The BEST No-Bake Raspberry White Chocolate Cheesecake Recipe

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: coconut cream

Greek yogurt reduces calories while maintaining creaminess

white chocolate

🥗Healthier: dark chocolate

💰Cheaper: chocolate chips

Dark chocolate offers a richer flavor and can be less expensive

Line a springform pan with foil.

Crush the Mari biscuits by hand until they are small crumbs, leaving some larger pieces if desired.

Melt 125 g of butter in the microwave until fully melted.

Stir the melted butter into the crushed biscuits until it resembles wet sand.

Press the biscuit mixture into the bottom of the springform pan using a flat-bottomed glass to compress it evenly.

Place the pan in the refrigerator to set the base.

In a stand mixer, whisk the thickened cream until stiff peaks form, then transfer to a separate bowl.

In the same mixing bowl, add the cream cheese, lemon zest, and lemon juice, and beat until silky smooth for a couple of minutes.

Cut the block of white chocolate into squares and microwave at 80% power for about 1 minute at a time until melted.

Add the melted white chocolate to the cheesecake mixture and beat until combined.

Fold in half of the frozen raspberries (250 g) gently to avoid breaking them.

Pour the cheesecake mixture into the biscuit base and smooth it out.

Top the cheesecake with the remaining frozen raspberries.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens