Discover the joy of making these Raspberry Bliss No-Bake Cookies, where the tartness of fresh raspberries meets the sweet, creamy richness of white chocolate. This recipe combines a crunchy cookie base with a smooth and indulgent filling, topped with a vibrant raspberry layer, all without turning on your oven. It's a perfect treat for those who love the combination of fruit and chocolate.
Why You'll Love This
These no-bake cookies are a testament to the magic of combining raspberries and white chocolate. You'll adore the contrast between the tart raspberry coulis and the sweet, creamy filling, all resting on a crumbly, buttery base. Easy to prepare and even easier to love, this dessert is a no-bake marvel that will become a fast favorite in your recipe collection.
Perfect Occasion
Whether it's a summer gathering, a high tea, or a cozy dessert night at home, these Raspberry Bliss No-Bake Cookies are a hit for any occasion. Their elegant appearance and exquisite taste make them ideal for impressing guests at dinner parties or enjoying a luxurious treat all to yourself.
Decoration Tips
For an extra touch of elegance, top these no-bake cookies with fresh raspberries and a sprinkle of edible gold leaf. Creating swirls or patterns with the raspberry coulis using a toothpick will give each piece a unique and artistic finish. Serve on a chic dessert plate for the ultimate presentation.
Ingredients:
- 7 oz raspberries
- 2.6 oz granulated sugar
Cookie Dough:
- 4.4 oz tea biscuits
- 2.8 oz butter
- 0.9 oz powdered sugar
Filling:
- 1/3 cup heavy cream (not whipped)
- 8.8 oz white chocolate
- 2.6 oz reserved raspberry mixture
Topping:
- 4.4 oz white chocolate
- Remaining raspberry mixture
Instructions:
- Cook raspberries and sugar in a saucepan over medium heat for 7-10 minutes, stirring often. Strain through a sieve into a bowl, pressing to remove seeds. Reserve 2.6 oz of the mixture for the filling; place the rest in a piping bag for decoration.
- Heat the heavy cream until it nearly boils. Add 8.8 oz of white chocolate, let sit for a minute, then stir until smooth.
- Combine this white chocolate ganache with 2.6 oz of the raspberry mixture, mixing until uniform.
- Melt butter gently in a saucepan.
- Grind the tea biscuits and powdered sugar to a fine consistency.
- Mix the ground biscuits with melted butter until well combined.
- Melt 4.4 oz of white chocolate in a double boiler.
- Press the biscuit mixture into the bottom of a dish or mold. Spread the raspberry mixture over it, then add the melted white chocolate evenly on top.
- Drizzle some raspberry coulis over the white chocolate layer and create patterns with a toothpick.
- Chill in the fridge overnight to set. Cut into pieces the next day for serving.
Enjoy these sophisticated Raspberry Bliss No-Bake Cookies, a delightful fusion of tart and sweet, perfect for any occasion and certain to dazzle your taste buds.
