This decadent no bake white chocolate cheesecake is swirled with tangy homemade blackberry puree and set on top of a crunchy pistachio almond crust. Light, rich, and naturally sweetened with agave syrup, this no bake cheesecake is a summer dessert you can feel good about eating.
I don’t know how it’s been where you are lately, but here in London it’s been hot, hot, HOT.
Chris and I have been existing off of salads, turkey burgers, and Instant Pot meals in an attempt to avoid the oven at all costs. Because when it’s 37ºC outside, the last thing we want to do is crank up the heat!
Of course, I’m not going to let the heat stop me from baking. No, ma’am!
When the temperatures become unbearable outside, I turn to my fridge, freezer, and my collection of no-bake desserts to keep my sugar cravings in check. And this No Bake White Chocolate Blackberry Swirl Cheesecake has certainly been fitting the bill lately!
I was inspired to make this no bake white chocolate cheesecake by the love you’ve given my White Chocolate Raspberry Ripple Cake and Espresso Cheesecake over the past two years. They’ve both been very popular, so I thought it might be fun to (kind of) combine the two!
What resulted was pure heaven! This no bake cheesecake is super fluffy and light thanks to the whipped cream. The blackberry puree swirl lends a subtle bite to the cake, contrasting nicely with the sweetness of the white chocolate.
It’s so rich and decadent – you really only need a small slice of this cake to feel completely satisfied!
Why you’ll love this no bake cheesecake recipe
- This no bake white chocolate cheesecake is naturally sweetened with agave syrup, keeping it refined sugar free. It’s also entirely gluten-free, thanks to the pistachio and almond nut crust!
- It’s sweet and light with tangy swirls of blackberry in every bite. You’re going to love the combination of the white chocolate, blackberries, and pistachios!
- This no bake cheesecake is easy to make. Unlike regular baked cheesecakes, you don’t have to worry about cracks or under- or overbaking it. It’s very simple.
- No oven required! A definite must this time of year.
Ingredients in this no bake white chocolate cheesecake recipe
- Double cream: Whipped cream is the secret ingredient to creating a light and fluffy no bake white chocolate cheesecake.
- Cream cheese: If you can, try to get the block cream cheese over the soft tub. It’s a little harder to find in the UK, but makes a difference to the texture. However, this recipe will work well with both.
- Sour cream: A little sour cream goes a long way to adding the tang you desire from classic cheesecake.
- Agave syrup: Our natural sweetener of choice. A little bit in addition to the white chocolate keeps this no bake cheesecake sweet. You can also use honey or maple syrup.
- Vanilla extract: Essential for most baked goods.
- White chocolate: The star! I use Green & Black’s white cooking chocolate because they use raw cane sugar to sweeten their chocolate, which I prefer. But any kind will do.
- Powdered gelatine: Because this cake uses a lot of liquid ingredients, the gelatine helps set the cake enough to slice. I haven’t tried this with a vegetarian version, but I think it would work.
- Blackberries: Use blackberries that are slightly under ripe to achieve the best results.
- Pistachios: Pairs perfectly with the white chocolate and blackberries!
- Almonds: Pistachios are expensive – the almonds help round out the crust without pushing costs overboard.
- Medjool dates: Used to hold the crust of this no bake white chocolate cheesecake together.
How to make no bake white chocolate cheesecake
This refined sugar free no bake white chocolate cheesecake might have a super long name, but I assure you it’s actually very easy to make. Even with the homemade blackberry puree!
Here’s how to make it (full instructions in the card below):
- Make the crust. Place in the fridge to set.
- Make the blackberry puree. Set aside to cool.
- Make the no bake cheesecake filling.
- Pour the filling into the set crust.
- Dollop the blackberry puree on top of the filling. Swirl the puree into the cheesecake filling.
- Chill the cake overnight to set firmly before serving.
Tips for making this recipe perfectly
- You can make the puree the day before to save yourself some time. Keep it in a glass jar in the fridge until you’re ready to make the cheesecake.
- Use full-fat cream cheese (blocks if you can find them) and full-fat sour cream. For the best flavour, we need to use the good stuff. It also ensures no extra sneaky refined sugar ends up in our cake.
- Make sure you mix the gelatine mixture very well into the cake batter. You don’t want to bite into a clump of gelatine!
