No-Bake White Chocolate Raspberry Cheesecake

Jump Pin Save
40 minutes

This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.

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.

White Chocolate Raspberry Cheesecake - This no-bake cheesecake recipe is the perfect dessert for any occasion. It can be a Valentine's Day cake to show someone you love them or just an easy dessert recipe to enjoy when you're craving a sweet treat. Can you ever really go wrong with a white chocolate dessert?!


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.

You'll need an 8 inch pushpan to make this white chocolate raspberry cheesecake

The Crust:

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.Use a food processor to blend the ingredients for your white chocolate raspberry cheesecake

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.

Be sure the crust is packed firmly or your white chocolate raspberry cheesecake will fall apart when you cut it.

The Filling:

Beat whipping cream until stiff peaks form. Set aside.

Whip heaviy whipping cream until peaks form

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.

Create your own double boiler with just a saucepan and a bowl

Combine cream cheese, sugar and vanilla.

Combine cream cheese, sugar and vanilla for the cheesecake filling

Mix until well blended, then add white chocolate.

Mix in the melted white chocolate

Fold in whipped cream.

Fold in the whipped cream and the filling for your white chocolate raspberry cheesecake is ready

Fill crust with cheesecake mixture.

Fill the crust with the cheesecake mixture

Spread evenly and place in refrigerator while you prepare the puree.

Spread evenly and smooth out the top

The Puree:

Add 1/2 cup raspberries, water and sugar to small saucepan.

Cook raspberries in a saucepan to make the puree

Cook over medium low heat, stirring frequently, until raspberries reach a syrup-like consistency.

When the raspberries form a syrup like consistency, use a strainer to separate the seeds

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.

If you want to be sure your hearts are evenly spaced, make dots with a toothpick before you start

Squeeze small dots of puree in a circle around the cake.

Squeeze dots of raspberry puree in a circle around the cake

Next, pull a toothpick through the puree to make hearts.

Drag a toothpick through the puree to make heartsFinally, add the remaining raspberries as garnish. You may have a few too many but I always like to have extras, just in case.

Your white chocolate raspberry cheesecake needs plenty of raspberries

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!)

Drizzle chocolate over the raspberries and your white chocolate raspberry cheesecake is ready to serve.

That was all the cheesecake needed…now all that was left was to eat it!

This white chocolate raspberry cheesecake is also perfect for Valentine's Day

I’m not even sure why people bake cheesecakes. The no-bake versions are so easy!

I love this white chocolate raspberry cheesecake because it's as easy as it is delicious.

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!

White chocolate raspberry cheesecake feature
4.88 from 8 votes

White Chocolate Raspberry Cheesecake

Author Lisa O'Driscoll | Fun Money Mom
Cuisine American
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings 8 people
Dessert doesn't get much better than this no-bake White Chocolate Raspberry Cheesecake. With heart shaped swirls and white chocolate drizzled raspberries, it's as pretty as it is delicious. 


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

For garnish:

  • 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

Raspberry Puree:

  • 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.
  • Enjoy!


Calories: 442kcal | Carbohydrates: 33g | Protein: 4g | Saturated Fat: 20g | Cholesterol: 94mg | Sodium: 256mg | Fiber: 2g | Sugar: 24g
The nutrition information provided is an estimate and can vary based on cooking methods and ingredients used.

Did You Make This Recipe?

Share it with me on Instagram @funmoneymom and follow on Pinterest @funmoneymom for more!


Does cheesecake need to be refrigerated?

Yes, cheesecake should be refrigerated until ready to serve.

Can you freeze cheesecake?

Yes. You can either freeze the entire cheesecake or cut into slices and freeze them individually. Wrap the cheesecake in plastic wrap, then again in aluminum foil.

How long does cheesecake last?

Cheesecake will stay good in the freezer for up to a month, if wrapped correctly. It will keep in the refrigerator for 3-4 days.

How long can cheesecake sit out?

Cheesecake shouldn’t sit out for more than about two hours.

Do you cook your cheesecake or go with the no-bake versions? What’s your favorite kind?

More Cheesecake Recipes

If you liked this recipe, you may want to check these out too…
Oreo Cheesecake Bites Facebook

No Bake Oreo Cheesecake Bites

cheesecake bites facebook

No-Bake Cheesecake Bites

Red White and blue cheesecake cookies

Red, White & Blue Cheesecake Cookies

Salted caramel cheesecake bites

 Dark Chocolate Caramel Cheesecake Bites

Let’s be friends!

Did you love this post? Make sure to comment below and let me know your thoughts! And don’t forget to follow on your favorite social network below!

Fun in your inbox

Get the latest recipes, crafts and more straight to your inbox

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. This looks amazing! I don’t think I’ve ever tried no-bake cheesecake but I will be pinning this to try soon. Thanks for sharing it!

    1. Thank you! I promise you’re going to love it! It was so easy and really delish!!!

Similar Posts