This no bake white chocolate and raspberry cheesecake is the perfect showstopper dessert for your next dinner party. The sweetness of the white chocolate combined with the sourness of the raspberries make this cheesecake a recipe for everyone. An easy-to-make marble effect makes this dessert look so good you won’t even want to eat it!

The sweetness of the white chocolate combined with the sourness of the raspberries makes this a true showstopper dessert! A no-bake white chocolate and raspberry cheesecake recipe with a buttery biscuit base, creamy white chocolate and raspberry cheesecake and a sweet raspberry coulis. The perfect combination of raspberry and white chocolate flavour in this white chocolate cheesecake recipe.

A stunning no bake-dessert bursting with summer flavours. This no bake cheesecake recipe is so smooth and rich, and you don’t need to turn on the oven. Perfectly sweet, this raspberry swirl cheesecake is marbled with a raspberry coulis for an easy and elegant design.

White Chocolate & Raspberry Cheesecake

This no bake white chocolate and raspberry cheesecake is the perfect showstopper dessert for your next dinner party. An easy-to-make marble effect makes this dessert look so good you won’t even want to eat it!

5 from 5 votes

Sadia Halimah Aziz

Print Pin Rate

Prep Time: 30 minutes minutes

Total Time: 6 hours hours 30 minutes minutes

Servings: 10 servings

Calories: 677kcal

Ingredients

Biscuit Base

• 400 g Digestive Biscuits
• 150 g Butter melted

Filling

• 200 g White Chocolate
• 360 g Cream Cheese 2 x Philadelphia 180g tubs
• 300 ml Double Cream
• 50 g Icing Sugar
• 50 g Raspberries finely chopped
• 1 tsp Vanilla Extract

Decoration (Coulis)

• 150 g Raspberries finely chopped
• 50 g Icing Sugar
• 1 tbsp Lemon Juice
• 1 tsp Cornflour

Instructions

• In a saucepan add the granulated sugar, lemon juice and cornflour then stir to combine
• Finely chop the raspberries and add into the saucepan then cook on medium heat, stirring continuously, and breaking the raspberries apart, until it comes to a boil
• Once it has come to a boil pour the mixture through a sieve and push through using the back of a spoon to remove the raspberry seeds then set the strained mixture aside
• Blitz the digestive biscuits for the biscuit base until fine crumbs form
• Melt the butter and add to the crushed biscuits then stir until well combined before transferring into an 8-inch//20cm springform pan and pressing down firmly to form an even biscuit base then leave the biscuit base to set the refrigerator whilst the filling is being prepared
• In a large bowl add the cream cheese, icing sugar and vanilla extract then whisk until combined and thickened, ensuring that you do not over-whip
• Add the double cream and whisk until soft peaks form – soft peaks have formed when the cream forms peaks briefly when you lift the whisk before fall back into the cream
• Melt the white chocolate in the microwave in 10 second bursts – be very careful as white chocolate burns incredibly easily
• Add the cooled melted white chocolate and whisk until medium peaks form – medium peaks have formed when the cream can form peaks that hold their shape well when the whisk is lifted but have a slightly curled top
• Chop up the raspberries into small pieces and add into the mixture then fold the pieces gently until evenly distributed before transferring on top of the biscuit base and using an offset spatula to create a smooth and even base
• Add the drops of the cooled coulis on to the top of the filling then use a toothpick to create a marble effect on top of the cheesecake
• Allow the cheesecake to set for at least 6 hours or preferably overnight
• Your white chocolate andraspberry cheesecake is ready!

Video

Nutrition

Calories: 677kcal