Raspberry White Chocolate No-Bake Cheesecake Recipe

At Zynahz, we believe that every occasion deserves a touch of elegance and a splash of creativity, and our Raspberry White Chocolate No-Bake Cheesecake is the perfect embodiment of these values. Imagine a delicate blend of creamy white chocolate and tangy raspberries atop a buttery, crumbly base, finished with a crown of fresh raspberries and white chocolate curls. This dessert is not just a treat; it’s an experience—a delightful celebration of flavors that brings families together around the table. Whether you’re marking a special anniversary or simply enjoying a weekend with loved ones, this cheesecake promises to be the star of your gathering.

Ingredients

• 200g digestive biscuits, crushed
• 100g unsalted butter, melted
• 400g cream cheese, softened
• 200g white chocolate, melted and cooled
• 200ml double cream
• 100g powdered sugar
• 1 tsp vanilla extract
• 150g fresh raspberries
• 2 tbsp raspberry puree
• White chocolate curls for garnish
• Extra fresh raspberries for garnish

Instructions

1. In a medium bowl, combine the crushed digestive biscuits and melted butter until well mixed. Press the mixture evenly into the bottom of a 9-inch (23 cm) springform pan. Chill in the refrigerator while preparing the filling.
2. In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add the melted white chocolate, continuing to beat until fully combined.
3. In a separate bowl, whisk the double cream until it reaches stiff peaks. Carefully fold the whipped cream into the cream cheese mixture, ensuring it remains light and airy.
4. Add the powdered sugar and vanilla extract, and mix gently to incorporate.
5. Pour half of the cream cheese mixture over the chilled biscuit base. Spread evenly.
6. Spoon the raspberry puree over the mixture, then add the remaining cream cheese mixture on top. Use a knife to gently swirl the raspberry puree through the top layer to create a marbled effect.
7. Chill the cheesecake in the refrigerator for at least 4 hours, or overnight, to set.
8. Before serving, remove from the springform pan and transfer to a serving plate. Garnish with fresh raspberries and white chocolate curls.

Helpful Tips

For a smooth texture, ensure the cream cheese is fully softened before mixing. To make the cheesecake more versatile, you can swap raspberries for strawberries or blueberries. For beginners, chilling the cheesecake overnight ensures a firm and sliceable texture.

Storage Instructions

Store any leftover cheesecake in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the cheesecake slices individually and thaw in the refrigerator before serving.

Pairings

This Raspberry White Chocolate No-Bake Cheesecake pairs beautifully with a cup of fresh mint tea or a chilled glass of sparkling rosé. For an elegant touch, serve alongside a platter of fresh berries and a dollop of whipped cream.

At Zynahz, we are passionate about transforming everyday moments into memorable feasts. This Raspberry White Chocolate No-Bake Cheesecake is a testament to the joy and creativity that we aim to bring into every kitchen. We hope you enjoy creating and savoring this delightful dessert as much as we do. Don’t forget to share your cheesecake masterpieces with us and spread the love by sharing this recipe with your friends and family.

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