I've never been a huge fan of baked cheesecake, but this no bake cheesecake has been our favorite for years.
My favorite part about this is that you can hide raspberries on the bottom of the cheesecake for a raspberry surprise. So delish.
A couple of notes for this cheesecake:
This recipe actually makes 2 cheesecakes. If you would like to half it to make one that will work as well.
Make sure your cream cheese is completely to room temp or your cheesecake will be lumpy!
I use Neufchâtel cheese because this cheesecake is already super rich. You can find this in the cream cheese fridge section, it's just a lighter version of cream cheese.
I do not actually make the raspberry sauce, I just de-seed (take out the seeds, is there a word for that?) some of the homemade raspberry jam I have on hand and it tastes just as good!
No Bake White Chocolate Raspberry Cheesecake Recipe
Yields: 2 cheesecakes
Raspberry Sauce:
2 1/2 cups frozen raspberries thawed
1/2 cup sugar
2 tablespoons water
1 tablespoon corn starch
Graham Cracker Crust (2 crusts):
4 1/2 cups graham cracker crumbs or chocolate baking crumbs
1 cup butter melted
Filling (2 cheesecakes):
1 cup white chocolate chips
1 cup heavy cream 35%, divided
24 oz light cream cheese 3 packages
1 1/2 cups powdered sugar
1 teaspoon vanilla
1 1/2 cups fresh raspberries
Raspberry Sauce
In a small pot, add the raspberries and sugar. Bring to a simmer over medium 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).
Crust
OPTIONAL: Clamp a piece of parchment paper in between the bottom and the outer ring of a 9" Springform pan. This helps with easy removal.
In a medium bowl, combine graham cracker crumbs and melted butter. Press into the bottom and 1" up the sides of a 9-10" springform pan. Set aside.
Filling
In a medium bowl, stir together white chocolate and 1/2 cup cream. Microwave on high for 40 seconds, then stir until completely smooth (heat another 15 seconds if necessary). Place in the fridge to cool.
In a large bowl, beat cream cheese with an electric mixer until smooth. Add sugar, vanilla, and remaining 1/2 cup cream and beat on high until light and fluffy.
Add melted white chocolate and beat on medium speed until incorporated.
Place fresh raspberries into the bottom of the crust and pour the cheesecake filling over top, smoothing with a spatula.
Drop teaspoonfuls of raspberry sauce on the top, and gently swirl. Save remaining sauce for serving.
Chill at least 5 hours or overnight before serving. Serve with remaining raspberry sauce and fresh raspberries as desired.
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