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My Gluten Free White Chocolate and Raspberry Cheesecake Recipe (No-Bake)

Say hello to my gluten free white chocolate and raspberry cheesecake recipe! It's 100% no bake, so it's super simple and just needs chilling in the fridge.
Course Dessert
Servings 10 people

Ingredients

For the biscuit base

  • 320g gluten free digestive biscuits
  • 150g hard margarine / butter

For the cheesecake

  • 500g mascarpone
  • 100g icing sugar
  • 250g white chocolate
  • 300ml double cream
  • 1/2 tsp vanilla extract
  • 275g fresh raspberries

For the topping

  • extra chunks of white chocolate
  • extra fresh raspberries

Instructions

  • Crush your gluten free digestives. I place mine in a sandwich bag and hit them with a rolling pin. You can make them quite small or have some chunkier bits.
  • Melt your margarine or butter - I do this in the microwave.
  • Pour your melted margarine/butter into your crushed biscuits and mix together.
  • Press your biscuit mixture into the tin you are going to be making your cheesecake in. Press it down nice and firmly.
  • Place it in the fridge to chill whilst you make your cheesecake top. (I leave mine in the fridge for at least 30 minutes)
  • Melt your white chocolate, either in the microwave or over a ban marie. Leave to cool.
  • To make your cheesecake filling mix together your cream cheese, icing sugar and vanilla extract. I use my KitchenAid to do this on a low/medium setting for only about 10-20 seconds. You could you an electric hand mixer too.
  • Add in the double cream and keep mixing until it firms up a little. (I had the KitchenAid on a medium setting for just under 2 minutes for this - try not to over mix though... don't let it split!)
  • Pour in your melted white chocolate and mix in briefly to combine.
  • Fold through your fresh raspberries. (I kept some whole and also crushed some down)
  • Spread your mixture on top of the biscuit base and place in the fridge to chill overnight.
  • To decorate place some white chocolate chunks, raspberries and also grate some white chocolate on top.
  • Keep refrigerated until serving and if you have leftovers. Enjoy!

Notes

I use a 20cm loose bottom deep tin, but you could also use a springform tin.