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White chocolate raspberry cream dessert in glass cups
ChefMaster Emily

White Chocolate Raspberry Cream

A no-bake, creamy dessert featuring dreamy white chocolate and tangy raspberries. Silky smooth, beautifully layered, and surprisingly easy to make—perfect for any occasion.
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Prep Time 15 minutes
Cook Time 0 minutes
Chill Time 2 hours
Total Time 2 hours 15 minutes
Servings: 6 servings
Course: Dessert
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

Main Cream Mixture
  • 8 oz white chocolate chopped, high-quality
  • 1 cup heavy cream chilled
  • 8 oz cream cheese softened
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 tsp lemon zest optional
Fruit
  • 1 cup fresh raspberries whole or gently mashed

Equipment

  • Heatproof bowl
  • Saucepan (for double boiler)
  • Mixing Bowls
  • Electric mixer or whisk
  • Spatula
  • Serving glasses or ramekins

Method
 

  1. Break the white chocolate into chunks and melt gently in a heatproof bowl over simmering water. Stir until smooth and let cool slightly.
  2. In a chilled bowl, whip the heavy cream until soft peaks form. Do not overwhip. Set aside.
  3. Beat the cream cheese in a separate bowl until smooth. Add the powdered sugar, vanilla extract, and lemon zest if using.
  4. Fold in the cooled white chocolate into the cream cheese mixture. Then gently fold in the whipped cream.
  5. Gently swirl in the raspberries, leaving some whole for texture.
  6. Spoon the mixture into serving glasses or ramekins. Chill for at least 2 hours until set.
  7. Garnish with extra raspberries and white chocolate shavings before serving.

Notes

Use high-quality white chocolate for the best flavor. Chill thoroughly for best texture. For extra flair, drizzle with raspberry coulis or top with edible flowers.