White Chocolate & Raspberry Ripple Cheesecake (No Bake)
Recipe type: Dessert
Prep time: 
Total time: 
Serves: 4
Individual white chocolate cheesecakes with a raspberry ripple swirl and fresh raspberries on top. If you don't have dessert rings, this recipe can also be made in a small cake or loaf tin.
  • For the base
  • 175g digestive biscuits (homemade or shop bought)
  • 60g unsalted butter, melted
  • For the filling and to serve
  • 150g white chocolate, melted and cooled slightly
  • 280g tub cream cheese
  • 125ml double cream
  • 2 tbsp raspberry jam
  • handful fresh raspberries
  1. Place four 10cm round dessert rings on a tray lined with parchment paper. Blitz the biscuits in a Magimix (or equivalent) then combine with the butter to form a sandy mixture. Divide equally between the four rings and press down firmly until tightly packed.
  2. In a stand mixer, or using an electric whisk, whisk together the melted white chocolate, cream cheese and double cream. Gently swirl in the raspberry jam then divide between your rings. Refrigerate for a minimum of four hours.
  3. When ready to serve, run a sharp knife round the edge of each cheesecake and slide the ring away. Top with fresh raspberries and serve.
Recipe by thelittleloaf at https://www.thelittleloaf.com/2017/08/07/white-chocolate-raspberry-cheesecake-no-bake/