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Perfect No-Bake White Chocolate Raspberry Cheesecake Recipe with Easy Mirror Glaze

no bake white chocolate raspberry cheesecake - featured image
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A creamy no-bake cheesecake combining white chocolate and fresh raspberries, topped with a glossy mirror glaze. Perfect for special occasions or a quick indulgence without oven stress.

Ingredients

Scale
  • 150g (about 1 1/4 cups) graham cracker crumbs or digestive biscuits, finely crushed
  • 60g (1/4 cup) unsalted butter, melted
  • 2 tbsp granulated sugar
  • 300g (10 oz) cream cheese, softened (full fat)
  • 200g (7 oz) white chocolate, chopped
  • 250ml (1 cup) heavy cream, chilled
  • 80g (1/3 cup) granulated sugar
  • 1 tsp vanilla extract
  • 150g (about 1 cup) fresh raspberries
  • 1 tbsp lemon juice
  • 150g (5 oz) white chocolate, chopped (for mirror glaze)
  • 150ml (2/3 cup) heavy cream (for mirror glaze)
  • 3 tbsp glucose syrup or light corn syrup
  • 50g (1/4 cup) granulated sugar (for mirror glaze)
  • 1 tbsp powdered gelatin (or 3 gelatin sheets, softened in cold water)
  • 2 tbsp raspberry puree or strained raspberry juice

Instructions

  1. Prepare the crust: Combine graham cracker crumbs, sugar, and melted butter. Mix until evenly moistened. Press firmly into the bottom of an 8-inch springform pan. Chill for at least 30 minutes.
  2. Melt the white chocolate for the filling using a double boiler or microwave in short bursts. Let cool slightly.
  3. Beat softened cream cheese and sugar until smooth. Add vanilla extract and lemon juice. Slowly blend in melted white chocolate.
  4. Whip chilled heavy cream until stiff peaks form. Gently fold whipped cream into cream cheese mixture.
  5. Fold in fresh raspberries carefully to avoid crushing.
  6. Pour filling over chilled crust and smooth the top. Cover and refrigerate for at least 4 hours or overnight.
  7. Prepare mirror glaze: Bloom gelatin in cold water for 5 minutes. Heat sugar, cream, and glucose syrup until boiling. Remove from heat, add gelatin and stir until dissolved.
  8. Pour hot mixture over chopped white chocolate and raspberry puree. Let sit 2 minutes, then stir until smooth. Strain if needed.
  9. Cool glaze to about 90°F (32°C). Pour evenly over chilled cheesecake on a wire rack.
  10. Refrigerate glazed cheesecake for at least 1 hour before slicing and serving.

Notes

Melt white chocolate slowly to avoid graininess. Fold whipped cream gently to keep airiness. Control mirror glaze temperature carefully to avoid melting the cheesecake surface. Chill crust well before filling to prevent sogginess. For gluten-free crust, use almond flour or gluten-free crackers. For dairy-free, substitute cream cheese and cream with coconut-based alternatives and use dairy-free white chocolate.

Nutrition

Keywords: no-bake cheesecake, white chocolate cheesecake, raspberry cheesecake, mirror glaze, easy cheesecake, summer dessert, no oven dessert

Find it online: https://twinkletaste.com/perfect-no-bake-white-chocolate-raspberry-cheesecake-recipe-with-easy-mirror-glaze/