No Bake White Chocolate Raspberry Cheesecake



No Bake White Chocolate Raspberry Cheesecake , .


NO BAKE WHITE CHOCOLATE RASPBERRY CHEESECAKE – Creamy, smooth, rich cheesecake worthy of any occasion!


NO BAKE WHITE CHOCOLATE RASPBERRY CHEESECAKE – Creamy, smooth, rich cheesecake worthy of any occasion!

Total Time: 30 Minutes, Servings: 12 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.



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