Description
A luscious no-bake cheesecake that combines the creamy richness of white chocolate with the tartness of fresh raspberries.
Ingredients
Scale
- 400 grams cream cheese (softened at room temperature)
- 200 grams white chocolate (chopped)
- 300 ml heavy cream (chilled)
- 100 grams sugar
- 1 graham cracker crust (about 200 grams, store-bought or homemade)
- 200 grams fresh raspberries (plus extra for garnish)
- 2 tablespoons lemon juice
Instructions
- Prepare the crust by crushing graham crackers and mixing with melted butter, then press into a springform pan and chill.
- Melt the white chocolate in a microwave-safe bowl in 20-second intervals until smooth, then cool slightly.
- Beat the softened cream cheese until smooth, then add sugar and lemon juice, mixing until combined.
- Add the melted white chocolate to the cream cheese mixture and mix until fully incorporated.
- Whip the chilled heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture.
- Mash the fresh raspberries in a small bowl until mostly pureed.
- Assemble the cheesecake by pouring half of the filling into the crust, drizzling raspberry puree, and swirling. Repeat with the remaining filling and raspberry puree.
- Cover and refrigerate for at least 4 hours or overnight until set.
- Remove from the springform pan, garnish with fresh raspberries, slice, and serve chilled.
Notes
- Ensure cream cheese is at room temperature for easier mixing.
- Do not overmix the whipped cream; fold gently to maintain lightness.
- Allow white chocolate to cool slightly before adding to prevent curdling.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
Keywords: No-Bake, Raspberry, White Chocolate, Cheesecake, Dessert