No-Bake Raspberry Swirl Cheesecake

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This 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.

This is an easy and perfect summer dessert! The No-Bake Raspberry Swirl Cheesecake has a buttery graham cracker crust and layers of no-bake cheesecake and a fresh raspberry purée.

White Chocolate Raspberry 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 off my favorite no-bake cheesecake recipe with some fresh raspberry pureé and a graham cracker crust.

It’s the perfect time for 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, am I right?

This is an easy and perfect summer dessert! The No-Bake Raspberry Swirl Cheesecake has a buttery graham cracker crust and layers of no-bake cheesecake and a fresh raspberry purée.

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!

This is an easy and perfect summer dessert! The No-Bake Raspberry Swirl Cheesecake has a buttery graham cracker crust and layers of no-bake cheesecake and a fresh raspberry purée.

Easy No-Bake Cheesecake

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. 

Cheesecake Ingredients

  • 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 this cheesecake

  • Microwave the chocolate: Combine the white chocolate with 2 tablespoons of heavy whipping cream. Microwave at 50% power until melted and smooth.
  • Make the whipped cream
  • Beat the cream cheese until smooth, then add the sugar.
  • Add the white chocolate
  • Add the lemon zest and whipped cream
  • Pureé the raspberries and set aside.
  • 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.

This EASY No-Bake Raspberry Swirl Cheesecake has a buttery graham cracker crust and layers of no-bake cheesecake and a fresh raspberry purée.

Simple Graham Cracker 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. 

I prefer using a 9-inch springform pan (affiliate) because I love a pretty crust. If you’re not used to make a springform pan, this post how to make a crust in a springform pan will help. 

You could certainly use a 9-inch square pan as well if you wanted these to be more like cheesecake bars. I don’t recommend using a 9×13 inch pan though because the bars would be very thin.

This EASY No-Bake Raspberry Swirl Cheesecake has a buttery graham cracker crust and layers of no-bake cheesecake and a fresh raspberry purée.

More No-Bake Cheesecake recipes you’ll love

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.

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If you love no-bake recipes, be sure to check out my cookbook, No-Bake Treats!

 

 

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This is an easy and perfect summer dessert! The No-Bake Raspberry Swirl Cheesecake has a buttery graham cracker crust and layers of no-bake cheesecake and a fresh raspberry purée.

No-Bake Raspberry Swirl Cheesecake

  • Author: Julianne Bayer
  • Prep Time: 5 hours
  • Cook Time: 0 minutes
  • Total Time: 5 hours
  • Yield: 8-10 slices

Description

This EASY No-Bake Raspberry Swirl Cheesecake has a buttery graham cracker crust and layers of no-bake cheesecake and a fresh raspberry purée.

Ingredients

For the crust:

  • 2 ¼ cups (202g) graham cracker crumbs
  • 1/2 cup (113g) unsalted butter

For the filling:

  • 6 ounces (170g) white chocolate bar, roughly chopped
  • 1 cup + 2 tablespoons (266ml) heavy whipping cream, divided
  • 3 tablespoons (64g) powdered sugar
  • 16 ounces (452) full-fat cream cheese, at room temperature
  • ½ cup (95g) granulated sugar
  • zest 1 lemon (about 1 tablespoon)
  • 3 ounces (85g) raspberries, puréed

For the topping:

  • ¾ cup (177ml) heavy whipping cream
  • 2 tablespoons (16g) powdered sugar
  • Raspberries for garnish

Instructions

For the crust:

  1. 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.
  2. Grind the graham crackers into fine crumbs using a food processor or blender.
  3. In a small bowl, melt the butter in the microwave for 30 to 45 seconds. Pour the melted butter over the graham crackers and stir until the crumbs are well coated.
  4. 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:

  1. 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.
  2. 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 the cream thickens. Slowly add the powdered sugar and continue beating on high speed until stiff peaks form. Set the whipped cream aside.
  3. 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.
  4. Next, add the melted white chocolate and beat into the cream cheese until it’s well combined.
  5. 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.
  6. Pureé the raspberries in a blender or food processor. If desired, you can strain the berries through a mess sieve to remove the seeds.

To build the cheesecake:

  1. 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.
  2. Refrigerate for at least 4 hours to allow the cheesecake to set. Add the toppings before serving.

For the topping:

  1. Prepare a second batch of whipped cream following the same method as described above. Pipe the whipped cream boarders using a large open star tip. Garnish with leftover raspberries.
Nutrition Information:
1 slice
620
32g
298mg
47.6g
44.7g
1.8g
6.4g
124mg
  • Category: Cheesecake
  • Method: Refrigerator
  • Cuisine: American

Keywords: White Chocolate Raspberry cheesecake, no-bake cheesecake, no-bake dessert

 

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16 Responses
  1. Rachel

    Hello! It might be an odd question but could I substitute the white chocolate with something else? We’d love to try this recipe but aren’t fans of white choc. Thanks so much!

  2. Krista McFarland

    This dessert was perfect for Easter in Georgia since it was a warm day and we didn’t want anything too rich or sweet. Even my “I don’t eat cheesecake”people were inhaling it and asking for more. Looking forward to experimenting with other fruits and toppings. Thanks as always for your amazing recipes!!

  3. Connie Doucette

    This cheesecake was absolutely delicious and very pretty as well. Only problem with the recipe is that directions to make the raspberry puree were not included. Oh, well, I guess that’s what Google is for. Thanks, my son will love it!

  4. Brenda @ a farmgirl's dabbles

    We have a good-sized raspberry patch loaded with blossoms right now. I just printed this off, as we’re always looking for new raspberry dessert recipes. Beautiful pie!

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