Raspberry White Chocolate Cheesecake

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Raspberry White Chocolate Cheesecake

Raspberry White Chocolate Cheesecake, a refreshing no-bake dessert that tastes like sunny days. The filling is rich and indulgent, with a delicious creamy texture , while the crust contrasts nicely with the smoothness of the filling. It's a failproof recipe that even complete beginners will absolutely nail it, and it's a big favourite with everyone in the family.

Prep Time30

Chilling Time2 30

Total Time3

Course: Dessert

Cuisine: International

Servings: slices

Calories: 508kcal

Author: Daniela Apostol

Ingredients

200 g plain biscuits ( Graham crackers, 2 cups or 7 oz)
100 g melted butter ( 7 tablespoon or 3.5 oz)
300 ml double cream ( heavy cream, 10 fl oz)
400 g Philadelphia cream cheese (1 ¾ cups or 14 oz)
100 g icing sugar ( confectioners' sugar, ¾ cup or 3.5 oz)
125 g white chocolate chips, melted (¾ cup or 4.4 oz)
50 g freeze-dried raspberries (2 oz)
a few fresh raspberries to decorate

Metric - US Customary

Instructions

To make the crust, add the biscuits to a blender and blitz until you get crumbs.
Add the melted butter and blitz again briefly.
Line the bottom of a cake tin with detachable walls ( 23 cm / 9 inches in diameter) with non-stick paper, and transfer the biscuit mixture into it.
Use a spoon to press the mixture down really well to create an even layer.
Refrigerate it until the filling is ready.
To make the filling, pour the double cream into a large mixing bowl, and use a hand mixer to beat it until it holds stiff peaks.
Add the cream cheese and beat again to incorporate.
Sift in the icing sugar and beat again.
Add the freeze-dried raspberry pieces to a blender and blitz into a powder.
Sift the raspberry powder into the bowl, and add the melted chocolate.
Beat well to get a smooth texture.
Top the biscuit base with the cream cheese filling, and refrigerate for at least 2 hours, ideally overnight.
To remove the cheesecake from the tin, place the tin on top of a can, and pull the sides of the tin down.
Slide the cheesecake onto a serving plate and remove the non-stick paper.
Enjoy!

Video

Notes

If you don't have a blender, you can also make the crust by adding the biscuits to a ziplock bag and using a rolling pin to crush them to crumbs - either way works.
The longer you leave the cheesecake to set, the easier it is to remove it from the tin, if you use a tin with detachable walls, place the tin on top of a can, and pull the sides of the tin down.
I like using non-stick paper for the base, so once you remove the cheesecake from the tin, you can gently slip it onto a serving plate - without it the cheesecake will be stuck to the tin base.

Nutrition