Raspberry & White Chocolate Cheesecake – A refreshing No Bake Cheesecake with a gentle hint of white chocolate. Really delicious!
Raspberry and White Chocolate Cheesecake. This is a show stopping wow! This recipe is a simple, No Bake, creamy piece of deliciousness! It’s packed with Fresh Raspberries straight from my garden! & white chocolate.
A really creamy fresh tasting cheesecake, sure to please your diners! The balance of flavours and textures is wonderful. You get the full flavour of pureed fresh raspberries, contrasting with the occasional squirt of whole raspberries in the filling, and the crunchy base, then combined with the creamy gentle addition of white chocolate blended throughout the filling.
It is a very refreshing and not sickly sweet dessert. I have made this so it is not overly sweet, you can however add extra sugar to the filling if you have a particularly sweet tooth. So please enjoy our Raspberry and White Chocolate Cheesecake! Be sure to check out our other cheesecake recipes at the end of the post too!
Prep Time: 20 minutes
Cook Time: 4 Hours refrigeration
Yield: 6 servings
You will need: 8-9 inch cake round tin. Spring form or one where the base comes out. (You need to be able to get the pie out without damaging it.)
Ingredients:
The Base
2 1/2 oz or 75 g butter
8 oz or 220 g Digestive Biscuits (cookies, see below) or Honey Graham Crackers
The Filling
7 fl oz or 200 ml fresh whipping cream
7 oz or 200 g cream cheese (room temperature)
3 1/2 oz or 200 g of Raspberries, fresh or frozen
3 1/2 oz or 100 g White Chocolate (double this amount if you have a sweet tooth!)
***Hold back a handful of the raspberries for the top decoration
**For US friends, you can buy Digestive cookies from Meijer’s, Job Lots, Walmart, Dollar Tree, World Market, in the cookie or International section. Please do try to use digestive biscuits in your recipe as it will make a difference in the base. See the photo below so you know what to look for.
We’ve found a great leak proof springform pan which will suit your baking needs below
Instructions:
1. Place all your digestives / Graham Crackers in a zippy bag, and using a rolling pin bash them until they become fine crumbs.
If you are using a spring form tin, I clip the parchment paper in & lock the tin. Then cut the excess paper off.
2. In a mixing bowl (large enough to hold the digestives) melt the butter for 30 seconds in the microwave. It should be liquid. If not, heat for a further 10 seconds, or until it has completely melted. Add the crumbed digestives to the butter and mix very well until it is all incorporated.
3. Lightly (vegetable) oil the base of your tin if using a large tin. Transfer the digestives mixture to the baking pan.
4. Use the bottom of a glass or other object and compress the digestives mixture as much as possible. The harder it is the less likely it will come apart when you take it out of the pan. Use the back of your hand and go along the edges pushing the mix down and compressing.
5. Put in the freezer to set whilst you make the filling.
6. If you are using frozen raspberries, dry them off after defrosting with kitchen paper. From the Raspberry quantity, take some out for decorating and set aside, then divide the rest into two equal portions. The first portion, puree them, and the second portion, leave whole.
7. Place in a bowl the white chocolate, but hold one small piece back if you want to grate some on the top as decoration. Put in the microwave for 20 second intervals and melt until soft. **** Do not over heat so it becomes liquid as your chocolate will go horrible and grainy, hence melt in 20 second intervals until real soft but NOT liquid. Then set aside.
8. Whip up the cream cheese until fluffy then add the fresh cream. Continue to whip until stiff. Add the melted chocolate and combine, then add all the pureed & whole raspberries, folding it into the whipped mixture.
9. Brush the side of the tin all around with some vegetable oil or spray to prevent the pie from sticking. Transfer to the tin and smooth the top over.
10. Place in the fridge for 4 hours MINIMUM. You can speed up the chill time by placing in the freezer for a couple of hours.
Decorate with a sprinkling of fresh raspberries and grated white chocolate and enjoy!
NOTE: I have eaten this cheesecake semi frozen and also chilled from the fridge. I enjoyed it both ways, so whichever works for you will be absolutely fine!
We’d love to hear from you and what you thought of our post. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!
Some Tips:
– sometimes when you add certain fruits to dairy products, a chemical reaction takes place, so if you don’t plan on eating the cheesecake as soon as it’s had the chill time, the berries can make the cake turn blue or purple. It doesn’t affect the taste, just the ‘look’ of it. My advice would be to add a squeeze of lemon juice to any fruits before adding to a filling if you want to keep the colours vivid. This also applies to strawberries, raspberries etc. The colour usually turns after 6 – 8 hours. The addition of lemon juice will balance out the acid and alkaline.
