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Raspberry White Chocolate Cheesecake
Raspberry White Chocolate Cheesecake, a refreshing no-bake dessert that tastes like sunny days. The filling is rich and indulgent, with a delicious creamy texture , while the crust contrasts nicely with the smoothness of the filling. It's a failproof recipe that even complete beginners will absolutely nail it, and it's a big favourite with everyone in the family.
Prep Time
30 mins
Chilling Time
2 hrs 30 mins
Total Time
3 hrs
Servings: 10 slices
Calories: 518 kcal
Course:
Dessert
Cuisine:
International
Ingredients
- 200 g plain biscuits ( Graham crackers)
- 100 g melted butter
- 300 ml double cream ( heavy cream)
- 400 g Philadelphia cream cheese
- 100 g icing sugar ( confectioners' sugar)
- 125 g white chocolate chips, melted
- 250 g freeze-dried raspberries
- a few fresh raspberries to decorate
Instructions
- To make the crust, add the biscuits to a blender and blitz until you get crumbs.
- Add the melted butter and blitz again briefly.
- Line the bottom of a cake tin with detachable walls ( 23 cm / 9 inches in diameter) with non-stick paper, and transfer the biscuit mixture into it.
- Use a spoon to press the mixture down really well to create an even layer.
- Refrigerate it until the filling is ready.
- To make the filling, pour the double cream into a large mixing bowl, and use a hand mixer to beat it until it holds stiff peaks.
- Add the cream cheese and beat again to incorporate.
- Sift in the icing sugar and beat again.
- Add the freeze-dried raspberry pieces to a blender and blitz into a powder.
- Sift the raspberry powder into the bowl, and add the melted chocolate.
- Beat well to get a smooth texture.
- Top the biscuit base with the cream cheese filling, and refrigerate for at least 2 hours, ideally overnight.
- To remove the cheesecake from the tin, place the tin on top of a can, and pull the sides of the tin down.
- Slide the cheesecake onto a serving plate and remove the non-stick paper.
- Enjoy!
Cup of Yum
Notes
- Click on the US Customary to get the amounts in cups.
- If you don't have a blender, you can also make the crust by adding the biscuits to a ziplock bag and using a rolling pin to crush them to crumbs - either way works.
- The longer you leave the cheesecake to set, the easier it is to remove it from the tin, if you use a tin with detachable walls, place the tin on top of a can, and pull the sides of the tin down.
- I like using non-stick paper for the base, so once you remove the cheesecake from the tin, you can gently slip it onto a serving plate - without it the cheesecake will be stuck to the tin base.
Nutrition Information
Calories
518kcal
(26%)
Carbohydrates
39g
(13%)
Protein
6g
(12%)
Fat
39g
(60%)
Saturated Fat
23g
(115%)
Polyunsaturated Fat
2g
Monounsaturated Fat
10g
Trans Fat
0.3g
Cholesterol
99mg
(33%)
Sodium
342mg
(14%)
Potassium
193mg
(6%)
Fiber
2g
(8%)
Sugar
25g
(50%)
Vitamin A
1243IU
(25%)
Vitamin C
7mg
(8%)
Calcium
108mg
(11%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10slices
Amount Per Serving
Calories 518
% Daily Value*
| Calories | 518kcal | 26% |
| Carbohydrates | 39g | 13% |
| Protein | 6g | 12% |
| Fat | 39g | 60% |
| Saturated Fat | 23g | 115% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 99mg | 33% |
| Sodium | 342mg | 14% |
| Potassium | 193mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 25g | 50% |
| Vitamin A | 1243IU | 25% |
| Vitamin C | 7mg | 8% |
| Calcium | 108mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.