No Bake Frambozen Cheesecake met Witte Chocolade is an elegant and easy dessert that combines rich, creamy white chocolate cheesecake with a vibrant raspberry topping. It’s the kind of show-stopping treat that not only looks gorgeous on your dessert table but also bursts with fresh, fruity flavor. Perfect for summer gatherings, birthdays, or holidays — and best of all, there’s no oven needed.
This no-bake cheesecake layers silky white chocolate filling over a crunchy cookie base, topped with a glossy raspberry sauce. It’s decadent without being heavy, making it an ideal centerpiece for warm-weather celebrations or when you just want to skip the oven.
Ingredients
For the base:
200g digestive biscuits or graham crackers
100g unsalted butter, melted
For the cheesecake layer:
200g white chocolate, chopped
500g cream cheese, room temperature
250ml whipping cream
75g powdered sugar
1 tsp vanilla extract
For the raspberry topping:
250g fresh or frozen raspberries
2 tbsp sugar
1 tsp lemon juice
1 tsp cornstarch + 1 tbsp water (optional, for thickening)
Instructions
Step 1: Make the base
Crush the biscuits until fine.
Mix with melted butter until fully combined.
Press the mixture into the base of a 20cm springform pan.
Chill in the fridge for 30 minutes.
Step 2: Prepare the filling
Melt the white chocolate gently in a heatproof bowl over simmering water or in the microwave. Let it cool slightly.
In a separate bowl, beat the cream cheese with powdered sugar and vanilla extract until smooth.
In another bowl, whip the cream until soft peaks form.
Fold the melted white chocolate into the cream cheese mixture. Then gently fold in the whipped cream.
Pour the filling over the chilled base and smooth the top. Chill for at least 4 hours, or overnight for best results.
Step 3: Make the raspberry topping
In a saucepan, combine raspberries, sugar, and lemon juice.
Cook over medium heat until the raspberries break down and form a sauce.
Optional: For a thicker sauce, add the cornstarch slurry and simmer until thickened.
Let cool completely, then spoon over the chilled cheesecake.
Cook and Prep Times
Prep time: 25 minutes
Chilling time: 4–6 hours (or overnight)
Cook time (for topping): 10 minutes
Total time: Approx. 5 hours (includes chilling)
Baking Pro Tips
Use room temperature ingredients for a smoother cheesecake texture.
Don’t skip the chill time! It ensures the cheesecake sets properly and slices cleanly.
For a prettier presentation, strain the raspberry topping to remove seeds.
Want extra flair? Garnish with fresh raspberries, white chocolate shavings, or edible flowers.
No Bake Frambozen Cheesecake met Witte Chocolade is the kind of dessert that impresses with both flavor and presentation. Creamy, fruity, and completely irresistible, this cheesecake will quickly become one of your go-to no-bake recipes. Serve it as a stand-alone star or add it to a dessert table with Ferrero Rocher cheesecake, mini fruit tarts, or chocolate mousse cups for a spread your guests won’t forget!