This easy, no-bake raspberry and white chocolate cheesecake combines creamy mascarpone and whipped cream with bright, tart raspberries for a perfectly balanced dessert. It’s quick to assemble, requires no oven, and is ideal to prepare ahead for parties or gatherings.
I recently made this for work and everybody loved it. The creamy mascarpone and the tart raspberries are perfect together, I will definitely be making it again. ★★★★★
– Louise
No-bake cheesecakes are one of my favourite desserts: simple, flour- and egg-free, and refreshingly light. This raspberry version is very similar to my strawberry and white chocolate cheesecake—both are straightforward, require no special equipment, and can be made ahead.
Ingredients
You’ll need the following ingredients to make this no-bake raspberry and white chocolate cheesecake:
- Digestive biscuits (or graham crackers) — for the base.
- Mascarpone cheese — use full-fat for the creamiest result.
- Double cream (heavy cream) — chilled, to whip and lighten the filling.
- White chocolate — chopped and melted to sweeten the filling.
- Icing sugar — optional, for extra sweetness.
- Vanilla extract — for flavour.
- Lemon juice — a splash to help balance the sweetness and aid setting.
- Fresh raspberries — folded into the filling and used for decoration.
See the recipe card below for exact measurements.
Substitutions and Variations
- Use any biscuit or cookie for the base: shortbread, Hobnobs, Biscoff, Oreos or ginger biscuits all work well.
- Swap mascarpone for full-fat cream cheese (e.g. Philadelphia) for a slightly tangier cheesecake.
- For a less sweet dessert, omit the icing sugar — the white chocolate provides plenty of sweetness.
- Add other berries — strawberries, blackberries or blueberries — for extra colour and flavour.
- Make mini cheesecakes in a muffin tin lined with paper liners for individual portions.
Instructions
Step 1. Blitz the biscuits in a food processor to fine crumbs, or place them in a zip-lock bag and crush with a rolling pin. Mix the crumbs with melted butter and press firmly into the base of a 20 cm (8 inch) springform tin. Chill while you make the filling.
Step 2. Melt the white chocolate in a heatproof bowl over simmering water, then allow it to cool slightly. In a mixer, beat mascarpone with icing sugar and vanilla until smooth. Add the chilled double cream and whisk until thick and silky.
Step 3. Stir the cooled melted white chocolate into the mascarpone mixture. Gently fold in the fresh raspberries with a spatula so they remain intact.
Step 4. Spoon the filling over the chilled biscuit base, smooth the surface, and chill in the fridge for at least 6 hours, ideally overnight, until set.
When set, run a palette knife around the edge of the tin, remove the springform sides and slide the cake onto a serving plate. For decoration, drizzle melted white chocolate over the top, pipe whipped cream and arrange fresh raspberries.
Equipment
This recipe is made in a 20 cm (8 inch) round springform tin. A springform pan with a removable bottom is essential for easy release. Line the base with baking parchment so the cheesecake can be lifted out smoothly.
Use a food processor to make biscuit crumbs, or crush biscuits in a zip-lock bag with a rolling pin. A hand-held or stand mixer makes whisking the filling quick and easy. If piping whipped cream, use a piping bag and a decorative nozzle.
Storage
Store the cheesecake in the fridge for up to 3 days. For longer storage, freeze an undecorated cheesecake (or individual slices) for up to two months. Make sure it is fully set in the fridge before freezing and thaw in the fridge before serving.
Top Tips
- Use chilled mascarpone and cold double cream — they whip up nicely straight from the fridge.
- If you don’t have a food processor, crush biscuits in a sealed bag with a rolling pin or heavy bottle.
- Always use a springform tin for the smoothest release.
- Chill the cheesecake overnight for the best set and flavour.
- Run a knife or palette knife around the edge before removing the tin to prevent cracks.
Frequently Asked Questions
This recipe works best with fresh raspberries. Frozen berries release extra moisture as they defrost, which can affect the cheesecake’s texture and setting.
Yes — swap the biscuits for a certified gluten-free variety and check all other ingredients for hidden gluten.
Not strictly, but chilling for at least 5–6 hours is recommended. Overnight chilling gives the best, firm texture.
More Recipes You’ll Love
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Chocolate Raspberry Cupcakes
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Raspberry Financiers
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Raspberry Mascarpone Tart
Did you try this recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ rating and tag @anna_wierzbinska on Instagram!
📖 Recipe
No Bake Raspberry and White Chocolate Cheesecake
Equipment
- 20 cm round springform baking tin
- Baking parchment
- Small saucepan and heatproof bowl
- Hand-held or freestanding mixer
Ingredients
For the cheesecake base:
- 250 g digestive style biscuits or graham crackers
- 100 g butter, melted (salted or unsalted)
For the cheesecake filling:
- 200 g white chocolate, chopped
- 500 g mascarpone cheese, chilled
- 100 g icing sugar (optional)
- 1 tsp vanilla extract
- 600 ml double cream (heavy cream), chilled
- 300 g fresh raspberries
For the decoration:
- 50 g white chocolate, melted
- 300 ml double cream (heavy cream), chilled
- 50 g icing sugar
- 12–16 fresh raspberries
Instructions
To make the cheesecake base:
- Grease and line the base of a 20 cm springform tin.
- Process the digestive biscuits into fine crumbs, add melted butter and combine. Press the mixture firmly into the tin and chill while preparing the filling.
To make the cheesecake filling:
- Melt the white chocolate in a heatproof bowl over simmering water. Remove from heat and let cool to room temperature.
- In a mixer, beat mascarpone with icing sugar and vanilla until smooth. Pour in the chilled double cream and whisk until thick.
- Fold in the cooled melted white chocolate, then gently fold through the fresh raspberries.
- Spread the filling over the chilled base, smooth the top and chill for at least 6 hours or overnight.
To decorate:
- Drizzle melted white chocolate over the top. Whip the double cream with icing sugar to medium peaks and pipe onto the cheesecake if desired.
- Top with fresh raspberries and serve chilled.
Notes: Recipes are developed and tested using metric measurements. For best results use digital scales. Unit conversions are provided but may not have been tested.
Notes
Storage and freezing:
Refrigerate for up to 3 days. Freeze undecorated cheesecake (or slices) for up to 2 months — ensure it is fully set in the fridge before freezing and thaw in the fridge before serving.
Top tips:
- Use chilled mascarpone and cream for the best texture.
- Crush biscuits in a sealed bag if you don’t have a food processor.
- Always use a springform tin for easy removal.
- Chill overnight for the firmest set and best flavour.
- Run a knife around the edge before releasing the tin to avoid cracks.
Nutrition
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Calories: 768 kcal
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Carbohydrates: 47 g
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Protein: 8 g
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Fat: 62 g
This post was originally published in July 2018 and updated with new photos, a revised recipe and tips in August 2024.