White Chocolate Raspberry Cheesecake

Want a dessert that’s as pretty as it is delicious? This no-bake White Chocolate Raspberry Cheesecake is the perfect treat for any occasion.

Creamy White Chocolate Raspberry Cheesecake, complete with a homemade chocolate cookie crust and fresh whipped cream. This one is a showstopper!

I love making cheesecake! Okay, let me rephrase that…I love making no-bake cheesecake. In fact, these No-Bake Cheesecake Bites With Fresh Berries have become one of my favorite easy recipes. I made them last minute for a party and couldn’t believe how easy they were. Now I wonder why people even bake cheesecake at all. I’ve made everything from No Bake Cheesecake Cookies to Oreo Cheesecake Bites with the no bake version and love the way they turned out!

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That’s why I wanted to try this White Chocolate Raspberry Cheesecake. After all, everything’s better with white chocolate, right? This is a perfect dessert for Valentine’s Day but you can really serve it any time of year. It makes a great last minute dessert since it’s so simple to make. You can even cut the prep time in half by using a pre-made crust. Either way, it’s a delicious dessert that you can whip up in no time at all!

When I was in my early 20’s I spent a few years working at The Cheesecake Factory. It was a really fun, high paced job, and it quickly developed me into a (self-proclaimed) cheesecake connoisseur. I should probably note I didn’t work in the bakery – or gain access to any top secret recipes (I wish!) – but still, my time spent there definitely helped spark my intense love affair with creamy cheesecake.

Today I’m very excited to be sharing with you my favorite flavor: White Chocolate Raspberry Cheesecake!

I’m going to walk you through exactly how to make it, but first… can we just take a second to soak in this beauty?! ↓↓↓ That raspberry swirl is hypnotizing.


  • 1 pint raspberries
  • Juice of 1/2 lemon 
  • 1/2 cup granulated sugar 
  • One 10-ounce package shortbread cookies, such as Lorna Doone 
  • 4 tablespoons butter, softened
  • One 12-ounce package white chocolate chips 
  • Three 8-ounce packages cream cheese, softened 
  • 1 teaspoon vanilla extract 
  • 1/2 cup powdered sugar 


  1. Set aside 8 to 12 raspberries for garnish. Put the remaining raspberries in a saucepan with the lemon juice and 1/4 cup of the granulated sugar. Bring to a boil, reduce the heat and simmer for 2 minutes. Strain out the seeds and set aside to cool.
  2. In a food processor, add the cookies, butter, 1/3 cup of the white chocolate chips and the remaining 1/4 cup granulated sugar and pulse until finely chopped. Press into the bottom and sides of a 9-inch deep-dish pie pan. Refrigerate while you make the filling.
  3. Set aside about 1 tablespoon of white chocolate chips for garnish. In a double boiler or a microwave, melt the remaining white chocolate chips. Set aside to cool a bit.
  4. In a mixer with a paddle attachment, beat the cream cheese and vanilla until fluffy. Add the powdered sugar and beat until smooth. Slowly add the melted chocolate and beat to incorporate. Pour in the raspberry puree and beat to incorporate.
  5. Spread the raspberry mixture into the crust and decorate with the reserved raspberries. Chop up the reserved chocolate chips and scatter over the top. Refrigerate for at least 2 hours.