No bake Raspberry and white chocolate cheesecake.

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 the tennis biscuits.

Melt the butter in the microwave for 15 seconds, then stir.

Pour the melted butter into the crushed biscuits and mix together.

Press the biscuit mixture into the tin firmly.

Place the tin in the fridge to chill while making the cheesecake filling.

Blend the cream cheese until smooth using a hand mixer for about 30 seconds.

Add the icing sugar and double cream, then whisk together until well combined.

Add the melted white chocolate and mix.

Gently fold in the fresh raspberries.

Spread the cheesecake mixture on top of the biscuit base and place in the fridge to chill for at least 6 hours or overnight.

Decorate with fresh raspberries and grated white chocolate on top.

Keep refrigerated until serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens