No bake white chocolate and raspberry cheesecake. A tasty crunchy biscuit base covered in a light creamy white chocolate filling stuffed with fresh raspberries.
Indulge a little with my extremely popular white chocolate and raspberry cheesecake. Check out some of the rave reviews below!
And if you're a fan of decadent desserts why not check out my strawberry whisky cheesecake?
So why did I make this delicious white chocolate and raspberry cheesecake?
Well it was because it was one that my soon to be wife and I tried when we were choosing what pudding to have for our wedding menu.
We actually decided on the chocolate chip and vanilla bread and butter pudding, because we felt that was more traditional.
You see we had guests coming here to Scotland from as far as Australia. We wanted them to taste the very best of our Scottish Fayre.
But I've never forgotten this. Our second choice a creamy cheesecake. A stunning and delicious white chocolate and raspberry cheesecake!
This is my re-make of it. And I made it as easy as possible by making it as a white chocolate and raspberry cheesecake no bake recipe!
Naturally as I do with all my cheesecake recipes I've "lightened" this up a bit. To make it as much as possible a "low fat cheesecake".
I've used a low fat soft cream cheese and no fat yogurt. Which your waistline will thank you for.
But I can assure you that there is absolutely no loss in flavour. Which your taste buds will also thank you for!
And of course you do not have to use low fat ingredients here if you don't want to. Go all out with full fat if you wish!
Just note that the nutrition label will be invalid if you do.
Cheesecake's don't really get much better than this No-Bake White Chocolate and Raspberry Cheesecake.
Its tastes amazing!
The combination of white chocolate and raspberry together are definitely two flavours that are meant to be together.
Combining the cream cheese, melted white chocolate and raspberries together in the filling gives it a light creamy white chocolate cheesecake dreamy flavour!
And topping that on a tasty crunchy slightly buttery biscuit base only makes it better. I would say this is probably one of my best cheesecakes.
This white chocolate raspberry cheesecake recipe is definitely one to "wow" your dinner guests!
I guarantee it'll soon become one of your go-to favorite desserts!
Jump to:
Ingredients
- Digestive Biscuits / U.S. readers use Graham Crackers
- Unsalted Butter
- White Chocolate Bars
- Double Cream / U.S. readers use Whipping / Heavy Cream
- Yogurt
- Soft Cream Cheese
- Fresh Raspberries
See recipe card for quantities.
Substitutions
- Digestive Biscuits / U.S. readers use Graham Crackers - you could use oreo cookies instead to create a chocolate cookie crust.
- Unsalted Butter
- White Chocolate Bars - you could use white chocolate chips instead.
- Double Cream / U.S. readers use Whipping / Heavy Cream
- Yogurt - you could use sour cream instead.
- Soft Cream Cheese
- Fresh Raspberries - use fresh berries. Frozen berries can be quite watery.
How To Make This White Chocolate And Raspberry Cheesecake
- This decadent white chocolate cheesecake recipe requires no baking. Just time in the fridge to let the sweet cheesecake magic happen.
- Give yourself plenty of time. Ideally follow the recipe exactly as below and prepare this the day before you want to serve it.
- Allow at least 6 – 8 hours for it to chill in the fridge before slicing.
- Choose a good quality white chocolate bar or white chocolate chips.
- Use fresh raspberries, if you can get them, as they are less watery than frozen ones.
- If you want to be even more decadent why not drizzle a raspberry sauce over the top of the cheesecake?
- You could use a springform pan but I find my recommended a deep round cake tin with loose base as it holds the white chocolate cheesecake filling together better.
- Remove from fridge and allow to return to room temperature before you slice it.
- Serve to your guests / family on plates with forks. And best of all enjoy this creamy white chocolate raspberry cheesecake!
Equipment
For this White Chocolate and Raspberry Cheesecake you may need…
The following links and any links in the recipe card below are affiliate links.
