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No bake gluten free white chocolate raspberry cheesecake topped with raspberries

No Bake Gluten-Free White Chocolate Raspberry Cheesecake

  • Prep Time
    Prep Time: 40 minutes plus chilling
  • Cook Time
    Cook Time: 0 minutes
  • Serves
    Serves: 16
Cheesecake
  • 1 Cup heavy cream
  • 1/2 Cup cold water
  • 1 Package unflavored gelatin
  • 1/2 Cup granulated sugar
  • 3 Packages (8 ounces each) cream cheese, at room temperature
  • 8 Ounces white chocolate chips or white chocolate, chopped
  • 2 Packages (6 ounces each) Driscoll's Raspberries
Crust
  • 1 3/4 Cups almond flour
  • 1/3 Cup granulated sugar
  • 1 Tbsp. cocoa powder
  • 4 Tablespoons unsalted butter, melted
Garnish
  • 1 bar white chocolate, for garnish
Crust
  • Combine almond flour, sugar, cocoa, and melted butter in a bowl until evenly blended. Press mixture into bottom of a 9-inch springform pan and refrigerate.
Cheesecake
  • Place white chocolate in a metal bowl and set over a saucepot of simmering water to melt chocolate. Stir constantly and be careful not to let any water or steam get into bowl with chocolate. Set aside and let cool somewhat.
  • Combine cold water and gelatin in a small saucepan and heat over low, stirring just until gelatin is dissolved.
  • In bowl of an electric mixer, beat cream cheese, sugar and gelatin mixture on medium until evenly blended. Check to be sure cream cheese mixture and chocolate are the same temperature. Mix a few tablespoons of the cream cheese mixture into the melted white chocolate until it looks shiny and smooth. Gradually add white chocolate chocolate mixture to the remaining cream cheese mixture. Mix until blended. Divide mixture evenly into 2 separate bowls.
  • In a separate bowl, beat heavy cream to stiff peaks. Fold whipped cream into 1 of the bowls of cream cheese mixture.
  • In a blender or food processor, puree 1 package raspberries. Strain and discard seeds (you should have about 1/2 cup puree). Stir raspberry puree into remaining bowl of cream cheese mixture until evenly blended.
  • Pour whipped cream mixture into pan and spread evenly. Spoon raspberry mixture on top of whipped cream mixture and gently spread evenly. Cover pan with plastic wrap and refrigerate at least 6 hours or overnight.
  • Briefly wrap a warm, wet kitchen towel around the pan for a short time before opening it. This prevents the cake from sticking to the sides. A hairdryer also works for this.
  • Use a vegetable peeler to make white chocolate curls from chocolate bar. Place on top of cheesecake with remaining raspberries.
  • To see more raspberry dessert recipes, click here!
Rated 5 out of 5 by from Light, delicious dessert! My daughter has been gluten free for four years, she said this was her favorite dessert she's ever had. I loved it as well, we used fresh raspberries from the garden, it was the perfect blend of fruity lightness, sweetness, and richness. It's the perfect summer dessert!
Date published: 2016-10-25
Rated 5 out of 5 by from 40 Minutes? I want to shake the hand of the individual who made this in 40 minutes. Was it worth the time and effort? Yes. Wonderful! I would make it again for someone I loved enormously. Delicious, creamy, flavorful.
Date published: 2016-10-25
Rated 5 out of 5 by from Huge hit at work! Made this for a birthday and it was a huge hit! Everyone really enjoyed the light and fluffy texture of the cheesecake portion. Will definitely make this again!
Date published: 2016-10-25
Rated 5 out of 5 by from Super Creamy and Yummy So delicious, light, creamy and with a great raspberry flavor. Was a nice dessert to celebrate our anniversary.
Date published: 2016-10-25
Rated 5 out of 5 by from Mr I am going to try this recipe for an upcoming Birthday. It looks absolutely delicious
Date published: 2018-02-02
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Calories 449.33
Total Fat 35.68 g
Saturated Fat 17.53 g
Cholesterol 77.80 mg
Sodium 156.24 mg
Total Carbohydrates 27.25 g
Dietary Fiber 2.69 g
Protein 7.44 g

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