Raspberry & White Chocolate Cheesecake
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.  
Servings: 10 yield(s)
Prep Time: 330 mins
Ingredients
    For the biscuit base
  • 300 g digestive biscuits
  • 150 g unsalted butter (melted)
    • For the cheesecake filling
  • 300 g white chocolate (melted)
  • 500 g full-fat cream cheese
  • 125 g icing sugar
  • 1 tsp vanilla extract
  • 300 ml double cream
  • 200 g fresh raspberries
    • To decorate
  • 3 tbsp seedless raspberry jam (warmed)
  • 150 g raspberries
  • icing sugar
Instructions
  1. 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.
  2. For the cheesecake filling, melt the chocolate in a bowl over a pan of simmering water, set aside and leave to cool.
  3. In a large bowl whisk together the cream cheese, icing sugar and vanilla extract until smooth. Now mix in the cream until thickened.
  4. Pour in the cooled white chocolate and raspberries, fold through.
  5. Pour over the biscuit base, smooth over and place in the fridge for 5-6 hours to thoroughly set.
  6. 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!