Jamie Oliver’s No-Bake Raspberry and White Chocolate Cheesecake is a decadent and refreshing dessert that combines the sweetness of white chocolate with the tartness of fresh raspberries. This no-bake cheesecake is perfect for summer gatherings or any occasion when you want to impress your guests with a stunning and delicious dessert. The creamy, smooth texture of the white chocolate filling pairs beautifully with the vibrant flavor of the raspberries, all set on a crunchy biscuit base.
What Is Jamie Oliver’s No-Bake Raspberry and White Chocolate Cheesecake?
Jamie Oliver No-Bake Raspberry and White Chocolate Cheesecake is a rich and creamy dessert featuring a biscuit base, a white chocolate and cream cheese filling, and a topping of fresh raspberries. This cheesecake is easy to prepare as it doesn’t require any baking, making it a perfect make-ahead dessert that sets in the fridge.
Other Popular Cake Recipes
- Mary Berry No Bake Lemon Cheesecake
- Jamie Oliver No Bake Lemon Cheesecake
- Delia Smith No Bake Lemon Cheesecake
Why You Should Try This Recipe
- No-Bake Simplicity: This cheesecake requires no baking, making it easy to prepare.
- Delicious Flavor Combination: The sweetness of white chocolate perfectly complements the tartness of raspberries.
- Beautiful Presentation: The vibrant red raspberries against the creamy white filling create a visually stunning dessert.
- Perfect for Any Occasion: Ideal for dinner parties, celebrations, or a simple family treat.
- Quick to Prepare: With minimal preparation time, you can have this cheesecake ready to chill in no time.
Ingredients Needed to Make Jamie Oliver No-Bake Raspberry and White Chocolate Cheesecake
For the Base:
- 200g (7 oz) digestive biscuits, crushed: These form the crunchy base of the cheesecake.
- 100g (3.5 oz) unsalted butter, melted: Binds the biscuit crumbs together to create a firm base.
For the Filling:
- 300g (10.5 oz) white chocolate, chopped: Adds sweetness and richness to the filling.
- 400g (14 oz) full-fat cream cheese, softened: The main ingredient for the creamy cheesecake filling.
- 100g (3.5 oz) icing sugar: Sweetens the filling and balances the tartness of the raspberries.
- 300ml (10.1 fl oz) double cream: Whipped to add lightness and creaminess to the filling.
- 1 tsp vanilla extract: Adds a subtle vanilla note to complement the white chocolate.
For the Topping:
- 200g (7 oz) fresh raspberries: Provides a tart contrast to the sweet filling.
- White chocolate shavings (optional): Add an extra layer of white chocolate flavor and decorative appeal.
Equipment
- 9-inch springform cake tin
- Mixing bowls
- Spatula
- Electric mixer or whisk
- Saucepan
- Zester or grater
Instructions to Make Jamie Oliver No-Bake Raspberry and White Chocolate Cheesecake
For the Base:
- Prepare the Biscuit Base: Crush the digestive biscuits into fine crumbs using a food processor or by placing them in a sealed bag and crushing them with a rolling pin. Mix the crumbs with the melted butter until fully combined.
- Form the Crust: Press the biscuit mixture firmly into the base of a 9-inch springform cake tin, ensuring an even layer. Place the tin in the fridge to chill while you prepare the filling.
For the Filling:
- Melt the White Chocolate: In a heatproof bowl, melt the white chocolate over a saucepan of simmering water, stirring occasionally until smooth. Remove from the heat and let it cool slightly.
- Beat the Cream Cheese: In a large mixing bowl, beat the softened cream cheese and icing sugar together until smooth and creamy.
- Combine the Ingredients: Stir the melted white chocolate into the cream cheese mixture until fully incorporated.
- Whip the Cream: In a separate bowl, whip the double cream until it forms soft peaks. Gently fold the whipped cream into the white chocolate and cream cheese mixture until well combined.
- Assemble the Cheesecake: Pour the white chocolate cheesecake filling over the chilled biscuit base, spreading it evenly with a spatula. Smooth the top for a neat finish.
- Chill the Cheesecake: Cover the cheesecake with cling film and refrigerate for at least 4 hours, or overnight, until fully set.
For the Topping:
- Add the Raspberries: Once the cheesecake is set, arrange the fresh raspberries on top of the cheesecake in an even layer.
- Optional Decoration: If desired, sprinkle white chocolate shavings over the top for an extra touch of elegance.
