NO BAKE White Chocolate Raspberry Cheesecake with Fresh Raspberry Coulis
This luscious NO BAKE White Chocolate Raspberry Cheesecake is the ultimate summer dessert. Fresh and sweet-tangy raspberry coulis perfectly complements the rich and creamy cheesecake. Tried and tested, super easy recipe, too!
Ingredients
For the Crust
- 18 pieces graham cracker squares or 10 digestive biscuits, crushed (roughly 1 1/2 cups)
- 1 tsp ground cinnamon
- 2.5 oz packet of pecans or walnuts, crushed or finely chopped (roughly 3/4 cup)
- 6 tbsp unsalted butter, melted
For the Filling
- 14-16 oz good quality eating white chocolate (not baking or melting chocolate), broken into pieces
- 3 tbsp unsalted butter
- (2x) 8 oz package of cream cheese, room temperature
- ¼ cup caster or super-fine white Sugar
- 6 fluid oz heavy or double cream, (about 3/4 cup)
- 1 tsp pure vanilla extract
- 1 pint fresh Raspberries plus a few extra for garnish, rinsed and wiped dry
For the Fresh Raspberry Coulis
- 1/3 cup sugar
- 1 pint fresh raspberries, rinsed
Instructions
For the Crust
- To make the crust, combine all the crust ingredients in a bowl and mix until evenly moistened. Press the crumb mixture into a 9-inch springform pan using the smooth bottom of a glass. Spread the crumb mixture to about 1/2-inch up the sides. Chill the crust while you are making the filling.
For the Filling
- In a heat-proof bowl over barely simmering water, melt the chocolate and butter. Stir occasionally. Let it cool for a couple of minutes afterwards.
- While the butter and chocolate are slowly melting, prepare the other ingredients. In a separate bowl or in the bowl of a stand mixer, mix together the softened cream cheese, heavy cream and sugar until it has a smooth consistency roughly 3 minutes. Note that your cream cheese should be in room temp so it’s easier to mix. Pour in the vanilla extract. Mix just until it’s fully blended in.
- Stir the slightly cooled melted chocolate mixture into the cream mixture.
- Gently fold in the raspberries. Be careful in folding so as not to release the juices of the raspberries. We don’t want the cheesecake to turn pink.
- Pour or spoon the mixture into the prepared tin. Spread the mixture evenly and allow it to set at least overnight. This can be made about 2 days ahead.
For the Fresh Raspberry Coulis
- Puree the raspberries with sugar. Strain the juice to ensure there are no seeds getting into the sauce.
- Chill the coulis and drizzle on top of the cheesecake just before serving!
Notes
TIPS & TRICKS
If you want a wonderful cheesecake, don’t use baking chocolate or chocolate chips – choose a good quality eating chocolate.
This can be made about 2 days ahead and chilled in the refrigerator.
Tried this recipe?Let us know how it was!