White Chocolate Berry Cheesecake Recipe

Baking a cheesecake is a tedious process, especially if you don’t have an oven. People will say its an impossible task to bake any cake without an oven. You know what we say to them? No-bake white chocolate berry cheesecake.

That’s right. We are baking a cake without an oven and it tastes as good as those poshy baked varieties. This variation of the cheesecake is a delectable combination of fresh berries combined with white chocolate and cream cheese. This cheesecake will definitely hit the right spot.

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Cheesecake + White Chocolate = Love

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Prep Time

25 minutes

Servings

MetricUS Imperial

Ingredients

• 300 grams of white chocolate
• 300 grams of soft cheese
• 300 ml of double cream
• 50 grams of caster sugar
• 170 grams of raspberries
• 5 tbsp of raspberry jam
• 85 grams of biscuits

Prep Time 25 minutes Servings MetricUS Imperial Ingredients 300 grams of white chocolate 300 grams of soft cheese 300 ml of double cream 50 grams of caster sugar 170 grams of raspberries 5 tbsp of raspberry jam 85 grams of biscuits

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Instructions

1. In a glass bowl, add the chocolate pieces
2. Place the bowl over a pan of simmering water and whisk until it melts
3. Line a loaf tin with some cling film and set aside
4. Whisk together the cheese, cream and sugar and add to the melted white chocolate
5. Combine 50 grams of raspberries with 2 tbsp of jam in a separate bowl
6. Spoon half of the cheese mixture into the loaf tin
7. Add the raspberry mixture down the center of the tin
8. Add the rest of the cheese mixture
9. Place the biscuits on top of everything to give it a nice sturdy base
10. Cover and chill in the refrigerator for 6 hours or overnight preferably.

To serve

1. Turn over the tin on a plate carefully and slowly remove the cling film

Recipe Notes

Make sure the bottom of the bowl doesn't touch the water when melting the chocolate