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This No Bake, Gluten Free White Chocolate and Raspberry Cheesecake is the ultimate summer dessert! A creamy, white chocolate cheesecake on a buttery shortbread base, packed with fresh, juicy raspberries. The perfect balance of sweet and tangy!
This Raspberry White Chocolate Cheesecake is a Dreamy No Bake Dessert
- Why choose this recipe? This no-bake Raspberry White Chocolate Cheesecake recipe is one of my favourite desserts! It’s SO easy to make, no need to turn on the oven – and nobody will ever know it’s gluten free!
- Make Ahead: A gluten free cheesecake is a great dessert to make ahead of time, as it’ll easily keep for a day or two in the fridge. You can then decorate it before presenting it to your guests for everyone to enjoy!
- Gluten Free Biscuit Base: I use gluten free shortbread biscuits in this white choc raspberry cheesecake recipe, but you can use any gluten free biscuits you like. It also works well with gluten free Digestive biscuits – use normal ones if you don’t need this recipe to be gluten free.
- Love A No-Bake Cheesecake Recipe? If you love this white chocolate and raspberry cheesecake, make sure you try my Strawberry Cheesecake, Lemon Cheesecake or Oreo Cheesecake recipes next!
Ingredients and Substitutions
There’s a printable recipe card below for this white chocolate and raspberry cheesecake with the full quantities. But here are the main ingredients and ideas for any swaps.
For the base:
- Gluten Free Shortbread Biscuits: You can usually find these in the free from aisle or make your own gluten free shortbread. You can swap these for gluten free digestive biscuits, Graham crackers or any biscuit you like really! If you’re not gluten free you can just use normal shortbread biscuits instead.
- Butter
For the cheesecake topping:
- Full-Fat Cream Cheese: It’s essential you use full fat cream cheese in this recipe. Using a low fat version just won’t work! Any brand works but I recommend Philadelphia for the best quality. Mascarpone is a good alternative.
- Vanilla Extract
- Icing Sugar: Use powdered sugar/confectioner’s sugar in the US.
- Double Cream: In the US use whipping cream or heavy cream.
- Raspberries: Fresh raspberries work best in this as frozen can add too much extra moisture, causing your cheesecake to not set properly.
- White Chocolate: Always double check the brand you are using is gluten free with no ‘may contain’ warnings.
How to Make White Chocolate Raspberry Cheesecake
There’s a printable recipe card below with the method. But here are some step-by-step photos to show you how easy this white choc raspberry cheesecake is to make.
Line the bottom of a deep, 20cm springform tin with baking paper. Melt the butter either in a pan over a low heat or in 10-second bursts in the microwave.
Blitz the gluten free shortbread biscuits in a food processor until they form a fine crumb. Add the melted butter and blitz again to combine, then press into the tin.
Add the cream cheese, vanilla extract and icing sugar to a large mixing bowl and beat with an electric whisk until smooth.
Pour in the double cream and whisk again, starting on a slower speed and bringing the mixer up a speed every 20-30 seconds. Continue to whisk until the mixture becomes thick.
Pour in the melted and cooled white chocolate. Whisk for another 30 seconds-or-so until combined.
Add the raspberries to the mixture. Fold in using a spatula until they are evenly distributed – try not to knock too much air out of the mixture.
Spoon the mixture onto the biscuit base and spread it evenly using a spatula, ensuring there are no air bubbles.
Set in the fridge for at least 8-10 hours. Carefully remove the cheesecake from the tin and serve chilled from the fridge, decorated with extra raspberries and white chocolate chips.
Frequently Asked Questions
Here are some FAQs about this easy cheesecake recipe. If you can’t find the answer to your question here or in the post above, please comment and I’ll try answer!
You can easily make this cheesecake recipe up to 24 hours in advance and then keep it in the fridge. I wouldn’t recommend making it much further ahead than this, or the cheesecake base may start to soften.
You can freeze this cheesecake, I recommend freezing any leftovers in slices between sheets of parchment paper so you can defrost as needed.
Any leftovers can be kept in the fridge for a few days. Any longer than 2-3 days and while it’ll still be edible, you may find the base starts to soften a little.
More Gluten Free Cheesecake Recipes
If you like this White Chocolate and Raspberry Cheesecake then make sure you check out these other gluten free cheesecake recipes too…
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For the cheesecake topping
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Line the bottom of a deep, 20cm springform tin with baking paper. Melt the butter either in a pan over a low heat or in 10-second bursts in the microwave.
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Blitz the gluten free shortbread biscuits in a food processor until they form a fine crumb. Add the melted butter and blitz again to combine. Pour out the biscuit mix into the lined tin and press firmly into the base until it is level. You can pop this in the fridge while you make the topping.
For the cheesecake topping
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Add the cream cheese, vanilla extract and icing sugar to a large mixing bowl and beat with an electric whisk until smooth.
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Pour in the double cream and whisk again, starting on a slower speed and bringing the mixer up a speed every 20-30 seconds. Continue to whisk until the mixture becomes very thick.
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Pour in the melted and cooled white chocolate. Whisk for another 30 seconds-or-so until combined.
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Add the raspberries to the mixture. Fold in using a spatula until they are evenly distributed – try not to knock too much air out of the mixture.
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Spoon the mixture onto the biscuit base and spread it evenly using a spatula, ensuring there are no air bubbles.
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Set in the fridge for at least 8-10 hours – preferable overnight. Carefully remove the cheesecake from the tin and serve chilled from the fridge, decorated with extra raspberries and white chocolate chips.
- Storing: This cheesecake can be made ahead of time and stored in the fridge. Ideally I wouldn’t make this more than 24 hours in advance. Leftovers will keep for a few days in the fridge but the base may start to soften over time.
- Weighing Scales vs Cups: You can toggle this recipe card to convert the ingredients into cups/imperial. However, I always recommend using weighing scales – these are cheap to buy and much more accurate. And in gluten free baking, a tiny variation can make a huge difference!
- Step-by-Step Photos: Check out the blog post above for step-by-step photos to guide you through how this recipe should look at each stage.
- Like this Recipe? It would mean SO much to me if you could leave a 5* rating and a little comment sharing how much you loved this Raspberry and White Choc Cheesecake recipe! It really helps to support my website and get my recipes out there xx
Serving: 1slice | Calories: 594kcal | Carbohydrates: 43g | Protein: 6g | Fat: 45g
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