This means that if you click on it and then buy that product, I’ll get a small commission (at no extra cost to you of course).
If you do click through, then thanks for being a part of Neil’s Healthy Meals!
This is the deep round cake tin with loose base that I use in the making of this cheesecake and many of my other cheesecakes too.
It's easy to push the base up slowly keeping the shape of the cheesecake with this cake tin. When you're removing it prior to serving.
Folks, if you enjoyed this raspberry and white chocolate cheesecake then you might like to check out my pudding / desserts section where you can find all my other popular cheesecakes!
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Other Popular Cheesecake Recipes You Might Also Like
- Lemon Crunch Cheesecake - simple, low cost and with an amazing zingy refreshing lemon flavour all it requires is a bit of time to set in your fridge.
- Peanut Butter Chocolate Chip Cheesecake – A mouthwatering chocolate biscuit base topped with delicious chocolate chips and peanut butter then finished with a velvety chocolate ganache!
- The easiest ever no bake blueberry cheesecake - this is the only blueberry cheesecake you will ever need. It's is as quick and easy as cheesecake recipes get. No matter what the season is this cheesecake is perfect for all occasions!
White Chocolate and Raspberry Cheesecake Recipe
The following links and any links in the recipe card below are affiliate links.
This means that if you click on it and then buy that product I’ll get a small commission (at no extra cost to you of course).
If you do click through then thanks for being a part of Neil’s Healthy Meals!
Ingredients
- 125 g digestive biscuits U.S graham crackers
- 75 g unsalted butter
- 300 g white chocolate bars broken into chunks
- 300 ml light/reduced fat double cream U.S. whipping/heavy cream
- 100 ml fat free yogurt
- 300 g low fat soft cream cheese
- 300 g fresh raspberries
Instructions
- Grease the bottom and sides of a 20cm loose bottomed cake tin.
- Crush the biscuits by placing them all in a bag and bashing them up to a breadcrumb consistency using a rolling pin, or use a food processor.
- Gently melt the butter in a small saucepan over a low heat and stir in the crushed biscuits, ensuring they absorb all of the melted butter.
- Empty the biscuit butter mixture into the cake tin, and press down ensuring all the base is covered evenly with the mixture. Then pop into the fridge for at least one hour.
- Place the white chocolate chunks in a bowl over some freshly boiled water and stir the white chocolate chunks until completely melted.
- Either using a hand whisk or in a stand mixer beat the cream until stiff, then gently fold in the yogurt, cream cheese, melted chocolate and ¼ of the fresh raspberries.
- Once the biscuit base is solid, scatter a ¼ of the raspberries over the base and then spoon the entire cheesecake mixture on top.
- Top with the remaining raspberries and pop back into the fridge to chill for at least 6 - 8 hours, or overnight if you can.
Nutrition
Nutrition Label
Nutritional information provided below is calculated using paid for online tools and the exact ingredients and quantities used above.
Rate The Recipe
If you’ve made this delicious white chocolate and raspberry cheesecake recipe, or any other recipes on Neil's Healthy Meals, then please let me know.
I’d love to hear what you think of my recipe in the comments below and please do rate my recipe 5* if you like it! 🙂
Shashi @ RunninSrilankan
My mind's blown! What a fantastic recipe to celebrate the indulgent 20% of healthy eating! Neil - this seriously rocks! So totally loving this lightened up cheesecake and the raspberry/white chocolate combo - I see why it was y'alls second pick! And I adore that you used digestive biscuits in the base - in my humble opinion, they trump graham crackers anyday! Thanks so much for sharing this - I've got some dairy free cream cheese and cannot wait to try this out!
