Gluten Free White Chocolate and Raspberry Cheesecake
A luscious no-bake cheesecake combining white chocolate and fresh raspberries, perfect for summer gatherings.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Total Time: 240 minutes
- Yield: 8 servings
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Gluten-Free
Ingredients
- 8 oz gluten-free graham crackers
- 4 oz unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup white chocolate chips, melted
- 1 cup powdered sugar
- 1 cup heavy whipping cream
- 1 cup fresh raspberries
Instructions
- Crush the gluten-free graham crackers in a food processor until fine.
- Combine the crumbs with melted butter and mix until coated.
- Press the mixture firmly into the bottom of a springform pan.
- Beat softened cream cheese until smooth in a large bowl.
- Gradually add melted white chocolate and powdered sugar, mixing until creamy.
- Whip the heavy cream in a separate bowl until soft peaks form.
- Fold the whipped cream into the cream cheese mixture gently.
- Carefully fold in the fresh raspberries, keeping them whole.
- Pour the cheesecake filling into the crust, smoothing the top.
- Cover with plastic wrap and refrigerate for at least 4 hours.
- Once set, slice and serve chilled.
Notes
For a different flavor, substitute raspberries with other berries or add a chocolate drizzle on top.