No-Bake White Chocolate Raspberry Icebox Cheesecake: Creamy and Refreshing Dessert
By Mason Brooks
Indulge in this no-bake cheesecake that combines the smooth richness of white chocolate with the tart brightness of fresh raspberries. Perfect for warm days, this dessert offers a creamy texture without the hassle of baking. Its vibrant raspberry swirls not only enhance flavor but also add a beautiful pop of color to your dessert table, making it ideal for summer picnics or holiday gatherings.
Ingredients
- •1.5 cups graham cracker crumbs
- •6 tbsp unsalted butter (melted)
- •0.25 cups granulated sugar
- •16 oz cream cheese (softened)
- •0.5 cups granulated sugar
- •8 oz white chocolate (melted and slightly cooled)
- •1 tsp vanilla extract
- •1 cup heavy whipping cream
- •1.5 cups fresh raspberries
- •2 tbsp raspberry jam
- •1 tbsp lemon juice
Instructions
- 1
Combine graham cracker crumbs, melted unsalted butter, and granulated sugar in a bowl. Mix thoroughly.
- 2
Press the mixture firmly into the bottom of a 9-inch springform pan and refrigerate.
- 3
In a large bowl, beat the softened cream cheese until smooth. Add granulated sugar and vanilla extract, mixing until blended.
- 4
Gently fold in the melted white chocolate.
- 5
In a separate bowl, whip the heavy cream until stiff peaks form, then fold it into the cream cheese mixture.
- 6
In a saucepan, combine fresh raspberries, raspberry jam, and lemon juice. Warm until the raspberries break down.
- 7
Cool the raspberry topping, then pour about two-thirds of the cheesecake filling over the crust.
- 8
Dollop the raspberry sauce on top, then pour the remaining cheesecake filling.
- 9
Gently swirl the raspberry sauce into the filling.
- 10
Cover with plastic wrap and refrigerate for at least 6 hours or overnight.
- 11
Before serving, garnish with fresh raspberries or white chocolate shavings.
Nutrition (per serving)
Calories
450
