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No Bake Raspberry Cheesecake
This No-Bake White Chocolate Raspberry Cheesecake is so incredibly delicious with a great flavor and creamy texture that makes an amazing treat. As a no bake cheesecake dessert, this is can easily become a family favorite.
Prep Time
20 mins
Chill
6 hrs
Total Time
20 mins
Servings: 8
Calories: 380 kcal
Course:
Dessert
Cuisine:
American
Ingredients
FOR THE CRUST:
- 1 1/2 sleeves Graham crackers
- 2 Tablespoons sugar
- 1/2 stick butter melted
FOR THE FILLING:
- 9 ounces white chocolate melted
- 3 Packages of Cream Cheese - 8 ounces each - softened
- 1/2 cup powdered sugar
- 1/3 cup sugar
- 1 teaspoon vanilla
- 1/4 cup heavy cream
- 1/4 cup raspberries mashed with 2 Tablespoons of sugar
- 1 cup whole raspberries sprinkled with a heaping Tablespoon of sugar
FOR THE TOP - TO DECORATE:
- 1/2 cup of melted white chocolate
- 2 drops of Hot Pink Food Coloring Gel
- 12 - 15 whole raspberries
Instructions
- Line the bottom of a 7-inch Spring-form pan with Parchment paper. Place the Graham Crackers in the food processor or blender, and pulse into crumbs. Add the sugar, and melted butter, and mix to blend or coat. Press the crumbs into the bottom of the Spring-form pan, and smooth evenly. Place the pan in the freezer.
- Rinse the Raspberries in a Colander under cold water, and drain on paper towels. Set in the Refrigerator and keep cool until time to use.
- Place the softened Cream Cheese in the mixing bowl of a stand mixer, and add the Heavy Cream, Sugar, and Powdered Sugar, and blend on low until all ingredients are well mixed. Scrap down the sides of the bowl, add the Vanilla, and blend. Place the White Chocolate in a bowl, and microwave at 15-second intervals until melted completely. Allow the Melted White Chocolate to cool a bit, and pour into the Mixing bowl, and mix on low until completely mixed. Scrap down the sides of the bowl, and blend until smooth and creamy. Remove the mixing bowl from the mixer, and gently fold in the mashed Raspberries, creating a pink swirl in the cheesecake batter. Add the sweetened Whole Raspberries, and gently stir into the cheesecake.
- Remove the Spring-form pan from the freezer, and pour the cheesecake batter into the pan, smoothing out the batter with a spatula. Place the pan back into the freezer, and leave it overnight for best results.
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To Decorate:
- Melt the White Chocolate in the Microwave, add the Food Coloring, and stir until smooth. Allow to cool a bit, and place the melted chocolate in a plastic bag. Snip a small bit off the end, and pipe the melted chocolate back and forth across the top of the Cheesecake. Place the Vanilla Frosting in a pastry bag with a large star tip, and dollop the Frosting all around the edges of the Cheesecake. Place the 12 - 15 Raspberries on top of the Frosting, to finish decorating the Cheesecake. Cut in 2-inch pieces and serve. Enjoy!
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Nutrition Information
Calories
380kcal
(19%)
Carbohydrates
46g
(15%)
Protein
3g
(6%)
Fat
22g
(34%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Trans Fat
0.2g
Cholesterol
32mg
(11%)
Sodium
86mg
(4%)
Potassium
158mg
(5%)
Fiber
2g
(8%)
Sugar
44g
(88%)
Vitamin A
310IU
(6%)
Vitamin C
6mg
(7%)
Calcium
93mg
(9%)
Iron
0.3mg
(2%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 380
% Daily Value*
| Calories | 380kcal | 19% |
| Carbohydrates | 46g | 15% |
| Protein | 3g | 6% |
| Fat | 22g | 34% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 32mg | 11% |
| Sodium | 86mg | 4% |
| Potassium | 158mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 44g | 88% |
| Vitamin A | 310IU | 6% |
| Vitamin C | 6mg | 7% |
| Calcium | 93mg | 9% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.