This No Bake Cheesecake made with white chocolate and raspberries is smooth and creamy and you don´t need to turn on the oven. So it is a perfect dessert for summer days.
If you love cheesecake as much as I do, this cheesecake is a dream come true. It’s insanely delicious and so decadent! For me, it’s a perfect dessert for any special occasion, any time of year. Honestly, one time I’ve made this no-bake white chocolate cheesecake as a birthday cake because it is so delicate.
This will drive your guests crazy and make their mouths water!
When making a large cheesecake, I use a springform pan. This way you can take off the edges and get the slices out in a nice neat piece. (I use a 9-inch pan, but if you want your slices thicker, you can use a 7 or 8-inch size).
I decorate this yummy with raspberries and made a chocolate crust instead of the usual one.
You can also make a berry sauce, also known as a berry compote, to drizzle on top. A berry compote is surprisingly easy and will only take you about 5 minutes. You can also just use any canned fruit filling from the store if you want to make it very easy on yourself. Feel free to take a shortcut if you need it because no one will ever know!
Let your cheesecake chill for at least 4 hours to allow it to set before cutting. It will continue to firm up and set over the next 24 hours, so it is best to plan ahead and make it the day before or in the morning if you plan on serving it for dessert that evening.
So don´t be rushed! Give yourself and cheesecake enough time! Cheesecakes take a long time to set up and chill completely, and you don’t want to serve before it’s ready!
| Prep Time | 20 minutes |
| Passive Time | 4 hours |
| Servings |
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- 180 g oreo cookies
- 50 g Unsalted Butter melted
- 6 gelatine leaves
- 400 ml Heavy Cream
- 800 g Cream Cheese at room temperature
- 1 can sweetned condensed milk
- 250 g white chocolate melted, cooled
- 150 g raspberries plus extra to serve
- 1 tbsp Icing Sugar
Ingredients
cheesecake
coulis
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- Grease and line the base of 23 cm springform cake pan.
- Crush biscuits in food processor with melted butter. Press biscuit mixture into the base of the 23cm cake pan, then chill for 30 minutes.
- Heat 100ml cream in a saucepan over low heat to just below boiling point. Meanwhile, soak the gelatine leaves in cold water to soften Squeeze excess water from gelatine leaves, then add gelatine to the warmed cream. Remove from the heat and stir until the gelatine dissolves. Set aside.
- Whisk the cream cheese and condensed milk in a food processor until smooth. Add half the chocolate and pulse to combine.
- Add the gelatine mixture and pulse to combine. Whisk the rest of cream to soft peaks, then fold into the cream cheese mixture.
- Pour the mixtuire into the springform cake pan and hill the cheesecake for 4-6 hours until set.
- Meanwhile, place the raspberries and icing sugar in a blender with 2 tablespoons water and whisk until smooth. Strain through a fine sieve into a jug and set aside.
- Remove the cakes from the pans, then arrange on a serving platter with the largest cake on the bottom and the smallest on top. Drizzle with berry sauce and garnish with roses and extra berries.
