Raspberry Swirl Cheesecake
It is incredibly easy to make!
This Raspberry Swirl Cheesecake starts with a graham cracker crust and itโs filled with layers of no-bake cheesecake and a fresh raspberry purรฉe.
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. Itโs a little thicker and creamier than some of my no-bake cheesecakes. Itโs almost like the texture you would find in a baked cheesecake.
Each layer of this cheesecake is swirled with a fresh raspberry purรฉe. I like to layer it in, so that it doesnโt overpower the cheesecake. Iโve also added a bit of lemon zest to balance the tart raspberries, but you donโt even really taste the lemon.
If raspberry isnโt your thing, you can certainly make this with blueberry, strawberry or even a blackberry purรฉe. Yum!
Itโs 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? If you like this recipe, you’re sure to love my No-Bake Chocolate Oreo Cheesecake too!
Raspberry Swirl Cheesecake
Ingredients
Crust
- 2 ยผ cups graham cracker crumbs
- 8 tablespoons unsalted butter
Filling
- 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
- ยฝ cup granulated sugar
- Zest 1 lemon
- 3 ounces raspberries purรฉed
Topping
- ยพ cups heavy whipping cream
- 2 tablespoons powdered sugar
- Raspberries for garnish
Instructions
Crust
- 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.
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 itโs 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 itโs completely smooth and free of lumps, scraping down the bowl as needed.
- Add the granulated sugar and continue beating until itโs well incorporated.
- Next, add the melted white chocolate and beat into the cream cheese until itโs 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 itโs completely smooth.
Build the Layers
- Pour โ of the batter into the prepared crust and spread evenly. Then spoon about โ of the raspberry purรฉe 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.
Looks very lovely
Can leftovers be frozen?
Hi Monica! Yes, you should be able to freeze this cheesecake just fine. While you can freeze it with the whipped cream topping, the creator of the recipe, Julianne, recommends adding the whipped cream topping prior to serving and to thaw overnight in the fridge!
-Tristen, ADA Mideast Communications Specialist
Oh my this is yummy. Sure would like to make it when I have all the ingredients. together. Hubby doesnโt care raspberryโฆ oh wellโฆ
Can you make a recipes printable. I love to have them but I can’t write them down, I have arthritis really bad in my right hand.
Hi Kathy! It’s a little hard to see, but if you look to the right of the Prep Time/Cook Time line there is a blue printer icon – if you click on that it should bring up a printable version for you. Hope that helps!
– Erin, ADA Mideast