White chocolate cheese filling with embedded raspberries on a buttery biscuit base and topped with a drizzle of raspberry syrup.
We’re now firmly into summer 2020, and nothing says “summer” to me like this Raspberry and white chocolate cheesecake.
It’s light, refreshing and packed with flavour!
The thing I like about making cheesecake in summer, is that no baking is involved. I know, you never thought you’d hear me say that I’m glad not to be baking, but standing over the oven on a hot day certainly takes away the fun. Thankfully, this cheesecake is one of many no-bake desserts that’s quick to make, and even quicker to eat!
If you’re not a raspberry lover, than first of all, what on earth brought you to this page?! And secondly, you can use a different fruit such as strawberry or blueberry (or even both).
Here’s how I made my Raspberry and White Chocolate Cheesecake
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Ingredients (serves 8-12)
- 400g digestive biscuits
- 200g butter
- 300ml double cream
- 400g cream cheese
- 75g icing sugar
- 200g white chocolate
- 200g fresh raspberries + 8-12 for decoration
- white chocolate stars
What you’ll need to make this Raspberry and White Chocolate Cheesecake
Food processor (or rolling pin)
Red food colouring gel
Large Drop Flower Nozzle
- Firstly, melt the butter gently in a pan over a low heat on the hob.
- Secondly, crush the biscuits either in a food processor or with a rolling pin, and stir in the melted butter.
- Press the buttery biscuit into the bottom of a spring form tin until the base is fully covered and evened out. Cover in cling film and place it in the fridge while you go on to the next step.
- In a mixing bowl, whisk 300ml double cream until stiff peaks form.
- Add the cream cheese and icing sugar, and whisk until combined.
- Melt the white chocolate in a small, glass dish over a pan of water over a low heat on the hob.
- Once the chocolate is fully melted, pour it into the cream and cheese and fold in with a spatula until fully combined.
- Fold the raspberries in to the mixture.
- Add the mixture to the springform tin on top of the biscuit base and smooth out with a spatula/spoon/pallet knife.
- Cover with clingfilm and return to the fridge for 4-6+ hours or overnight.
- After your cheesecake has had this time to set, take it out of the fridge and remove the outside of the springform tin by undoing the buckle and carefully lifting it away.
- Whip another 300ml of double cream until stiff peaks form and split it between two bowls.
- Add a few drops of red food colouring gel to one of the bowls and mix. Keep adding and mixing until you get the colour depth of pink that you like.
- line the plain cream and pink cream side by side on some clingfilm and roll up.
- Close one end of the roll by twisting the clingfilm and place the roll open side first into a piping bag with a large drop flower nozzle. I have listed the nozzle that I use in the ‘what you’ll need’ section above.
- Cut the cheesecake into slices and on each slice, pipe a swirl on the large end as photographed.
- Take your raspberry syrup and drizzle it over the slice from side to side.
- sprinkle white chocolate stars over the top.
- Finally, complete by placing one whole strawberry on top of each swirl.