If you’re looking for a great Easter lunch dessert, look no further than this no bake raspberry and white chocolate cheesecake. A super simple cheesecake flavoured with creamy white chocolate and packed with juicy raspberries that looks as good as it tastes.
Now you all know how much I love me a baked cheesecake, but sometimes a baked cheesecake seems like too much stress and hassle. Days like this I turn to the trusty no bake cheesecake. So easy, so simple and so so tasty. This No Bake Raspberry and White Chocolate Cheesecake might even be enough to get me to turn my back on my beloved baked cheesecake. Who needs them, I’ve got a new beau and it’s a breeze to create.
In my books there is no better flavour combination than raspberry and white chocolate. The overtly sweet white chocolate really cuts through the natural tartness of the raspberries. They’re made to be together, in all desserts, forever!! Check out my Raspberry and White Chocolate Cupcakes, Raspberry, White Chocolate and Matcha Madeleines or Raspberry and White Chocolate French Toast for some more delicious inspiration. Oh, and stay tuned for more recipes up this street. Please do let me know what you’d like to see.
No bake cheesecake also freezes really well. You can pop it in a Tupperware box and keep it in the freezer for up to 3 months. Just defrost in the fridge for a few hours before serving.
HERE’S WHAT YOU’RE GOING TO NEED:
- Digestive Biscuits – Digestive biscuits are the quintessential cheesecake base biscuit. Their plain taste lends itself perfectly to a flavoured topping. If you can’t find digestives you can use graham crackers instead.
- Unsalted Butter – I like to use unsalted butter in baking so you can be in control of the salt content in your recipes. Unsalted would work too but would change the flavour slightly.
- Cream Cheese – Always use full fat cream cheese. Low fat has a higher water content and will drastically change the texture of the cheesecake. You can also use mascarpone in place of cream cheese if you prefer.
- Icing Sugar – Also known as powdered sugar.
- White Chocolate – Use the best quality you can afford.
- Double Cream – Heavy Cream or Whipping Cream can also be used.
- Vanilla Extract – Always use pure vanilla extract for the best taste. I like the paste the best.
- Fresh Raspberries – Use fresh in this recipe, frozen will leach too much water into the cheesecake and make it sloppy.
Tips for making No Bake Raspberry and White Chocolate Cheesecake:
- Line the base and sides of your cake tin, it makes releasing the cheesecake much easier.
- Make sure all of your ingredients are at room temperature before you start. This helps everything come together quickly and easily.
- Always use full fat cream cheese, I tend to favour Philadelphia as I’ve never had a bad experience using that particular brand.
- Use fresh raspberries, frozen have too much water and will make your cheesecake runny.
- You can use any berries in place of the raspberries if you prefer. Blueberries work beautifully.
- Keep the leftovers in the fridge and eat within 3 days.
For the base:
- 350g digestive biscuits
- 150g unsalted butter, melted
For the cheesecake layer:
- 500g full fat cream cheese
- 100g icing sugar
- 250g white chocolate
- 300ml double cream
- 1tsp vanilla extract
- 300g fresh raspberries
- 200g double cream
- 75g icing sugar
- 100g fresh raspberries
To make the base:
- Grease and line the base and sides of a 9″ Springform cake tin with baking parchment. Set aside.
- Place the digestive biscuits in a food processor and pulse to fine crumbs. A Pour in the melted butter and pulse until all the biscuit crumbs are coated.
- Pour the buttery biscuit crumbs into your prepared pan and press into an even layer. Pop the tin the fridge while you prepare the cheesecake.
For the Cheesecake:
- Break the white chocolate into chunks and pop in a heat proof bowl. Heat in the microwave in 10 second bursts, stirring in-between every burst, until fully melted. Set aside.
- In the bowl of an electric mixer fitted with the whisk attachment (or you can use a hand mixer) whip the double cream to stiff peaks, remove from the bowl and set aside. In the same bowl you whisked the double cream, mix the cream cheese, icing sugar and vanilla extract on a low speed until incorporated.
- Add the melted chocolate and mix until just combined.
- Stir the double cream through the cheesecake mix with a wooden spoon until fully incorporated.
- Stir the raspberries through the cheesecake mix by hand, trying to keep some whole and breaking others up.
- Pour the cheesecake mixture over the prepared base and smooth the top with the back of a spoon. Place in the fridge to chill overnight.
- Remove the cheesecake from the tin and place on a cake plate. Set aside.
- In the bowl of an electric mixer fitted with the whisk attachment mix the double cream and icing sugar until you get soft peaks.
- Fill a piping bag fitted with an open star nozzle with the double cream and pipe swirls around the edge of the cheesecake.
- Top with fresh raspberries and grate over a little white chocolate.
- Prep Time: 30 minute plus chilling
- Cook Time: –
- Category: Cheesecake
- Method: No Bake
- Cuisine: British
Keywords: Raspberry, White Chocolate, Cheesecake