Back to Dessert Recipes
Author:
kookmutsjes
TikTok
39M
3M
No-Bake Raspberry White Chocolate Cheesecake
Indulge in this delightful no-bake raspberry white chocolate cheesecake, featuring a buttery Maria biscuit crust, a luscious cream cheese and mascarpone filling infused with melted white chocolate, and pockets of sweet-tart raspberry goodness. Perfect for a quick yet elegant dessert, this recipe requires no oven, just a few hours of chilling to set.
#no-bake
#cheesecake
#raspberry
#white chocolate
#dessert
#easy
#sweet
#cream cheese
#mascarpone
Crumbly biscuit crust base
Recipe Information
35m
Prep Time
4h
Cook Time
4h 35m
Total Time
8
Servings
Easy
Dessert
English
Nutrition (per serving)
650
Calories
8g
Protein
55g
Carbs
45g
Fat
Rich white chocolate cheesecake filling
Ingredients
Servings: 8
💡 Tip: Check off ingredients as you add them to keep track of your progress!
Layered cheesecake before chilling
Instructions
0/9 completed
0%
- Crush the Maria biscuits into fine crumbs. In a separate bowl, melt the unsalted butter. Combine the biscuit crumbs with the melted butter and mix until well incorporated. Press the mixture evenly into the bottom of a springform pan to form the cheesecake crust.5m
Preview5mPreviewCrush the Maria biscuits into fine crumbs. In a separate bowl, melt the unsalted butter. Combine the biscuit crumbs with the melted butter and mix until well incorporated. Press the mixture evenly into the bottom of a springform pan to form the cheesecake crust. - In a small saucepan, combine the frozen raspberries and granulated sugar. Heat over medium-low heat, stirring occasionally, until the raspberries break down and the sugar dissolves, forming a thick sauce. Allow to cool completely.10m
Preview10mPreviewIn a small saucepan, combine the frozen raspberries and granulated sugar. Heat over medium-low heat, stirring occasionally, until the raspberries break down and the sugar dissolves, forming a thick sauce. Allow to cool completely. - Gently melt the white chocolate. This can be done using a double boiler or carefully in a microwave, stirring every 30 seconds to prevent burning. Set aside to cool slightly.3m
Preview3mPreviewGently melt the white chocolate. This can be done using a double boiler or carefully in a microwave, stirring every 30 seconds to prevent burning. Set aside to cool slightly. - In a large mixing bowl, whip the cold heavy cream until soft peaks form. Set aside.3m
Preview3mPreviewIn a large mixing bowl, whip the cold heavy cream until soft peaks form. Set aside. - In another large bowl, combine the mascarpone cheese, cream cheese, powdered sugar, vanilla sugar, and whipping cream stabilizer. Beat with an electric mixer until smooth and creamy.5m
Preview5mPreviewIn another large bowl, combine the mascarpone cheese, cream cheese, powdered sugar, vanilla sugar, and whipping cream stabilizer. Beat with an electric mixer until smooth and creamy. - Gradually fold the slightly cooled melted white chocolate into the cheese mixture until fully combined.2m
Preview2mPreviewGradually fold the slightly cooled melted white chocolate into the cheese mixture until fully combined. - Gently fold the whipped heavy cream into the cheesecake mixture until no streaks remain, being careful not to deflate the mixture.2m
Preview2mPreviewGently fold the whipped heavy cream into the cheesecake mixture until no streaks remain, being careful not to deflate the mixture. - Pour about half of the cheesecake mixture over the prepared biscuit crust. Drizzle spoonfuls of the cooled raspberry mixture over the cheesecake layer. Cover with the remaining cheesecake mixture and gently spread to smooth the top. Swirl the remaining raspberry mixture on top if desired.5m
Preview5mPreviewPour about half of the cheesecake mixture over the prepared biscuit crust. Drizzle spoonfuls of the cooled raspberry mixture over the cheesecake layer. Cover with the remaining cheesecake mixture and gently spread to smooth the top. Swirl the remaining raspberry mixture on top if desired. - Refrigerate the cheesecake for a minimum of 4 hours, or preferably overnight, until thoroughly set.4h
Preview4hPreviewRefrigerate the cheesecake for a minimum of 4 hours, or preferably overnight, until thoroughly set.
💡 Tip: Click on any step to mark it as completed and track your cooking progress!
