A No-Bake White Chocolate and Fresh Raspberry Cheesecake with a Buttery Biscuit Base, White Chocolate & Raspberry Cheesecake Filling, with Fresh Cream, White Chocolate Drizzle and even more Raspberry!
- 300 g Digestives
- 150 g Unsalted Butter/Stork
- 250 g White Chocolate
- 500 g Full Fat Cream Cheese
- 100 g Icing Sugar
- 1 tsp Vanilla Extract
- 300 ml Double Cream
- 250 g Fresh Raspberries
- 150 ml Double Cream
- 2 tbsp Icing Sugar
- 100 g White Chocolate
- 12 Fresh Raspberries
- 10g Frozen Raspberries
Blitz the biscuits in a food processor to a small crumb, and add the melted butter – either pulse in the food processor a few times till the mixture is combined, or mix it in a bowl.
Tip the biscuits into a 8″/20cm Deep Springform Tin and press down firmly.
Melt the chocolate in a bowl over a pan of simmering water, or in the microwave on short bursts until full melted – leave to cool whilst doing the rest.
In your stand mixer with the whisk attachment, whisk together the cream cheese, icing sugar and vanilla together till smooth. Pour in the double cream and whisk till thick!
Once completed, pour in the cooled white chocolate, and whisk briefly to combine, and then fold through the fresh raspberries.
Spread the mix over the biscuit base, smooth over and chill in the fridge for at least 5-6 hours, or preferably overnight so it will definitely be set.
Once set, decorate. Drizzle over the melted white chocolate, and whip together the double cream and icing sugar and then pipe on in swirls! I use a 2D Closed Star Piping.
I then add some fresh Raspberries for each swirl, and then I sprinkle on some Freeze Dried Raspberries!