Raspberry & White Chocolate Cheesecake

Yields: 10 Servings Difficulty: Easy Prep Time: 5 Hr 30 Mins

Treat your family & friends to this super delicious and easy to make no-bake raspberry & white chocolate cheesecake – a definite crowd pleaser!


0/11 Ingredients
Adjust Servings
    For the biscuit base
  • For the cheesecake filling
  • To decorate


0/6 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!

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