White Chocolate & Raspberry Cheesecake (No Bake)



  • 85 g digestive biscuit
  • 85 g ginger nut biscuits
  • 50 g butter
  • 500 g white chocolate
  • 0.50 vanilla pod
  • 500 g soft cheese
  • 50 g caster sugar
  • 175 ml Technique: Whipping A vigorous stirring motion to thicken cream or eggs with either a hand or electric whisk. I know this Teach me, please whipping cream
  • 225 g fresh raspberry
  • 1 to taste fresh raspberries

Use imperial measurements


How to make White Chocolate & Raspberry Cheesecake (No Bake)

  • For the base, combine biscuits & butter, then press into the base of a 23cm (9.5") springform tin.
  • For the filling, put the chocolate, butter and vanilla pod in a heatproof bowl and microwave in 20-second bursts to melt it. Allow to cool slightly.
  • In another bowl, mix the soft cheese, sugar and whipping cream til smooth.
  • Remove the vanilla pod from the chocolate mixture and stir the chocolate into the cream. Gently stir in raspberries with a spatula, then spoon on top of the base, smooth carefully, and leave in the fridge to set (8-24 hours).
  • Remove from tin and decorate with raspberries to serve.

(Courtesy of Food.com)