No Bake White Chocolate Raspberry Cheesecake l The Recipe Rebel

In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until well combined.

Press the graham cracker mixture into the bottom of a 9-inch springform pan to form the crust. Chill in the refrigerator for 10 minutes.

In a large mixing bowl, beat the softened cream cheese until smooth and creamy.

Add the powdered sugar and vanilla extract to the cream cheese and mix until well combined.

In a separate bowl, whip the heavy cream until stiff peaks form.

Gently fold the whipped cream into the cream cheese mixture until fully incorporated.

Add the melted white chocolate to the cream cheese mixture and fold until smooth.

Gently fold in the fresh raspberries, being careful not to break them apart too much.

Pour the cheesecake filling over the chilled crust and smooth the top with a spatula.

Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or until set.

Once set, remove the cheesecake from the springform pan and serve chilled.

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