This No-Bake Raspberry Swirl Cheesecake is a refreshing, show-stopping dessert perfect for special occasions. With a creamy, lemony cheesecake filling, a white chocolate layer, and a vibrant raspberry swirl, this dessert combines sweetness, tartness, and creamy richness—all without turning on the oven!
Recipe Details
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Chill Time: 45 minutes
- Total Time: 1 hour 35 minutes
- Servings: 10-12 slices
- Calories: Approximately 360 kcal per serving
Ingredients
Berry Topping: 18 ounces fresh raspberries (about 3 cups, plus extra for decorating); 3/4 cup sugar; pinch of salt; 3 tablespoons cornstarch; 2 tablespoons fresh lemon juice; 2 tablespoons water
Crust: 2 cups finely crushed graham cracker crumbs (about 1 1/2 sleeves); 1/4 cup sugar; 6 tablespoons butter, melted
Filling: 2 tablespoons heavy cream; 3 ounces white chocolate (chips or candy melts); 16 ounces cream cheese, softened; 2 cups powdered sugar; 1 tablespoon fresh lemon juice; zest from 2 lemons; 1 (8-ounce) tub whipped topping, thawed
Instructions
Prepare the Pan: Lightly butter the sides of a 9-inch springform pan, then place a round of parchment paper on the bottom to ensure easy release.
Make the Berry Topping: In a small bowl, mix together the cornstarch, 2 tablespoons lemon juice, and 2 tablespoons water; set aside. Reserve a few raspberries for garnish if desired. In a medium saucepan over medium heat, bring the remaining raspberries, sugar, and salt to a low boil, cooking for 3 minutes and stirring frequently. Gradually add the cornstarch mixture to the saucepan, cooking and stirring for an additional 2-3 minutes until thickened. Set aside to cool.
Prepare the Crust: Preheat oven to 325°F (165°C). In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press this mixture evenly into the bottom of the prepared springform pan, pressing it halfway up the sides. Bake the crust for 10 minutes, then cool completely on a wire rack.
Make the White Chocolate Mixture: Over low heat in a small saucepan or in the microwave at 15-second intervals, melt the white chocolate with the heavy cream, stirring until smooth. Set aside to cool slightly.
Prepare the Filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add powdered sugar, mixing until well combined. Add lemon juice, lemon zest, and the cooled white chocolate mixture, continuing to beat until smooth. Gently fold in the whipped topping until fully incorporated, being careful not to over-mix.
Assemble the Cheesecake: Spoon half of the filling into the cooled crust, spreading it to the edges while keeping a textured surface with slight hills and valleys. Drizzle 1/3 cup of the raspberry topping over this layer of filling, then spoon the remaining filling on top. Use a knife or skewer to gently swirl the layers together, being careful not to disturb the crust.
Finish and Chill: Smooth the top of the cheesecake, making it as level as possible. Pour the remaining raspberry topping over the cheesecake’s surface. Cover with foil and refrigerate for at least 6 hours or overnight for the best texture and flavor.
Decorate and Serve: Before serving, decorate with whipped cream rosettes and reserved fresh raspberries if desired.
Serving Suggestions
This creamy, tangy cheesecake is perfect for celebrations, brunches, or summer gatherings. Pair it with a glass of sparkling water or lemonade for a refreshing combination. The sweet and tangy berry topping perfectly complements the creamy lemon cheesecake filling, making it a crowd-pleaser every time!
Storage Tips
- Refrigeration: Store in the fridge, covered, for up to 3 days.
- Freezing: You can freeze the assembled cheesecake without the berry topping for up to 1 month. To serve, thaw in the refrigerator overnight and add the berry topping before serving.
Helpful Notes
- Setting Time: Refrigerating the cheesecake overnight allows it to firm up completely, which is key for easy slicing and serving.
- Swirling Technique: Swirl the berry mixture gently for a beautiful marbled effect without overmixing.
- Crust Substitutes: Try a chocolate graham cracker crust or an Oreo crust for a different flavor profile.
Chef Tips
- Chef Ina Garten: For extra freshness, Ina suggests adding a bit more lemon zest to the filling for a bright, citrusy kick.
- Chef Mary Berry: To prevent cracking, Mary Berry advises cooling the berry topping to room temperature before adding it to the cheesecake.
- Chef Martha Stewart: Martha recommends setting aside the best-looking raspberries for garnish to elevate presentation.
Frequently Asked Questions
- Can I make this cheesecake gluten-free? Yes, simply use gluten-free graham crackers for the crust.
- What if I don’t have a springform pan? You can use a regular pie dish, but serving slices may be trickier.
- Can I use frozen raspberries? Yes, but thaw and drain them first.
- Can I substitute white chocolate? You can use a milk or dark chocolate, but the flavor will change.
- How can I make the filling firmer? Adding more cream cheese or reducing whipped topping can give a firmer texture.
- Can I skip the lemon zest? Yes, but it adds brightness that complements the raspberry flavor.
- Is there a substitute for whipped topping? You can use homemade whipped cream, but stabilize it with a bit of gelatin for consistency.
- Can I use other berries? Absolutely, strawberries or blueberries work well, too.
- What if I want more berry flavor? Simply double the berry topping ingredients for a more intense swirl.
- How can I decorate without whipped cream? Fresh berries and lemon slices make a lovely, simple garnish.
This No-Bake Raspberry Swirl Cheesecake is a deliciously easy, refreshing dessert that’s sure to impress. With its layers of creamy filling and fruity topping, it’s as beautiful as it is tasty. Enjoy each luscious, berry-filled bite!
