No-bake White Chocolate and Raspberry Cheesecake

Indiviual Cheesecakes are easy to make and seriously delicious.

After the success of my Tiny Toblerone Cheesecakes, I had a go at white chocolate and raspberry as I love the combo and besides, raspberries always look nice in any dessert.

If you prefer, this recipe can be adapted to make one big cheesecake instead of 6 individual. I've added two printer-friendly recipe cards below.

You can use fresh or defrosted frozen raspberries for this. I love the swirly pattern the raspberries make.

What is the difference between baked and no-bake cheesecake?

Apart from the time a baked cheesecake takes, baked and no-bake cheesecakes have a completely different texture. Baked cheesecake is dense and velvety, while the no-bake cheesecake is light and airy.

In no-bake cheesecake, on the other hand, you mix the cream cheese with other ingredients and then fold in whipped cream at the end.

Baked cheesecake is a mixture of cheese, sugar and eggs on a crust of biscuit crumbs that then gets a certain amount of baking. 

The New York-style cheesecake may be the most popular type of baked cheesecake type we all know and love.

Because cheesecake mixture is basically a rich custard, it needs to be treated delicately. Without the moist heat of a bain-marie (water bath), custard can take on a rubbery texture, so using a water bath is a way to prevent this.

The tin containing the cheesecake is submerged in a large pan of hot water where its moist environment promotes even heat distribution while in the oven and makes the texture of the cake smooth and creamy.

easy,no,bake,cheesecake,recipe,individual,white,chocolate,raspberry

dessert,

English

Yield: 6

Author: Jan Bennett

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Individual White Chocolate and Raspberry Cheescakes

Easy no-bake cheesecakes - perfect for a dinner party.

Ingredients

• 6 metal food rings 2.5 inches in diameter and 2 inches in height
• a cooks blowtorch
• a sheet of greaseproof paper large enough to sit all three food rings on
• 16 Hobnob or Digestive Biscuits
• 80g unsalted butter, plus a little more for greasing
• 500g of Mascarpone cheese
• 1 tablespoon of icing sugar
• 200g white chocolate
• 300g raspberries - if using frozen raspberries, defrost them and drain most of the liquid away

Instructions

1. Put the greaseproof paper on a tray small enough to hold all six cooking rings and to be able to fit into the fridge.
2. Lightly grease the inside of the food rings and sit them on the paper on the tray.
3. Crush the biscuits, either by using a food processor or by putting them into a plastic bag and give them a bash making sure they're finely crushed.
4. Melt the butter in a small saucepan over low heat. Stir in the biscuit crumbs and mix well.
5. Using a teaspoon, divide the biscuit mixture between the six food rings and press the biscuit down till it's nice and firm, otherwise your cheesecakes will fall apart later on.
6. Put the food rings into the fridge for at least 45 minutes - as the butter cools the crumbs will set.
7. Meanwhile, put the Mascarpone and icing sugar into the medium bowl and mix well.
8. Put the white chocolate into a small bowl and into the microwave for just 50 seconds to a minute until the chocolate begins to melt - taking care it doesn't burn.
9. All microwaves vary so please just make sure your chocolate is fully melted before continuing.
10. Remove from the microwave and give it a stir.
11. Add the chocolate to the Mascarpone and icing sugar and carefully stir in the raspberries trying not to break them up too much.
12. Remove the cooking rings from the fridge and divide the mixture between them. Be sure to press it down as you go, there's no need to smooth off the top as I think it looks good if it's swirly and uneven.
13. Pop them back into the fridge. They will need at least 6 hours or overnight since the filling is only of Mascarpone and chocolate and needs to set properly.
14. When you're ready to serve, after removing them from the greaseproof paper and onto a serving dish.
15. You will need to use a cooks blowtorch just for a few seconds around the edge will help them remove from the food rings easily - use a tea towel to handle them as the metal rings will now be hot! 
16. Serve immediately.

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To Make one Large Cheesecake

no,bake,cheesecake,recipe,white,chocolate,raspberry

dessert

English

Yield: 8-10

Author: Jan Bennett

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No-Bake White Chocolate and Raspberry Cheesecake

This cheesecake is so rich it will serve 8-10 because you really only need a small portion. Please note the picture is of an individual cheesecake.

Prep time: 10 Mininactive time: 6 H & 45 MTotal time: 6 H & 55 M

Ingredients

To make one large cheesecake

• a round 25cm loose base tart or quiche tin - be sure to use a loose base tin or you'll never get the cheesecake out!
• a circle of greaseproof paper to cover just the bottom of the tin
• 300g Hobnob or Digestive Biscuits
• 140g unsalted butter, plus a little more for greasing
• 500g of Mascarpone cheese
• 1 tablespoon of icing sugar
• 200g white chocolate
• 300g raspberries - if using frozen raspberries, defrost them and drain most of the liquid away.

Instructions

1. Lightly grease a round 25cm loose base tart or quiche tin - cut a circle of greaseproof paper to cover the bottom of the tin.
2. Crush the biscuits, either by using a food processor or by putting them into a plastic bag and give them a bash making sure they're finely crushed.
3. Melt the butter in a small saucepan over low heat. Stir in the biscuit crumbs and mix well.
4. Spread the biscuit mixture over the base of the tin pushing it down and into the edge of the tin making sure it's nice and firm, otherwise your cheesecakes will fall apart later on.
5. Put the tin into the fridge for at least 45 minutes - as the butter cools the crumbs will set.
6. Meanwhile, put the Mascarpone and icing sugar into the medium bowl and mix well.
7. Put the white chocolate into a small bowl and into the microwave for just 50 seconds to a minute until the chocolate begins to melt - taking care it doesn't burn.
8. All microwaves vary so please just make sure your chocolate is fully melted before continuing.
9. Remove from the microwave and give it a stir.
10. Add the chocolate to the Mascarpone and icing sugar and carefully stir in the raspberries trying not to break them up too much.
11. Remove the tin from the fridge and spread the mixture over. 
12. Be sure to press it down as you go, there's no need to smooth off the top as I think it looks good if it's swirly and uneven.
13. Pop it back into the fridge for at least 6 hours or overnight since the filling is only of Mascarpone and chocolate and needs to set properly.
14. When you're ready to serve, push the cheesecake from the base onto a serving plate.
15. Carefully remove the greaseproof paper from the bottom. Serve immediately.

Did you make this recipe?

Tag @aglugofoil on instagram and hashtag it #glugofoil

Created using The Recipes Generator