White Chocolate and Raspberry Cheesecake [No Bake]

white chocolate

🥗Healthier: yogurt

💰Cheaper: vanilla chocolate chips

Yogurt reduces calories while maintaining creaminess.

cream cheese

🥗Healthier: neufchâtel cheese

💰Cheaper: ricotta cheese

Neufchâtel has less fat but similar texture.

Crush digestive biscuits in a bowl using the bottom of a glass or cup, or use a food processor.

Add white chocolate chips to the crushed biscuits (optional).

Pour in melted butter and mix until the texture resembles wet sand.

Pour the biscuit crumb into an 8 inch/20 cm springform tin without greasing or lining it, flipping the bottom of the tin to avoid ridges.

Chill the biscuit base in the fridge for about 30 minutes.

Break white chocolate into small pieces and place in a heatproof bowl, then melt it using a microwave or over a pan of simmering water.

In a mixing bowl, combine mascarpone and cream cheese, then add sieved icing sugar and vanilla extract, whisking until smooth.

Pour in double cream and mix until it firms up, being careful not to overwhip.

Add slightly cooled melted white chocolate and whisk briefly to combine.

Gently fold in fresh raspberries into the cheesecake filling without breaking them.

Pour the cheesecake filling over the chilled biscuit base and spread it out with a spoon or palette knife.

Chill the cheesecake in the fridge for at least five hours, preferably overnight.

Remove the cheesecake from the fridge and run a knife around the edge to loosen it from the tin.

Remove the cheesecake from the springform tin and place it on a serving plate.

Decorate with a pile of raspberries in the center, pieces of white chocolate, and white chocolate shavings.

Optionally, pipe fresh cream in swirls around the side of the cheesecake and add more raspberries in the center.

To slice, use a sharp knife dipped in hot water, cleaning the knife after each cut.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens