Indulge in Delight: No-Bake White Chocolate Raspberry Cheesecake 🍰😍
Embark on a journey of sweet decadence with this exquisite No-Bake White Chocolate Raspberry Cheesecake. Crafted with layers of creamy white chocolate cheesecake filling and vibrant raspberry compote, this dessert is a celebration of indulgence and flavor.
Creating the Perfect Harmony
The harmony of flavors begins with a buttery graham cracker crust, providing a delightful contrast to the rich and velvety white chocolate cheesecake filling. Topped with a luscious raspberry compote and adorned with fresh berries and white chocolate curls, each bite is a symphony of textures and tastes that will enchant your senses.
Recipe for Bliss
Prepare to dazzle your taste buds with this effortless yet elegant dessert, perfect for any occasion or celebration.
Ingredients:
For the Crust:
- 2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
- 24 oz (680g) cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 12 oz (340g) white chocolate, melted and cooled
- 1 cup heavy cream, whipped to stiff peaks
For the Raspberry Compote:
- 2 cups fresh raspberries
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
For Garnish:
- Fresh raspberries
- White chocolate curls
Directions:
- In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan. Chill in the refrigerator while preparing the filling.
- In a large bowl, beat the softened cream cheese until smooth. Add the powdered sugar and vanilla extract, and beat until well combined.
- Gradually add the melted white chocolate to the cream cheese mixture, beating until smooth and creamy.
- Gently fold in the whipped cream until evenly incorporated.
- Pour the cheesecake filling over the prepared crust and smooth the top with a spatula. Chill in the refrigerator for at least 4 hours or until set.
- In a saucepan, combine the fresh raspberries, granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture thickens into a compote. Remove from heat and let cool completely.
- Once the cheesecake is set, carefully remove it from the springform pan and transfer it to a serving plate. Spoon the raspberry compote over the top of the cheesecake.
- Garnish with fresh raspberries and white chocolate curls.
- Slice and serve chilled.
Prep Time: 30 minutes | Total Time: 4 hours 30 minutes (including chilling time) | Kcal: 380 kcal | Servings: 12 servings
Elevate Your Dessert Experience
With its irresistible combination of flavors and stunning presentation, this No-Bake White Chocolate Raspberry Cheesecake is sure to captivate your guests and leave them craving more. So, indulge in the decadence and savor every blissful bite of this exquisite dessert.