White Chocolate and Raspberry Cheesecake

This easy no bake White Chocolate and Raspberry Cheesecake is absolutely and incredibly gorgeous. A bit of a fanfare but so well deserved here. It is creamy & velvety with white chocolate and sweet cream cheese, studded with raspberries and supported deliciously by a custard cream biscuit base. The whole thing just works baby.

Reasons why you'll love this no bake cheesecake

• make ahead and I find it just as good two days after I have made it.
• no baking involved
• the easiness with which it all comes together is another big bonus. There is nothing technical about it at all. Nada.
• crowd pleaser
• has the wow factor
• crazy delicious
• no piping required!

*Scroll down for the printable recipe card below if you don't need the step by step instructions and photos.*

Jump to:

• Reasons why you'll love this no bake cheesecake
• Ingredients
• Method
• Easy Decoration Baby
• Storing and Freezing.
• More easy no bake cheesecake recipes
• More raspberry recipes
• White Chocolate and Raspberry Cheesecake

You will need a 8" dish, the loose bottomed tin - the spring release ones are the easiest to use because you can get the cheesecake out all in one. But a standard dish without a loose bottom or spring release will also be fine just getting the first slice out may be a bit fiddly.

Ingredients

• 340 grams (12 oz) Full Fat Cream Cheese - the reduced fat version will not get the filling thick enough so stay with the full fat, trust me.
• 50 grams (.76 oz) Icing Sugar - Fine enough to keep the filling smooth but you can also substitute caster sugar.
• 1 tsp Vanilla Extract - better than vanilla paste as it does not have back flecks in it.
• 300 mls Double Cream (Single won't whip up) - Heavy Cream for the Americans amongst you.
• 200 grams (7oz) White Chocolate - White cooking chocolate is best as it melts more smoothly. The best quality that you can. But I have also substituted milky bars for cooking white chocolate and it worked well.
• 150 grams (5.3 oz) fresh Raspberries  - not too ripe so as not to bleed lots in the filling although who really cares? Don't sweat it Susan.
• 70 grams Butter (2.5oz) - unsalted or salted. Baking spread or low fat butter or spread is not advisable as they contain more water and it's just not gonna work.
• 200 grams Custard Cream Biscuits (7 oz) - Vanilla Biscuits for the Americans amongst you.

Method

• I use a food processor here as I am all about the shortcuts but if you want to crush up the 200 grams biscuits by hand then put the biscuits in a freezer bag and crush with a rolling pin. Otherwise blitz the hell out of them and add the melted 70 grams butter.
• Tip the sandy rubble into your serving dish/tin. I use a spring release loose bottomed 8 " tin. I think this produces the perfect depth to the cheesecake.
• Chill for 30 minutes in the fridge or 10 minutes in the freezer.

• Melt 200 grams white chocolate in 20 seconds bursts in the microwave. Set it aside to cool.
• In a large mixing bowl or free standing mixer put your fridge cold 340 grams cream cheese, 1 tsp vanilla extract and 50 grams icing sugar.

• Whisk until mixed well together. Pour in 300 ml of double cream the double cream

• Whisk together until really, really thick Kimberley.

• Tip in the cooled white chocolate and whisk again until mixed all the way through.

• Chop up your raspberries in half and fold through the cheesecake filling with a big old spoon or spatula.

• Tip onto the biscuit base it makes wonderful sounds...I should get out more.

• Press down to ensure you don't have any air pockets with your spatula Shona.

• Chill for at least 5-6 hours or overnight.

Easy Decoration Baby

• I don't wanna ever be piping whipped cream swirls unless Raymond Blanc is coming for tea and so far he hasn't RSVP'ed, so it's still all about the placing not the piping.
• I usually use fresh raspberries around the outside and just fill the middle with grated white chocolate or white chocolate chips for the least effort and minimal washing up, because less is always more in more in my chaotic kitchen. Plus there is very little room left in the dishwasher after the kids enormous drink cups... who else is with me here?

• You could leave it completely alone too and serve it naked. I kind of like the contemporary plainness of it.
• 2 tbsp Freeze Dried Raspberries for decoration is also another handy option - not essential but delicious and very pretty.
• 20 grams white chocolate (0.7 oz) for drizzling can look lovely too.

Storing and Freezing.

• You can freeze these no bake cheesecakes whole. Simply double wrap in clingfilm and then silver foil in your tin. Defrost at room temperature for a few hours.
• You can do exactly the same for slices. They will take less time to thaw
• It will keep refrigerated well for 4 days.

More easy no bake cheesecake recipes

• No Bake Lemon Cheesecake
• No Bake Caramel Cheesecake
• Nutella Cheesecake
• Strawberry Cheesecake
• No Bake Lime Cheesecake

More raspberry recipes

• raspberry cheesecake semifreddo
• raspberry and white chocolate roulade
• raspberry biscoff pudding
• christmas pavlova