Why we love it
Lusciously rich and decadent, this no-bake raspberry cheesecake is somehow zingy and refreshing too. Creamy no bake cheesecake is layered with swirls of intensely flavoured raspberry jam and that combination of rich, creamy, tangy and sweet is divine.
Being no bake, this raspberry cheesecake is so easy to assemble and there’s no need to turn on the oven and no need to worry about cracking.
Even the raspberry jam is incredibly easy to make and it’s loaded with amazing raspberry flavour from simply reducing the raspberries and their juice right down – no artificial flavours and no extracts required. Top it off with loads of fresh raspberries for the ultimate indulgence.
If you love this, you’ll also love this no bake passionfruit cheesecake.
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Ingredients you’ll need
Jump to the recipe for full ingredients and instructions.
- Raspberries: You can use fresh raspberries or frozen raspberries for the homemade raspberry sauce/jam.
- Sugar: Just white granulated sugar for the raspberry jam.
- Cornflour: A little cornflour helps to thicken the raspberry jam.
- Biscuits / cookies: I use Granita biscuits which are digestive biscuits for the base. You can use Graham crackers too or other plain sweet and crunchy cookies.
- Butter: You can’t have a buttery base for your raspberry cheesecake without butter – salted or unsalted butter will work here.
- Cream cheese: You must stick to full fat cream cheese here as light will be too soft for the cheesecake to hold it’s shape.
- Sour cream: Again, full fat sour cream is best here as it’s thicker.
- White chocolate: The white chocolate adds a little flavour, all the sweetness you need and helps to set this no bake cheesecake, since we’re not using gelatine or the eggs that you’d use in a baked cheesecake.
- Vanilla extract: Use a pure vanilla extract here. The flavour is worlds above essence and it’s a natural product.
- Cream: You’re after a cream that can be whipped, so something with 35% milk fat or higher. It’s called different things around the world and thickened cream, heavy cream or whipping cream are just some of them.
How to make no-bake raspberry cheesecake (step-by-step)
This no bake cheesecake is so easy to make. There is a little time in letting it set but all the other steps are pretty simple and quick.
Jump to the recipe for full ingredients and instructions.
For the base and raspberry jam
- Make the raspberry jam: A little thicker than a raspberry sauce, the homemade raspberry jam is just sublime. It’s tangy and sweet with an intense raspberry flavour. Just cook down the ingredients all together in a saucepan until you have a thick sauce (photo 1). It will thicken a little as it cools. And since the consistency isn’t absolutely imperative to the recipe, you can’t get it wrong.
- Make the base: The base is a simple process of blitzing cookies in a food processor to crumbs then mix it with melted butter. Press the cookie crumb mixture into the base of your pan (photo 2) and chill until required.
For the silky cheesecake filling
- Cream cheese and sour cream: First, beat together cream cheese and sour cream just until smooth.
- Add the chocolate: Add the melted white chocolate (photo 3) and mix that in as well.
- The cream: Whip the cream in a separate bowl to soft peaks, then carefully fold that into the cheesecake filling mixture (photo 4).
- Spread half the cheesecake mixture over the cookie base (photo 5).
- Add half the raspberry jam and give it a light swirl around.
- Repeat the cheesecake and jam layers (photo 6) and you’re done.
Tips and tricks
- Temperature of ingredients: It’s vital to make sure your ingredients are at the right temperature. The cream cheese and sour cream should be room temperature so they blend together smoothly. The cream must be cold or it won’t whip. The white chocolate should cool a little after melting so that it’s heat doesn’t melt everything else.
- Blend the cookies finely: You want to blend the cookies to fine crumbs. If you have any chunks of cookie left, the base won’t hold together properly.
I’ve decorated this cheesecake just simply with gorgeous fresh raspberries but you could also add a drizzle of dark chocolate over the top. If you want to take it up a chocolate notch again, use chocolate cookies or Oreo cookies for the base.
Raspberry and lemon work wonderfully together, so try adding the finely grated lemon zest of one lemon to the cheesecake layer.
This recipe will also work with other fruity fillings. Try these:
Yield and storage
This raspberry cheesecake can be stored in the fridge for up to 3-4 days. It should not be kept at room temperature for extended periods. You can slice and serve straight from the fridge or let it soften slightly for 15 minutes before serving.
Did you try this raspberry white chocolate cheesecake recipe?
Leaving a rating and comment below the recipe is so helpful!
FOR THE RASPBERRY SAUCE
- 3 cups frozen raspberries (or fresh)
- ¼ cup sugar
- 1 teaspoon cornflour (US corn starch)
- 1 tablespoon lemon juice (notes 2)
FOR THE CHEESECAKE BASE & FILLING
- 225 g digestive biscuits / cookies (8oz) (notes 1)
- 100 g unsalted butter, melted (3 ½oz)
- 500 g full fat cream cheese, room temp (1.1lb / 17 ½oz)
- ½ cup full fat sour cream, room temp (250ml / 10 fl oz)
- 1 teaspoon vanilla extract
- 400 g white chocolate 14oz
- ¾ cup thickened cream (heavy cream or whipping cream) (180ml)
- Fresh raspberries for decorating
For best results, always weigh ingredients where a weight is provided
- FOR THE RASPBERRY SAUCE:Place the raspberries, sugar, lemon juice and cornflour into a medium saucepan over medium heat. As it heats stir until everything is mixed.
- Bring to a simmer and cook stirring every so often for around 10-15 minutes or until the juice is very thick.
- Set aside to cool completely before using.
- FOR THE CHEESECAKE:Grease and line a 8 inch round springform pan with baking paper.
- Press the cookie mixture into the base of the prepared tin. Keep pressing it together until quite firm then place in the fridge while you prepare the filling.
- Put the white chocolate into a bowl over a pan of simmering water. Stir regularly until almost completely melted. Then take the bowl off the saucepan and continue gently stirring until it is completely melted.
- In a large bowl with electric mixer, beat together the cream cheese and sour cream. Make sure to scrape down the sides of the bowl regularly. Beat in the vanilla extract.
- With the beater on low, slowly pour in the melted white chocolate, until fully combined.
- In a separate bowl, again with the electric mixer, whip the cream until it reaches soft peaks stage.
- Mix ⅓ of the whipped cream into the cream cheese mixture to lighten it up. Now carefully fold in the rest of the whipped cream until just combined. Make sure not to knock all the air out of it.
- Pour half the filling over the cookie base and level out as much as possible.
- Swirl through ½ of the raspberry sauce.
- Top with the remaining cheesecake mixture, then swirl through the rest of the raspberry sauce.
- Chill in the refrigerator to set for at least 6 hours then top with raspberries before serving.
- Please take a moment to leave a comment & rating. It's appreciated and so helpful.
- I use a standard Australian 20ml tablespoon (4 teaspoons worldwide). Check yours before measuring.
- Biscuits / Cookies: I use Arnotts Granita. You can use any digestive biscuit, or most sweet unfilled biscuits. Graham crackes work perfectly and you can even swap the cookies out for chocolate flavoured.
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