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raspberry and white chocolate cheesecake on a white cake stand with a beige napkin at the bottom and a couple of raspberries on a white plate below. The cheesecake is cut into 3 wedges.
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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
Prep Time 15 minutes
Chilling Time 5 hours
Total Time 5 hours 15 minutes
Servings 8
Calories 644kcal

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

  • Melt 200 grams of white chocolate and set aside to cool. I do it in 20 second bursts in the microwave.
  • 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.
  • 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.
  • 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.
  • Chill for at least 5-6 hours.
  • 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.
  • Apply To Gluttonous Face

Video

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

Calories: 644kcal | Carbohydrates: 47g | Protein: 6g | Fat: 49g | Saturated Fat: 27g | Cholesterol: 123mg | Sodium: 326mg | Potassium: 188mg | Fiber: 1g | Sugar: 35g | Vitamin A: 1348IU | Vitamin C: 1mg | Calcium: 130mg | Iron: 1mg