RASPBERRY AND WHITE CHOCOLATE NO BAKE CHEESECAKE

Serves 1
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Directions

  1. 1Crush the digestive biscuits in a bowl using a pestle.
  2. 2Crush the digestive biscuits in a bowl using a pestle.
  3. 3Crush the digestive biscuits in a bowl using a pestle.
  4. 4Transfer the crushed biscuits into a springform tin.
  5. 5Transfer the crushed biscuits into a springform tin.
  6. 6Transfer the crushed biscuits into a springform tin.
  7. 7Press the biscuit crumbs evenly to form the base of the cheesecake.
  8. 8Press the biscuit crumbs evenly to form the base of the cheesecake.
  9. 9Press the biscuit crumbs evenly to form the base of the cheesecake.
  10. 10In a bowl, combine cream cheese and icing sugar.
  11. 11In a bowl, combine cream cheese and icing sugar.
  12. 12In a bowl, combine cream cheese and icing sugar.
  13. 13Mix the cream cheese and icing sugar using a mixer.
  14. 14Mix the cream cheese and icing sugar using a mixer.
  15. 15Mix the cream cheese and icing sugar using a mixer.
  16. 16Add double cream to the mixture.
  17. 17Add double cream to the mixture.
  18. 18Add double cream to the mixture.
  19. 19Continue mixing until the cream is whipped and well combined.
  20. 20Continue mixing until the cream is whipped and well combined.
  21. 21Continue mixing until the cream is whipped and well combined.
  22. 22Pour melted white chocolate into the mixture.
  23. 23Pour melted white chocolate into the mixture.
  24. 24Pour melted white chocolate into the mixture.
  25. 25Add fresh raspberries to the mixture.
  26. 26Add fresh raspberries to the mixture.
  27. 27Add fresh raspberries to the mixture.
  28. 28Gently fold in the raspberries.
  29. 29Gently fold in the raspberries.
  30. 30Gently fold in the raspberries.
  31. 31Pour the cheesecake mixture over the biscuit base in the springform tin.
  32. 32Pour the cheesecake mixture over the biscuit base in the springform tin.
  33. 33Pour the cheesecake mixture over the biscuit base in the springform tin.
  34. 34Smooth the top of the cheesecake and refrigerate until set.
  35. 35Smooth the top of the cheesecake and refrigerate until set.
  36. 36Smooth the top of the cheesecake and refrigerate until set.
  37. 37Carefully remove the cheesecake from the springform tin.
  38. 38Carefully remove the cheesecake from the springform tin.
  39. 39Carefully remove the cheesecake from the springform tin.
  40. 40Decorate the top of the cheesecake with fresh raspberries.
  41. 41Decorate the top of the cheesecake with fresh raspberries.
  42. 42Decorate the top of the cheesecake with fresh raspberries.
  43. 43Slice and serve the cheesecake.
  44. 44Slice and serve the cheesecake.
  45. 45Slice and serve the cheesecake.

Ingredients

  • digestive biscuits
  • digestive biscuits
  • digestive biscuits
  • cream cheese
  • cream cheese
  • cream cheese
  • icing sugar
  • icing sugar
  • icing sugar
  • double cream
  • double cream
  • double cream
  • melted white chocolate
  • melted white chocolate
  • melted white chocolate
  • raspberries
  • raspberries
  • raspberries

Equipment

bowlpestlespringform tinspoonmixerspatulaknifecake stand

Tips

  • This dessert is particularly special because: It requires no oven time, making it a convenient dessert option that is easy for home bakers to prepare.
  • The use of fresh raspberries not only adds a vibrant color but also provides a refreshing contrast to the sweetness of the white chocolate and cream cheese, creating a harmonious balance of flavors.
  • The cheesecake is beautifully topped with whole raspberries, making it an eye-catching centerpiece for any gathering or special occasion.
  • The incorporation of whipped double cream gives the cheesecake a light and airy texture, making each bite indulgently creamy yet not too heavy.
  • This cheesecake is particularly suited for spring and summer celebrations, thanks to the refreshing fruit and its cool, creamy nature, making it the perfect treat for warm weather gatherings.