No Bake Raspberry and White Chocolate Cheesecake
This No Bake Raspberry and White Chocolate Cheesecake is a creamy, light cheesecake with a crunchy chocolatey base.
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Servings: 8 inch cheesecake
Calories: 653kcal
Ingredients
Oreo Cookie Base
- 15 Oreo cookies, filling removed
- 60 grams (¼ cup) melted butter
Cheesecake Filling
- 250 grams (8.8 ounces) mascarpone cheese, room temp
- 300 grams ( 10.5 ounces) cream cheese, room temp
- 130 grams (⅔ cup) caster sugar
- 12 grams ( 1 sachet ) gelatine powder
- 50 ml water
- 250 ml whipping or double cream, cold
- 200 grams ( 7 ounces) white chocolate, chopped
- 150 grams ( ¾ cup) fresh pureed raspberries
- 100 grams ( ½ cup) fresh whole raspberries
Instructions
Crust
- Grease the sides and a base of an 8-inch springform round cake tin. Line the base with grease proof paper.
- Pulse Oreos in food processor until the cookies have fine crumbs. You can also crush the cookies in a zip lock bag with a rolling pin.
- In a bowl, combine cookie crumbs and melted butter, until moist.
- Pour the crust mixture into the springform tin. Press into and even layer at the bottom.
- Refrigerate for 30 minutes before adding the cheesecake filling. The crust can also be baked at 170°C for 10 minutes. Leave to cool before pouring over the filing.
Cheesecake Filling
- Place chopped chocolate in a microwavable bowl and microwave at 30 second bursts stirring in between until chocolate has melted.
- Whilst chocolate mixture cools, whisk together gelatine and water in a small bowl and allow gelatine to bloom. When the chocolate is at room temperature microwave bowl of gelatine for 15 seconds until melted. Whisk gelatine into chocolate mixture and set aside.
- Beat together mascarpone cheese and cream cheese until smooth and fluffy. Mix in sugar in a bowl until combined. Stir in melted chocolate mixture.
- Whip cream in bowl of stand mixer until stiff peaks form and then gently fold in cheese mixture, followed by raspberry puree. Mix in whole raspberries.
- Pour the cheesecake filling onto oreo cookie base and smooth over top with spatula. Cover and put in fridge to chill for 4 hours or overnight.
Nutrition Information
Calories: 653kcal | Protein: 11.2g | Fat: 46.8g | Saturated Fat: 27.5g | Cholesterol: 122mg | Sodium: 309mg | Potassium: 257mg | Fiber: 2.6g | Sugar: 40.2g | Calcium: 179mg | Iron: 2mg
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