White chocolate cheesecake
Recipe for no-bake white chocolate cheesecake
Craving something sweet, creamy, and exceptionally easy to make? This white chocolate and raspberry cheesecake is a bullseye! No baking, no complicated ingredients – just a few moments and the fridge will do the rest.
A biscuit base, a velvety cream cheese filling with white chocolate, and a raspberry accent that pleasantly breaks the sweetness – this is a dessert that looks elegant, and you can prepare it without much effort. Perfect for a summer afternoon, a family gathering, or simply when you’re craving something delicious.
Try it – this cheesecake is impressive, and its preparation is pure pleasure!
Table of content
No-bake white chocolate cheesecake recipe step by step
If you like simple and delicious cakes that don’t require baking, then you absolutely must make this no-bake cheesecake!
White chocolate cheesecake recipe with video
Wyposażenie
- Baking pan approximately 20/30 cm.
Składniki
ingredients for white chocolate cheesecake
- 1 kg cream cheese (- use full-fat and good quality)
- 200 ml natural yogurt (I used Greek)
- 300 g white chocolate
- 100 g powdered sugar (⅔ cup)
- vanilla extract (to taste)
- 3 teaspoons gelatin (+ some cold water for it)
additional ingredients for the cheesecake
- approx. 225 g raspberry jam (or fruit jelly – optional)
- approx 125 g biscuits
- 500 ml heavy cream (for decoration – optional)
- 2-3 tablespoons powdered sugar (for the cream)
Instrukcja
How to make no-bake white chocolate cheesecake step by step
Step 1 – preparations
- Line the baking pan with baking paper or aluminum foil.
- Arrange a single layer of biscuits at the bottom.approx 125 g biscuits
- Soak the gelatin in a small amount of cold water, mix, and set aside to swell.3 teaspoons gelatin
- Break the chocolate into pieces and melt (e.g., in a double boiler), then cool.300 g white chocolate
Step 2 – Preparing the white chocolate cheesecake
- Transfer the quark to a large bowl, add yogurt, sugar, and vanilla.1 kg cream cheese, 200 ml natural yogurt, 100 g powdered sugar, vanilla extract
- Blend together until combined.
- Add the cooled white chocolate and blend briefly.
- Briefly heat the swollen gelatin until it becomes liquid.
- Add 1-2 tablespoons of the cheesecake mixture to it and mix thoroughly.
- Pour the gelatin into the rest of the cheesecake mixture and immediately blend on high speed.
- Spread about half of the cheesecake mixture over the biscuits placed in the mold and smooth the surface.
- Spread the raspberry jam over the cheesecake in an even layer.approx. 225 g raspberry jam
- Top the raspberries with the remaining cheesecake mixture. If you’re not using jam, simply spread the entire cheesecake filling over the biscuit base at once.
Step 3 – Chilling the cheesecake
- Refrigerate the cheesecake for several hours—or ideally overnight—so that the filling sets properly and the biscuits soften, making it easy to slice.
Step 4 – Decorating the white chocolate cheesecake
- If you’d like to decorate the cheesecake with whipped cream, whisk cold heavy cream with powdered sugar until thick and stiff peaks form.500 ml heavy cream, 2-3 tablespoons powdered sugar
- Spread the whipped cream over the chilled cheesecake and garnish with fresh fruit just before serving.
Film
Uwagi
Wartości Odżywcze
No-bake white chocolate cheesecake – notes
I made this delicious and very simple no-bake white chocolate cheesecake some time ago, as I prepared it for my family for Easter – along with raspberry coffee cake. I finally found some time to write down the recipe and prepare a blog post for you. And this chocolate cheesecake is so light and delicious that it’s worth saving for later. Such a cheesecake will be perfect for all family celebrations, but even for a regular weekend dessert – e.g., as a dessert for a garden party or a casual barbecue. I highly recommend it!
What ingredients are needed to prepare a no-bake cheesecake with white chocolate?
To make such a white chocolate cheesecake, you need a few basic products. Below is a condensed list of the products I used and possible substitutes.
