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White Chocolate Raspberry Cheesecake
Linda Nortje
No-bake White Chocolate Raspberry Cheesecake is a mix, chill and enjoy dessert. Quick, easy, delicously smooth and refreshing with fresh raspberries
5
from
6
votes
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Course
Dessert
Cuisine
Global
Prep Time
10
minutes
mins
Chill Time
6
hours
hrs
Total Time
6
hours
hrs
10
minutes
mins
Cook Mode
Prevent your screen from going dark
Servings
16
Servings
Calories
294
kcal
Ingredients
1x
2x
3x
200
grams
Cookie Crumbs
(Tennis biscuits or Graham Crackers) - ( 7 oz )
½
cup
Unsalted Butter
melted
200
grams
White Chocolate
melted and cooled ( 7 oz )
250
grams
Cream Cheese
plain, softened ( 8.8 oz )
2
boxes Vanilla Instant Pudding
4 Servings size
2
cups
Milk
½
cup
Fresh Cream
( whipping cream )
2
cups
Fresh Raspberries
Instructions
Line a 20 x 20cm pie dish with baking paper (you can also use a round pie dish)
Combine the Biscuit Crumbs and the melted Butter – press into the bottom of the lined pie dish
Beat the Cream Cheese in a large mixing bowl, until fluffy – add the melted White Chocolate and beat until well combing
Add the Pudding and the Milk – beat another minute or two
Whip the Fresh Cream until stiff peaks form - Fold in the Whipped Cream and thereafter the Raspberries – keep a few to decorate
Spoon the mixture (fairly stiff mixture) over the crust and chill at least 6 hours
Decorate with the remaining Raspberries and slice into squares
Notes
Blueberries also work just fine in this recipe, or even a combination or Raspberry and Blueberry
Nutrition Facts
White Chocolate Raspberry Cheesecake
Amount per Serving
Calories
294
% Daily Value*
Fat
22
g
34
%
Saturated Fat
12
g
75
%
Polyunsaturated Fat
8
g
Cholesterol
45
mg
15
%
Sodium
143
mg
6
%
Carbohydrates
22
g
7
%
Fiber
1
g
4
%
Sugar
13
g
14
%
Protein
4
g
8
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition value, where given, is not always accurate. Please also check your ingredient labels.