This sweet and flavoured, easy to make Raspberry and White chocolate no bake cheese cake is the perfect addition to any dessert table.

You probably have had a raspberry cheese cake before, but have you ever had  a raspberry and white chocolate cheesecake? That's right - the vibrant raspberry and the sweet white chocolate in one slice is heaven! This recipe is a game changer.






I'm a big fan of raspberry and despite the rainy weather I am embracing the summer fruit by making a raspberry no bake cheesecake. I mean how can you resist such delicious things such as this cheesecake? Luckily for me, my family and friends love raspberry, so I'm sharing you this recipe as this berry is in season and its so tasty! I decided to combine the white chocolate and raspberry into one delicious cheesecake. There are just enough tart from the raspberries and the white chocolate just gives it that sweetness that its pure heaven.








This Raspberry and White Chocolate cheesecake recipe is perfect for a Sunday brunch but its great for any occasions. So if I got you really excited and hungry now, then why don't you have a go at this Raspberry and White chocolate cheesecake this weekend, I am positive you will love it.

Please leave a comment below if you make this recipe. You can also make a photo of it and post it on Instagram (or send me a DM). If you tag me in the caption, use #bakewithjenny I will gladly check out your post and leave a comment.


Prep time: 15 - 20 mins
Makes:  6 - 8 slices

RASPBERRY & WHITE CHOCOLATE NO BAKE CHEESE CAKE

INGREDIENTS

BASE
150g digestive biscuits
70g unsalted butter, melted

FILLING
250g full fat cream cheese
50g icing sugar
150ml double cream
125g fresh raspberries
100g white chocolate, melted

TOPPING
75ml double cream
1 tbsp icing sugar
30g white chocolate, melted
6 fresh raspberries


METHOD

Crush the biscuits until fine breadcrumbs and add the melted butter. Mix until combined and add to a springform 6 inch baking tin (optional - a 8 inch springform tin can be used).

Mix together the cream cheese, icing sugar, double cream until thick and creamy, about 2 -3 minutes. Do not over mix the mixture as it will get thick very quickly. Next add the white chocolate, mix until gently combined and lastly fold in the fresh raspberries until just combined.

Pour over biscuit base and spread evenly in tin. Place in fridge for 6 hours or preferably overnight.
Before serving, whisk together the double cream and icing sugar until pipeable. Pipe onto your cheesecake, add the fresh raspberries on top, drizzle with the melted white chocolate and serve cold.

This cheese cake last up to 3 days, stored in the fridge.