-If you are worried the pie has not set, place in the freezer for 60 minutes before you are ready to serve it, and then remove from the tin and cut whilst it is still semi frozen.
-It is easier to cut ‘clean’ slices if you use a very sharp knife under hot water first, and cut straight through the pie.
-If you want to achieve a smooth finish on the top of the pie, use a long bladed flat rounded knife, dip in a glass of hot water and smooth the surface and sides.
Here’s a few more of our delicious No Bake Cheesecake recipes for you to enjoy!
Caramel Mountain Top Cheesecake
Peanut Butter Banana Cheesecake
Mandarin and Pineapple Cheesecake
- 2 1/2 oz or 75 g butter
- 8 oz or 220 g Digestive Biscuits (cookies see below) or Honey Graham Crackers
- 7 oz fl or 200 ml fresh whipping cream
- 7 oz or 200 g cream cheese room temperature
- 3 1/2 oz or 200 g of Raspberries fresh or frozen
- 3 1/2 oz or 100 g White Chocolate double this amount if you have a sweet tooth!
- ***Hold back a handful of the raspberries for the top decoration
- Place all your digestives / Graham Crackers in a zippy bag, and using a rolling pin bash them until they become fine crumbs.
- In a mixing bowl (large enough to hold the digestives) melt the butter for 30 seconds in the microwave. It should be liquid. If not, heat for a further 10 seconds, or until it has completely melted. Add the crumbed digestives to the butter and mix very well until it is all incorporated.
- Lightly (vegetable) oil the base of your tin if using a large tin. Transfer the digestives mixture to the baking pan. Use the bottom of a glass or other object and compress the digestives mixture as much as possible. The harder it is the less likely it will come apart when you take it out of the pan. Use the back of your hand and go along the edges pushing the mix down and compressing.
- Put in the freezer to set whilst you make the filling.
- If you are using frozen raspberries, dry them off after defrosting with kitchen paper. From the Raspberry quantity, take some out for decorating and set aside, then divide the rest into two equal portions. The first portion, puree them, and the second portion, leave whole.
- Place in a bowl the white chocolate, but hold one small piece back if you want to grate some on the top as decoration. Put in the microwave for 20 second intervals and melt until soft. **** Do not over heat so it becomes liquid as your chocolate will go horrible and grainy, hence melt in 20 second intervals until real soft but NOT liquid. Then set aside.
- Whip up the cream cheese until fluffy then add the fresh cream. Continue to whip until stiff. Add the melted chocolate and combine, then add all the pureed & whole raspberries, folding it into the whipped mixture.
- Brush the side of the tin all around with some vegetable oil or spray to prevent the pie from sticking. Transfer to the tin and smooth the top over.
- Decorate with a sprinkling of fresh raspberries and grated white chocolate and enjoy!
Hugh
Followed your recipe and turned out great,was going to add sugar but decided to add a little more white chocolate and raspberrys tasted lovely,great recipe thank you
Monique
Followed the recipe exactly And my base didn’t hold together. I’m not sure why but I was disappointed
Lovefoodies
Hi Monique, sorry to hear about the base. I’m trying to think about what could have gone wrong, and if you have followed the recipe exactly, in particular, added the right amount of melted butter to the quantity of digestives, and then chilled long enough for the butter to set, the base should hold perfectly without any problem at all.
Once the butter chills back from being melted, it sets in between the biscuit crumb, which causes the base to firm up. the only other thing I can think of is if your pan was larger than the one stated. this would make the base thinner and therefore the butter would not be as ‘thick’ to make the base hold together.
I hope those points can help you to understand what might have gone wrong?
It’s a lovely recipe and I use the base ingredients often for all my no bake cheesecakes so I am absolutely sure it works!
Monique
I used a 9incg tray but maybe it was too big as it did seem thin. Maybe il give it another go. Thanks for replying
Jeanette
Have made this recipe a few times now. Always turns out lovely. Thank you
Andrea
3.5 ounces is 100g so should it be 100g or 200g raspberries for the raspberry cheesecake recipe?
Lovefoodies
Hi Andrea, I do my unit conversions by ingredient type and volume which is more accurate so it is 200g for the raspberries. Hope that helps!