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White chocolate raspberry cheesecake feature
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White Chocolate Raspberry Cheesecake

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. 
Course Desserts & Sweets
Cuisine American
Keyword white chocolate raspberry cheesecake
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings 8 people
Calories 442kcal
Author Lisa O'Driscoll

Ingredients

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

Instructions

Crust

  • 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)

Filling:

  • 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!

Nutrition

Calories: 442kcal | Carbohydrates: 33g | Protein: 4g | Saturated Fat: 20g | Cholesterol: 94mg | Sodium: 256mg | Fiber: 2g | Sugar: 24g