A perfect dessert for when you don’t want to turn the oven on to bake in the hot summer sun. This no bake, creamy white chocolate cheesecake with fresh raspberries rippled through is easy to make and with a few hours of chilling time, you’ve got a dessert sure to impress.
TIPS AND TRICKS
Gelatin Dissolution: Ensure the gelatin is fully dissolved in the warm cream to avoid any lumps in the cheesecake filling. Stir continuously until completely clear.
White Chocolate: Melt the white chocolate gently to prevent overheating, which can cause it to seize. Use a heatproof bowl and stir frequently. You can use a microwave to melt if you are careful. Melt at 50% power for 30secs at a time, mixing each 30secs, until it’s all smooth and melted.
Whipped Cream: For the best texture, make sure the cream is well-chilled before whipping. This helps achieve the stiff peaks needed for a light and airy cheesecake filling. Make sure to not overwhip the whipped cream, stopping just as it reaches stiff peaks, otherwise the whipped cream starts getting grainy.
Raspberry Swirl: For a more pronounced raspberry swirl, gently fold the raspberries in just a few times, keeping some whole for a more rustic look.
FAQs
Can I use a different type of biscuit for the crust?
Yes, you can substitute digestive biscuits for oat biscuits if you prefer. If you want to use graham crackers I would use this recipe for the crust. Graham crackers are less sweet than oat biscuits so need more sugar and butter added for the crust.
What can I use instead of gelatin?
If you prefer a vegetarian option, you can use agar-agar instead of gelatin. Follow the package instructions for the correct amount and method.
Can I use frozen raspberries?
Yes, you can use frozen raspberries, but make sure they are thawed and drained to prevent excess moisture from affecting the cheesecake’s texture.
How can I make sure the cheesecake comes out of the pan easily?
To help the cheesecake release from the pan smoothly, line the bottom of the pan with parchment paper and use a springform pan if possible. Run a knife around the edge of the cheesecake before removing the sides of the pan.
STORAGE
Chilled Cheesecake: Store the cheesecake in the refrigerator for up to 5 days. Keep it covered with plastic wrap or in an airtight container to prevent it from absorbing any odors.
Unassembled Crust and Filling: If you have leftover crust or cheesecake filling, store them separately. The crust can be kept in an airtight container at room temperature for up to 3 days, and the cheesecake filling can be refrigerated for up to 2 days before assembling.
Freezing: You can freeze the cheesecake for up to 1 month. Wrap it tightly in plastic wrap and aluminum foil, and thaw in the refrigerator overnight before serving. Note that freezing may slightly alter the texture, so it’s best enjoyed fresh.
RECIPE
Raspberry White Chocolate No Bake Cheesecake
Ingredients
Crust:
- 200g oat biscuits
- 60g unsalted butter, melted
Cheesecake:
- 150g whipping cream
- 1 tsp gelatin
- 250g cream cheese, at room temperature
- 30g granulated sugar
- 1 tsp vanilla essence
- 150g white chocolate
- 100g raspberries
Instructions
Crust
Prepare the Crust: Place the oat biscuits in a food processor and pulse until they are finely crushed. Add the melted butter and pulse until the mixture resembles wet sand.
Form the Crust: Press the mixture evenly into the bottom of an 8-inch springform pan or a parchment-lined cake pan. Use the back of a spoon or the bottom of a glass to compact it firmly. Refrigerate while you prepare the cheesecake filling.
Cheesecake
Dissolve the Gelatin: In a small pot over low heat, warm 60g of whipping cream and stir in the gelatin until it dissolves completely. Set aside to cool.
Prepare the Cream Cheese Mix: In a bowl, whip together the cream cheese, granulated sugar, and vanilla essence until smooth and creamy.
Melt the White Chocolate: In a heatproof bowl set over a pot of simmering water, melt the white chocolate, stirring until smooth. Allow it to cool slightly before adding it to the cream cheese mixture.
Combine the Mixtures: Pour the melted white chocolate into the cream cheese mixture. Stir in the dissolved gelatin until well combined.
Fold in Whipped Cream: In a separate bowl, whip the remaining whipping cream with an electric whisk until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
Add the Raspberries: Lightly fold in the raspberries, pressing them gently against the side of the bowl to release some of their juices and create a ripple effect.
Assemble the Cheesecake: Pour the cheesecake mixture over the chilled crust and smooth the top with a spatula.
Chill: Refrigerate for at least 6 hours, or preferably overnight, until the cheesecake is firm. Use an offset spatula or a knife to carefully release the cheesecake from the pan before serving.
