This no bake white chocolate raspberry cheesecake recipe is rich and creamy and very easy to make.
Your guests will love all the raspberries and cheese in this cheesecake.
And the white chocolate is sure to please!
The cookie crumb base is quick to make, and if you roll extra raspberries in sugar, you have a very pretty way to decorate this yummy cheesecake.
Serve this no bake cheesecake at your next garden party and everyone will love it's creamy goodness.
On top of the flavors, it's beautiful, too.
Mix together the biscuits, butter and sugar to make the base and using a metal spoon press over the base of a 20cm/8in round, loose-bottom cake tin or springform pan.
Whisk the cream and sugar together in a large bowl until it starts to thicken; add the cream cheese and mascarpone and continue whisking until even.
Melt the white chocolate in the microwave until smooth. Slowly pour into the cheese mixture and fold together until even spread. Fold in the raspberries until well coated, and then spoon the chocolate and cheese mixture on top of the base.
Sprinkle the chocolate shavings over the cheesecake then leave in the fridge to set overnight.
Carefully loosen the sides of the biscuit base then push up the base and slide the cheesecake on to a serving plate.
Garnish with the shaved white chocolate and some more berries if you wish.
If you are having a hard time finding caster sugar, you can use regular sugar if you put it in a blender to make it super fine.