No-Bake Raspberry Cheesecake

Why You’ll Love This Recipe

I enjoy this recipe because it’s simple to prepare yet looks impressive. The combination of light cream, sweet raspberries, and white chocolate makes every bite feel indulgent.

I also like that it’s a no-bake dessert, which makes it perfect when I want something delicious without turning on the oven.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 225 g raspberries
• 90 g granulated sugar
• 200 g cream cheese
• 250 g mascarpone
• 16 g stabilizer (whipping cream stabilizer)
• 65 g granulated sugar
• 8 g vanilla sugar
• 400 ml heavy cream
• 300 g tea biscuits
• 150 ml milk
• 75 ml heavy cream
• 125 g white chocolate

Directions

I start by making the raspberry sauce. I place the raspberries and sugar in a pan over medium heat and let them cook for about 5–7 minutes, stirring occasionally. Then I strain the mixture through a sieve to remove the seeds and collect a smooth raspberry sauce. I transfer it into a piping bag.

In a large bowl, I mix the cream cheese, mascarpone, stabilizer, sugar, and vanilla sugar until smooth. I gradually add the heavy cream while mixing until the mixture becomes thick and fluffy.

Next, I dip the biscuits briefly into milk and arrange them in a layer at the bottom of a springform pan.

I spread a layer of the cream mixture over the biscuits, then drizzle some raspberry sauce on top. I repeat the layers with more biscuits, cream, and raspberry sauce.

For the topping, I heat the heavy cream until just about to boil, then pour it over the chopped white chocolate. I let it sit briefly before stirring it into a smooth ganache.

I spread the white chocolate ganache over the cheesecake and decorate it with more raspberry sauce, creating a swirl pattern using a toothpick.

I cover the cheesecake and refrigerate it, ideally overnight, until fully set.

Before serving, I slice it into portions and optionally garnish with fresh raspberries and mint leaves.

Servings and Timing

This recipe makes about 12 servings.

I usually spend around 40 minutes preparing it, plus several hours of chilling time, preferably overnight.

Variations

I like swapping raspberries for strawberries or mixed berries for a different flavor.

Sometimes I use dark chocolate instead of white chocolate for a richer topping. I can also add a crunchy base by mixing crushed biscuits with melted butter instead of layering them.

Storage/Reheating

I store the cheesecake in the refrigerator, covered, for up to 3 days.

I don’t reheat it, but I serve it chilled for the best texture and flavor.

FAQs

Can I make this cheesecake ahead of time?

Yes, I prefer making it a day in advance so it has enough time to set properly.

What can I use instead of stabilizer?

I can use gelatin or simply whip the cream well to help it hold its shape.

Can I skip the white chocolate topping?

Yes, I can leave it out or replace it with extra fruit sauce.

How do I keep the layers neat?

I spread each layer evenly and chill slightly between layers if needed.

Can I freeze this cheesecake?

Yes, I can freeze it, but I let it thaw slowly in the refrigerator before serving.

Conclusion

This No-Bake Raspberry Cheesecake is a refreshing and elegant dessert that I love making for any occasion. The creamy layers, fruity sauce, and smooth chocolate topping create a perfect balance of flavors and textures.