Description
A luscious no-bake cheesecake with a buttery shortbread crust, creamy white chocolate filling, and bursts of fresh raspberries, topped with silky white chocolate ganache.
Ingredients
Scale
Essentials:
- 350 g shortbread biscuits (about 12 oz)
- 100 g melted butter (about 7 tbsp)
- 350 ml cold double cream (1½ cups heavy cream)
- 250 g white chocolate, melted & slightly cooled (about 9 oz)
- 500 g full-fat cream cheese, room temperature (about 18 oz)
- 120 g icing sugar, sifted (about 1 cup powdered sugar)
- 250 g fresh raspberries (about 2 cups)
- 170 g additional white chocolate (about 6 oz)
- 90 ml double cream for ganache (about 6 tbsp)
- 200 g more fresh raspberries for topping (about 1½ cups)
- Optional: Freeze-dried raspberries for garnish
Optional Add-Ons & Substitutions:
- Graham crackers instead of shortbread
- Heavy cream as a substitute for double cream
- Lemon zest to brighten the filling
- Store-bought raspberry puree or other berries (e.g. strawberries)
- Ready-made cheesecake base to save time
Instructions
- Prepare the Base: Crush shortbread biscuits into fine crumbs. Mix with melted butter and press into a lined 8-inch springform tin. Chill while preparing the filling.
- Melt the White Chocolate: Melt white chocolate gently in 30-second microwave bursts or over a double boiler. Let it cool slightly.
- Whip the Cream: Beat the cold double cream until stiff peaks form. Don’t over-whip.
- Make the Cream Cheese Mixture: In another bowl, whisk cream cheese and sifted icing sugar until smooth. Mix in the cooled white chocolate.
- Combine & Fold: Fold whipped cream into the cream cheese mixture, then gently fold in fresh raspberries.
- Fill the Tin: Spoon mixture onto the chilled base. Smooth the top and chill for at least 6 hours or overnight.
- Make Ganache: Heat the cream until steaming and pour over remaining white chocolate. Stir until smooth. Let it cool slightly before pouring.
- Decorate: Remove cheesecake from the tin. Pour ganache over the top and let it drizzle slightly. Chill for 30 minutes to set.
- Garnish: Top with fresh raspberries and optional freeze-dried raspberries before serving.
Notes
- Make sure the cream cheese is at room temperature for a smooth filling.
- Ganache consistency is best when it’s pourable but not too runny.
- Use a clean, hot knife to slice for neat servings.
- Prep Time: 30 minutes
- Cook Time: 0 minutes (no-bake)
- Category: Dessert
- Method: No-Bake
- Cuisine: British / European
Nutrition
- Serving Size: 1 slice
- Calories: 470
- Sugar: 27g
- Sodium: undefined
- Fat: 34g
- Saturated Fat: 19g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 6g
- Cholesterol: undefined
Keywords: white chocolate raspberry cheesecake, no-bake cheesecake, summer dessert, creamy cheesecake, fresh raspberry dessert, white chocolate ganache cheesecake