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.
Prep Time 30minutes
Additional Time 5hours
Total Time 5hours30minutes
For the biscuit base
320ggluten free digestive biscuits
150ghard margarine / butter
For the cheesecake
For the topping
extra chunks of white chocolate
extra fresh raspberries
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!
I use a 20cm loose bottom deep tin, but you could also use a springform tin.