No Bake White Chocolate & Raspberry Cheesecake
The most deliciously simple no-bake White Chocolate and Raspberry Cheesecake is THE special dessert you need in your life.
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Servings: 16 serves
Calories: 401kcal
Equipment
- Beaters, stand-mixer or Thermomix
- Food processor or Thermomix
Ingredients
- 200 g plain sweet biscuits like Arnotts Scotch Finger, crushed
- 120 g butter melted
- 1 cup (240g) cream lightly whipped
- 200 g white chocolate
- ¾ cup raspberries fresh or frozen, pureed
- 2 ½ teaspoon gelatine dissolved in ¼ cup water, cooled
- 500 g cream cheese softened
- 1 teaspoon vanilla bean paste optional, or vanilla extract
- 150 g (¾ 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 white chocolate and set aside to cool slightly.
- Puree frozen (or fresh) raspberries in a food processor and set aside.
- Pour ¼ 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 for 10 seconds, Speed 10. 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 for 3 minutes on 50 degrees, Speed 2. Set aside in a bowl to cool slightly.
- Puree frozen (or fresh) raspberries in the TM bowl for 15 seconds, Speed 10. Set aside.
- Pour ¼ 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 for 30 seconds on Speed 5. Scrape down the sides with a spatula and repeat until smooth and creamy.
- Add the cooled, dissolved gelatine to the mix and mix for 30 seconds on Speed 5.
- 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.
Notes
- You can use fresh or frozen raspberries. You'll end up pureeing most of them for the raspberry cheesecake layer, but I also like to have a few fresh raspberries to decorate the cheesecake after it's finished!
- Blending the raspberries prevents the juice from "bleeding" into the mixture. Using the raspberry puree allows you to get a really pretty, 2-layer finish with a nice contrast between the white chocolate and vanilla bean layer, and the raspberry layer.
- Make sure that all of your ingredients are at room temperature before you start to ensure you have a smooth, creamy dessert.
- Store your cheesecake in the fridge and consume within 5 days.
- Make ahead, allow to set in the fridge, then freeze your cheesecake for up to a month.
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
