The Best White Chocolate Raspberry Cheesecakes

How to make the best white chocolate raspberry mini cheesecakes! They’re super easy to make and there’s no baking involved.

You can also catch this recipe in my new show ‘Countdown to Delicious’ on Vizio in the US!

Ingredients:
Base:
150g Digestive biscuits, finely crushed
60g unsalted butter, melted

Cheesecake:
300ml double cream, cold
350g cream cheese, room temp
100g icing sugar
100g white chocolate, melted & cooled slightly
150g fresh raspberries

Optional topping:
Whipped cream
Fresh raspberries
Freeze dried raspberries

Makes 9

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No bake cheesecake
Easy dessert recipe
No bake dessert
White chocolate cheesecake

Hey guys, and welcome back to my kitchen. Today I’m going to be showing you how to make mini white chocolate and raspberry cheesecakes. These are so easy to make, and there’s absolutely no baking involved. They have the perfect combination of sweetness and creaminess from the white chocolate and freshness and fruiness from the raspberries. So, let’s get going. First, I’m going to start by crushing up our biscuits for the base. So, I’m going to be using digestive biscuits as this is a real classic for cheesecakes in the UK, but if you’re in the US, you can always use graham crackers. I’m going to be using my food processor here, but if you don’t have a food processor, you could always use a bag and rolling pin. You just need to make sure they’re crushed up really finely and there’s no large lumps left. So, I’m going to break these up and pop them in our food processor. Lid goes on and blitz into a fine crumb. Okay, that looks good to me. Now, I’m going to tip our crumbs into a medium mixing bowl here and mix them with melted butter. I melted my butter in the microwave, but you could always do it in a pot over the stove. I’m actually using salted butter today because I absolutely love a salty base for my cheesecakes, but unsalted butter will work just as well. So, in they go. And in goes the butter. And then I’m just going to mix these together until it resembles a wet sand. Perfect. So, that is exactly what it should look like. So, this recipe actually makes nine cheesecakes. So, I’ve lined my muffin tin here with some cases, and I’m going to divide our bases evenly into each. I find it easiest to do this with a tablespoon. There we go. So, that was about 1 and 1/2 tablespoons in each. Now, I’m going to use the back of the tablespoon to press them down nice and firmly. They look great. So, now I’m just going to set these aside in the fridge and we’ll move on to the filling. For the cheesecake filling, I’m actually going to start by melting our white chocolate because we need to let this cool before adding it into our cheesecake mixture. I’m going to melt mine in the microwave in 30 secondond burst, stirring in between until it’s fully melted. Don’t melt it on a really high heat because it will burn. Our white chocolate is nice and smooth and melted now. So, I’m just going to set this aside and we’ll move on to whipping our cream. So, grab a large mixing bowl and we’re going to whisk our heavy cream or double cream as we call it in the UK to stiff peaks. Now, I would really recommend using an electric mixer to do this or a stand mixer. You can do it by hand. It’s just going to take a lot longer. Okay, they look like stiff peaks to me. You want to make sure that your cream is nice and cold so it whips properly. I’ve just set our whipped cream aside. Now, grab another large mixing bowl and we’re going to be adding in cream cheese at room temperature. This is going to help it mix more easily. Make sure there’s no little lumps of cream cheese in there. powdered sugar and our melted and cooled white chocolate from earlier. So, in goes the cream cheese, in goes the powdered sugar, and in goes the white chocolate. Now, grab your electric mixer again and just whisk these together until they’re just combined. Make sure you don’t over mix, otherwise it can go too runny and then it might not set properly. Perfect. Grab a rubber spatula and you’re just going to fold in your whipped cream. Fold this in nice and gently. We’re trying to keep as much fluffiness and air in the mixture as possible. Amazing. This is looking so delicious already. Now, I’ve got some fresh raspberries here, and I’m just going to fold these into the mix. And then just fold them in really nice and gently as we don’t want to crush them up too much. There we go. And that is our cheesecake filling now ready. Now I’m going to scoop our cheesecake filling onto our bases here. I’m actually using a large cookie scoop to do this because I find it easier and it makes less mess this way. I also find a good way to evenly distribute the cheesecake mix. So just scoop it up like this and then dollop it in. And I’m just going to use the back of my tablespoon again to smooth these out so they’re nice and flat. So you want the cheesecake mixture to go all the way to the edges. And they don’t have to be perfect because I am going to be piping some whipped cream on the top as well. Okay, they are now ready to go in the fridge. I always recommend chilling them for at least 3 hours, but I tend to do mine overnight to make sure they’re set perfectly. 6 and 1/2 hours later, our cheesecakes are fully set now. So, I’m just going to whip some more heavy cream for the topping. Grab your electric mixer and we’re just going to whisk again to stiff peaks. Perfect. Now I’m just going to transfer this into a piping bag. This is how I fill my piping bag. I’m using a star tip, but you can use your tip of choice. Pop it in, push it back, and then cut off the end. Press that down. And then pop it over a nice tall glass. We’re just going to scoop our cream. into the bag, pressing it down as we go. And then before it falls over, pour your piping bag up over the top. And then you can continue filling. Push that cream down. And then I just like to twist the top. And we are ready to pipe. Now it’s time to decorate. I’ve got my whipped cream, some fresh raspberries, and also some freeze-dried raspberries. So, let’s take this out of its case. Now, I’m just going to pipe a big swirl of cream onto each cheesecake. Now I’m going to add a fresh raspberry to each and a little sprinkling of freeze-dried raspberries. Our cheesecakes are now finished and they look beautiful. So, the moment that I’ve been waiting for. Let’s try it. That is so delicious. The cheesecake is so creamy and the base is buttery. And I just love the whipped cream on top as well. Everything just works so well together. So, I’m going to go finish this and I’ll see you guys next time.