Decadent No-Bake Raspberry Cheesecake
Looking for a dessert that’s both stunning and delicious? This no-bake raspberry cheesecake combines a buttery biscuit base, a creamy white chocolate and fresh raspberry filling, and a topping of juicy raspberries. It's easy to make, yet impressive enough for any occasion!
Ingredients
For the Base:
- 250g shortbread biscuits
- 80g unsalted butter, melted
For the Cheesecake Filling:
- 250g fresh raspberries
- 250g white chocolate
- 500g full-fat cream cheese
- 100g icing sugar
- 350ml double cream
For Decoration:
- 500g fresh raspberries
Instructions
Make the Base:
- Crush the biscuits into fine crumbs using a food processor or by sealing them in a zip-lock bag and crushing with a rolling pin.
- Mix the melted butter into the crumbs until fully combined.
- Press the mixture firmly into an 8-inch springform tin, ensuring an even layer. Refrigerate while preparing the filling.
Prepare the Cheesecake Filling:
- Melt the white chocolate gently in a microwave or over a double boiler, then set aside to cool slightly.
- In a large bowl, whisk together the cream cheese and icing sugar until smooth.
- Fold in the melted chocolate and mix until combined.
- Whip the double cream in a separate bowl until soft peaks form, then gently fold it into the cream cheese mixture.
- Add the fresh raspberries and fold carefully to keep some texture.
Assemble the Cheesecake:
- Pour the filling over the chilled biscuit base, smoothing the top with a spatula.
- Refrigerate for at least 6 hours or overnight to set.
Decorate:
- Once set, remove the cheesecake from the tin and top generously with fresh raspberries.
- Serve chilled and enjoy the creamy, fruity goodness!
This no-bake raspberry cheesecake is a showstopper, combining sweet, tart, and creamy flavors with a delightful crunch from the biscuit base. It’s the perfect dessert for any raspberry lover!
