No-Bake White Chocolate Raspberry Cheesecake
Ingredients
- For the Raspberry Sauce:
- 2 ¼ cups frozen (thawed) or fresh raspberries
- ½ cup granulated sugar
- 2 Tbsp water
- 1 Tbsp cornstarch
- For the Chocolate Crust:
- 2 ½ cups chocolate baking crumbs (or crushed Oreos)
- ½ cup unsalted butter, melted
- For the White Chocolate Filling:
- 1 cup white chocolate chips
- 1 ¼ cups heavy cream (divided: ¼ cup for melting, 1 cup for whipping)
- 24 oz (3 blocks) full-fat cream cheese, room temperature
- 1 to 1 ½ cups powdered sugar (adjust to your sweetness preference)
- 1 tsp vanilla extract
- 1 ½ cups fresh raspberries (to fold into the filling)
Instructions
1. Make the Raspberry Sauce
In a small saucepan, combine the raspberries, sugar, and water. Simmer over medium heat for about 5 minutes, mashing the berries as they cook. Whisk in the cornstarch and simmer for 1 more minute until thickened. Strain through a fine-mesh sieve to remove seeds (optional), then let it cool completely.
2. Prepare the Crust
Mix the chocolate crumbs and melted butter until it looks like wet sand. Press firmly into the bottom and up the sides of a 9-inch springform pan. Chill in the freezer while you make the filling.
3. Prepare the Filling
Melt Chocolate: Combine white chocolate chips and ¼ cup heavy cream in a microwave-safe bowl. Heat in 30-second bursts, stirring until smooth. Let cool slightly.
Cream Cheese Base: In a large bowl, beat the cream cheese, powdered sugar, and vanilla until smooth and fluffy. Beat in the cooled white chocolate mixture.
Whipped Cream: In a separate bowl, whip the remaining 1 cup of heavy cream until stiff peaks form. Gently fold this into the cream cheese mixture.
4. Assemble and Chill
Scatter the fresh raspberries over the bottom of the crust. Pour the cheesecake filling over the top and smooth it out. Drizzle the cooled raspberry sauce over the top (you can swirl it with a knife).
Chill for at least 6 hours (overnight is best) to ensure it sets properly before removing from the pan.
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