No Bake White Chocolate & Raspberry Cheesecake

This post is brought to you by Nuffnang and Circa Home, inspired by Circa Home’s Raspberry & Vanilla Fragrance.

The most deliciously simple No Bake White Chocolate & Raspberry Cheesecake… this really is THE Christmas dessert you need in your life!

Fresh raspberries and grated white chocolate decorating a pink and white layered cheesecake

There is no doubting my love of cheesecake. And that love gets even stronger at Christmas time (I know.. you wouldn’t think that’s even possible, but it SO is!). I know lots of people who just have to have plum pudding or trifle at Christmas. And hey, I certainly wouldn’t be turning up my nose at either of them, but for me, the dessert I absolutely crave is cheesecake.

A round no-bake white chocolate and raspberry cheesecake topped with fresh raspberries

Last Christmas I shared my favourite Classic Baked New York Cheesecake recipe as well as my top cheesecake making tips (haha yes there is totally such a thing!). But this year, I’m going all no-bake on you. This is a cheesecake I have made about 30 bazillion times (that’s a number, right?), and it works perfectly every time.

A close up of a cheesecake with a crumb base, then pink and white layers and fresh raspberries on topI used to pop the raspberries into the cheesecake whole, but I found the juice would bleed into the mixture – and if you’re a neat freak like me, that drives you crazy! So instead, I now blend the raspberries (fresh or frozen), then split the cheesecake mixture into 2, and stir the raspberries through one portion. This way you get a really pretty two layer finish, the raspberries don’t ‘bleed’ AND there’s a really yummy contrast between the white chocolate and vanilla bean layer, and the raspberry layer. Seriously, it is so good.

Fresh raspberries on the top of a pink and white layered cheesecake, sprinkled with grated white chocolate

One other little tip is to make sure that all of your ingredients are at room temperature before you start. This is probably the biggest thing when making a cheesecake. If you use room temperature ingredients, you’re going to have the most deliciously, smooth and creamy dessert… if not, say hello to lumps and bumps (and they’re never a good thing!).

A close up of a no-bake white chocolate and raspberry cheesecake decorated with raspberries and grated white chocolate

Anyone with a cheesecake addiction (it’s definitely a thing!), will tell you that cheesecakes are really, really rich. You only need a tiny slither. Ok well maybe a bit more than that, but you get the idea. This means that a cheesecake is the perfect dessert to take to a big family Christmas or get together. It feeds a LOT of people! Or, if you’re having a little Chrissy at home, then get ready for days and days of delicious leftovers… which lets face it, is just fabulous.

A close up of a slice of cheesecake showing a biscuit crumb, a white layer, then pink layer, and topped with fresh raspberries

So what do you think of my No Bake White Chocolate & Raspberry Cheesecake? Is it going to be a very merry cheesecake-y Christmas at your house too?

A close up of a slice of white chocolate and raspberry cheesecake with a bite taken out of it

PS. For more yummy Christmas treats, check out my Christmas brunch menu inspired by the Circa Home Christmas fragrance range (there’s mini snickerdoodle cookies with vanilla milkshake shots, the most delicious pear, prosciutto & goats cheese tart, yoghurt & berry parfaits… and a cheeky little champagne cocktail!).

A close up of a slice of cheesecake showing the two layers over a biscuit crumb base, and raspberries on top

xx

This post is part of a Nuffnang native advertising series.

This post is brought to you by Nuffnang and Circa Home, inspired by Circa Home’s Raspberry & Vanilla Fragrance.

A pink and white layered cheesecake decorated with fresh raspberries and grated white chocolate

No Bake White Chocolate & Raspberry Cheesecake

The most deliciously simple No Bake White Chocolate & Raspberry Cheesecake... this really is THE Christmas dessert you need in your life!
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: Cheesecake
Keyword: White Chocolate & Raspberry Cheesecake
Prep Time: 20 minutes
Chilling time: 4 hours
Total Time: 4 hours 20 minutes
Servings: 16 serves
Calories: 401kcal

Ingredients

  • 200 g plain sweet biscuits like Arnotts Scotch Finger, crushed
  • 120 g butter melted
  • 1 cup cream lightly whipped
  • 200 g white chocolate
  • 3/4 cup raspberries fresh or frozen, pureed
  • 2 1/2 tsp gelatine dissolved in 1/4 water, cooled
  • 500 g cream cheese softened
  • 1 tsp vanilla bean paste optional, or vanilla extract
  • 3/4 cup sugar
  • fresh raspberries to decorate
  • 50 g white chocolate grated

