No-Bake White Chocolate Raspberry Pie - Easy Recipe for a Heavenly Delight

Melt 3.5 oz (100g) white chocolate and 2 tbsp (30g) whipping cream over bain-marie.

Let the melted chocolate cool to room temperature.

Process 7 oz (200g) digestive biscuits or graham crackers until crumbs form.

Mix the crumbs with 1/3 cup (80g) melted butter until evenly moistened.

Press the mixture into the bottom and edges of an 8-inch (20cm) pie/tart pan, lightly greased.

Refrigerate the crust while preparing the filling.

In a bowl, combine 9 oz (250g) cream cheese at room temperature, 2 tbsp (16g) powdered sugar, lemon zest of a small lemon, and 1 tsp (5g) vanilla extract; mix to combine.

Add the cooled melted chocolate to the cream cheese mixture and mix to combine.

In another bowl, whip ½ cup (120g) chilled whipping cream (35% fat) until stiff peaks form.

Spread a bit of the chocolate cream cheese mixture over the crust.

Top with 4 oz (120g) fresh raspberries.

Smooth the top with the remaining chocolate cream cheese filling.

Refrigerate to set for 4-6 hours or overnight.

Garnish with fresh raspberries, white chocolate decorations, and dust with powdered sugar.

Equipment Needed

Spice Level: