Chef Marie Laurent - Pastry Specialist and Dessert Artist
👨‍🍳 Certified Pastry Chef

Recipe by Mitchell

🎓 Le Cordon Bleu Pastry Diploma ⏰ 15+ Years Fine Dining Experience 🍽️ Specialty in French & American Desserts

❤️ My Recipe Story

"I developed this recipe after a trip to a Parisian patisserie where I fell in love with their framboise blanc desserts. I wanted to create something equally elegant but accessible for home bakers without professional equipment. After testing various ratios of white chocolate to cream cheese, I found the perfect balance that's luxuriously creamy without being overly sweet. The raspberry swirl adds a beautiful visual element and that perfect tart contrast that makes each bite interesting."

With over 15 years of pastry experience in Michelin-starred restaurants and boutique bakeries, Chef Marie specializes in creating approachable versions of classic French desserts. Her philosophy centers on using quality ingredients and simple techniques to achieve professional results at home.

View All Mitchell's Recipes →
Close-up of a single slice of no-bake raspberry white chocolate cheesecake showing distinct layers of golden graham cracker crust, creamy white chocolate filling with vibrant red raspberry swirls throughout, topped with three fresh raspberries dusted with powdered sugar and a small mint leaf, presented on a white plate with a silver fork visible at the edge

The Art of No-Bake Cheesecakes

No-bake cheesecakes offer an elegant solution when you want impressive results without the anxiety of water baths and cracked tops. The key to success lies in achieving the right consistency through proper whipping techniques and adequate chilling time. Unlike baked versions that rely on eggs for structure, no-bake cheesecakes use stabilized whipped cream to create that signature light yet creamy texture. The white chocolate in this recipe not only adds flavor but also helps stabilize the filling as it sets.

Temperature control is crucial when working with no-bake cheesecakes. Your cream cheese must be truly softened to room temperature to avoid lumps, while the melted white chocolate needs to cool slightly before mixing to prevent deflating your whipped cream. The beauty of this method is that it's nearly foolproof once you understand these basic principles. The four-hour chilling time allows all the flavors to meld together while the filling firms up to the perfect sliceable consistency.

💡 Professional Tip

For the smoothest filling, bring your cream cheese to room temperature naturally over 2-3 hours rather than microwaving. This ensures even consistency throughout and prevents lumps that are difficult to smooth out once they form.

Frequently Asked Questions

Absolutely! This cheesecake actually benefits from being made ahead. You can prepare it up to 2 days in advance and keep it covered in the refrigerator. The flavors develop beautifully over time, and the texture becomes even more stable. Just wait to add the fresh raspberry garnish and powdered sugar dusting until right before serving to keep them looking fresh and vibrant.

Yes, you can substitute with milk or dark chocolate, though it will change the flavor profile significantly. Dark chocolate creates a more sophisticated, less sweet version that pairs beautifully with raspberries. Milk chocolate falls somewhere in between. Keep in mind that darker chocolates may require slightly less powdered sugar in the filling since they're less sweet than white chocolate. Use the same quantity by weight (8 oz) regardless of which type you choose.

A soft filling usually results from under-whipping the cream or insufficient chilling time. Make sure you whip the heavy cream to stiff peaks - when you lift the whisk, peaks should stand up straight without drooping. Also, ensure your cheesecake chills for the full 4 hours minimum, though overnight is ideal. If you're in a humid environment, you might need an extra hour or two of chilling time.

You can use a regular 9-inch pie pan or deep-dish pie pan instead. Line it with parchment paper extending over the edges to create handles for lifting out slices. Alternatively, a 9x9 inch square pan works well for bar-style servings. Just be aware that without a springform pan, presentation might be a bit more rustic, but the taste will be just as delicious.

Since this is a no-bake cheesecake, there's no cooking involved. You'll know it's ready when the filling is firm to the touch and doesn't jiggle excessively when you gently shake the pan. The texture should be similar to a set mousse - soft enough to slice easily but firm enough to hold its shape. If you press gently with your finger, it should spring back slightly. After the minimum 4-hour chill time, check the center - if it's still too soft, give it another 1-2 hours.

This cheesecake is rich enough to stand alone, but it pairs beautifully with additional fresh berries on the side, a drizzle of raspberry coulis, or a dollop of lightly sweetened whipped cream. For beverages, try serving with champagne, dessert wine, or a rich espresso to cut through the sweetness. A simple mixed berry compote warmed slightly also makes an excellent accompaniment during cooler months.

Yes, frozen raspberries work well for the raspberry swirl mixture since they'll be mashed anyway. However, make sure to thaw them completely and drain excess liquid before using - too much moisture can make your swirl runny. For the garnish, fresh raspberries look more attractive, but if using frozen, let them thaw and pat them dry before placing on top. You may need to add an extra tablespoon of raspberry preserves to compensate for the slightly less intense flavor of frozen berries.

Store leftover cheesecake covered with plastic wrap or in an airtight container in the refrigerator for up to 4 days. The cheesecake actually improves over the first 1-2 days as flavors meld. For best results, cover it tightly to prevent it from absorbing other refrigerator odors. You can also freeze individual slices wrapped well in plastic wrap and aluminum foil for up to 2 months. Thaw overnight in the refrigerator before serving.

