Go Back
+ servings
Print
white chocolate and raspberry cheesecake

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

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

 

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.