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No Bake White Chocolate Raspberry Cheesecake Recipe

No Bake White Chocolate Raspberry Cheesecake Recipe Bliss

Enjoy a delightful No Bake White Chocolate Raspberry Cheesecake, an effortless dessert balancing creamy texture with fresh raspberries.
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Prep Time 15 minutes
Chilling Time 4 hours
Total Time 4 hours 15 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 200 g Plain Sweet Biscuits Provides structure and crunch; substitute with any similar sweet cookie.
  • 120 g Butter Melted; margarine can be used for a dairy-free version.
For the Filling
  • 1 cup Cream Lightly whipped; avoid over-beating.
  • 200 g White Chocolate Can use dark chocolate for a different flavor.
  • ¾ cup Raspberries Fresh or frozen, pureed; fresh gives the best taste.
  • 2 ½ teaspoons Gelatine Dissolved in ¼ cup water; agar-agar can be a vegetarian alternative.
  • 500 g Cream Cheese Softened; Neufchâtel cheese can be swapped for a lighter version.
  • 1 teaspoon Vanilla Bean Paste Optional; vanilla extract works as a substitute.
  • 150 g Sugar Adjust to taste for sweetness.
For Garnishing
  • Fresh Raspberries For decoration; mint leaves can provide a different touch.
  • 50 g Grated White Chocolate For decoration.

Equipment

  • 23cm springform pan
  • Food Processor
  • Mixing Bowl
  • Electric mixer

Method
 

Preparation Steps
  1. Prepare the Pan: Grease and line a 23cm springform pan with baking paper.
  2. Make the Crust: Crush the biscuits into fine crumbs, combine with melted butter, press into the pan, and refrigerate for 30 minutes.
  3. Prepare the Gelatine: Dissolve gelatine in boiling water, allow to cool slightly, then set aside.
  4. Mix Cheese and Sugar: Beat cream cheese and sugar in a mixing bowl until smooth and creamy, adding vanilla if using.
  5. Incorporate Gelatine: Slowly pour cooled gelatine into the cream cheese mixture while beating until well combined.
  6. Add Chocolate and Cream: Fold melted white chocolate and whipped cream into the mixture gently.
  7. Separate the Mixture: Divide the cheesecake mixture into two bowls, adding pureed raspberries to one.
  8. Layer the Mixture: Spoon the plain mixture into the crust, refrigerate for 15 minutes.
  9. Add Raspberry Layer: Spread the raspberry mixture over the white chocolate layer evenly.
  10. Chill the Cheesecake: Cover and refrigerate for a minimum of 4 hours or overnight.
  11. Decorate & Serve: Remove from pan, decorate with fresh raspberries and grated chocolate, then serve.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 5gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 60mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 500IUVitamin C: 5mgCalcium: 70mgIron: 1mg

Notes

Allow cheesecake to sit at room temperature for about 15 minutes before slicing for best texture.

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