No-Bake White Chocolate Raspberry Cheesecake – Scrumptiously creamy no-bake white chocolate cheesecake infused and topped with fresh raspberry sauce and whipped cream!
Seeing as it’s still warm outside, I’m bringing you all another no-bake dessert so you don’t have to turn on your ovens. And because I can’t take the heat. 😉 So! White chocolate lovers, raspberry lovers, cheesecake lovers, I bring you my No-Bake White Chocolate Raspberry Cheesecake!
I absolutely love white chocolate, so I had to add it to my raspberry cheesecake because I think the flavours pair beautifully. I’ve incorporated fresh raspberries in two ways here. First of all, I made a raspberry sauce. I mixed a little of it into half of the cheesecake mixture, then topped the cheesecake with the remaining sauce. I didn’t mix the sauce into all the cheesecake mixture, because I still wanted to taste the white chocolate. And it worked perfectly. White chocolate and raspberry heaven!
As you can see, I have only combined a little raspberry sauce into the cheesecake, but if you’d like more flavour and colour, you can add more! You may want to make more though if you’d still like a thick layer on top.
If you ‘no-bake’ anything these last days of summer, you’ve gotta try my deliciously creamy cheesecake. Enjoy!
2 and 1/2 cups (250g) digestive biscuit/graham cracker crumbs
1/4 cup (50g) caster/granulated sugar
1/3 cup (75g) unsalted butter, melted
For the Cheesecake
1 and 1/2 cups (360ml) heavy cream
1 cup (125g) icing/powdered sugar
1 teaspoon vanilla extract
24oz (680g) cream cheese, softened
1/2 cup (100g) caster/granulated sugar
1 and 1/2 cups (265g) white chocolate, melted
For the Swirls
3/4 cup (180ml) heavy cream
1/3 cup (40g) icing/powdered sugar
For the Raspberry Sauce
Using a food processor, blend the raspberries and water until smooth.
In a saucepan over medium heat, combine the sugar and cornflour. Add the raspberry puree and stir constantly until the mixture thickens and comes to a boil. Allow to boil for 1 minute, then remove from the heat. Allow to cool completely.
For the Crust
Grease the base and sides of a 9" springform pan and set aside.
Stir together the biscuit crumbs and sugar. Add the melted butter and mix until all the crumbs are moist. Press the mixture into the prepared pan and chill whilst preparing the cheesecake.
For the Cheesecake
Using a handheld or stand mixer, whip the heavy cream until it starts to thicken. Add the icing sugar and vanilla and whip until stiff peeks form.
In a separate bowl, using the mixer again, beat the cream cheese and sugar together until smooth and combined. Add the melted chocolate and mix until combined. Gently fold in the whipped cream.
Divide the cheesecake mixture evenly between two bowls. Add 1/4 cup (about 80g) of the raspberry sauce to one bowl and combine.
Spread the raspberry cheesecake mixture evenly over the cooled crust. Gently top with the white cheesecake mixture and smooth out evenly. Spread the remaining raspberry sauce on top and chill for at least 6 hours, preferably overnight.
For the Swirls
Using a handheld or stand mixer, whip the heavy cream until it starts to thicken. Add the icing sugar and whip until stiff peeks form. Transfer the whipped cream to a piping bag and pipe swirls on top of the cheesecake. Slice and serve.
Leftovers can be covered and stored in the fridge for up to 3 days.