Raspberry White Chocolate Cheesecake

I was delighted to be invited by Kecia to do a guest post for her blog, Kecia's Flavor Breakthrough. This is one of my favorite blogs, especially for riced-based dishes.

Kecia and her family love my cheesecake recipes so it was a real no-brainer when it came to deciding what to create. This no-bake Raspberry White Chocolate Cheesecake uses beautiful summer flavors, and works just as well with fresh or frozen fruit.

The white chocolate melted through the cream cheese mixture gave the cheesecake a beautiful, light texture. It was like a cloud on the taste buds. The chocolate cookie base pairs perfectly with the creaming filling. This really is one of my favorite cheesecakes creations to date!

Check out my guest post over at Kecia's Flavor Breakthrough here

Raspberry White Chocolate Cheesecake

Serves 8 -10 

350 g (12 oz) chocolate cookies
100 g (3.5 oz) butter, melted
500 g (18 oz) cream cheese
1/2 Cup sugar
1 tsp vanilla extract
125 g (4.4 oz) white chocolate
1 Cup + 2 Tbsp cream
1 Cup raspberries (fresh or frozen)
White chocolate shavings and extra raspberries to garnish


1. Grease the base and sides of a 23 cm springform cake tin.

2. Process the cookies to a crumb in a food processor. Add the melted butter and process until well combined. Press into the base and up the sides of the prepared tin. Chill in the refrigerator while making the filling.

3. Beat the cream cheese, sugar, and vanilla until there are no lumps of cream cheese remaining. Whip the 1 cup of cream and fold this into the cream cheese mixture.

4. Melt the chocolate with 2 Tbsp liquid cream in a heatproof bowl over a saucepan of simmering water. Fold into the cream cheese mixture.

5. Add the raspberries and mix in gently. If you are using frozen raspberries, add them straight from the freezer.

6. Spread the filling into the prepared base and return to the refrigerator to chill until set (give it a couple of hours) before serving.

7. Garnish with extra raspberries and white chocolate shavings.