Want a dessert that’s as pretty as it is delicious? This no-bake White Chocolate Raspberry Cheesecake is the perfect treat for any occasion.
I love making cheesecake! Okay, let me rephrase that…I love making no-bake cheesecake. In fact, these No-Bake Cheesecake Bites have become one of my favorite easy recipes. I made them last minute for a party and couldn’t believe how easy they were. Now I wonder why people even bake cheesecake at all. I’m sure I’ll give it a whirl at some point but for now, why make things hard on myself?
That’s why I wanted to try this White Chocolate Raspberry Cheesecake. After all, everything’s better with white chocolate, right? This is a perfect dessert for Valentine’s Day but you can really serve it any time of year. It makes a great last minute dessert since it’s so simple to make. You can even cut the prep time in half by using a pre-made crust. Either way, it’s a delicious dessert that you can whip up in no time at all!
WHITE CHOCOLATE RASPBERRY CHEESECAKE
When I found this 8 inch pushpan on sale, I had all kinds of big plans. Now, six months later, I’m FINALLY breaking it in.
You'll need an 8 inch pushpan to make this white chocolate raspberry cheesecakeSave
THE CRUST:
I used Honey Nut Cheerios because they make a great crust (they’re not sponsoring this post…I just really like them for crust). Combine cereal, butter and sugar in a food processor and blend until cereal is crushed and the mixture is a doughy consistency.
Use a food processor to blend the ingredients for your white chocolate raspberry cheesecakeSave
Pour into pushpan and push firmly around the bottom until the crust is packed firmly. You’ll want to make sure it’s not going to fall apart when you cut the cheesecake.
Be sure the crust is packed firmly or your white chocolate raspberry cheesecake will fall apart when you cut it.Save
THE FILLING:
Beat whipping cream until stiff peaks form. Set aside.
To melt the white chocolate, first add about an inch of water to a saucepan and bring to a boil. Reduce heat and place bowl with the chocolate over the saucepan (you’re basically creating your own double boiler on the cheap). Stir until melted and set aside.
Create your own double boiler with just a saucepan and a bowlSave
Combine cream cheese, sugar and vanilla.
Combine cream cheese, sugar and vanilla for the cheesecake fillingSave
Mix until well blended, then add white chocolate.
Fold in whipped cream.
Fold in the whipped cream and the filling for your white chocolate raspberry cheesecake is readySave
Fill crust with cheesecake mixture.
Fill the crust with the cheesecake mixtureSave
Spread evenly and place in refrigerator while you prepare the puree.
Spread evenly and smooth out the topSave
THE PUREE:
Add 1/2 cup raspberries, water and sugar to small saucepan.
Cook over medium low heat, stirring frequently, until raspberries reach a syrup-like consistency.
When the raspberries form a syrup like consistency, use a strainer to separate the seedsSave
Use a strainer to separate the seeds from the puree. Cut the very tip (just a tiny bit) off the end of an icing bag or the corner of a sandwich bag. Fill with puree (it won’t look like very much but you’ll have more than enough).
DECORATING A WHITE CHOCOLATE RASPBERRY CHEESECAKE
Push the cheesecake out of the pan before garnishing. Use a toothpick or the end of a knife to mark where you want your raspberry hearts so they’ll be evenly spaced.
If you want to be sure your hearts are evenly spaced, make dots with a toothpick before you startSave
Squeeze small dots of puree in a circle around the cake.
Squeeze dots of raspberry puree in a circle around the cakeSave
Next, pull a toothpick through the puree to make hearts.
Drag a toothpick through the puree to make heartsSave
Finally, add the remaining raspberries as garnish. You may have a few too many but I always like to have extras, just in case.
Your white chocolate raspberry cheesecake needs plenty of raspberriesSave
Originally I was going to stop here but I decided to keep going. You can never have too much chocolate, right? You can use another ounce of the regular white chocolate. I have a pantry full of candy melts so I used those instead (I’m slightly very addicted to candy melts and use them for almost everything!)
Drizzle chocolate over the raspberries and your white chocolate raspberry cheesecake is ready to serve.Save
That was all the cheesecake needed…now all that was left was to eat it!
This white chocolate raspberry cheesecake is also perfect for Valentine's DaySave
I’m not even sure why people bake cheesecakes. The no-bake versions are so easy!
I love this white chocolate raspberry cheesecake because it's as easy as it is delicious.Save
This was sooo delish and I can’t wait to try making more versions of it. Hmmm, I’ll bet a blueberry cheesecake filling would be pretty tasty…stay tuned!
White Chocolate Raspberry Cheesecake
Dessert doesn't get much better than this no-bake White Chocolate Raspberry Cheesecake. With heart shaped swirls and white chocolate drizzled raspberries, it's as pretty as it is delicious.
Course Dessert
Cuisine American
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings 8 people
Calories 442 kcal
Author Lisa O'Driscoll | Fun Money Mom
Ingredients
For the crust:
3 cups Honey Nut Cheerios
8 tbsp butter (softened)
1 1/2 tbsp sugar
For the filling:
3/4 cup heavy whipping cream
3 oz white chocolate one ounce for drizzling over the top
8 oz cream cheese (softened)
1/2 cup sugar
1 tbsp vanilla extract
For garnish:
2 cups raspberries (separated)
1 1/2 tbsp water
1/2 tbsp sugar (for puree)
Instructions
Crust
Blend cereal, butter and sugar in a food processor
Pour into 8 inch spring pan and push firmly until bottom layer is well packed (you don't want it breaking apart when you cut it)
Filling:
Beat whipping cream until stiff peaks form and set aside.
Fill a saucepan with an inch of water and bring to a boil.
Place a bowl over the saucepan and add white chocolate.
Stir chocolate until melted and smooth. Set aside.
Combine cream cheese, sugar and vanilla extract. Mix until well blended.
Mix in white chocolate.
Fold in whipping cream.
Add filling and spread until top is smooth.
Refrigerate cheesecake until topping is ready
Raspberry Puree:
Combine 1/2 cup raspberries, water and suger in a small saucepan.
Cook over medium low heat until raspberries thicken into a syrup-like consistency
Remove from heat and use a small strainer to separate the seeds from the liquid.
Cut a very small tip off an icing bag or the corner of a sandwich bag and add raspberry puree.
Squeeze dots of puree in a circle around the top of the cake (if you want to be sure it's even the first time, you can use a toothpick first to mark where the dots will go)
In a circular motion, pull a toothpick through the dots to form heart shapes.
Garnish with the remaining raspberries
Add remaining white chocolate to an icing bag and drizzle over the raspberries.
Enjoy!
source: https://funmoneymom.com/white-chocolate-raspberry-cheesecake/
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