White Chocolate and Raspberry Cheesecake

This White Chocolate and Raspberry Cheesecake is absolutely and incredibly gorgeous. A bit of a fanfare but so well deserved here. It is creamy 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.

I would never choose white chocolate over milk or dark. My children feel differently but I have always found it a little too sickly.

However in this White Chocolate and Raspberry Cheesecake it is just the most perfect backdrop to bright bursts of raspberries and mellow custard cream base.

I have to stop myself scoffing it all by giving it away if I am left alone with any leftovers. It is just sooooo good, so good and I cannot resist.

What's more it is make ahead and I find it just as good two days after I have made it.

The easiness with which it all comes together is another big bonus. There is nothing technical about it at all. Nada.

You will be a kitchen hero.

 Recipe

This is a no bake cheesecake that is absolutely sensational. Mellow, smooth but full of flavour at the same time. It is just as perfect as a dinner party dessert as a Sunday Lunch Pudding.

The ingredients require no more than a bit of bashing, melting and whisking.

Ingredients

Full Fat Cream Cheese - the reduced fat will not get the filling thick enough.

Icing Sugar - Fine enough to keep the filling smooth.

Vanilla Extract - better than vanilla paste as it does not have back flecks in it.

Double Cream - Heavy Cream for the Americans amongst you.

White Chocolate - White cooking chocolate is best as it melts more smoothly. The best quality that you can.

Raspberries  - not too ripe so as not to bleed lots in the filling.

Butter - unsalted. Baking spread or low fat butter or spread is not advisable as they contain more water.

Custard Cream Biscuits - Vanilla Biscuits for the Americans amongst you.

Freeze Dried Raspberries - not essential but delicious and very pretty.

I love the custard cream biscuits here as I feel they are a perfect backdrop to the mellow flavours of the cheesecake filling.

I use freeze dried raspberries to decorate and give a final burst of flavour along with a flourish of melted white chocolate. I had never used anything freeze dried before but they really are perfect little bursts of raspberry flavour.

You could leave it completely alone too and serve it naked. I kind of like the contemporary plainness of it.

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

Method

STEP 1 - Making the Biscuit Base

• I use a food processor here as I am all about the shortcuts but if you want to crush up the 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 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.

Custard Cream biscuit base

STEP 2 - Whipping Up the Cheesecake Filling

• Melt your white chocolate in 20 seconds bursts in the microwave. I have found that the middle range quality of white chocolate works best for melting. So I use Belgian White Cooking Chocolate. Set it aside to cool.
• In a large mixing bowl or free standing mixer put your cream cheese, vanilla extract and icing sugar. Whisk until mixed well together. Add the double cream and whisk together until really thick.

White Chocolate Cheesecake filling

• Tip in the cooled white chocolate and whisk again until mixed all the way through.
• Chop up your raspberries and fold through the cheesecake filling.

Filling mix

• Tip onto the biscuit base and use a spatula to evenly spread it. Press down to ensure you don't have any air pockets.
• Chill for at least 5-6 hours or overnight.

White Chocolate and Raspberry Cheesecake

STEP 3 - Decorating the Cheesecake

• I simply scatter the freeze dried raspberries over the top and drizzle a little more melted white chocolate over. The result is understated but fancy pants.
• Chill until you are ready to serve.

Tips and Tricks

• Use a 8" loose bottomed and spring release tin
• Freeze your biscuit base for 10 minutes rather than 30 minutes in the fridge if you're in a rush
• Buy quality white cooking chocolate.
• Drizzle the white chocolate over the cheesecake with a tea spoon
• Store left overs in the fridge covered. This cheesecake lasts well for 3 days.

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 exactly the same for slices. They will take less time to thaw

Here are some more of my delicious no bake cheesecakes. I love them all deeply...

No Bake Lemon Cheesecake

No Bake Caramel Cheesecake

Nutella Cheesecake

No Bake Lime Cheesecake

Lime Cheesecake

5 from 5 votes

Print

White Chocolate and Raspberry Cheesecake

This No Bake White Chocolate and Raspberry Cheesecake is absolutely delicious. A bit of a fanfare but so well deserved here. It is creamy with white chocolate and sweet cream cheese, studded with raspberries and supported deliciously by a custard cream biscuit base.

Course cheesecakes

Cuisine English

Keyword lemon cheesecake, white chocolate and raspberry cheesecake

Prep Time 15 minutes

Chilling Time 5 hours

Total Time 5 hours 15 minutes

Servings 8

Calories 644 kcal

Author Apply To Face Blog

Ingredients

• 340 grams full fat cream cheese
• 50 grams icing sugar
• 1 tsp vanilla extract
• 300 mls double cream cold
• 200 grams white chocolate
• 150 grams raspberries
• 200 grams custard creams
• 70 grams butter melted

Decorations

• 2 tbsps freeze dried raspberries
• 20 grams white chocolate melted

Instructions

1. Melt 200 grams of white chocolate and set aside to cool. I do it in 20 second bursts in the microwave.

2. Crush 200 grams of custard creams either in a food processor or with the custard creams in a bag and a rolling pin. Add 70 grams of unsalted butter. Press into your 8 " tin/dish evenly with the back of a spoon and chill in the fridge for 30 minutes or the freezer for 10 minutes.

3. Whisk 340 grams full fat cream cheese, 1 tsp vanilla extract and 50 grams icing sugar together before adding 300 mls of double cream and whisking until very stiff. Add the melted white chocolate and whisk again.

4. Chop 150 grams raspberries and fold through the cheesecake filling. Dollop the lot onto the biscuit base and press down evenly and smooth the top.

5. Chill for at least 5-6 hours.

6. When ready to decorate melt the 20 grams of white chocolate and set aside. Sprinkle over the 2 tbsps of freeze dried raspberries and then drizzle over the white chocolate.

7. Apply To Gluttonous Face

Recipe Video

Recipe Notes

• Use a 8" loose bottomed and spring release tin
• Freeze your biscuit base for 10 minutes rather than 30 minutes in the fridge if you're in a rush
• Buy quality white cooking chocolate.
• Drizzle the white chocolate over the cheesecake with a tea spoon
• 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 exactly the same for slices. They will take less time to thaw

All nutritional information is intended only as a guide and approximate.

Nutrition Facts

White Chocolate and Raspberry Cheesecake

Amount Per Serving

Calories 644 Calories from Fat 441

% Daily Value*

Fat 49g75%

Saturated Fat 27g169%

Cholesterol 123mg41%

Sodium 326mg14%

Potassium 188mg5%

Carbohydrates 47g16%

Fiber 1g4%

Sugar 35g39%

Protein 6g12%

Vitamin A 1348IU27%

Vitamin C 1mg1%

Calcium 130mg13%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.