Delight in the creamy, rich flavors of this No-Bake White Chocolate Cheesecake with Mixed Berries. Featuring a crumbly biscuit base, a smooth and velvety white chocolate mascarpone cream, and a vibrant berry compote topping, this cheesecake is a triumph of textures and tastes. Perfect for those who love their desserts fruity and luxuriously creamy without the fuss of baking, this cheesecake offers a refreshing yet indulgent experience.
Why You’ll Love This: This cheesecake combines the rich sweetness of white chocolate with the tartness of mixed berries, creating a perfect balance of flavors. The no-bake aspect makes it a fantastic option for warmer months or when you want a stunning dessert without turning on the oven. Each component—from the buttery biscuit base to the lush white chocolate filling and the fruity topping—complements each other beautifully, making every bite a delightful indulgence.
Perfect Occasion: Ideal for summer gatherings, afternoon teas, or any celebration that calls for a special dessert, this cheesecake is sure to impress. It’s also perfect for holidays and festive occasions where a lighter, refreshing dessert is desired. Whether served at a casual family dinner or a more formal gathering, it promises to be a showstopper.
Decoration Tips: Garnish the top of the cheesecake with fresh berries for an extra pop of color and freshness. A drizzle of melted white chocolate or a sprinkle of powdered sugar can also enhance its visual appeal. For a more dramatic presentation, add edible flowers or mint leaves to the topping before serving. Present this cheesecake on an elegant cake stand to truly showcase its beauty.
Ingredients:
- For the base:
- 150g ground Digestive biscuits
- 50g melted butter
- 50ml milk
- For the cream:
- 500g mascarpone (or cream cheese)
- 200ml cold whipping cream
- 200g melted white chocolate
- For the fruit filling:
- 250g frozen mixed berries (or your choice of berries)
- 50g sugar
- 2 teaspoons cornstarch mixed with 60ml water
Instructions:
- Prepare the base: Combine the ground biscuits, melted butter, and milk. Press firmly into a 20cm diameter springform pan. Refrigerate while preparing the cream.
- Make the cream: Whip the mascarpone and whipping cream until smooth. Gradually add the melted white chocolate and mix until well incorporated. Pour this mixture over the biscuit base and smooth the top. Chill in the refrigerator for at least 2 hours.
- Prepare the berry compote: In a saucepan, heat the mixed berries with sugar until they begin to boil. Add the cornstarch mixture and continue to cook, stirring constantly, until the mixture thickens. Allow to cool.
- Assemble the cheesecake: Once the berry compote has cooled, spread it evenly over the set cheesecake. If using baking paper, carefully remove the springform ring, peel away the paper, and place the cheesecake back into the ring on a serving plate.
- Chill and serve: The cheesecake can be served immediately or kept in the refrigerator for a few more hours to further set.
Enjoy this exquisite No-Bake White Chocolate Cheesecake with Mixed Berries, a perfect treat for any dessert lover!