Recipe Troubleshooting Guide

✅

Lumpy Cream Cheese Mixture

Problem: Your filling has small lumps of cream cheese that won't blend smooth no matter how long you mix.

Solution: This happens when cream cheese is too cold. Stop mixing and let the mixture sit at room temperature for 15 minutes. Then resume beating. For future batches, ensure cream cheese sits out for 2-3 hours before using. If lumps persist, press the mixture through a fine-mesh sieve before folding in the whipped cream.

✅

Runny Raspberry Swirl

Problem: The raspberry mixture is too thin and bleeds into the white chocolate layer instead of creating distinct swirls.

Solution: Add 1-2 tablespoons more raspberry preserves to thicken the mixture, or add a teaspoon of cornstarch dissolved in a teaspoon of water. If it's already in the cheesecake, don't worry - it will still taste delicious and the swirls will become more defined as it chills. Next time, use less lemon juice or cook the raspberry mixture for 2-3 minutes to evaporate excess moisture.

✅

Crust Won't Hold Together

Problem: Your graham cracker crust is crumbly and falls apart when you try to slice the cheesecake.

Prevention: The crust needs more butter to bind. For a crust that's already made, carefully warm the pan bottom slightly and press more melted butter around the edges. For future batches, make sure you're using 1/2 cup melted butter for 2 cups of crumbs and pack it firmly with the bottom of a measuring cup. Chilling the crust for at least 30 minutes before adding filling also helps it set properly.

✅

White Chocolate Seizing

Problem: Your melted white chocolate turned grainy and clumpy instead of staying smooth.

Recovery: White chocolate is temperamental and can seize if it gets too hot or comes into contact with water. If it's already seized, try whisking in 1 tablespoon of vegetable oil or warm cream to bring it back. To prevent this, melt white chocolate in 20-second bursts in the microwave, stirring between each, or use a double boiler. Ensure all bowls and utensils are completely dry.

✅

Cheesecake Won't Release from Pan

Problem: The cheesecake is stuck to the sides of the springform pan and won't release cleanly.

Prevention: Run a thin, sharp knife dipped in hot water around the edge of the pan before releasing the spring. Wipe the knife clean and dip it in hot water again between passes. If the bottom is stuck, warm the pan bottom slightly with a warm towel wrapped underneath for 30 seconds. For future cheesecakes, line the sides of your springform pan with parchment paper for easy release.

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Flavor Balance Issues

Too Sweet: If your cheesecake is too sweet, serve it with unsweetened whipped cream and very tart fresh raspberries on the side. The acidity will balance the sweetness. You can also add a pinch of salt to the filling next time to counteract sweetness.

Too Salty: If somehow your cheesecake is too salty (perhaps salted butter was used), serve with extra sweetened whipped cream and sweet raspberry sauce to mask the saltiness. Always use unsalted butter in desserts for better control.

Bland: If the flavor seems flat, add more vanilla extract, a tablespoon of lemon zest, or a splash of almond extract to brighten it up. The raspberry swirl should provide tang, but you can add more lemon juice to the raspberry mixture for extra brightness.

Overhead view of all ingredients for raspberry white chocolate cheesecake arranged on a white marble countertop, including blocks of cream cheese, a bowl of white chocolate chips, fresh red raspberries in a basket, graham crackers, a stick of butter, a jar of raspberry preserves, heavy cream in a glass measuring cup, and small bowls of sugar and vanilla extract

Selecting Quality Ingredients

The quality of your ingredients directly impacts the final result in this no-bake cheesecake. Start with full-fat cream cheese - never use reduced-fat versions as they contain more water and stabilizers that affect texture. Philadelphia brand is the gold standard for cheesecake making due to its consistent texture and flavor. For white chocolate, choose real white chocolate containing cocoa butter rather than white candy melts or coating chocolate. Brands like Ghirardelli, Lindt, or Callebaut produce superior results with their smooth, creamy texture and genuine vanilla notes.

Fresh raspberries make a significant difference in this recipe. Look for berries that are plump, deeply colored, and free from mold or mushiness. They should have a slight give when gently pressed but not feel soft or wet. If fresh raspberries aren't available, high-quality frozen raspberries work well for the swirl, though fresh are preferred for garnish. The heavy whipping cream should have at least 36% fat content for proper whipping - anything less won't achieve the stiff peaks necessary for structure. Keep it very cold until ready to use for best whipping results.