neil@neilshealthymeals.com
I'm so glad you like this Shashi! It was so hard to choose between this pudding and the other bread and butter chocolate chip pudding one, but I always said I would re-make this one for us too. So I have, and here it is, and I'm glad it doesn't disappoint! 🙂
Thanks for your awesome comment, and I so hope you enjoy this as much as we do. 😀
Susie @ Suzlyfe
WHOA. I don't even really care for cheesecake, and this looks amazing. I'm all about texture, so I love that the raspberries are in there. For our wedding, we ended up doing a strawberry lemonade cake (that I created from a few different flavors that were offered): limoncello sponge, fresh strawberries, white chocolate buttercream. A THING OF BEAUTY
neil@neilshealthymeals.com
I think you would love the way that the sour taste of the raspberries contrast here with the sweet taste of the cream cheese and a delightful little "crunch" from the biscuit base. That's a great "texture" combination in my eyes!
But yeah, your wedding cake sounds AMAZING and it's given me some future ideas for the blog........ 🙂
Dannii @ Hungry Healthy Happy
If I a going to indulge, then I always make sure that it is worth it and with something that I know is going to be really good. And this definitely looks worth it. I haven't had cheesecake in such a long time. I might have to change that this weekend!
I love the white chocolate and raspeberry combo.
neil@neilshealthymeals.com
Fantastic, thanks Dannii! 🙂
Cheesecake is my most favourite way to indulge! You can keep all your cakes, but if I can't have my cheesecake once in a while, then what is it really all about? When we're out at a restaurant and I see a good cheesecake, or one I've not had before on their menu, I always make a beeline for it. Can you imagine what I was like when Lynne and I were in Las Vegas and we went to The Cheesecake Factory? Oh, so many sweet sweet deliciousness. Just as well we had to come home!! 😆
Julie @ Running in a Skirt
Wow! This looks dreamy!! We are huge cheesecake and raspberry fans in my house, so this is right up my alley.
neil@neilshealthymeals.com
Oh you will so love this one Julie! It's soft and cool and creamy and as you say everything is just "dreamy" about it!
Lynne and I will be having this, to celebrate Easter this weekend. 🙂
Rebecca @ Strength and Sunshine
Very pretty and SPRING-worthy!! Any white dessert always makes me smile! Seems so light and airy!
neil@neilshealthymeals.com
Perfect for Easter! It's the only cake I'll be eating this weekend!
Thanks for your comment Rebecca. 🙂
Joanne
This looks delish. I cant wait to make it tomorrow. Its for a friend at work who's birthday is this weekend. I said ill bring in something tasty. I'll try and remember to report back later in week 😉
neil@neilshealthymeals.com
I'll be looking forward to hear back on that report Joanne, thanks very much. ?
Joanne
just made this its in the fridge setting. cant wait to dig in tomorrow
neil@neilshealthymeals.com
Hi Joanne, sorry I missed your comment. Been busy getting the latest recipe together.
How did the cheesecake go? 🙂 🙂
Joanne
it was lovely. we all loved it at work. great compliments all round 🙂
neil@neilshealthymeals.com
Oh that's fantastic Joanne. 🙂
Thanks for taking the time to make my recipe and to give this feedback, I'm extremely grateful.
Mark
Just made this but I tried it with raspberries and strawberries as I didn't have enough raspberries. Its in the fridge setting right now. Its the first time I've tried it so the proof is in the pudding! Can't wait to taste it tomorrow! ???
Neil
Hi Mark, that sounds like an interesting combination using both raspberries and strawberries! It really is a delicious cheesecake so I hope it works out for you!
Thanks for taking the time to comment and make my recipe. Enjoy! 😀
Sofia
Hi! I am making this cheesecake today and am super excited!!!
However I only have either a 30cm/6cm or 20cm/6cm cake tin. Which one do you think would be the best option?
Thank you so much!
Neil
Hi Sofia, I would suggest the 20cm/6cm one as the 30cm/6cm one may mean the cheesecake base is too thin as you have to spread it over a wider area.
Denise smithson
Hi can you freeze the white chocolate cheesecake ?thanks
Neil
Yes. Although best served fresh, I have sliced the cake up once made and frozen and defrosted the individual portions when required.