This post may contain affiliate links.
This No Bake White Chocolate Raspberry Cheesecake is a creamy, dreamy dessert with a buttery Oreo crust, a tangy white chocolate cheesecake filling, and a gorgeous raspberry swirl, and you never have to turn on the oven. It comes together in one bowl, sets up in the freezer, and slices into the prettiest pink-swirled pieces. I make it all summer because it feels fancy but takes about twenty minutes of hands-on work. If you love an easy chilled dessert, it is right up there with our no bake raspberry cheesecake bites.
Made with an Oreo crust, white chocolate, cream cheese, and a fresh raspberry swirl, this no bake white chocolate raspberry cheesecake is an easy, freezer-set dessert.
No Bake White Chocolate Raspberry Cheesecake Quick Look
- 🕒 Prep Time: 20 minutes
- 🌡️ Cook Time: 0 minutes
- ⏳ Total Time: 6 hours 20 minutes
- 🍽️ Serving: 8 to 10 servings
- ⚡ Calories: 420kcal
- 🌶️ Flavor Profile: Creamy and tangy white chocolate cheesecake with a bright raspberry swirl
- ✋ Difficulty: Easy, on par with our strawberry cheesecake bars
Quick Answer
To make no bake white chocolate raspberry cheesecake, pulse Oreos into crumbs, mix with melted butter, and press into a pie dish for the crust. Puree fresh raspberries and set aside. Cream the cream cheese until smooth, beat in sweetened condensed milk and melted white chocolate, then fold in whipped topping until light and fluffy. Swirl in part of the raspberry puree for a ribbon effect, spoon the filling into the crust, dollop more raspberry on top, and swirl with a toothpick. Freeze for about six hours until firm, then let it sit out for ten to fifteen minutes before slicing. This no bake white chocolate raspberry cheesecake is creamy, tangy, and completely oven-free.
Jump to:
- No Bake White Chocolate Raspberry Cheesecake Quick Look
- Quick Answer
- Why This Recipe Works
- Why You’ll Love This Recipe
- Key Ingredients
- Variations and Substitutions
- How to Make No Bake White Chocolate Raspberry Cheesecake
- Recipe Tips & Tricks
- Serving Ideas and Suggestions
- No Bake White Chocolate Raspberry Cheesecake FAQs
- Other Recommended No Bake Dessert Recipes
- No-Bake White Chocolate Raspberry Cheesecake
Why This Recipe Works
Click to see the technique science
- No oven required. The whole white chocolate raspberry cheesecake sets in the freezer, so there is no baking, no water bath, and no cracking to worry about.
- White chocolate adds richness. Melted white chocolate gives the filling a sweet, creamy depth that pairs perfectly with the tart raspberry swirl.
- Sweetened condensed milk does the work. It sweetens and stabilizes the no bake filling so it slices cleanly once frozen.
- An Oreo crust needs no baking. Crushed Oreos and melted butter press into an instant chocolate crust that holds up to the creamy filling.
- The raspberry swirl is all flavor. Pureed fresh raspberries folded in as a ribbon add a bright, tart contrast and that signature marbled look.
Why You’ll Love This Recipe
- It is a completely no bake, freezer-set dessert, perfect for hot days when you do not want the oven on.
- It looks bakery-beautiful with its pink raspberry swirl but takes only about twenty minutes of work.
- It is make-ahead friendly, just like our no bake raspberry cheesecake bites.
- It is the kind of no fuss win that pairs beautifully with our white chocolate raspberry muffins on a busy week.
- It earns a spot in the rotation right next to our coconut cheesecake.
Key Ingredients
A short list of simple ingredients makes this stunning no bake cheesecake.
- Oreos: Crushed with melted butter, they form a no-bake chocolate crust. Use regular Oreos, filling and all.
- Cream Cheese: Softened full-fat block cream cheese gives the filling its rich, tangy body.
- White Chocolate Chips: Melted and stirred in for a sweet, creamy white chocolate flavor.
- Sweetened Condensed Milk: Sweetens the filling and helps it set firm in the freezer.
- Whipped Topping: Folded in to keep the no bake filling light and fluffy.
- Fresh Raspberries: Pureed into a bright, tart swirl that marbles through the white chocolate filling.
See recipe card for exact quantities.
Variations and Substitutions
This no bake white chocolate raspberry cheesecake is easy to adapt.
- Switch the berries: Use strawberries, blackberries, or mixed berries in place of raspberries.
- Change the crust: Try a graham cracker or golden Oreo crust instead of chocolate.
- Make it gluten free: Use gluten free sandwich cookies for the crust.
- Refrigerate instead: For a softer, mousse-like texture, chill in the fridge until set rather than freezing.
- Add garnish: Top with fresh raspberries, white chocolate curls, or a drizzle of raspberry sauce before serving.
- In the mood for something different? Our tiramisu dip scratches a similar itch.
How to Make No Bake White Chocolate Raspberry Cheesecake
- Pulse the Oreos in a food processor into fine crumbs, drizzle in the melted butter until combined, and press firmly into a 9-inch pie dish. Set aside.
- Puree the raspberries in a blender or food processor until smooth, then set aside.
