A no-bake white chocolate and raspberry cheesecake with a buttery biscuit base, white chocolate cheesecake filling with homemade raspberry compote swirls, it’s utterly divine! Vegan, No-Egg, No-dairy, No-Bake and easy to make!
No-Bake White Chocolate Raspberry Cheesecake
Indulge in the ultimate Summer dessert with this No-Bake White Chocolate Raspberry Cheesecake. This decadent dessert features a smooth and luscious dairy-free white chocolate cheesecake filling with swirls of homemade raspberry compote, on top of a buttery biscuit base, all crowned with swirl of pink whipped cream and fresh berries for a fresh, summery touch. Whether you’re celebrating with family or simply treating yourself, this show-stopping dessert is as stunning as it is delicious, no oven required!
Looking for more cheesecake recipes? Check out my:
- Vegan Mini Egg Cheesecake
- Vegan Tiramisu Cheesecake
- Mini No-Bake Orange Cheesecakes
- Viral Mini No-Bake Jammie Dodger Cheesecakes
- Vegan Mango Cheesecake
Why you’ll love this no-bake white chocolate raspberry cheesecake
Here are some irresistible reasons you’ll absolutely love my no‑bake white chocolate raspberry cheesecake:
- No-bake – This recipe is completely no-bake, meaning no oven required! Perfect for those warm, sunny days.
Super smooth.- The no‑bake method delivers an irresistible, creamy and velvety filling melts in the mouth. - Vegan – This recipe doesn’t require any animal derived ingredients and is 100% plant based!
- Perfect flavour contrast – Creamy white chocolate pairs beautifully with the tart raspberries, a flavour pairing thats absolutely delicious and refreshing for summer!
- Show-stopping – Swirls of raspberry compote or whole berries create a striking dessert centrepiece, sure to impress anyone you serve it too!
- Easily made gluten-free – Swap out the biscuits for a gluten / wheat-free alternative to make this dessert fully gluten-free and suitable for Coeliacs.
- Great for making ahead – This recipe is great for making ahead. Simply make then chill overnight in the fridge, then garnish and serve…. effortless and impressive.
- Stable – With the dairy-free cream cheese and cashew combo in the filling along with the buttery biscuit base, this cheesecake sets firm yet remains perfectly creamy.
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Equipment you’ll need for this no-bake cheesecake
We’re keeping this no-bake cheesecake really simple, down to the equipment needed. Here’s what you’ll need (make sure you have them before beginning). I have attached ‘affiliate’ links below.
- High speed blender
- Food processor
- 8” deep loose base cake tin
- Stand mixer
- Spatula
- Piping bags
- Star tip piping nozzle
- Grater
- Saucepan
- Hand whisk
- Off-set spatula
No-Bake White Chocolate Raspberry Cheesecake tip and tricks
Here are a few tips and tricks to make sure that your vegan white chocolate raspberry cheesecake comes out perfect each & every time:
- Make sure your cashews are soaked: For a creamy cheesecake, make sure the cashews are soaked for at least overnight before using. You can simply add them into a large bowl, and add in enough water that the nuts are covered. When it comes to use them, use a sieve to drain the nuts and dab them to remove too much excess water.
- How to slice your cheesecake: When your cheesecake is delicious and ready to be sliced into servings, run a knife under some warm water and wipe dry with a tea towel then cut. This will help cut the cheesecake neatly.
- Compact the base: Be sure to heavily compact the biscuit base in the tin before adding in the filling. The more compact the base, the less likely it’ll crumble when you cut the slices! You may also wish to add in a-little more butter to prevent it from being too crumbly.
- Allow the cream cheese to come to room temperature: You’ll have a tough time creaming together the ingredients if you don’t allow the cream cheese to soften slightly. Give the ingredients at least an hour to soften slightly.
- Use fresh raspberries for best flavour: For the compote and decoration, fresh raspberries are great for adding a fresh, fruity and tart flavour / touch.
If you make, and love this recipe, please leave a ⭐⭐⭐⭐⭐ rating below. Thank you & happy baking! Make sure to tag me in your photos on Instagram , TikTok and Facebook! Pin this recipe for later, you can use the button on the recipe card, above or below this post, or on any of the photos. Happy baking all!
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No-Bake White Chocolate Raspberry Cheesecake
- Total Time: Overnight
- Yield: 8–10 1x
- Diet: Vegan
Description
Fresh and fruity, this no-bake white chocolate and raspberry cheesecake is perfect for summer, filled with melted dairy-free white chocolate and fresh raspberries for a tart and juicy burst of flavour. Vegan, no-egg, no-dairy, no-bake and easily made gluten-free.
