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No Bake White Chocolate Raspberry Cheesecake Recipe

4.9★★★★★ | This White Chocolate Raspberry Cheesecake is an easy no bake cheesecake recipe for summer! It is SO smooth and creamy and you don’t ever have to turn on the oven. It’s the perfect no bake dessert for showing off summer berries. #Dissert #NoBake #White Chocolate #RaspberryCheesecake #Recipe

4.9★★★★★ | This White Chocolate Raspberry Cheesecake is an easy no bake cheesecake recipe for summer! It is SO smooth and creamy and you don’t ever have to turn on the oven. It’s the perfect no bake dessert for showing off summer berries. #Dissert #NoBake #White Chocolate #RaspberryCheesecake #Recipe

Before I made this cheesecake recipe, I was actually really hoping to make a strawberry version (and there’s a pretty good chance that one will make an appearance, too!), but I couldn’t find any strawberries.
Even so, it’s not like this is a stretch for me. I love all kinds of chocolate, and all kinds of berries, and this luscious, creamy, white chocolatey cheesecake is welcome on my dessert table any day of the week.


No Bake White Chocolate Raspberry Cheesecake Recipe , .


4.9★★★★★ | This White Chocolate Raspberry Cheesecake is an easy no bake cheesecake recipe for summer! It is SO smooth and creamy and you don’t ever have to turn on the oven. It’s the perfect no bake dessert for showing off summer berries. #Dissert #NoBake #White Chocolate #RaspberryCheesecake #Recipe

Total Time: 35 Minutes, Servings: 15 Servings

Ingredients :
  • Raspberry Sauce
  • 2 1/2 cups frozen raspberries thawed
  • 1/2 cup sugar 100g
  • 2 tablespoons water
  • 1 tablespoon corn starch
  • Graham Cracker Crust
  • 2 1/2 cups graham cracker crumbs or chocolate baking crumbs
  • 1/2 cup butter melted
  • FIlling
  • 1 cup white chocolate chips 170g
  • 1 cup heavy cream 35%, divided
  • 24 oz light cream cheese 3 packages
  • 1 1/2 cups powdered sugar
  • 1 teaspoon vanilla
  • 1 1/2 cups fresh raspberries

Instructions :
  • Raspberry Sauce
  • In a small pot, add the raspberries and sugar. Bring to a simmer over medium heat and cook for 2-3 minutes. Mash with a spatula.
  • Combine water and corn starch and stir into sauce to thicken. Set aside to cool completely (you can speed this up by pouring into a new bowl and placing in the fridge).
  • Crust
  • OPTIONAL: Clamp a piece of parchment paper in between the bottom and the outer ring of a 9" Springform pan. This helps with easy removal.
  • In a medium bowl, combine graham cracker crumbs and melted butter. Press into the bottom and 1" up the sides of a 9-10" springform pan. Set aside.
  • Filling
  • In a medium bowl, stir together white chocolate and 1/2 cup cream. Microwave on high for 40 seconds, then stir until completely smooth (heat another 15 seconds if necessary). Place in the fridge to cool.
  • In a large bowl, beat cream cheese with an electric mixer until smooth. Add sugar, vanilla, and remaining 1/2 cup cream and beat on high until light and fluffy.
  • Add melted white chocolate and beat on medium speed until incorporated.
  • Place fresh raspberries into the bottom of the crust and pour the cheesecake filling over top, smoothing with a spatula.
  • Drop teaspoonfuls of raspberry sauce on the top, and gently swirl. Save remaining sauce for serving.
  • Chill at least 5 hours or overnight before serving. Serve with remaining raspberry sauce and fresh raspberries as desired.
  • Copyright: Kitchen Blog Nindi 

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    Rated 4.9/ 345 Based On 345 Customer Reviews

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