White Chocolate and Raspberry Cheesecake!
A no-bake white chocolate and fresh raspberry cheesecake with a buttery biscuit base, white chocolate & raspberry cheesecake filling!
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Servings: 12 Slices
Ingredients
Biscuit Base
- 300 g digestives
- 150 g unsalted butter
Cheesecake Filling
- 250 g white chocolate
- 500 g full fat cream cheese
- 100 g icing sugar
- 1 tsp vanilla extract
- 300 ml double cream
- 250 g fresh raspberries
Decoration
- 150 ml double cream
- 2 tbsp icing sugar
- 100 g white chocolate
- 12 fresh raspberries
- 10 g freeze dried raspberries
Instructions
For the Biscuit Base
- Blitz the biscuits in a food processor to a small crumb, and add the melted butter – either pulse in the food processor a few times until the mixture is combined, or mix it in a bowl.
- Tip the biscuits into a 8″/20cm deep springform tin and press down firmly.
For the Cheesecake Filling
- Melt the chocolate in a bowl over a pan of simmering water, or in the microwave on short bursts until full melted – leave to cool whilst doing the rest.
- In your stand mixer with the whisk attachment, whisk together the cream cheese, icing sugar and vanilla together until smooth.
- Fold through he melted and cooled chocolate
- Pour in the double cream and whisk until thick. Alternatively, whisk the cream to stiff peaks and then fold through.
- Fold through the raspberries
- Spread the mix over the biscuit base, smooth over and chill in the fridge for at least 5-6 hours, or preferably overnight so it will definitely be set.
For the Decoration
- Once set, decorate. Drizzle over the melted white chocolate, and whip together the double cream and icing sugar and then pipe on in swirls! I use a 2D closed star piping.
- I then add some fresh raspberries for each swirl, and then I sprinkle on some freeze dried raspberries!
Notes
- All of my no-bake cheesecakes can be frozen, or made into mini ones! I realise my recipes are quite 'large' so if you're only a small family, or theres only a couple of you, then you can easily make these into jars, or even small sized ones.
- This cheesecake will last for 3+ days in the fridge
- I use this cake tin
- I use these large piping bags
- I use these small piping bags
- I use this piping tip
- I use these freeze dried raspberries
- I use this white chocolate
- You can freeze the cheesecake for 3+ months