This no-bake raspberry cheesecake combines the tangy sweetness of raspberries with the creamy richness of white chocolate in a luxurious dessert. Crafted with a crispy biscuit base and a smooth, flavorful filling, each bite offers a heavenly taste experience. Perfectly chilled to set, this cheesecake is as indulgent as it is beautiful.
Why You’ll Love This: You’ll adore this cheesecake for its delightful contrast between the crisp biscuit base and the soft, creamy filling. The fresh raspberries add a burst of natural sweetness, while the white chocolate infuses a deep, creamy texture that melts in your mouth. It’s a no-bake recipe, which means less hassle and more enjoying!
Perfect Occasion: This cheesecake is ideal for celebrations, from birthdays and anniversaries to festive gatherings and high tea. Its elegant appearance and exquisite taste make it perfect for impressing guests at dinner parties or enjoying a luxurious treat at home.
Decoration Tips: Garnish this stunning cheesecake with whipped cream dollops, fresh raspberries, and mint leaves for a refreshing, colorful finish. Consider drizzling a little raspberry syrup or adding a sprinkle of crushed nuts for extra texture and flavor. Serve each slice with a light dusting of powdered sugar for an added touch of glamour.
Ingredients:
- 180 g Maria biscuits
- 160 g unsalted butter
- 200 g raspberries
- 75 g granulated sugar
- 150 g white chocolate, for filling
- 250 g mascarpone cheese
- 16 g stabilizer for whipping cream
- 35 g powdered sugar
- 8 g vanilla sugar
- 200 g cream cheese
- 400 ml heavy cream, unwhipped (cold)
- 45 ml heavy cream, unwhipped (for topping)
- 100 g white chocolate, for topping
- Additional raspberries and mint leaves for garnishing
Instructions:
- Melt 150 g of white chocolate using a double boiler and let it cool to room temperature.
- Melt the unsalted butter gently in a saucepan over low heat.
- Crush Maria biscuits finely using a food processor. Mix in the melted butter until well combined.
- Line a springform pan with parchment paper. Evenly press the biscuit mixture onto the base and chill briefly in the refrigerator.
- Cook the raspberries with sugar in a pan over medium heat for 7-10 minutes, stirring regularly. Strain through a sieve to remove seeds.
- Pour the raspberry syrup into a piping bag and set aside.
- Whip the mascarpone with stabilizer, powdered sugar, and vanilla sugar in a bowl until smooth. Gradually mix in the cooled white chocolate and cream cheese. Slowly add cold heavy cream, beating until the mixture forms stiff peaks.
- Divide the cheesecake mixture into two bowls.
- Stir some raspberry syrup into one of the bowls (about 35 g, adjust to taste).
- Spread the plain cheesecake mixture over the biscuit base. Pipe some raspberry syrup over it, then layer the raspberry-infused mixture on top.
- Heat the remaining heavy cream to just below boiling, add the broken pieces of white chocolate, let stand for a minute, then stir until smooth to make ganache.
- Pour the white chocolate ganache over the cheesecake, creating patterns with raspberry syrup using a toothpick.
- Chill the cheesecake, covered, in the refrigerator, ideally overnight.
- Cut into slices, garnish with whipped cream, fresh raspberries, and mint leaves.
Enjoy this no-bake raspberry cheesecake with white chocolate—a truly decadent treat that promises to delight at any occasion!