Ingredients
Ingredients for the base
- 300g of digestive biscuits (you can use gluten-free)
- 150g of dairy-free butter / margarine
Ingredients for the raspberry compote
- 200g of fresh / frozen raspberries
- 80g of caster sugar
- 1 tablespoon of cornstarch / cornflour
- 1 lemon (juice only)
Ingredients for the cheesecake filling
- 200g of cashew nuts (See step 1 for details)
- 500g of dairy-free / vegan cream cheese
- 60g of coconut cream
- 100g of icing / powdered sugar
- 1 tablespoon of vanilla (extract or vanilla bean paste)
- 150g of dairy-free white chocolate
Ingredients for the toppings
- 220ml of dairy-free whipping cream
- Drop of pink food gel (you could use raspberry powder / ground freeze dried raspberries)
- Fresh raspberries
- Freeze dried raspberries
- 1 bar of vegan white chocolate (50g for garnishing)
Instructions
Method (base)
- Line the base of a loose base, 8” cake tin with grease proof paper. Add the dairy-free butter into a small saucepan, place on the hob and heat over low until fully melted. Remove from the heat and add into a medium sized, heat-proof mixing bowl.
- Add the biscuits into a blender / food processor and blend until fine. Pour the biscuit crumbs into the melted butter and stir together using a wooden spoon or spatula. It should resemble wet sand, and when you press it between your fingers and should hold its shape. Press the mixture in the lined tin, making sure to compact it in using clean hands. The more compact it is, the less likely it will crumble. Also press the biscuit base up the sides of the tin, this will help hold in the cheesecake filling.
- Place into the freezer whilst you make the compote and cheesecake filling.
Method (raspberry compote)
- Add all of the raspberry compote ingredients into a medium sized saucepan. Place on top onto the hob over a medium to high heat and bring to the boil. This will take around 5-8 minutes. Keep stirring with a heatproof spatula or wooden spoon to prevent the mixture from sticking and burning. It will start to turn thick. Once thick, remove from the heat and allow to cool for a few minutes. As it cools, it will thicken up even more and turn jelly-like. If it is too thick, you can stir in some more lemon juice to loosen the mixture. Set aside.
Method (cheesecake filling)
- The cashew nuts will need to be soaked overnight in water. See notes (at the bottom of the recipe card) for more details.
- Melt the white chocolate either in the microwave in 20 second intervals or on the hob using a bain-marie ( a saucepan filled with water with a heat proof bowl on top, add the chocolate into the bowl and melt).
- Drain the cashew nuts from the water and place them into a food processor/blender along with the dairy-free cream cheese, coconut cream, icing sugar, vanilla and melted white chocolate. Whizz up on high speed for around 5 minutes until smooth. Add some more coconut cream if needed. I use a ‘Kitchenaid Powerplus blender’. It’s best to use a high-speed blender if possible as the mixture is quite thick, and you want it as smooth as possible. You might need to stop the mixture a few times and scrape down the sides to make sure everything is incorporated and smooth.
- Pour the mixture into the tin in stages, with swirls of raspberry compote in-between (refer to video for visual example) until you’ve used up all the cheesecake mixture. Swirl some compote on top for decoration. Tap the cheesecake onto the worktop to remove any air bubbles.
- Place into the fridge overnight to set.
- Once set, remove from the fridge, and push out the cheesecake (as the base is loose bottomed, it should come out easily).
Method (decoration)
- In a stand mixer with balloon whisk attachment or in a bowl with a hand whisk / electric hand whisk, whip up the cream and small drop of pink food gel (optional) until it holds a peak.
- Transfer the whipped cream into a piping bag fitted with a star tip nozzle.
- Pipe a swirl of cream around the top edge of the cheesecake.
- Decorate with a sprinkle of some freeze dried raspberries, fresh raspberries and some chocolate shavings.
- Use a knife to cut the cheesecake into slices, serve and enjoy!
Notes
To store: Keep the cheesecake fresh by storing in an air tight / sealed container in the fridge. Allow to come to room temperature before serving as this gives the butter in the base time to warm up and become less firm.
Best enjoyed within 3-5 days of making.
Soak the cashew nuts in a bowl of water overnight to help soften them ready for blending. Make sure the water is covering the nuts. Be sure to drain all the water before adding into the blender.
Coconut cream: You want to only use the thick white cream out of a can of coconut milk. Chill the cream overnight, drain out the clear liquid and only use the thick white cream.
- Prep Time: 10 minutes
- Category: cheesecakes
- Method: No-Bake
- Cuisine: American
