No-Bake Raspberry Cheesecake with White Chocolate for Ramadan 2025
Want a dessert that’ll steal the show at your Ramadan iftar in 2025? This no-bake raspberry cheesecake with white chocolate is your answer. It’s creamy, tangy, and got that perfect sweet-tart balance. Plus, no oven needed – just pop it in the fridge and let it work its magic. Whether it’s for breaking your fast or a cozy gathering, this easy no-bake cheesecake is a crowd-pleaser. Check out more Ramadan dessert recipes 2025 for other sweet ideas!
Creamy no-bake raspberry cheesecake topped with white chocolate ganache, perfect for Ramadan iftar 2025
Ingredients You’ll Need
Here’s the lineup for this raspberry white chocolate dessert. Simple stuff, but it comes together like a dream. Got everything? Let’s do this!
For the Cookie Base
- 180 g Maria biscuits – or any digestive biscuits
- 160 g unsalted butter – melted for that perfect crust
For the Raspberry Mixture
- 200 g frozen raspberries – fresh works too
- 75 g granulated sugar – for that sweet-tart syrup
For the Cheesecake Mixture
- 150 g white chocolate – melted and cooled
- 250 g mascarpone cheese – room temp for smoothness
- 16 g whipping cream stabilizer (2 packets)
- 35 g powdered sugar
- 8 g vanilla sugar (1 packet) – adds a nice touch
- 200 g cream cheese – also at room temp
- 400 ml heavy cream – keep it cold!
For the Topping
- 45 ml unwhipped cream
- 100 g white chocolate – for a silky ganache
For Garnish
- Whipped cream – for piping
- Fresh raspberries – for that pop of color
- Mint leaves – makes it look fancy
How to Whip Up This No-Bake Cheesecake
Alright, let’s get to the fun part. This easy no-bake cheesecake comes together quick, and the result is straight-up delicious. Follow these steps and you’ll be chillin’ with a dessert masterpiece.
Step 1: Prep the Cookie Base
Blitz the Maria biscuits in a food processor till they’re fine crumbs. Melt the butter over low heat, then mix it with the crumbs until it’s all smooth. Line a springform pan with parchment paper, spread the mixture evenly, and press it down with a spoon – get those sides too. Pop it in the fridge to chill for a bit.
Step 2: Make the Raspberry Syrup
Grab a skillet, toss in the raspberries and sugar, and cook over medium-high heat for 7-10 minutes till it’s bubbling. Stir it now and then. Strain the mix through a sieve into a bowl, pressing with a spatula to ditch the seeds. Pour that smooth raspberry syrup into a piping bag and set it aside.
Step 3: Melt the White Chocolate
Melt 150 g of white chocolate using a double boiler – don’t rush it, low and slow is the way. Let it cool to room temp so it doesn’t mess with the cheesecake mix.
Step 4: Mix the Cheesecake Filling
In a deep bowl, combine mascarpone, whipping cream stabilizer, powdered sugar, and vanilla sugar. Mix for a minute till it’s blended. Slowly add the cooled white chocolate, then the cream cheese, mixing well after each. Finally, pour in the cold heavy cream and mix until it thickens up nice. Pro tip: keep the mascarpone and cream cheese at room temp, but the cream cold for the best texture.
Step 5: Layer the Cheesecake
Split the cheesecake mix into two bowls. Add about 35 g of raspberry syrup to one bowl – or more if you’re all about that raspberry vibe. Spread the plain white cheesecake mix over the chilled cookie base. Save a bit for garnish and pop it in a piping bag (store it in the fridge). Pipe some raspberry syrup over the white layer, then spread the raspberry-tinted mix on top.
Step 6: Add the White Chocolate Ganache
Heat the 45 ml of unwhipped cream till it’s almost boiling. Add the 100 g of white chocolate, let it sit for a minute, then stir till smooth. Spread this ganache over the cheesecake. Pipe some raspberry syrup on top and drag a toothpick through it to make a cool marble pattern.
Step 7: Chill and Garnish
Cover the cheesecake and let it set in the fridge – overnight is best, but 4-6 hours works if you’re impatient. Slice it up, then garnish with piped whipped cream, fresh raspberries, and a few mint leaves for that extra flair. Bismillah, dig in!
Tips for the Best No-Bake Cheesecake
Here’s a few tricks to make this white chocolate cheesecake even better:
- Use room-temp mascarpone and cream cheese to avoid lumps.
- Don’t skip the whipping cream stabilizer – it keeps the cheesecake firm.
- Want it less sweet? Cut the sugar in the raspberry syrup by a bit.
- Try graham crackers instead of Maria biscuits for a different base vibe.
Perfect for Ramadan Iftar 2025
This no-bake raspberry cheesecake is a total win for Ramadan 2025. It’s quick to prep, so you’re not slaving away after a long day of fasting. The creamy texture and tangy raspberry kick make it a refreshing treat to break your fast. Plus, you can make it a day ahead – perfect for iftar planning!
Frequently Asked Questions
Why is this cheesecake no-bake?
This cheesecake sets in the fridge without needing an oven, thanks to the mascarpone, cream cheese, and whipped cream combo.
Can I use fresh raspberries instead of frozen?
Sure thing! Fresh raspberries work just as well as frozen for the syrup, just cook them with sugar as directed.
How long does this cheesecake need to set?
It’s best to let it chill overnight in the fridge, but at least 4-6 hours will do the trick.
Can I make this cheesecake ahead for Ramadan iftar?
Yup, it’s perfect for prepping ahead! Make it a day before iftar and it’ll be ready to impress.
Wrap-Up
This no-bake raspberry cheesecake with white chocolate is your go-to dessert for Ramadan 2025 or any time you want something sweet and easy. The creamy layers, zesty raspberry, and smooth ganache make every bite a treat. Give this recipe a whirl and let us know how it went in the comments! Got your own spin on it? Share it with us!
