Delicious White Chocolate Raspberry Cheesecake with a buttery crumb base, creamy white chocolate filling and a topping of fresh raspberries.
This no-bake cheesecake recipe is made even more special with the addition of Amarula Raspberry & Chocolate Cream Liqueur.
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In Collaboration with Amarula
White Chocolate and fresh raspberries are a match made in HEAVEN… They simply are meant to be, with the tartness of the raspberries balancing the sweetness of the white chocolate. Just take a look at my White Chocolate Raspberry Loaf!
This amazing White Chocolate and Raspberry cheesecake looks simply spectacular topped with raspberry sauce and fresh raspberries.
Despite the showstopper looks, it is actually REALLY easy to make, and best of all requires no baking. A fabulous Easter dessert or Mother’s Day treat – just make sure to prepare a day in advance to allow it to set properly. Check out the recipe video to see how it’s done!
WHAT’S IN MY WHITE CHOCOLATE AND RASPBERRY CHEESECAKE
COOKIE CRUMB BASE This easy cheesecake crust uses your favourite biscuits and melted butter. I used Digestives in this instance but Oreos, custard creams or graham crackers can all be used.
CHEESECAKE FILLING Mascarpone cheese, melted white chocolate, double cream, and seedless raspberry jam create a super-creamy filling. I also added some delicious Amarula Raspberry & Chocolate Cream Liqueur which adds a truly special touch!
Amarula is a unique Marula fruit cream liqueur – this delicious variation is blended with flavours of chocolate, raspberry and African baobab. Delicious over ice and PERFECT for adding to desserts!
If you wanted to REALLY add more raspberry flavour to the filling you could stir in some freeze-dried raspberry powder. A little goes a long way and it will turn your cheesecake pink (take a look at my Strawberry Cheesecake – naturally PINK).
DECORATIONS AND TOPPINGS I topped my cheesecake with an easy raspberry sauce made simply by mixing Amarula liqueur with a good quality raspberry jam. I also added some delicious fresh raspberries – SO HEAVENLY!
Easy No-Bake White Chocolate Raspberry Cheesecake Step by Step
Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!
Start by making your cheesecake crumb crust. Mix your cookie crumbs with melted butter and press into a lined cake pan to create an even base. Chill in the fridge while you prepare the filling.
Add the Amarula liqueur and white chocolate chips to a bowl and microwave for a few seconds until they start to melt. Stir to combine and set aside to cool slightly. Try to use the best quality white chocolate chips or a chocolate bar such as Lindt. Inferior white chocolate can really ruin a cheesecake!
Put the mascarpone, vanilla bean paste, raspberry jam in a mixing bowl and beat together using a hand or stand mixer. Add the cream and beat to combine on medium speed. The filling might be a bit slack at this stage but don’t worry!
Add the melted white chocolate to the bowl and beat again until the cheesecake filling thickens and holds peaks.
Tip the filling over your chilled cookie base and level with a spatula. Tap the tin on the counter so that it settles. Place in the fridge overnight to chill and set. No-bake cheesecakes really benefit from an overnight rest otherwise they might be too runny.
Mix the raspberry jam and Amarula liqueur in a saucepan and stir over low heat until you have a sauce that is pourable. Allow the sauce to cool down before drizzling over the cheesecake.
Top the cheesecake with fresh raspberries and dust with a little icing sugar… Simply divine!
This cheesecake is best eaten soon after assembled, especially since it contains fresh fruit. It will keep for up to three days in the fridge but the berries will be looking a little sorry for themselves! You can also freeze it, without the sauce and fresh raspberries.
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White Chocolate And Raspberry Cheesecake
For the base
- 200 g (7oz) Digestive biscuits or graham crackers
- 85 g (6 tbsp) unsalted butter , melted
- 200 g (1 ¼ cups) white chocolate chips or chopped chocolate bar
- 2 tbsp Amarula Raspberry Chocolate Liqueur (or heavy cream)
- 500 g (2 cups) mascarpone or full fat cream cheese
- 2 tsp vanilla bean paste or extract
- 3 tbsp seedless raspberry jam
- 240 ml (1 cup) cold double cream (heavy cream)
- 6 tbsp seedless raspberry jam
- 2 tbsp Amarula Raspberry Chocolate Liqueur or as needed
- 150 g (one small punnet) fresh raspberries
- icing sugar to dust
Prepare the cheesecake base
- Put your cookies into a mini food processor and pulse until finely ground. Alternatively put them in a ziplock bag and use a rolling pin to smash them (gently) into crumbs. Add the melted butter and mix together.
- Spray the sides of a 7inch (or 8 inch) tin with cake release and line bottom and sides withbaking paper. Tip the cookie crumbs into the tin and use your hands to press down until evenly packed. If you are using the smaller tin you might not need to use them all. Chill in the fridge while you prepare the filling.
Make the cheesecake filling
- Put the white chocolate chips and Amarula liqueur in bowl and microwave for short bursts until the chocolate starts to melt. Stir until smooth and set aside to cool.
- Beat the mascarpone, vanilla and jam using a hand or stand mixer. Gradually add the cold cream and beat on medium speed until combined. The filling might be a bit slack at this point.
- Add the melted white chocolate (make sure it has cooled down) and beat again until the filling thickens and holds peaks.
- Add the filling over your chilled cookie base and level with a spatula. Tap the tin on the counter so that it settles. Put in the fridge for 8 hours or – ideally – overnight to chill and set.
- Run a small knife under hot water and wipe dry. Run the knife blade against the tin edge to loosen the cheesecake. Place the tin over a glass and carefully push down to release the cheesecake. Peel the paper off and use a bench scraper to smooth the sides if needed.
Decorate and serve
- Combine the jam and liqueur in a saucepan and stir over low heat until you have a pourable sauce. You might need to add a bit of water to achieve the right consistency. Set the sauce aside to cool.
- Drizzle the sauce over the cheesecake and decorate with the fresh raspberries. Dust with icing sugar and serve.
- Melt the chocolate and then LEAVE IT TO COOL. It should be still liquid but not hot when you add it to the mascarpone. If the chocolate is too hot and the cheese too cold it can harden when added.
- Allow the mascarpone or cream cheese to come to room temperature before using, it will be easier to beat. Don’t whisk too long or on too high a speed.
- The cheesecake needs 8 hours to set properly. Allow yourself enough time for it to set. It should be lovely and creamy when set, not solid.
- Eat cheesecake within 3 days, stored it in the fridge.
- Can I substitute light cream cheese for full fat? In a word… NO! Light cream cheese will cause the filling to be runny and the cheesecake will not set. Use full fat cream cheese or mascarpone cheese and double (heavy) cream.