White Chocolate Raspberry Cheesecake in a Jar

Decadent White Chocolate Raspberry Cheesecake in a Jar is a hand-held no-bake dessert with cream cheese filling, fresh raspberry purée, and crunchy graham cracker crust. 

This summer has been the year of no-bake desserts in my house. And what’s better than celebrating the season with creamy and portable cheesecakes topped with fresh fruit? As the final installment of our cheesecake in a jar series, this white chocolate raspberry cheesecake recipe might be your favorite yet!

If you’re looking for ways to make the most of fresh (or frozen) tart raspberries, get out your mason jars and assemble these show-stopping desserts tonight. 

How to Make White Chocolate Raspberry Cheesecake In a Jar

Three quick and easy steps are all you need for this summertime favorite. 

First, make the no-bake graham cracker crust. Three ingredients that you probably already have at home: 

• Graham crackers, pounded or pulsed in a food processor into sand-like crumbs
• Sugar for just the right amount of sweetness
• Melted butter, to hold the crust together

Raspberry Fruit Puree

Next, whip up the easy to make fresh fruit puree. Simply simmer whole raspberries (fresh or frozen both work) in a bit of sugar and water until thick and syrupy. Be sure to stir the puree regularly to avoid burning. 

Use a potato masher to break up the raspberries while it’s cooking. If you don’t like raspberry seeds in your puree, you can strain it through a fine-mesh strainer. However, you will lose some of the volume, so if you plan to strain, increase the raspberries to 1 1/4 cups and the sugar to 1/2 cup + 2 tablespoons. 

White Chocolate Cheesecake Layer

Finally, the all-important no-bake cheesecake filling. For this recipe, we added melted white chocolate to our classic cream cheese base. The result is a beautiful white contrast to the red raspberry topping, with an extra touch of decadence. 

Before you mix up the filling, the cream cheese should be at room temperature so it blends easily. To quickly bring cream cheese to the right temperature, place it in a Ziploc in warm water for about 10 minutes. 

To melt the white chocolate, place it in a microwave-safe bowl and heat in 30-second increments, stirring between. Once melted, let the chocolate cool to room temperature before adding it to the cream cheese mixture.  

Can I Use Raspberry Jam instead of Puree? 

Yes! However, most store-bought jams have more of a jelly-like consistency than this puree recipe.  I recommend stirring the jam a bit before you use it to soften it up. You can also add 1/2 tablespoon of warm water per cup of jam to help thin it out. 

What Kind of Jar is Best?

I made these using 6 4-ounce Mason Jars. To feed more, you can also prepare smaller cheesecakes in smaller jars or glass cups, or the recipe is easily doubled or tripled.

Assembling Cheesecake in a Jar

Before you start building your jars, make sure you have all of the ingredients at the ready. Also, make sure the puree is fully cool to room temperature before starting. You can add the crust and cheesecake layers to the jar and add the raspberry layer later.

The first layer is the Graham cracker crust, which you can spoon directly into the bottom of each jar. Next, add a layer of white chocolate cheesecake filling. 

You can use a spoon or a small scoop to portion out the filling. Or, use a pastry bag or a Ziplock bag with one corner snipped off. 

The final layer is your tart and bright raspberry puree. Then before serving top each jar with a pretty garnish of fresh raspberries, white chocolate shavings and graham cracker crumbles. 

How to Store No-Bake White Chocolate Cheesecake

These hold up best when they’re kept cold. So pop the filled jars into the fridge as soon as you seal them up. For the best flavor and crunch, enjoy the desserts the day they’re made. 

If you’re a planner, you can make the graham cracker crust, raspberry puree, and cheesecake filling a few days ahead of time. Then assemble the jars a few hours before serving. 

More Adorable Cheesecake in a Jar Recipes

Once your guests have polished off your White Chocolate Raspberry Cheesecake In A jar, try these other cute and easy no-bake cheesecake recipes: 

• Birthday Cake Cheesecake in a Jar turns your childhood favorite, funfetti cake, into a luscious birthday treat. 
• Strawberry Cheesecake In A Jar is another summery dessert for berry lovers.
• Peanut Butter Cheesecake in A Jar features everyone’s favorite trio of chocolate, creamy peanut butter, and Reese’s Peanut Butter Cups in one treat.
• Red, White, and Blue Cheesecake in A Jar brings patriotism to the no-bake dessert trend, complete with berry puree and an Oreo-almond crust.

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Yield: 6 4-ounce jars

Raspberry White Chocolate Cheesecake in a Jar

Prep Time 15 minutes

Cook Time 5 minutes

Additional Time 20 minutes

Total Time 40 minutes

Sweet, creamy and tart Raspberry White Chocolate Cheesecake in a Jar with a graham cracker crust, cream cheese filling and raspberry purée.

Ingredients

• INGREDIENTS:

White Chocolate Cheesecake Filling

• 1 package (8 ounces) cream cheese, softened
• 4 ounces white chocolate melted (cool to room temperature before using)
• 2 tablespoons heavy cream
• 3 tablespoons sugar
• 2 teaspoons vanilla extract

Raspberry Puree

• 1 cup raspberries (fresh or frozen)
• 1/2 cup granulated sugar
• 1 tablespoon water

Graham Cracker Crust

• 3 graham crackers crushed into fine crumbles
• 2 tablespoons unsalted butter, melted
• 1 tablespoon granulated sugar

Garnish

• Fresh raspberries
• White chocolate shavings
• Crushed Graham cracker pieces

Instructions

GRAHAM CRACKER CRUST:

1. If you haven’t done so already, crush up the graham crackers (I used a plastic baggy and rolling pin but a mini food processor will work as well.) And place in a bowl. Stir in sugar.
2. Pour the melted butter over the graham cracker crumbs. Mix well to combine. The texture will be like crumbly wet sand.

WHITE CHOCOLATE CHEESECAKE FILLING:

1. In a large bowl, beat the cream cheese and sugar until smooth. Add the white chocolate, heavy cream, and vanilla and mix until smooth and creamy. 

RASPBERRY PUREE:

1. In a small saucepan, add the raspberries, sugar, and water. Mash up the raspberries with a potato masher and cook over medium heat until they begin to bubble. Reduce the heat to low and cook until reduced by half, stirring often. 
2. Let cool to room temperature.

ASSEMBLY:

1. Line up your jars (or cups). Have all your ingredients ready to go.
2. These jars were layered as follows: Graham cracker crust crumbles, cheesecake filling, raspberry puree, garnishing of 3 fresh raspberries, white chocolate shavings and graham cracker crumbles. 
3. Start by adding the graham cracker crust crumbles to the bottom of each jar. Press the crumb mixture down with the back of a spoon to form a crust of a tamper tool.
4. Next, add your cheesecake filling. If using a wide mouth jar as pictured, you can use a spoon to fill with cheesecake filling. If using a smaller mouth jar, fill a Ziploc sandwich bag with the cheesecake filling and cut the corner off. Squeeze the filling into the jar. If the filling is uneven, gently tap the jar on the counter a few times to level it out.
5. Next, spoon on the raspberry puree. Leave about 1/8 to 1/4 inch of space on the top of the jar (not including the garnish).
6. Add three fresh raspberries, sprinkle with chopped white chocolate and graham cracker crumbles. 
7. Twist on the lids. Refrigerate until ready to serve. 

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