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This Raspberry Cheesecake is absolutely perfect for summer. It’s an easy no-bake cheesecake swirled with fresh raspberries in a buttery graham cracker crust.
This post is sponsored by American Dairy Association Mideast. As always, all thoughts and opinions are my own.
Easy No-Bake Raspberry Swirl Cheesecake
We’re rolling into June with a new no-bake cheesecake recipe. This Raspberry Swirl Cheesecake is the perfect cheesecake for summer. It’s based on my favorite no-bake cheesecake recipe with some fresh raspberry pureé, a touch of lemon, and a graham cracker crust.
It’s the perfect time for the cheesecake because June is Dairy Month. It’s no secret that no-bake desserts are pretty much my best friend because who wants to turn on the oven in the summer?
I’m joining my friends over at ADA Mideast (remember my Ohio Farm tour?) to talk dairy and celebrate America’s hardworking dairy farmers. In Ohio and West Virginia, dairy farm families raise more than 275,000 dairy cows on about 2,500 dairy farms. That’s a lot of milk! Actually, it’s about 5.5 billion pounds, or about 645 million gallons of milk, but who’s counting, right?
Luckily for me, dairy comes in lots of different forms. Even though I have about a glass of milk a day in my coffee (8 grams of high-quality protein right there!), I also enjoy dairy-filled desserts, like this cheesecake!
Ingredients You’ll Need
This recipe is incredibly easy to make! The cheesecake filling is sweetened with a little bit of sugar and some melted white chocolate. The white chocolate adds a little bit of stability to the filling but it also helps make the texture absolutely perfect. Scroll all the way to the bottom for the recipe card with full ingredient list and instructions.
- Graham Crackers- either sheets, ground up into a fine crumb or graham cracker crumbs.
- Unsalted butter- for the crust
- White chocolate bar- I recommend using a chocolate bar, not chocolate chip. Chocolate bars will melt down much smoother. Look for bars like Ghirardelli, Lindt or Bakers.
- Heavy whipping cream- There’s fresh whipped cream in the filling!
- Powdered sugar
- Full-fat Cream cheese- full-fat cream cheese is best for any cheesecake recipe
- Granulated sugar
- Lemon zest
- Fresh raspberries- If raspberry isn’t your thing, you can certainly make this with blueberry, strawberry or even a blackberry purée.
How to Make a Raspberry Swirled Cheesecake
Step 1: Make the Crust.
I chose a standard graham cracker crust, but this would also be good with a vanilla sandwich cookie crust too! You only need 2 ingredients, graham crackers, and butter. Grind the graham cracker into a fine crumb, add the melted butter, stir until combined then press into a 9-inch springform pan.
Step 2: Prepare the Raspberries
Be sure the raspberries are thoroughly washed, then puree them into a liquid using a food processor or blender.
If you’d like to strain the seeds from the raspberry juice, that’s up to you and how you prefer the end result. To strain out the seeds, simple pour the puree through a fine mesh sieve and use a spoon to push the juices from the pulp. Once that’s done, set it aside.
Step 3: Make the Cheesecake Filling
Step 1: Microwave the chocolate. Combine the white chocolate with 2 tablespoons of heavy whipping cream. Set the microwave to 50% power to prevent the chocolate from burning. Microwave in 30-second increments until melted and smooth.
Step 2: Make the whipped cream. For best result, chill the mixing bowl and beater for a few minutes first. Beat the heavy cream until it reaches soft peaks, then add the powdered sugar and beat until stiff peaks form. Set it aside.
Step 3: Beat the cream cheese. Be sure the cream cheese is at room temperature and beaten until smooth to prevent a lumpy cheesecake. Once the cream cheese is well beaten, add the sugar and beat until combined.
Step 4: Add the white chocolate. Add this to the cheesecake batter and mix until combined.
Step 5: Add the lemon zest and whipped cream Fold in the whipped cream and lemon zest either using the mixer on low speed or a spatula.
Step 6: Assemble and Chill. For more detailed assembly instructions, see below. Once it’s assembled, chill and add the toppings. I prefer to add the toppings prior to serving, once the cheesecake has set so that I can remove the sides of the pan.
How to Assemble the Cheesecake
- Pour 1/3 of the batter into the prepared crust and spread evenly.
- Then spoon about 1/3 of the raspberry purée over the cream cheese and use a knife to swirl it into the batter.
