them on.
Remove it from the fridge and decorate with fresh raspberries and a sprinkle of freeze-dried raspberries around the edge if using.
Why Chilling Time is So Important
Since this cheesecake is no-bake, chilling is essential for the structure to set properly.
Overnight chilling helps the cheesecake hold its shape and makes it easier to slice cleanly.
Tips for Perfect Cheesecake Every Time
- Use room temperature cream cheese: This helps you avoid lumps in the filling.
- Cool the white chocolate slightly: Hot chocolate will melt your cream or curdle the mix.
- Don’t overmix the raspberries: Fold them in gently to keep their texture.
- Chill overnight: This ensures the cheesecake sets properly and slices cleanly.
- Use a hot knife for slicing: Dip your knife in hot water and wipe clean between cuts.
Customisation Ideas
- Swap raspberries for strawberries or mixed berries for a fruity twist.
- Use a graham cracker or digestive biscuit base if you prefer over shortbread, just make sure you increase the butter, so it holds together. See my No-Bake Kinder Cheesecake recipe for a digestive biscuit base.
- Add lemon zest for a citrus boost that complements the raspberries perfectly.
Storage Tips
- Store in the fridge in an airtight container for up to 3 days.
- You can also freeze the cheesecake (without toppings) for up to 1 month. Defrost in the fridge before decorating and serving.
Watch My Step-by-Step Video
Want to see exactly how this cheesecake comes together?
Watch the full tutorial on the Fitwaffle Kitchen YouTube channel:
YouTube: @fitwafflekitchen
You can also follow me here:
- Instagram: @fitwafflekitchen and @fitwaffle
- TikTok: @fitwaffle
- Pinterest: fitwaffle
More Cheesecake Recipes to Try
If you loved this White Chocolate Raspberry Cheesecake, here are two more no-bake cheesecake recipes from FitwaffleKitchen.com you’ll love:
- Biscoff Cheesecake – An easy to make, creamy no-bake Biscoff cheesecake that’s perfect for any occasion.
- Kinder Cheesecake – Creamy, chocolatey, and perfect for Kinder chocolate lovers.
Both are super easy to make and absolutely packed with flavour!
White Chocolate Raspberry Cheesecake
Ingredients
Base:
- 350 g shortbread biscuits about 12 oz
- 100 g salted or unsalted butter melted (7 tbsp)
Cheesecake Filling:
- 350 ml double cream cold (1½ cups heavy cream)
- 250 g white chocolate melted & cooled slightly (9 oz)
- 500 g full-fat cream cheese room temperature (18 oz)
- 120 g icing sugar sifted (1 cup powdered sugar)
- 250 g fresh raspberries 2 cups
Topping:
- 170 g white chocolate 6 oz
- 90 ml double cream 6 tbsp
- 200 g fresh raspberries 1½ cups
- Freeze-dried raspberries optional, for garnish
Instructions
Step 1: Prepare the Base
- Crush the shortbread biscuits into fine crumbs using a food processor or rolling pin.
- Pour them into a medium mixing bowl, add the melted butter and stir until all the crumbs are evenly coated.
- Press the mixture firmly into the base of a lined 8” springform tin.
- Smooth it out with the back of a spoon and press down firmly, then place it in the fridge while you make the filling.
Step 2: Melt the White Chocolate
- Melt the white chocolate gently in the microwave in 30-second bursts or using a double boiler.
- Let it cool slightly so it doesn't affect the consistency of the filling later.
Step 3: Whip the Cream
- In a large bowl, whip the cold double (heavy) cream to stiff peaks using an electric whisk.
- Be careful not to over-whip—it should be thick and hold its shape.
Step 4: Mix the Cream Cheese Base
- In a separate large bowl, whisk together the room-temperature cream cheese and sifted icing sugar until smooth and creamy.
- Add the cooled white chocolate and mix again until well combined.
Step 5: Fold in the Whipped Cream and Raspberries
- Fold the whipped cream gently into the cream cheese mixture using a rubber spatula.
- Once combined, fold in the fresh raspberries. Try not to crush them too much, so you keep some texture in the cheesecake.
Step 6: Fill the Tin
- Scoop the cheesecake filling onto the chilled shortbread base.
- Smooth it out evenly with a spatula or palette knife, ensuring the top is level.
- Cover and refrigerate for at least 6 hours or overnight for best results.
Step 7: Make the Ganache Topping
- In a microwave-safe bowl or small saucepan, heat the cream until just steaming.
- Pour it over the white chocolate in a small bowl or jug and let sit for 1–2 minutes, then stir until smooth and fully melted.
- Allow the ganache to cool slightly so it thickens enough to pour over the top without running too far down the edge.
Step 8: Decorate the Cheesecake
- Once the cheesecake has set, carefully remove it from the tin.
- Gently pour the white chocolate ganache over the top of the cheesecake and smooth it out, letting it drip down the edges slightly.
- Return it to the fridge until the ganache has set slightly, so the toppings don't fall off when you put them on.
- Remove it from the fridge and decorate with fresh raspberries and a sprinkle of freeze-dried raspberries around the edge if using.
