White chocolate Raspberry

 

Here’s a No-Bake White Chocolate Raspberry Cheesecake recipe for a creamy, delicious dessert!

Ingredients:

Crust:

• 200g (about 2 cups) crushed graham crackers or digestive biscuits
• 80g (1/3 cup) melted butter
• 2 tbsp sugar (optional)

Cheesecake Filling:

• 250g (1 cup) cream cheese, softened
• 200g (1 cup) white chocolate, melted
• 250ml (1 cup) heavy cream, whipped
• 100g (1/2 cup) powdered sugar
• 1 tsp vanilla extract

Raspberry Sauce:

• 150g (1 cup) fresh or frozen raspberries
• 2 tbsp sugar
• 1 tsp lemon juice

Instructions:

1. Prepare the Crust:

1. Mix the crushed biscuits, melted butter, and sugar.
2. Press into a springform pan and chill in the fridge for 30 minutes.

2. Make the Raspberry Sauce:

1. Heat raspberries, sugar, and lemon juice in a saucepan.
2. Simmer for 5 minutes, mash, and strain to remove seeds. Cool completely.

3. Make the Cheesecake Filling:

1. Beat cream cheese, powdered sugar, and vanilla until smooth.
2. Melt white chocolate and mix it into the cream cheese.
3. Gently fold in whipped cream.

4. Assemble the Cheesecake:

1. Pour half the cheesecake mixture over the crust.
2. Drizzle half of the raspberry sauce and swirl with a toothpick.
3. Add the remaining cheesecake mixture and smooth the top.
4. Refrigerate for at least 6 hours (or overnight).

5. Decorate & Serve:

• Top with fresh raspberries and white chocolate shavings.
• Drizzle the remaining raspberry sauce before serving.

Would you like a baked version as well?