- quark cheese – as usual, I highly recommend good quality full-fat quark cheese for cheesecakes in a bucket – I used Piątnica quark, Mój Ulubiony quark is also great, you can also use block quark cheese – full-fat or semi-fat – but then it’s best to grind it at least twice to make it creamy. If you can’t get good quark cheese, then ultimately you can use one of the thinner and poorer quality ones – like President, but then use more gelatin for its preparation, because this quark cheese is more watery – add 5-6 teaspoons of gelatin.
- natural yogurt – I used thick Greek yogurt, but regular natural yogurt can also be used.
- gelatin – I use powdered gelatin.
- whipping cream – for decorating the cheesecake, I made whipped cream from 30% UHT cream – it can also be 36% cream – remember that before whipping it, you must chill it thoroughly for at least several hours!
- fruit – I added raspberry fruit jelly (frużelina) to the center of the cheesecake, which wonderfully broke up the taste of the cheesecake and added freshness and a slightly tart flavor. You can also use jam here, and it can be made from fruits other than raspberries if you don’t like them. But it’s best to choose slightly tart fruits.
- white chocolate – when buying chocolate, pay attention to its weight, as manufacturers often reduce it and sell 90, or even 80-gram packages. I use white chocolate from Lidl from their own brand.
How to melt chocolate for cheesecake in a water bath?
To melt chocolate in a water bath, you need two vessels – first, a small pot, and second, a heat-resistant bowl – metal or heatproof bowls work great. Pour water into the bottom of the pot – so that it reaches about 2 cm in height and start boiling it on the stove. Place the bowl on top of the pot (so it doesn’t touch the water) and put the broken chocolate pieces into it. Heat the chocolate this way (it will warm up from the steam) until it completely melts – you can stir it occasionally to help it melt faster.
Remove the melted chocolate from the pot and let it cool for a moment before adding it to the quark cheese.
How to heat gelatin for white chocolate cheesecake?
It’s best to heat the swollen gelatin for about 10 seconds in the microwave – usually, this is enough time for the gelatin to dissolve and become liquid. Do not heat the gelatin for too long, because if it overheats, it may lose its gelling properties!
If you don’t have a microwave, place the bowl with gelatin into a larger bowl or pot filled with hot water – stir the gelatin until it warms up from the hot water and becomes liquid.
How to decorate a cheesecake with white chocolate?
If you don’t feel like having whipped cream on your cheesecake, go for a classic: jelly. For a cheesecake of this size, I recommend preparing jelly from two packages of fruit jelly. Fresh fruit will be a good idea, as usual. You can add them under the jelly, or even arrange them on top. Remember that the jelly should only be poured when it starts to set slightly and becomes thicker. If it’s too liquid, it might run down the sides of the cheesecake.
I hope that this no-bake cheesecake with white chocolate will appeal to you and your loved ones, and that you’ll gladly return to this recipe :) I’d be very happy if you share your impressions in the comments under the recipe later :)
P.S. By the way, I highly recommend following my Instagram, where you’ll also find my recipes, and you can easily save them for later.
Recommended cheesecake recipes with chocolate
Be sure to also try my other recipes for delicious cheesecakes made with chocolate. On the blog, you’ll find recipes for both no-bake cheesecakes and traditional baked ones. Here I recommend, among others, three such recipes:
Popularne Przepisy
Polecane przepisy
No-Bake White Chocolate Cheesecake Recipe
Are you looking for a no-bake cheesecake idea that is both delicious and simple to make? This white chocolate and raspberry cheesecake is the perfect choice—a chilled dessert that requires no oven, yet still impresses with its flavor and appearance! The combination of velvety cheesecake filling, sweet white chocolate, and tart raspberries creates a dessert that is light, creamy, and perfectly balanced. All of this sits on a classic graham cracker or biscuit crust—quick, easy, and completely fuss-free.
The recipe is detailed step-by-step, so even if you are just starting your journey with homemade desserts, you’ll find it easy to follow. I’ve included process photos and an instructional video to guide you through every single stage of the preparation.
If you’ve been dreaming of a decadent chocolate cheesecake that doesn't require baking but still has that "wow" factor—you have to try this recipe! With my tips, you’ll whip it up stress-free and have a lot of fun in the process.
Check out the recipe and see for yourself that a no-bake cheesecake can be just as impressive as a baked one—and a whole lot easier!
