No-Bake Raspberry White Chocolate Cheesecake
Creamy no-bake cheesecake with raspberries and white chocolate
A luxurious no-bake cheesecake combining creamy white chocolate filling with tangy fresh raspberries on a buttery biscuit base.
Equipment
Ingredients
Crust
digestive biscuits (crushed)
200 g
butter (melted)
100 g
Filling
cream cheese (room temperature)
500 g
white chocolate (melted)
200 g
heavy cream (cold)
200 ml
granulated sugar
80 g
vanilla extract
5 ml
Topping
fresh raspberries
300 g
white chocolate shavings (shaved)
30 g
Instructions
Prepare the crust
Crush digestive biscuits and mix with melted butter.
Form the crust base
Press the biscuit mixture firmly into the bottom of a springform pan.
Melt white chocolate
Melt white chocolate gently over a bain-marie or in the microwave.
Prepare the filling
Beat cream cheese with sugar until smooth, then add melted white chocolate and vanilla.
Whip the cream
Whip cold heavy cream to soft peaks.
Combine filling
Gently fold whipped cream into the cream cheese mixture.
Assemble cheesecake
Pour filling over crust and smooth the top.
Chill the cheesecake
Refrigerate for at least 3-4 hours until set.
Add topping and serve
Top with fresh raspberries and white chocolate shavings before serving.
Original recipe
Storage
Best consumed within 3 days. Can be frozen without topping for up to 1 month.
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