Frambozen Cheesecake met Witte Chocolade (No Bake)
This No-Bake Raspberry Cheesecake with White Chocolate (Frambozen Cheesecake met Witte Chocolade) is a decadent yet easy-to-make dessert. With the sweet, tangy flavor of fresh raspberries paired with the creamy texture of white chocolate cheesecake, it’s the perfect treat for any occasion.
- Prep Time: 20 minutes
- Cook Time: 0 minutes (chill time)
- Total Time: 4-6 hours (chill time)
- Yield: 8-10 servings
- Category: Dessert
- Method: No-Bake
- Cuisine: Dutch-inspired
- Diet: Vegetarian
Ingredients
- For the crust:
- 200g digestive biscuits (or graham crackers)
- 75g unsalted butter, melted
- For the filling:
- 250g cream cheese (room temperature)
- 200g white chocolate, melted
- 300ml heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 150g fresh raspberries (plus extra for garnish)
- 1 tablespoon lemon juice
- 1 tablespoon gelatin (optional, for extra firmness)
Instructions
- Prepare the crust:
In a food processor, crush the digestive biscuits into fine crumbs. Mix the crumbs with the melted butter until well combined. Press this mixture into the base of a springform pan or tart pan, using the back of a spoon to compact it tightly. Chill in the fridge while you prepare the filling. - Prepare the filling:
Melt the white chocolate in a microwave or over a double boiler. Let it cool slightly before proceeding. - In a large bowl, whisk the cream cheese until smooth. Add the melted white chocolate, vanilla extract, and lemon juice, and mix until well combined.
- Whip the cream:
In a separate bowl, whip the heavy cream with the powdered sugar until soft peaks form. Gently fold the whipped cream into the cream cheese mixture until smooth and fluffy. - Add raspberries:
Gently mash half of the raspberries with a fork and fold them into the cheesecake filling. You can leave some raspberries whole for a burst of color and texture. - Assemble the cheesecake:
Pour the cheesecake mixture onto the chilled crust and smooth the top with a spatula. Top with the remaining whole raspberries, pressing them gently into the filling. - Chill:
Refrigerate the cheesecake for at least 4 hours or preferably overnight, to allow it to set properly. - Serve:
Before serving, garnish with additional fresh raspberries and, if desired, some grated white chocolate.
Notes
- For a firmer texture, you can dissolve the gelatin in a small amount of water and add it to the cheesecake mixture before chilling.
- If fresh raspberries are unavailable, frozen raspberries can be used (just ensure they are thawed and drained).
- You can replace the digestive biscuits with a gluten-free option if needed.
