Easy White Chocolate & Raspberry Cheesecake Recipe (no bake)

This is my video for a beautiful and rich White Chocolate and Raspberry Cheesecake. It's very simple to make but will have people asking for the recipe! You can make this ahead so it's perfect for parties.

You will need:

• 150g raspberries,
• 50g icing sugar,
• 400g cream cheese,
• 250g mascarpone,
• 16 biscuits and around 5 heaped teaspoons of butter.
• 10floz double cream,
• 200g white chocolate,

Tips:

This will keep in the fridge for 3-4 days.

If you want a more chocolaty taste, increase chocolate by 100g - beware this may over take the raspberry taste though.

If using frozen raspberries, I wouldn't use them as a garnish.

You may wish to glaze your fresh raspberry garnish with warmed strained apricot jam to maintain moisture and shine.

You may need up to 10 teaspoons of butter in the base depending on your biscuits.

You can exchange the mascarpone for the same amount of cream cheese.

All ingredients should be at room temp, fridgerate to cool the freeze if serving the same day.

The chocolate shavings are done before the rest of the chocolate is broken and melted.