No-bake White Chocolate Raspberry Cheesecake is a mix, chill and enjoy dessert. Quick, easy, delicously smooth and refreshing with fresh raspberries

White Chocolate with fresh Raspberries Cheesecake – who can say no to this ?!!? Most definitely not me.

And I so do love my quick and easy recipes !  The only “cooking” going on in this White Chocolate Raspberry Cheesecake is the melting of the butter and chocolate.

The rest is mix and into the pie dish. Easy no-bake cheesecakes are the best, especially during Summer.

The cheesecake is rich, smooth and ever so creamy with the bits of fresh fruit in between. Of course my favorite homemade cookie crust is always a hit.

I use Tennis Biscuits 90% of the time for any kind of cheesecake or similar dessert for the crust.

You can use your favorite biscuits (Graham Crackers!) or cookies as I know Tennis Biscuits are not available in all (or most) countries.

Chop the raspberries if you prefer smaller pieces in your cheesecake. I use them whole and keep a few extra to decorate the cheesecake with.

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No-Bake Cheesecake recipes you might also like:

• Easy Berry Cheesecake (No-Bake)
• Tiramisu Cheesecake (No-Bake)
• Caramel Toffee Cheesecake (No-Bake)
• Oreo Chocolate Mousse Cheesecake
• Pineapple Cheesecake (No Bake)

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White Chocolate Raspberry Cheesecake (No-Bake)

White Chocolate Raspberry Cheesecake

Linda Nortje

No-bake White Chocolate Raspberry Cheesecake is a mix, chill and enjoy dessert. Quick, easy, delicously smooth and refreshing with fresh raspberries

5 from 6 votes

Print Recipe Pin Recipe

Course Dessert

Cuisine Global

Prep Time 10 minutes mins

Chill Time 6 hours hrs

Total Time 6 hours hrs 10 minutes mins

Cook ModePrevent your screen from going dark

Servings 16 Servings

Calories 294 kcal

Ingredients

  

1x2x3x

• 200 grams Cookie Crumbs (Tennis biscuits or Graham Crackers) - ( 7 oz )
• ½ cup Unsalted Butter melted
• 200 grams White Chocolate melted and cooled ( 7 oz )
• 250 grams Cream Cheese plain, softened ( 8.8 oz )
• 2 boxes Vanilla Instant Pudding 4 Servings size
• 2 cups Milk
• ½ cup Fresh Cream ( whipping cream )
• 2 cups Fresh Raspberries

Instructions

 

• Line a 20 x 20cm pie dish with baking paper (you can also use a round pie dish)
• Combine the Biscuit Crumbs and the melted Butter – press into the bottom of the lined pie dish
• Beat the Cream Cheese in a large mixing bowl, until fluffy – add the melted White Chocolate and beat until well combing
• Add the Pudding and the Milk – beat another minute or two
• Whip the Fresh Cream until stiff peaks form - Fold in the Whipped Cream and thereafter the Raspberries – keep a few to decorate
• Spoon the mixture (fairly stiff mixture) over the crust and chill at least 6 hours
• Decorate with the remaining Raspberries and slice into squares

Notes

• Blueberries also work just fine in this recipe, or even a combination or Raspberry and Blueberry

Nutrition Facts

White Chocolate Raspberry Cheesecake

Amount per Serving

Calories

294

% Daily Value*

Fat

 

22

g

34

%

Saturated Fat

 

12

g

75

%

Polyunsaturated Fat

 

8

g

Cholesterol

 

45

mg

15

%

Sodium

 

143

mg

6

%

Carbohydrates

 

22

g

7

%

Fiber

 

1

g

4

%

Sugar

 

13

g

14

%

Protein

 

4

g

8

%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition value, where given, is not always accurate. Please also check your ingredient labels.