No-Bake Raspberry and White Chocolate Cheesecake: A Decadent and Elegant Dessert Delight

This no-bake raspberry cheesecake combines the tart sweetness of raspberries with the creamy richness of white chocolate in a luxurious dessert. Made with a crispy biscuit base and a creamy, flavorful filling, each bite delivers a heavenly taste experience. Perfectly refrigerated, this cheesecake is as delicious as it is beautiful.

Why you'll love this: You'll love this cheesecake for its delicious contrast between the crispy biscuit base and the soft, creamy filling. Fresh raspberries add a touch of natural sweetness, while white chocolate infuses a deep, creamy texture that melts in your mouth. It's a no-cook recipe, which means less hassle and more fun!

Perfect occasion: This cheesecake is ideal for celebrations, from birthdays to festive gatherings and afternoon tea. Its elegant appearance and exquisite taste make it perfect for impressing guests at dinner parties or enjoying luxurious pleasure at home.

Decorating Tips: replaces the word nice with emptyp this stunning cheesecake with dollops of whipped cream, fresh raspberries and mint leaves for a refreshing and colorful finish. Consider drizzling a little raspberry syrup or adding a pinch of crushed walnuts for added texture and flavor. Serve each slice with a light dusting of powdered sugar for an added touch of glamour.

Ingredients:

• 180 g Maria biscuits
• 160 g of unsalted butter
• 200 g raspberries
• 75 g caster sugar
• 150 g white chocolate, for filling
• 250 g of mascarpone
• 16 g whipped cream stabilizer
• 35 g of powdered sugar
• 8 g of vanilla sugar
• 200 g of fresh cheese
• 400 ml unwhipped heavy cream (cold)
• 45 ml unwhipped heavy cream (for garnish)
• 100 g of white chocolate, for the topping
• Extra raspberries and mint leaves for garnish

Instructions:

1. Melt 150 g of white chocolate in a bain-marie and let it cool to room temperature.
2. Gently melt the unsalted butter in a saucepan over low heat.
3. Finely crush the Maria biscuits using a food processor. Stir in melted butter until well combined.
4. Line a springform pan with parchment paper. Press the cookie mixture evenly onto the bottom and let cool briefly in the refrigerator.
5. Cook the raspberries with the sugar in a pan over medium heat for 7 to 10 minutes, stirring regularly. Pass through a sieve to remove the seeds.
6. Pour the raspberry syrup into a piping bag and set aside.
7. Whisk the mascarpone with the stabilizer, caster sugar and vanilla sugar in a bowl until smooth. Gradually add the cooled white chocolate and cream cheese. Slowly add the cold heavy cream, beating until the mixture forms stiff peaks.
8. Divide the cheesecake mixture between two bowls.
9. Add a little raspberry syrup to one of the bowls (about 35 g, adjust to taste).
10. Spread the plain cheesecake mixture over the biscuit base. Pour a little raspberry syrup over it, then place the raspberry-infused mixture on top.
11. Heat the remaining heavy cream to just below boiling, add the broken white chocolate pieces, let sit for a minute, then stir until smooth to make the ganache.
12. Pour the white chocolate ganache onto the cheesecake, creating patterns with the raspberry syrup using a toothpick.
13. Cool the cheesecake, covered, in the refrigerator, ideally overnight.
14. Cut into slices, garnish with whipped cream, fresh raspberries and mint leaves.

Enjoy this no-bake raspberry cheesecake with white chocolate: a truly decadent treat that promises to delight for any occasion!