Recipe of the Month – No Bake White Chocolate Raspberry Cheesecake


Raspberry Sauce

  • 2 1/2 cups frozen raspberries
  • 1/2 cup icing sugar
  • 2 tablespoons water
  • 1 tablespoon corn starch

Graham Cracker Crust

  • 1 Packet Marie Biscuits Crushed
  • 1/2 cup butter melted


  • 1 cup white chocolate chips
  • 300 ml Cream divided
  • 3 x Cream Cheese at room temperature
  • 1 1/2 cups icing sugar
  • 1 teaspoon vanilla

Raspberry Sauce

In a small pot, add the raspberries and sugar. Bring to a simmer over low 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).


Place some baking paper at the bottom of a  9″ Springform pan.

In a medium bowl, combine Marie biscuits crumbs and melted butter. Press into the bottom and 1″ up the sides of a 9-10″ springform pan. Set aside.


In a medium bowl, stir together white chocolate and half the cream. Microwave on high for 40 seconds, then stir until completely smooth (heat another 15 seconds if necessary). Place in the fridge to cool to room temperature.

In a large bowl, beat cream cheese with an electric mixer until smooth. Add sugar, vanilla, and remaining cream and beat on high until light and fluffy, 2-3 minutes.

Add cooled melted white chocolate and beat on medium speed until incorporated.

Pop in freezer for 2 hours or until set.


Pour the raspberry sauce on the top and put some frozen berries on top along with some grated white chocolate.

Chill in the freezer for at least 8 hours or overnight before serving.

Take out the freezer 2 hours before serving.

Enjoy x

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