This Raspberry Swirl Cheesecake starts with a graham cracker crust and it’s filled with layers of no-bake cheesecake and a fresh raspberry purée.
It is incredibly easy to make! The cheesecake filling is sweetened with a little bit of sugar and some melted white chocolate. The white chocolate adds a little bit of stability to the filling but it also helps make the texture absolutely perfect. It’s a little thicker and creamier than some of my no-bake cheesecakes. It’s almost like the texture you would find in a baked cheesecake.
Each layer of this cheesecake is swirled with a fresh raspberry purée. I like to layer it in, so that it doesn’t overpower the cheesecake. I’ve also added a bit of lemon zest to balance the tart raspberries, but you don’t even really taste the lemon.
If raspberry isn’t your thing, you can certainly make this with blueberry, strawberry or even a blackberry purée. Yum!
It’s no secret that no-bake desserts are pretty much my best friend because who wants to turn on the oven in the summer, am I right?
Raspberry Swirl Cheesecake
- 1 hour 20 mins
- 4 hours
- 8-10 slices
- 2 1/4 cups graham cracker crumbs
- 8 tablespoons unsalted butter
- 6 ounces white chocolate
- 1 cup + 2 tablespoons heavy whipping cream, divided
- 3 tablespoons powdered sugar
- 2 packages (16 ounces) cream cheese, at room temperature
- 1/2 cup granulated sugar
- Zest 1 lemon
- 3 ounces raspberries, puréed
- 3/4 cups heavy whipping cream
- 2 tablespoons powdered sugar
- Raspberries for garnish
- Prepare a 9-inch springform pan by lightly greasing the edges of the pan with cooking spray, and then wiping gently with a paper towel.
- Grind the graham crackers into fine crumbs using a food processor or blender.
- In a small bowl, melt the butter in the microwave for 30 to 45 seconds. Pour the melted butter over the graham crackers and stir until the crumbs are well coated.
- Pour the crumbs into your springform pan and press firmly into the bottom and up on the sides to create a thick crust. Refrigerate the crust while you are preparing the filling.
- In a microwave-safe bowl, combine the white chocolate together with 2 tablespoons of heavy whipping cream.
- Microwave at 50% power for 30 seconds. Gently stir and return the microwave for another 30 seconds (50% power). At this point, the chocolate should be melted. Stir until it’s completely smooth. Set aside to cool.
- Prepare the whipped cream. Place a metal mixing bowl in the freezer for 5-10 minutes. Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream thickens. Slowly add the powdered sugar and continue beating on high speed until stiff peaks form. Set the whipped cream aside.
- Beat the cream cheese on medium-high speed until it’s completely smooth and free of lumps, scraping down the bowl as needed.
- Add the granulated sugar and continue beating until it’s well incorporated.
- Next, add the melted white chocolate and beat into the cream cheese until it’s well combined.
- Finally, add the lemon zest and the prepared whipped cream and fold into the cream cheese, mixing from the bottom to the top until it’s completely smooth.
- To build the layers: Pour 1/3 of the batter into the prepared crust and spread evenly. Then spoon about 1/3 of the raspberry purée over the cream cheese and use a knife to swirl it into the batter. Repeat this two more times.
- Refrigerate for at least 4 hours to allow the cheesecake to set. Add the toppings before serving.
Topping Prepare a second batch of whipped cream following the same method as described above. Pipe the whipped cream boarders using a large open star tip. Garnish with leftover raspberries. Notes: Prep time includes time to allow the cream cheese to soften to room temperature. For a quick shortcut, unwrap and microwave 15-20 seconds. You can use a prepared frozen whipped topping for either the filling or the topping to save time.