Raspberry and White Chocolate Cheesecake

Raspberry and White Chocolate Cheesecake ~ No-Bake Cheesecake with Fresh Raspberries and White Chocolate

Fresh Raspberry and White Chocolate Cheesecake ~ who can say no to this ?!!? Most definitely not me.

The cheesecake is rich, smooth and ever so creamy with the bits of fresh fruit in between, and of course my favorite homemade cookie crust.

I use Tennis Biscuits 90% of the time for any kind of cheesecake or similar dessert for the crust. You can use your favorite biscuits or cookies as I know Tennis Biscuits are not available in all {or most} countries.

The raspberries were not chopped, I used them whole and kept a few extra to decorate the cheesecake with.


16 Servings


3/4 packet (of a 200g packet) Tennis Biscuits, finely crumbed    {or Graham Crackers}
1/2 cup Butter, melted
200g White Chocolate, melted and cooled
250g Cream Cheese, plain, softened
2 boxes Vanilla Instant Pudding
2 cups Milk
1/2 cup Whipped Cream
2 cups Fresh Raspberries


1.) Line a 20 x 20cm pie dish with baking paper.
2.) Combine the Biscuit Crumbs and the melted Butter – press into the bottom of the lined pie dish.
3.) Beat the Cream Cheese in a large mixing bowl, until fluffy – add the melted White Chocolate and beat until well combined.
4.) Add the Pudding and the Milk – beat another minute or two.
5.) Fold in the Whipped Cream and thereafter the Raspberries – keep a few to decorate the top.
6.) Spoon the mixture over the crust and chill at least 6 hours.
7.) Decorate with the retained Raspberries and cut into squares.

9 thoughts on “Raspberry and White Chocolate Cheesecake”

  1. That cheesecake looks delicious . . . and I love that it is no-bake 🙂 Pinned it!

    Visiting from Serenity Saturday . . . have a wonderful weekend!

  2. Linda – it looks sooooooooo tempting
    I just love the combination of raspberry and white chocolate
    My mouth is watering now 🙂

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