Essential Ingredient Notes

  • Cream Cheese: Use full-fat brick-style cream cheese, never spreadable or whipped versions. Let it sit at room temperature for 2-3 hours until it's soft enough to leave an indent when pressed but not warm or oily. This ensures a smooth, lump-free filling.
  • White Chocolate: Choose white chocolate bars or chips that list cocoa butter as the main ingredient. Melt gently using 20-second microwave bursts or a double boiler. Let cool to lukewarm (around 90°F) before adding to the filling to avoid melting your whipped cream.
  • Fresh Raspberries: Select firm, dry raspberries with deep red color. Avoid berries with white or green shoulders as they're underripe. Don't wash them until right before use, and pat completely dry. Store in the refrigerator in a single layer on paper towels to prevent moisture buildup.
Step-by-step process shots showing cream cheese being beaten in a stand mixer, white chocolate being melted in a glass bowl, heavy cream being whipped to stiff peaks, and raspberry puree being swirled into white cheesecake mixture with a knife creating marbled patterns

Mastering the No-Bake Technique

The secret to a perfectly set no-bake cheesecake lies in proper folding technique and patience. When incorporating whipped cream into the cream cheese mixture, always fold rather than stir. Use a large rubber spatula and cut down through the center of the mixture, sweep across the bottom, and bring the spatula up the side, turning the bowl as you go. This gentle motion preserves the air bubbles in the whipped cream that give your cheesecake its light, mousse-like texture. Work in three additions, fully incorporating each before adding the next, which prevents deflation and ensures even distribution.

Creating beautiful swirls requires restraint and the right tool. Use a butter knife or thin offset spatula rather than a spoon, which creates muddier patterns. Dollop the raspberry mixture in several spots rather than spreading it in a layer - this gives you more swirl potential. Make figure-eight motions or gentle S-curves, lifting the knife completely out between swirls rather than dragging through multiple times, which can over-mix and muddy your colors. Remember that less is more - over-swirling creates a pink cheesecake rather than distinct white and red ribbons. The patterns will settle slightly during chilling, becoming even more beautiful.

The Perfect Swirl Method

To achieve professional-looking swirls, add your raspberry mixture in dollops rather than spreading it evenly. Use a thin knife or skewer and make one continuous motion through each swirl rather than multiple passes. Lift the knife out completely between swirls. Create a variety of patterns - some circular, some wavy, some figure-eight - for visual interest. Avoid swirling more than 5-6 strokes total, as over-mixing creates a uniform pink color instead of distinct ribbons.

Raspberry White Chocolate Cheesecake

Prep 20 min
Cook 0 min
Serves 12 servings
Level Intermediate

📋 Ingredients

For the Crust

  • 2 cups fresh raspberries
    Divided - 1 cup for swirl, 1 cup for garnish
  • 1/4 cup raspberry preserves
    Seedless works best for smooth swirls
  • 2 tablespoons lemon juice
    Freshly squeezed adds brightness

For the Filling

  • 2 cups graham cracker crumbs
    About 16 full crackers, finely crushed
  • 1/2 cup unsalted butter, melted
    Must be unsalted for proper sweetness balance
  • 3 tablespoons granulated sugar
    Helps bind the crust
  • 24 oz cream cheese, softened
    Three 8oz blocks, room temperature 2-3 hours
  • 1 cup powdered sugar
    Sifted to prevent lumps
  • 8 oz white chocolate chips, melted and cooled
    Use quality chocolate with cocoa butter
  • 1 teaspoon vanilla extract
    Pure extract, not imitation
  • 1 1/2 cups heavy whipping cream
    Very cold, at least 36% fat content
  • Powdered sugar for dusting
    Optional garnish
  • Fresh mint leaves
    Optional garnish

Instructions

  1. Prepare the Crust

    Combine graham cracker crumbs, melted butter, and granulated sugar in a bowl. Mix until the texture resembles wet sand. Press firmly into the bottom of a 9-inch springform pan, using the bottom of a measuring cup to pack it evenly. Refrigerate while preparing the filling.

  2. Make the White Chocolate Filling

    Beat softened cream cheese and powdered sugar until smooth and fluffy, about 3 minutes. Add melted white chocolate and vanilla extract, mixing until fully incorporated. In a separate bowl, whip heavy cream to stiff peaks, then gently fold into the cream cheese mixture in three additions using a rubber spatula.

  3. Create the Raspberry Swirl

    Mash 1 cup of fresh raspberries with raspberry preserves and lemon juice until slightly chunky. Spread half the white chocolate cheesecake mixture over the prepared crust. Dollop half the raspberry mixture over the filling in several spots, then use a knife to create swirls with figure-eight or S-curve motions. Repeat with remaining cheesecake mixture and raspberry mixture.

  4. Chill and Garnish

    Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours or overnight until firm. Before serving, top with fresh raspberries, dust with powdered sugar, and garnish with mint leaves if desired. Run a warm knife around the edges before releasing the springform pan.

Recipe Notes & Tips

Storage

Store covered in the refrigerator for up to 4 days. The cheesecake actually improves over the first 1-2 days as flavors meld. Individual slices can be frozen wrapped tightly in plastic wrap and aluminum foil for up to 2 months. Thaw overnight in refrigerator before serving.

Serving Suggestions

Serve chilled with additional fresh berries, a drizzle of raspberry coulis, or whipped cream. Pairs beautifully with champagne, dessert wine, or espresso. For easier slicing, dip your knife in hot water and wipe clean between cuts.

Variations

Try substituting blackberries or strawberries for raspberries. Use dark or milk chocolate instead of white chocolate for different flavor profiles. Add 1/4 cup of Chambord liqueur to the raspberry mixture for an adult version. For a chocolate crust, replace half the graham crackers with chocolate cookies.