Yields:
10 Servings
Difficulty: Easy
Prep Time: 5 Hr 30 Mins
This no-bake cheesecake is pure indulgence – a buttery biscuit base topped with creamy white chocolate cheesecake and bursts of fresh raspberries. Finished with a glossy raspberry swirl and extra berries, it’s the perfect make-ahead dessert for any occasion.
Ingredients
Adjust Servings
-
For the biscuit base
- For the cheesecake filling
- To decorate
Instructions
- For the biscuit base, blitz the biscuits in a food processor until you have a fine crumb. Add the melted butter and blitz a few times until fully combined. Tip the biscuit base into an 23cm deep springform tin and press down firmly.
- For the cheesecake filling, melt the chocolate in a bowl over a pan of simmering water, set aside and leave to cool.
- In a large bowl whisk together the cream cheese, icing sugar and vanilla extract until smooth. Now mix in the cream until thickened.
- Pour in the cooled white chocolate and raspberries, fold through.
- Pour over the biscuit base, smooth over and place in the fridge for 5-6 hours to thoroughly set.
- To decorate, spoon the melted jam over the top of the cheesecake in swirls, pile the raspberries in the middle and dust with a little icing sugar. Keep refrigerated and serve chilled. Enjoy!