- Repeat this two more times, ending with raspberry puree on top and gently swirl.
- Room temperature cream cheese: Be sure to adequately soften the cream cheese so that you can easily beat all the lumps out of it.
- Use chocolate bars, not chocolate chips. I find that chocolate bars like Lindt or Ghirardelli meltdown so much smoother than chocolate chips and often times the chocolate is less grainy.
- Don’t skip the zest. The lemon zest in the filling balances out the tang and sweetness of the filling. It’s such a great compliment to the raspberries as well.
Storing a Finished Cheesecake
These needs to be stored in the refrigerator and should be covered with plastic wrap or stored in an airtight container. I find it best to keep it in the pan, and just remove the sides when I am ready to add the toppings and serve. It’s best within 3 days.
More No-Bake Cheesecake Recipe
- No-Bake Chocolate Raspberry Cheesecake
- Strawberry Marshmallow Pie
- No-Bake Lemon Blackberry Cheesecake
- Lemon Coconut Cheesecake
To meet Ohio and West Virginia dairy farmers, learn more about how farmers care for their cows and follow milk’s journey from farm to fridge, visit Drink-Milk.com, and follow the American Dairy Association Mideast on Facebook, Twitter, Instagram and Pinterest. Join the conversation #DairyMonth.Print
This EASY No-Bake Raspberry Swirl Cheesecake has a buttery graham cracker crust and layers of no-bake cheesecake and a fresh raspberry purée.
For the Crust:
- 2 ¼ cups (202g) graham cracker crumbs
- 1/2 cup (113g) unsalted butter, melted
For the Filling:
- 6 ounces (170g) white chocolate bar, roughly chopped
- 3 ounces (85g) raspberries, puréed
- 1 cup + 3 tablespoons (281ml) heavy whipping cream, divided
- 1/4 cup (32g) powdered sugar
- 16 ounces (452) full-fat cream cheese, at room temperature
- ½ cup (95g) granulated sugar
- zest 1 lemon (about 1 tablespoon)
For the Topping:
- ¾ cup (177ml) heavy whipping cream
- 2 tablespoons (16g) powdered sugar
- Raspberries for garnish
For the Crust:
- Prepare a 9-inch springform pan by lightly greasing the edges of the pan with cooking spray, and then wiping gently with a paper towel.
- Grind the graham crackers into fine crumbs using a food processor or blender. Pour the melted butter over the graham crackers and stir until the crumbs are well coated.
- Pour the crumbs into your springform pan and press firmly into the bottom and up on the sides to create a thick crust. Refrigerate the crust while you are preparing the filling.
For the Filling:
- In a microwave-safe bowl, combine the white chocolate together with 2 tablespoons of heavy whipping cream. Microwave at 50% power for 30 seconds. Gently stir and return the microwave for another 30 seconds (50% power). At this point, the chocolate should be melted. Stir until it’s completely smooth. Set aside to cool.
- Pureé the raspberries in a blender or food processor. If desired, you can strain the berries through a mess sieve to remove the seeds.
- Prepare the whipped cream. Place a metal mixing bowl in the freezer for 5-10 minutes. Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until it reaches soft peaks. Add the powdered sugar and continue beating on high speed until stiff peaks form. Set the whipped cream aside.
- Beat the cream cheese on medium-high speed until it’s completely smooth and free of lumps, scraping down the bowl as needed. Add the granulated sugar and continue beating until it’s well incorporated.
- Next, add the melted white chocolate and beat into the cream cheese until it’s well combined.
- Finally, add the lemon zest and the prepared whipped cream and fold into the cream cheese, mixing from the bottom to the top until it’s completely smooth. Set aside.
- Pour 1/3 of the batter into the prepared crust and spread evenly. Then spoon about 1/3 of the raspberry purée over the cream cheese and use a knife to swirl it into the batter. Repeat this two more times.
- Refrigerate for at least 4 hours to allow the cheesecake to set. Add the toppings before serving.
For the Topping:
- Prepare a second batch of whipped cream following the same method as described above. Pipe the whipped cream borders using a large open star tip. Garnish with leftover raspberries.
- Store the finished cheesecake covered in the refrigerator for up to 3 days
- To decorate the cheesecake you may want an additional 6oz container of berries.
- Category: Cheesecake
- Method: Refrigerator
- Cuisine: American
Keywords: White Chocolate Raspberry cheesecake, no-bake cheesecake, no-bake dessert