EASY NO-BAKE Raspberry Cheesecake Bars!

These raspberry & white chocolate cheesecake bars here are an ideal sweet summer pick me up and take minimal fuss!

Serves: 10

Ingredients (US & METRIC):

200g/7 oz plain digestive biscuits/ graham crackers
100g/1 stick unsalted butter
400g/14 oz good-quality white chocolate, broken into pieces
250g/9 0z full-fat cream cheese
200ml/7 fl oz double/heavy cream
250g/9 oz mascarpone cheese
250g/9 0z raspberries, half mashed to a puree and half whole

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Hey guys happy summer welcome back to the kitchen i don’t know about you but there’s some recipes i come back to time and time again and if you are a long-standing viewer of this channel you will know that one of my favorite recipes is a blueberry and white

Chocolate cheesecake i made this in our old house in our garden and maybe we can put a little video up here so you can see what i’m talking about but this is a recipe that has always been really successful on this channel this version is with raspberries and it’s very easy

To do we’re going to start off by making our biscuit base with some digestive biscuits and some butter and then we’re going to cream up some cream cheese a little bit of mascarpone cheese a little bit of cream some white chocolate and then you have this glorious gloopy base

We’re going to pop it into the tin get it into the fridge let it sit and then slice it up to give you the most beautiful summer raspberry cheesecake bars that you can serve to friends and family for your next little summer gathering [Applause] now to get this started we’re going to

Make our biscuit base so in a bag i have some digestive biscuits as an irish person i always use digestive biscuits if you’re in the states graham crackers will do the job all you got to do now is take a hammer and i would use the flat

Side give it a good bash until you have nice fine crumbs i always think this is the moment in the kitchen where you can have you know all your aggression turned out ah or don’t hit your own hum if your aggression turns on yourself then you know it’s probably time for therapy um

Give it a good bash until you have that fine crumb and you really do need to look for a fine crumb here because i’ve done this over years and if you don’t have a fine crumb it basically is hard to kind of create into a nice uh biscuit base so do

Look for a fine crumb here bash bash bash bash bash and once you have that fine crumb i have a bowl of melted butter i have my beautiful biscuit crumbs and we’re just gonna pour them all the way in with your biscuit base you know this is

Your classic mixture but there’s lots of ways to mix it up you can go in there with some pretzels will be absolutely lovely but this for me is all you need for this very simple cheesecake mixture now once you have your biscuits nicely coated i have my baking tin lined with a

Little bit of parchment paper we’re going for a square obviously because we’re going to make nice little cheesecake squares here but again like this could be made into a nice normal cheesecake round if you fancy and then once you’ve poured them all in we’re going to grab up that mallet again and

Using the flat edge i’m just going to tamp this down all the way until we have a nice firm biscuit base so take your time with this and do make sure that you have a nice even base and that there’s not too much inconsistencies across the base of it

I always go for kind of a nice firm pack here because when it comes to serving if you haven’t done that when you slice into it it can kind of fall apart and crumble so do take your time to make sure that you have that nice firm compact

Biscuit base it will make the difference so now that that’s looking good we’ve got the first stage of this done i have my biscuit base ready to rock this could now go into the fridge to set but to be honest i’m going to keep going because the beauty of this recipe is

That it all can be done in one foul swoop i have some chocolate that has melted and it’s just been sitting over a little pan of simmering water it should be at this point yes it’s beautifully melted now the trick when you are melting chocolate it can be a little

Tricky to work with but i always start it on a simmering pot of water and i actually leave it off the heat just in the residual heat that’s in the in the water that allows it to melt down and you just give it a little bit of time

And it’ll turn really glossy and melted just like that i like to give it a moment just off the heat to cool ever so slightly before we add it to our creamed cheeses so while that’s cooling we’re going to mix together our creamed cheeses or our cheese mixture so i’ve

Got some cream cheese i’ve got some mascarpone which is that really gorgeous italian i like to think of it as the rolls-royce of cream cheese our mascarpone is going in alongside our cream cheese so into a bowl with our cream cheese and our mascarpone and then

Just give that a beat through until it’s nicely combined and while it’s on speed like this i’m going to pour in some double cream or heavy cream if you so wish and as soon as it’s mixed through and you’ve got that double cream in there we’re gonna go in with our melted white

Chocolate so that goes straight in and now the key to this no-bake cheesecake is the white chocolate so as this goes into the fridge with the raspberries what will happen is not only will the cream cheeses firm up but the white chocolate will actually set and it’ll

Give you a nice firm set on this so white chocolate in give that a little mix up i mean you can see just how easy this comes together it literally takes minutes and you have a cheesecake mixture that is ready to rock so we’ve got our biscuit base we’ve got a spatula

And i’m just gonna pour it in Oh yes now if that is not a luscious looking cheesecake i don’t know what is this is why i always use a spatula for these sorts of job you get every last bit not a single bit of waste uh give that just a little mixture to make sure

That it’s nice and smooth on top and now we need to work on our raspberries if like i said you’ve seen this recipe before i normally add blueberries but this version uses raspberries to create a swirl and then the rest of the raspberries get dotted in so you get left with something that

Looks really pretty so this is looking gorgeous it’s going to go into the fridge in a second but i’m going to take half of our raspberries now and tumble them into a bowl and then just using the back of a fork i’m going to mush these until we have a

Nice smooth mixture one of my absolute favorite flavor combinations is raspberry and white chocolate there is nothing better in the world and it kind of instantly reminds me of summery day so this works really well together and in cheesecake form you can’t go wrong and you do want to work your way through

These raspberries just until all those little lumps and bumps are mixed through because it’ll be easier to swirl through and make it even more pretty and dainty when it comes time to mix it through Okay that is raspberries nicely mushed and that is of course a technical term you’re going to take up a spoon and then a little teaspoon and we’re going to bring up our cheesecake onto the board and then all you got to do is dollop that little raspberry mixture across the top

Okay raspberries in grab up your teaspoon and then just using the back of that spoon you’re gonna fold that cheesecake mixture into those raspberries and then to finish it off we have those fresh raspberries i’m just going to dot it in on top okay that’s our raspberries in now this

Needs to set for at least two hours in the fridge just until it’s completely solid then it’s time to take it out and serve And if in between filming you have a little brief moment to yourself just give a little summer cocktail a sip right back to the recipe okay it’s come out of the fridge it has been unmolded it’s cooled it’s set it’s all the things we need our cheesecake to be i have a

Sharp knife and the trick here to make this start look a little prettier than this just kind of square mixture is to just slice off the edges it just gives you a nice clean finish on all sides particularly when you want them to be nice beautiful squares

And just look at that this is what it is all for beautiful little raspberry white chocolate cheesecakes they look so good and it just is begging to be eaten so i’m going to dive in here and even as you cut in you see how luscious that looks right no more talking

There is a reason i come back to this recipe and the amazing thing is we haven’t added any sugar in here it’s the sweetness of the white chocolate that works with the fruit that works with that heavy creamy mixture and then that beautiful biscuit base it is a next

Level no-bake cheesecake that you’re going to want to try and if you want the full recipe as always it’s in the box below you’ll get it on my website you can hit that subscribe button to ring the bell for notifications to know when recipe videos like this land your way

And of course leave me a comment letting me know if you tried the original way back when or if you’re going to try this lovely new variation now all that’s left to do is sneak off into a corner and eat the rest of this by myself goodbye You