- Be gentle folding in the cream. The air in the whipped cream makes this no bake white chocolate cheesecake light and fluffy. Knocking out the air too much will result in a dense and pudding-like cake.
- Chill the cake overnight for the best result and perfect slices.
Looking for more refined sugar free no bake desserts?
No Bake Espresso Cheesecake
Chocolate Peanut Butter Cookie Dough Ice Cream
No Churn Vanilla Ice Cream
Chocolate Peanut Butter Pretzel Parfaits
No Bake Peanut Butter Cookies
Frozen Vegan Margarita Tart
Orange Creamsicle Parfaits
No Bake Vegan Strawberry Lemon Cheesecake Bars
If you make this recipe, let me know by snapping a picture and tagging me on Instagram @naturallysweet_kitchen. I love seeing your creations and sharing them in my Stories. Or let me know you love this No Bake White Chocolate Blackberry Swirl Cheesecake by leaving a comment and rating below!
No Bake White Chocolate Blackberry Swirl Cheesecake
This light and rich no bake white chocolate cheesecake is swirled with tangy homemade blackberry puree and set on top of a crunchy pistachio almond crust.
Pistachio Almond Crust
- 75 g shelled pistachios
- 25 g raw almonds
- 80 g Medjool dates (about 4) pitted and softened
- ½ tsp fine sea salt
- 300 ml double cream
- 12 g powdered gelatine (1 sachet)
- 100 ml hot water
- 350 g full-fat cream cheese room temperature
- 60 ml full-fat sour cream
- 100 ml agave syrup
- 2 tsp pure vanilla extract
- 150 g white chocolate melted and cooled
- 200 g fresh blackberries
- 1 tbsp agave syrup
- 1 tsp lime juice
Pistachio Almond Crust
- Prepare the base of a 20cm (8 inch) springform cake tin with a layer of non-stick parchment paper. Set aside.
- Tip the pistachios, almonds, and salt into a food processor and blend until the nuts are crumbed.
- Add the softened dates and pulse again until the dates are well incorporated and the mixture holds together when squeezed.
- Tip the mixture into the prepared tin and press it down very firmly to create the base. Place the tin in the refrigerator to set the crust while you make the filling and puree.
- Add the blackberries, agave, and lime juice to a small saucepan and place over a medium-low heat. Allow the berries to come to a simmer and then reduce the heat to low, cover, and allow them to simmer for 5 minutes, stirring occasionally so they don’t burn.
- Once the berries are soft, mash them with a fork or potato masher. Allow them to simmer for another 5-8 minutes until thick enough to coat the back of a spoon.
- Once thick, remove the puree to a bowl and allow to cool to room temperature.
- In a large bowl, whip the cream to stiff peaks using a hand mixer. Set aside.
- Sprinkle the powdered gelatine into the hot water and stir until dissolved. Set aside.
- To another large bowl (or in the bowl of a stand mixer), add the cream cheese, sour cream, agave, and vanilla. Mix together on medium-high speed until well combined.
- Switch the mixer to medium-low speed and drizzle in the melted chocolate. Combine well and then drizzle in the gelatine mixture. Crank the mixer up to medium-high and give it one last good whip for 30 seconds.
- Gently fold the whipped cream into the cheesecake batter. Use a rubber spatula or the lowest setting on your mixer. Be sure not to knock the air out of the cream or the cake will be dense.
- Remove the crust from the fridge and pour in the cheesecake filling. Smooth the top by jiggling the pan a little side to side.
- Gently drop dollops of the blackberry filling randomly about the top of the filling. You can use all of the puree in the cake or you can save some to use for topping later.
- Using a butter knife, swirl the puree into the filling in a vertical “M” formation. Rotate the tin 90° and repeat the swirling motion. Repeat this step twice more.
- Place the cake in the fridge to set for at least 8 hours. For perfectly firm slices, overnight is best.
- Serve the following day with any remaining puree, whipped cream, and fresh blackberries.
- This cake will keep covered in the refrigerator for up to 4 days. Freeze individual slices separately for up to 3 months.
- To soften dates, simply place them in a bowl and cover with boiling water. Allow to soak for 15 minutes and then remove the pits and use as directed in the recipe.