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!
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 until the mixture is combined, or mix it in a bowl.
Tip the biscuits into a 8″/20cm deep springform tin and press down firmly.
For the Cheesecake Filling
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 until smooth. Pour in the double cream and whisk until 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.
For the Decoration
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!
Notes
If it looks like your cheesecake isn’t setting, or its a but sloppy, or you’re even not sure.. try it anyway. Try to set the mix anyway! If it still doesn’t set, freeze it and have an ice cream cheesecake!