No-Bake White Chocolate Raspberry Cheesecake

Now that the heat of summer has set in, I have been looking for dessert recipes that require as little heat as possible when making them. No-bake cheesecakes? Perfect. Cheesecakes with white chocolate and fresh raspberries (only one of my favorite flavor combinations)? Absolutely divine.

This No-Bake White Chocolate Raspberry Cheesecake combines the standard cream cheese with greek yogurt for the ultimate creamy dessert. It will be perfect summertime treat for friends, family, or a late-night “Mommy Treat” after kidlets are sound asleep.

(What? I’m the only one who looks forward to bedtime???)

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No-Bake White Chocolate Raspberry Cheesecake

This delicious cheesecake is perfect for all occasions. Serves 6-8.

Ingredients

Base

• 1 Cup plus 2 tablespoons (250g) crushed graham crackers or sweet digestive biscuits
• 1/3 Cup (75g) unsalted butter

Cheesecake filling

• 10.5 ounces (300g) full fat cream cheese
• 2/3 Cup (150g) caster sugar*
• 1 teaspoon vanilla extract
• 1 and 1/4 Cup (300g) Greek yogurt
• 4 and 3/4 teaspoons of gelatin (or 4 small sheets of gelatine – approximately 12cm x7cm)
• 1/2 Cup (100g) white chocolate
• 1/2 Cup (100g) fresh raspberries

Topping

• 1/4 Cup (50g) fresh raspberries
• Powdered sugar to dust
• Fresh mint leaves

Instructions

1. Melt the butter for the base in a saucepan and stir in the biscuit or graham cracker crumbs.
2. Press the mixture into the flan dish (or pie pan) going up the sides as well as the base.
3. Chill in the fridge till set.
4. Soften the gelatin** in about 50ml (1/4 cup) of water for a few minutes then gently heat till dissolved.  Put to one side.
5. Gently melt the chocolate in a bowl over a pan of hot water. Do not boil the water or the chocolate will overheat and become difficult to work with.
6. Once the chocolate has melted gradually stir in the yogurt, a little at a time mixing quickly.
7. When smooth stir in the dissolved gelatin and water.
8. In a large bowl mix together the cream cheese, sugar and vanilla.
9. Gradually add the chocolate yogurt mixture and stir till smooth.
10. Fold in the raspberries, pour into the biscuit/cookie base.
11. Chill for 1 hour till set.
12. Decorate the center of the cheesecake with whole raspberries, mint leaves and dust with powdered sugar

Notes

*Caster sugar is a super-fine sugar used in baking; it can be found in the baking section of your grocery store. If unable to find it, use a food-processor to grind granulated sugar into a fine powder.

**Double check the water to gelatin ratio for the specific gelatin you purchase.

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This recipe was sent to me from my favorite cookware manufacturer Le Creuset, whose range of flan dishes is perfect for this recipe.  No exaggeration folks — the few pieces I have in my kitchen are my absolute favorite for baking.  Love, love, love them.