How to Make The BEST White Chocolate & Raspberry Cheesecake (No Bake) | Trickeys Kitchen

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.

Grease and line a large 8 inch loose bottomed or springform baking tin with greaseproof or parchment paper.

Sprinkle the gelatin over the cold water and set it aside for 1 to 2 minutes.

Microwave the gelatin for 30 seconds, stir, and set it aside.

Fill a medium pot with a little water and bring it to boil.

Place a heatproof bowl with the chopped white chocolates over the pot of simmering water and heat gently, ensuring the bowl does not touch the water and no steam escapes.

Stir continuously until the chocolate is just about fully melted, then remove from heat and stir until smooth and silky.

Crush the digestive biscuits to a breadcrumb consistency.

Add the melted butter to the crumb mixture and mix well.

Evenly spread the crumb mixture into the bottom of the prepared baking tin and press down firmly to form an even and tight base layer.

Refrigerate the biscuit base to set.

Add the double cream to a large mixing bowl and whisk until medium stiff peaks form, then set aside.

In another large mixing bowl, add the cream cheese and condensed milk and whisk until smooth and soft.

Add in the melted white chocolate and continue to whisk.

Add in the vanilla extract and the dissolved gelatin, whisk until well combined.

Fold in the whipped cream until just combined, being careful not to over mix.

Gently fold in the raspberries until combined.

Spoon the cheesecake mixture over the set biscuit base and even it out, flattening and leveling the top with a palette knife.

Refrigerate for 15 to 20 minutes to allow the cheesecake to chill.

Optionally, spread a thin layer of white chocolate ganache over the cheesecake and allow it to set.

Once set, mark out six sections over the top of the cheesecake and decorate with raspberry sauce and white chocolate ganache, using creativity for decoration.

Refrigerate overnight to set.

Once fully set, release the cheesecake from the springform baking tin.

When ready to serve, cut into neat slices with a sharp knife, dipping the knife in hot water and wiping it dry before each cut.

Finish off by placing raspberries on top and transfer onto a serving plate to serve chilled straight from the fridge.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens