Want a dessert that’s as pretty as it is delicious? This no-bake White Chocolate Raspberry Cheesecake is the perfect treat for any occasion.
I love making cheesecake! Okay, let me rephrase that…I love making no-bake cheesecake. In fact, these No-Bake Cheesecake Bites With Fresh Berries have become one of my favorite easy recipes. I made them last minute for a party and couldn’t believe how easy they were. Now I wonder why people even bake cheesecake at all. I’ve made everything from No Bake Cheesecake Cookies to Oreo Cheesecake Bites with the no bake version and love the way they turned out!
That’s why I wanted to try this White Chocolate Raspberry Cheesecake. After all, everything’s better with white chocolate, right? This is a perfect dessert for Valentine’s Day but you can really serve it any time of year. It makes a great last minute dessert since it’s so simple to make. You can even cut the prep time in half by using a pre-made crust. Either way, it’s a delicious dessert that you can whip up in no time at all!
White Chocolate Raspberry Cheesecake
When I found this 8 inch pushpan on sale, I had all kinds of big plans. Now, six months later, I’m FINALLY breaking it in.
I used honey flavored o’s cereal because they make a great crust. Combine cereal, butter and sugar in a food processor and blend until cereal is crushed and the mixture is a doughy consistency.
Pour into pushpan and push firmly around the bottom until the crust is packed firmly. You’ll want to make sure it’s not going to fall apart when you cut the cheesecake.
Beat whipping cream until stiff peaks form. Set aside.
To melt the white chocolate, first add about an inch of water to a saucepan and bring to a boil. Reduce heat and place bowl with the chocolate over the saucepan (you’re basically creating your own double boiler on the cheap). Stir until melted and set aside.
Combine cream cheese, sugar and vanilla.
Mix until well blended, then add white chocolate.
Fold in whipped cream.
Fill crust with cheesecake mixture.
Spread evenly and place in refrigerator while you prepare the puree.
Add 1/2 cup raspberries, water and sugar to small saucepan.
Cook over medium low heat, stirring frequently, until raspberries reach a syrup-like consistency.
Use a strainer to separate the seeds from the puree. Cut the very tip (just a tiny bit) off the end of an icing bag or the corner of a sandwich bag. Fill with puree (it won’t look like very much but you’ll have more than enough).
Decorating A White Chocolate Raspberry Cheesecake
Push the cheesecake out of the pan before garnishing. Use a toothpick or the end of a knife to mark where you want your raspberry hearts so they’ll be evenly spaced.
Squeeze small dots of puree in a circle around the cake.
Next, pull a toothpick through the puree to make hearts.
Finally, add the remaining raspberries as garnish. You may have a few too many but I always like to have extras, just in case.
Originally I was going to stop here but I decided to keep going. You can never have too much chocolate, right? You can use another ounce of the regular white chocolate. I have a pantry full of candy melts so I used those instead (I’m
slightly very addicted to candy melts and use them for almost everything!)
That was all the cheesecake needed…now all that was left was to eat it!
I’m not even sure why people bake cheesecakes. The no-bake versions are so easy!
This was sooo delish and I can’t wait to try making more versions of it. Hmmm, I’ll bet a blueberry cheesecake filling would be pretty tasty…stay tuned!
For the crust:
- 3 cups honey nut flavored cereal
- 8 tbsp butter (softened)
- 1 1/2 tbsp sugar
For the filling:
- 3/4 cup heavy whipping cream
- 3 oz white chocolate , one ounce for drizzling over the top
- 8 oz cream cheese (softened)
- 1/2 cup sugar
- 1 tbsp vanilla extract
- 2 cups raspberries (separated)
- 1 1/2 tbsp water
- 1/2 tbsp sugar (for puree)
- Blend cereal, butter and sugar in a food processor
- Pour into 8 inch spring pan and push firmly until bottom layer is well packed (you don't want it breaking apart when you cut it)
- Beat whipping cream until stiff peaks form and set aside.
- Fill a saucepan with an inch of water and bring to a boil.
- Place a bowl over the saucepan and add white chocolate.
- Stir chocolate until melted and smooth. Set aside.
- Combine cream cheese, sugar and vanilla extract. Mix until well blended.
- Mix in white chocolate.
- Fold in whipping cream.
- Add filling and spread until top is smooth.
- Refrigerate cheesecake until topping is ready
- Combine 1/2 cup raspberries, water and suger in a small saucepan.
- Cook over medium low heat until raspberries thicken into a syrup-like consistency
- Remove from heat and use a small strainer to separate the seeds from the liquid.
- Cut a very small tip off an icing bag or the corner of a sandwich bag and add raspberry puree.
- Squeeze dots of puree in a circle around the top of the cake (if you want to be sure it's even the first time, you can use a toothpick first to mark where the dots will go)
- In a circular motion, pull a toothpick through the dots to form heart shapes.
- Garnish with the remaining raspberries
- Add remaining white chocolate to an icing bag and drizzle over the raspberries.
Amount Per Serving: Calories: 442 Saturated Fat: 20g Cholesterol: 94mg Sodium: 256mg Carbohydrates: 33g Fiber: 2g Sugar: 24g Protein: 4g
Do you cook your cheesecake or go with the no-bake versions? What’s your favorite kind?