No-Bake White Chocolate Raspberry Cheesecake
Creamy, fruity, and elegantly swirled, this No-Bake White Chocolate Raspberry Cheesecake is a show-stopping dessert that’s as easy to make as it is gorgeous to serve.
Servings: 10 servings
Calories: 410kcal
Equipment
- Springform Pan
- Saucepan
- Food Processor
- Mixing Bowl
- Piping Bag
Ingredients
Crust
- 200 g Oreo cookies
- 60 g butter, melted
Raspberry Coulis
- 150 g raspberries (fresh or frozen)
- 50 g sugar
- 15 ml lemon juice
- 2 g cornstarch
Cheesecake Filling
- 200 g white chocolate, chopped
- 60 g whipping cream (for melting chocolate)
- 500 g cream cheese, room temperature
- 30 g powdered sugar
- 1 unit zest of lemon
- 10 g vanilla extract
- 240 g whipping cream (35% fat), chilled
Instructions
- 1. Make the Raspberry Coulis: In a saucepan, whisk sugar, lemon juice, and cornstarch. Add raspberries and simmer 5 minutes. Strain and cool.
- 2. Make the Crust: Crush Oreos and mix with melted butter. Press into greased 8-inch springform pan. Chill.
- 3. Melt White Chocolate: Combine white chocolate and 4 tbsp cream in a bowl. Melt over a simmering water bath until smooth. Let cool slightly.
- 4. Make the Filling: Beat cream cheese until smooth. Add powdered sugar, lemon zest, vanilla, and melted chocolate. Mix well.
- 5. Fold in Cream: Whip chilled cream to stiff peaks. Gently fold into the cheesecake mixture until smooth.
- 6. Assemble: Pour cheesecake filling over crust. Smooth top.
- 7. Decorate: Pipe cooled raspberry coulis in dots on the surface. Drag a toothpick through each dot to create heart swirls.
- 8. Chill: Cover and refrigerate for at least 4 hours or overnight until set. Slice and serve chilled.
Notes
For clean slices, use a sharp knife dipped in hot water. Store chilled for up to 5 days. Freeze slices individually for longer storage.
Nutrition
Calories: 410kcal | Fat: 29g