Instructions

Conventional Method

  • To ensure a smooth cheesecake, make sure all ingredients are at room temperature before starting.
  • Grease and line a 23cm spring-form pan with baking paper and set aside.
  • Finely crush biscuits in a food processor and place into a bowl.
  • Add the melted butter and mix until well combined.
  • Press the mixture firmly into the base of the pan and place into the fridge.
  • Whip cream and set aside.
  • Melt chocolate and set aside to cool.
  • Puree frozen (or fresh) raspberries in a food processor and set aside.
  • Pour 1/4 cup of boiling water into a cup, sprinkle over the gelatine and stir until dissolved. Allow to cool.
  • Beat the cream cheese, vanilla bean paste and sugar until smooth and creamy.
  • Add the cooled, dissolved gelatine to the mix and beat until well combined.
  • Fold through the melted white chocolate and the whipped cream.
  • Divide the cheesecake mixture evenly between two bowls.
  • Stir the pureed raspberries through one bowl.
  • Spoon the white chocolate mixture into the prepared tin. Spread out evenly with a spoon.
  • Place into the fridge for 15 minutes.
  • Spoon the raspberry mixture over the top of the white chocolate layer and spread out evenly with a spoon.
  • Place the cheesecake into the fridge to set for a minimum of 4 hours (for best results, leave in the fridge overnight before cutting).
  • Decorate with fresh raspberries and grated white chocolate.

Thermomix Method

  • To ensure a smooth cheesecake, make sure all ingredients are at room temperature before starting.
  • Grease and line a 23cm spring-form pan with baking paper and set aside.
  • Melt butter in the TM bowl for 2 minutes, 100 degrees, Speed 1. Add the biscuits and crush on Speed 10 for 10 seconds. Scrape down the sides of the bowl and repeat until well combined.
  • Press the mixture firmly into the base of the pan and place into the fridge.
  • Whip cream in a clean, dry TM bowl on Speed 3.5 until lightly whipped (the time it takes will depend on the freshness of the cream - it can be anywhere between 10 seconds and 2 minutes!!). Set the cream aside in a separate bowl.
  • Place the white chocolate into the TM bowl and melt on 50 degrees, Speed 2 for 3 minutes. Set aside in a bowl.
  • Puree frozen (or fresh) raspberries in the TM bowl for 15 seconds, Speed 10. Set aside.
  • Pour 1/4 cup of boiling water into a cup, sprinkle over the gelatine and stir until dissolved. Allow to cool.
  • Beat the cream cheese, vanilla bean paste and sugar in a clean and dry TM bowl on Speed 5, 30 seconds. Scrape down the sides with a spatula and repeat until smooth and creamy.
  • Add the cooled, dissolved gelatine to the mix and mix on Speed 5 for 30 seconds.
  • Fold through the melted white chocolate and the whipped cream with the spatula.
  • Divide the cheesecake mixture evenly between two bowls.
  • Stir the pureed raspberries through one bowl.
  • Spoon the white chocolate mixture into the prepared tin. Spread out evenly with a spoon. Place into the fridge for 15 minutes.
  • Spoon the raspberry mixture over the top of the white chocolate layer and spread out evenly with a spoon.
  • Place the cheesecake into the fridge to set for a minimum of 4 hours (for best results, leave in the fridge overnight before cutting).
  • Decorate with fresh raspberries and grated white chocolate.

Nutrition

Calories: 401kcal | Carbohydrates: 29g | Protein: 5g | Fat: 30g | Saturated Fat: 17g | Cholesterol: 77mg | Sodium: 240mg | Potassium: 120mg | Fiber: 1g | Sugar: 22g | Vitamin A: 840IU | Vitamin C: 1.7mg | Calcium: 79mg | Iron: 0.5mg
Did you try this recipe?Mention @BakePlaySmileBlog or tag #BakePlaySmile!

A pink and white layered cheesecake with raspberries on top and sprinkled with grated white chocolate

 

 

 

 

 

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43 Comments
  1. Karly says:

    Will this last an hour train travel please?

    1. Lucy Mathieson says:

      Hehehe if you pack it nice and firmly in an airtight container it will! Good luck!

  2. Jill Merrick says:

    What could you substitute the cream with if they are lactose free. I can get the lactose cream cheese but I am unable to get cream that is lactose free: could you use coconut cream?

    1. Lucy says:

      Hmm you could! It would certainly change the taste but it could be delicious!? I’ll leave your comment here in case someone has tried it!

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