This White Chocolate Raspberry Cheesecake is an easy no bake cheesecake for summer! It is SO smooth and creamy and you don't ever have to turn on the oven.
~Ingredients:
-Graham Cracker Crust:*
2 1/2 Cups Graham Cracker Crumbs or Chocolate Baking Crumbs.
1/2 Cup Butter, melted.
-The Filling:
1 Cup White Chocolate Chips.
1 Cup Heavy Cream, divided.
24 oz Light Cream Cheese.
1 1/2 Cups Powdered Sugar.
1 Teaspoon Vanilla Extract.
1 1/2 Cups Fresh Raspberries.
-Raspberry Sauce:
2 1/2 Cups Frozen Raspberries, thawed.
1/2 Cup Granulated Sugar.
2 Tablespoons Water.
1 Tablespoons Corn Starch.
~Directions:
Step 1: Make the Raspberry Sauce: In a small pot, add the raspberries and sugar.
Step 2: Bring to a simmer over medium heat and cook for 2-3 minutes.
Step 3: Mash with a spatula.
Step 4: Combine water and corn starch and stir into sauce to thicken.
Step 5: Set aside to cool completely**
Making the Crust:
Step 6: In a medium bowl, combine graham cracker crumbs and melted butter.
Step 7: Press into the bottom and 1 inch up the sides of a 9 inch springform pan. Set aside.
-Making the Filling:
Step 8: In a medium bowl, stir together white chocolate and 1/2 cup cream.
Step 9: Microwave on high for 40 seconds, then stir until completely smooth.***
Step 10: Place in the fridge to cool.
Step 11: In a large bowl, beat cream cheese until smooth.
Step 12: Add sugar, vanilla, and remaining 1/2 cup cream and beat on high until light and fluffy.
Step 13: Add melted white chocolate and beat on medium speed until incorporated.
Step 14: Place fresh raspberries on top of the crust and pour the cheesecake filling over the raspberries, smoothing it with a spatula.
Step 15: Drop teaspoonfuls of the cooled raspberry sauce on the top, and gently swirl.
Step 16: Save the remaining sauce for serving.
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~Recipe Notes:
*You can use a store bought graham cracker or chocolate crust.
**You can speed this up by pouring the raspberry sauce into a new bowl and placing in the fridge or placing a empty bowl in the fridge or freezer to cool while you are making the sauce and then just pour the sauce into the that bowl and place it in the fridge.
***Heat for another 15 seconds if necessary.
1) We used frozen raspberries for this recipe, but fresh raspberries will work just as well.
Enjoy!
Please leave us a picture in the comments below if you make it or have any questions!
