No Bake Raspberry White Chocolate Cheesecake

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.

Print