This no-bake white chocolate raspberry cheesecake is a smooth, creamy dessert that saves you the oven sweat. It’s sweet, rich, and laced with that bright burst of raspberry in every bite. If you’ve ever tried juggling a springform pan, a water bath, and your sanity—don’t worry. We’re skipping all that. Here, the fridge does the heavy lifting. I first made this on a sweltering July afternoon. The power flickered, the AC quit, but this beauty held her ground. We sliced in before it even finished setting—no regrets. You’ll love this if you’re chasing simple desserts with few ingredients, quick & easy sweet recipes, or just need a make-ahead win for birthdays, brunch, or lazy weekends. The sweet tang of raspberries meets mellow white chocolate and that cookie crust? It’s dreamy. Keep it chill—literally—and let your fridge be your sous chef. This is the kind of easy homemade recipe you’ll want on repeat. Dessert doesn’t need drama. Just a spoon, some patience, and a whole lot of whipped cream.

1) Key Takeaways
2) Easy No-Bake White Chocolate Raspberry Cheesecake Recipe
3) Ingredients for No-Bake White Chocolate Raspberry Cheesecake
4) How to Make No-Bake White Chocolate Raspberry Cheesecake
5) Tips for Making No-Bake White Chocolate Raspberry Cheesecake
6) Making No-Bake White Chocolate Raspberry Cheesecake Ahead of Time
7) Storing Leftover No-Bake White Chocolate Raspberry Cheesecake
8) Try these desserts next!
9) No-Bake White Chocolate Raspberry Cheesecake
10) Nutrition

1) Key Takeaways

This is a no-bake dessert that’s rich, creamy, and packed with fresh raspberries
Uses white chocolate and Oreo crust for a flavor combo that wins hearts
Fridge-set cheesecake that’s beginner-friendly and oven-free
Perfect for summer gatherings, birthdays, or stress-free desserts

2) Easy No-Bake White Chocolate Raspberry Cheesecake Recipe

This cheesecake skips the oven and still delivers a slice that’s rich, smooth, and just a little tart thanks to fresh raspberries. I’ve made this during summer heat waves and holiday chaos. Both times, it vanished before I could even grab a second piece. It’s a sweet easy recipe no bake fans will adore, especially if you lean toward simple homemade sweets or easy dessert recipes you can actually finish while binge-watching your favorite show.

The crust comes together with crushed Oreos and melted butter. That’s it. No baking, no fuss. The filling gets its flavor from a blend of melted white chocolate and cream cheese, whipped until it’s almost cloud-like. Fold in whipped cream, add raspberries, and you’re halfway there. This quick & easy sweet recipe has saved me more than once when I forgot I volunteered to bring dessert. If that’s ever been you, keep this recipe close.

The best part? You don’t need to be a baker. Just give the fridge enough time and this cheesecake will reward your patience with silky layers and berry pops in every bite.

3) Ingredients for No-Bake White Chocolate Raspberry Cheesecake

Oreo Cookie Crumbs: Crush them by hand or blitz them in a food processor. You want them fine enough to hold together when pressed into the pan.

Unsalted Butter: Melted and mixed with the cookie crumbs, this forms a crust that holds its shape but still gives that satisfying fork crunch.

White Chocolate: Use bars or chips, just make sure it’s good-quality. It should melt easily and add that creamy sweetness we all love.

Cream Cheese: Soften it to room temperature so it blends easily with the chocolate. Cold cream cheese clumps, and nobody wants that.

Granulated Sugar: Just enough to balance the tart raspberries. It also keeps the cream cheese from tasting too heavy.

Vanilla Extract: A splash brings warmth and rounds out the filling. Skip it and the cheesecake just doesn’t taste quite as full.

Heavy Whipping Cream: Whip until stiff peaks form. It lightens the filling and helps the cheesecake hold together without gelatin.

Fresh Raspberries: Stirred in gently at the end. Some may break and bleed into the batter, which looks beautiful when sliced.

Extra Toppings: A few extra berries and white chocolate curls go a long way when it comes to presentation. They’re optional, but worth it.

4) How to Make No-Bake White Chocolate Raspberry Cheesecake

Step 1. Press the cookie crust. Mix Oreo crumbs and melted butter until combined. Press the mixture firmly into a 9-inch springform pan. Chill it while you work on the filling.

Step 2. Melt the white chocolate. Use the microwave in short bursts, stirring each time, until smooth. Let it cool just enough so it won’t seize when it hits the cream cheese.

Step 3. Make the filling base. Beat the cream cheese until it’s smooth, then add sugar and vanilla. Scrape the bowl and beat again. Slowly mix in the cooled white chocolate until it’s fully incorporated.

Step 4. Whip the cream. In a separate bowl, whip the heavy cream until stiff peaks form. This is what makes the filling stable without baking or gelatin.

Step 5. Fold it all together. Use a spatula to gently fold the whipped cream into the cream cheese mixture. Then add the raspberries. Fold gently so you keep some whole and some swirled through the batter.

Step 6. Pour into the crust. Smooth the top with a spatula and chill for at least 6 hours, or overnight. Trust me, the wait is worth it.

Step 7. Garnish and serve. Add berries and white chocolate on top. Release the springform sides carefully and slice with a warm knife for clean cuts.

5) Tips for Making No-Bake White Chocolate Raspberry Cheesecake

Use high-fat cream cheese. Low-fat or whipped won’t set as firmly, which means your cheesecake might droop when sliced. Go full-fat here and thank me later.

Let ingredients reach room temperature. That includes the cream cheese and white chocolate before mixing. This helps avoid lumps and makes for a smooth filling you won’t have to fix later.

Don’t rush the chill. It might look set after a few hours, but the structure needs at least 6. Overnight is even better. If you’re bringing this to a gathering, make it the day before and you’ll be in the clear.

6) Making No-Bake White Chocolate Raspberry Cheesecake Ahead of Time

This dessert is the definition of make-ahead magic. You can prep it up to 48 hours early and it only gets better with time. The chill firms it up, the flavors mingle, and the raspberries hold beautifully.

Make the full cheesecake and store it in the springform pan, covered with plastic wrap or foil. Just wait to add toppings until serving so they stay fresh and crisp. That final sprinkle of berries makes a big impact, especially when they’re not wilted from fridge time.

Need to transport it? Pop it in the freezer for an hour before heading out. It’ll stay set even in a warm car. Just don’t forget to bring a sharp knife and maybe your own plate—people love this one so much it might disappear before you even get a bite.

7) Storing Leftover No-Bake White Chocolate Raspberry Cheesecake

Leftovers don’t last long here, but if you manage to save a slice or two, keep them chilled. Store in an airtight container for up to five days. The crust may soften a bit over time, but the flavor stays strong.

If you’re planning to freeze it, slice first and wrap each piece tightly in plastic and foil. That way you can grab a single serving when the craving hits. Let it thaw in the fridge overnight or at room temp for about an hour before eating.

Tip from experience: don’t microwave it. That shortcut melts the filling unevenly and takes away all the effort you put into making it firm. Be patient—it pays off every time.

8) Try these desserts next!

9) No-Bake White Chocolate Raspberry Cheesecake