- Cream the cream cheese until smooth, beat in the sweetened condensed milk, then the melted white chocolate. Mix in half the whipped topping, then fold in the rest until light and fluffy.
- Add about a third of the raspberry puree and fold just enough to create a ribbon effect, leaving streaks of raspberry rather than mixing it in fully.
- Spoon the filling into the Oreo crust, dollop more raspberry puree on top, and drag a toothpick through in figure-eights to swirl.
- Freeze for about six hours, or until solid. Let it sit out for 10 to 15 minutes to soften, then slice with a hot, dry knife and serve.
Recipe Tips & Tricks
- Soften the cream cheese fully so the no bake filling whips up smooth with no lumps.
- Cool the melted white chocolate slightly before adding so it blends in without seizing.
- Do not overmix the raspberry, fold just until you get pretty ribbons for that marbled look.
- Press the crust firmly with the bottom of a glass so it holds together when sliced.
- Freeze until solid, at least six hours, for the cleanest slices.
- Use a hot, dry knife and wipe between cuts for neat, bakery-style slices.
- Make it a full spread. Our raspberry curd rounds out the table.
Serving Ideas and Suggestions
Let this no bake white chocolate raspberry cheesecake sit out for 10 to 15 minutes before slicing so it softens just enough to cut cleanly. Serve with extra raspberry sauce and fresh berries.
It is the perfect make-ahead dessert for summer cookouts, holidays, and potlucks since it slices straight from the freezer.
Round out a chilled dessert table with our golden Oreo strawberry cheesecake bars and jello cloud mousse.
No Bake White Chocolate Raspberry Cheesecake FAQs
Freezing gives this no bake cheesecake the firmest, cleanest slices. You can refrigerate it instead until set, but it will be softer and more mousse-like, so freezing is recommended for neat pieces.
Yes. Thaw frozen raspberries, drain off excess liquid, and puree them as you would fresh. The swirl may be a touch looser, but the flavor is just as bright.
Stored covered in the freezer, it keeps for up to two weeks. In the refrigerator, enjoy it within three to four days. Let frozen slices soften briefly before serving.
Absolutely. It is an ideal make-ahead dessert. Assemble it a day or two before serving and keep it in the freezer, then soften slightly and slice when ready.
If it is too soft, it usually needs more time in the freezer, or the cream cheese was too warm. Make sure to use full-fat block cream cheese and freeze for the full six hours.
A graham cracker crust, golden Oreo crust, or vanilla wafer crust all work well. Just mix the crumbs with melted butter and press into the dish as you would the Oreos.
Still filling out the menu? Readers love pairing this one with our mixed berry pie, mini trifles, cottage cheese cake, and white chocolate raspberry cheesecake.
And when you are planning next week’s dinners, our no bake blueberry cheesecake, mini lemon cheesecakes, and icebox cake keep the same easy comfort going.
No-Bake White Chocolate Raspberry Cheesecake
Ingredients
Oreo Crust
- 30 Oreos
- 1/2 stick unsalted butter melted
White Chocolate Raspberry Cheesecake Filling
- 3/4 Cup raspberries loose packed
- 1 Cup white chocolate chips melted
- 8 oz whipped topping
- 8 oz cream cheese room temp
- 14 oz sweetened condensed milk
Instructions
Oreo Crust
- Place Oreos in a food processor. Pulse until they form crumbs. Drizzle in the butter until combined. Press into a 9 inch pie dish. Set aside.
White Chocolate Raspberry Cheesecake
- Place raspberries in a blender or food processor and process until smooth. Set aside.
- In a large bowl, cream the cream cheese until smooth with hand mixer. Add in the sweetened condensed milk and mix to combine. Add in the white chocolate, mix to combine. Add in half of the whipped topping and mix to combine. Fold in the remaining whipped topping so mixture is light and fluffy.
- Add in 1/3 of the raspberry mixture and fold just enough to incorporate the raspberry. You want a ribbon effect, so don’t mix fully.
- Spoon cheesecake mixture into Oreo crust. Place small dollops of the raspberry around on top. Using a toothpick, make figure 8’s on surface of cheesecake. Place in freezer for 6 hours or until frozen solid.
- When ready to serve, let sit out for about 10 to 15 minutes to soften slightly. Using a sturdy knife, run until hot water, wipe off excess water and slice cheesecake. Serve as is or with remaining raspberry sauce, enjoy!
Nutrition
Love This Recipe?
Follow @ThisSillyGirlsKitchen on Instagram and @danadevolk on Pinterest for more!
Cool whip, however, you can make fresh whipped cream and use that.
Did you use a product like Cool Whip or 8oz. Of heavy cream whipped?
I want a slice! This sounds like such a delicious dessert idea!
Helloooooo no bake dessert of my dreams! This is AMAZING!
I measured out one cup of white chocolate chips then melted them. Sorry for the confusion!
Did you use a 12 oz bag of white chocolate chips to get 1 cup melted?
The swirling on this cheesecake is so pretty! What a festive addition to a holiday dessert display this recipe would be!
Love cheesecake and this looks divine! Thanks for sharing!
This looks delicious and super easy to make. Thanks for sharing!
I’m in love with this cheesecake! It looks fantastic, and I can’t wait to try it. Thanks for sharing on Weekend Bites!