No Bake White Chocolate and Raspberry Cheesecake

Introduction

This luxurious no-bake cheesecake combines the sweet, creamy decadence of white chocolate with the fresh, tangy burst of raspberries. You’ll love how the crisp biscuit base contrasts with the silky, mousse-like filling. It’s an impressive dessert perfect for celebrations that requires no oven at all.

Prep & Cook Time

Prep Time: 20 minutes

Cook Time: 30 minutes (for chilling/setting)

Total Time: 50 minutes (plus several hours to chill)

Servings: 12

Ingredients

• 200G Biscuits, crushed – you could use Digestives, Gingernuts or Shortbread
• 100G Butter, Melted
• 300G White Chocolate, broken into small pieces
• 250G Full Fat Cream Cheese, at room temperature
• 250G Mascarpone Cheese, at room temperature
• 1 Teaspoon Vanilla Bean Paste
• 25G Icing Sugar, Sifted
• 300Ml Double Cream
• 200G Fresh Raspberries
• 150ml Double Cream
• 10-12 Fresh Raspberries
• 25G Melted White Chocolate and White Chocolate Squares, Optional

Instructions

1. Line the base of a 20cm springform tin with baking parchment.
2. Mix the crushed biscuits with the melted butter until all the crumbs are coated. Press this mixture firmly and evenly into the base of the prepared tin. Place in the fridge to set while you make the filling.
3. Gently melt the 300g of white chocolate pieces. You can do this in a heatproof bowl set over a pan of barely simmering water, ensuring the bowl doesn’t touch the water. Stir until smooth, then set aside to cool slightly.
4. In a large bowl, beat the cream cheese, mascarpone, vanilla bean paste, and sifted icing sugar together until completely smooth and combined.
5. Pour the slightly cooled, melted white chocolate into the cheese mixture and beat again until fully incorporated.
6. In a separate bowl, whip the 300ml of double cream until it forms soft peaks. Be careful not to over-whip.
7. Gently fold the whipped cream into the white chocolate cheese mixture until no white streaks remain.
8. Take half of this filling and spread it over the chilled biscuit base.
9. Scatter the 200g of fresh raspberries evenly over this layer.
10. Carefully spoon and spread the remaining cheesecake filling over the raspberries, smoothing the top.
11. Cover the tin with cling film and refrigerate for a minimum of 6 hours, or preferably overnight, until completely set.
12. Before serving, release the cheesecake from the tin. Whip the 150ml of double cream and pipe or dollop swirls on top. Decorate with the 10-12 fresh raspberries and drizzle with the optional melted white chocolate or add white chocolate squares.

Variations

• Individual Servings: Set the cheesecake in small glasses or jars for elegant, portion-controlled desserts.
• Fruit Swirl: Before adding the second layer of filling, mash a handful of raspberries and swirl them through it for a marbled effect.
• Biscuit Twist: Experiment with different biscuits for the base—gingernuts add a spicy warmth, while shortbread creates a richer, buttery foundation.
• Frozen Treat: For a firmer, ice-cream-like dessert, freeze the assembled cheesecake. Thaw slightly before serving.

Tips for Success

• Ensure your cream cheese and mascarpone are truly at room temperature to avoid lumps in your filling.
• When melting white chocolate, do it gently and slowly to prevent it from seizing and becoming grainy.
• Fold the whipped cream into the cheese mixture gently and patiently to keep the filling light and airy.
• For clean slices, dip your knife in hot water and wipe it dry between each cut.

Storage & Reheating

Store the cheesecake covered in the refrigerator for up to 3 days. This dessert is not suitable for reheating, as it is a no-bake, chilled dish. You can freeze the undecorated cheesecake (without the fresh cream and fruit topping) for up to 1 month. Thaw overnight in the fridge before decorating and serving.

FAQ

Can I use frozen raspberries in the filling?

It’s not recommended, as frozen berries release a lot of water when thawing, which can make the filling wet and prevent it from setting properly.

My white chocolate went lumpy when I melted it. What can I do?

If your chocolate seizes (becomes grainy), try stirring in a teaspoon of vegetable oil or a splash of warm double cream to help bring it back to a smooth consistency.

Can I use light cream cheese or low-fat cream?

For the best texture and setting ability, use full-fat ingredients as listed. Lower-fat alternatives may result in a softer, less stable filling.

Why is my cheesecake still soft after 6 hours?

It likely needs more chilling time. The setting time can vary. Ensure it’s in the coldest part of your fridge and leave it overnight for a perfect firm set.

Can I make this cheesecake gluten-free?

Absolutely. Simply use your favourite gluten-free biscuits for the base to make the entire recipe gluten-free.

What can I use instead of vanilla bean paste?

You can use an equal amount of vanilla powder (use half this amount if you prefer less rich vanilla flavor). The paste gives a stronger flavour and visible specks, but extract will work fine.