What Goes Well With Jamie Oliver No-Bake Raspberry and White Chocolate Cheesecake
- Fresh Mint Leaves: Add a pop of color and a refreshing flavor to the cheesecake.
- Raspberry Coulis: Drizzle raspberry coulis over the top for an extra burst of raspberry flavor.
- Whipped Cream: Serve with a dollop of whipped cream for added richness.
- Lemon Zest: Sprinkle a bit of lemon zest over the top to enhance the citrusy notes.
Expert Tips for Making the Best Jamie Oliver No-Bake Raspberry and White Chocolate Cheesecake
- Use High-Quality White Chocolate: The flavor of the cheesecake depends on the quality of the white chocolate, so choose the best you can find.
- Chill the Biscuit Base: Ensure the biscuit base is well chilled before adding the filling to prevent it from becoming soggy.
- Cool the Chocolate: Let the melted white chocolate cool slightly before mixing it into the cream cheese to avoid curdling.
- Chill Thoroughly: Allow the cheesecake to chill fully and set before serving for the best texture.
- Decorate Just Before Serving: Add the raspberries and any other toppings right before serving to keep them fresh.
Easy Variations of Jamie Oliver No-Bake Raspberry and White Chocolate Cheesecake
- Mixed Berry Cheesecake: Substitute half of the raspberries with strawberries, blueberries, or blackberries for a mixed berry topping.
- Dark Chocolate Variation: Swap out the white chocolate for dark chocolate for a richer, more intense flavor.
- Raspberry Swirl: Swirl raspberry puree into the cheesecake filling before chilling for a marbled effect.
- Gluten-Free Base: Use gluten-free biscuits for the base to make the cheesecake suitable for those with gluten intolerance.
Best Practices to Store Jamie Oliver No-Bake Raspberry and White Chocolate Cheesecake
- Store in the Fridge: Keep the cheesecake covered in the fridge for up to 3 days.
- Freeze for Later: You can freeze the cheesecake for up to 1 month. Thaw it in the fridge overnight before serving.
- Keep It Covered: Store in an airtight container or wrap tightly with cling film to prevent it from absorbing other odors in the fridge.
- Add Toppings Last Minute: Wait to add fresh raspberries and other toppings until just before serving to maintain freshness.
Nutrition Value (per serving)
- Calories: 420
- Protein: 6g
- Carbohydrates: 35g
- Fat: 28g
- Fiber: 2g
- Sugar: 25g
How Can I Make Jamie Oliver’s No-Bake Raspberry and White Chocolate Cheesecake Healthier?
- Use Low-Fat Cream Cheese: Opt for low-fat cream cheese to reduce the overall fat content.
- Reduce Sugar: Cut back on the icing sugar or use a natural sweetener like honey or maple syrup.
- Substitute Double Cream with Greek Yogurt: Swap out the double cream for Greek yogurt to lower the fat and calorie content.
- Add More Fruit: Increase the amount of raspberries or add other fresh fruits to boost the nutritional value.
- Use Dark Chocolate: Replace white chocolate with dark chocolate, which contains less sugar and more antioxidants.
FAQs
How long does it take for a no-bake cheesecake to set?
A no-bake cheesecake typically takes at least 4 hours to set in the fridge. For the best results, allow it to chill overnight to ensure it is fully firm and easy to slice.
Can I use frozen raspberries in Jamie Oliver’s No-Bake Raspberry and White Chocolate Cheesecake?
Yes, frozen raspberries can be used in Jamie Oliver’s No-Bake Raspberry and White Chocolate Cheesecake. However, it’s best to thaw and drain them first to prevent excess moisture from affecting the cheesecake’s texture.
How do I melt white chocolate without burning it?
To melt white chocolate without burning it, use a double boiler or a heatproof bowl set over simmering water. Stir the chocolate continuously until it’s smooth and fully melted. Alternatively, you can melt it in short bursts in the microwave, stirring between each interval.
How do I prevent the biscuit base from becoming soggy?
To prevent the biscuit base from becoming soggy, ensure it is well chilled before adding the cheesecake filling. Press the crumbs firmly into the base and allow it to set in the fridge for at least 30 minutes before topping it with the filling.
Final Words
Jamie Oliver’s No-Bake Raspberry and White Chocolate Cheesecake is a decadent yet refreshing dessert that’s sure to impress. The combination of creamy white chocolate and tart raspberries creates a perfect balance of flavors, making it a delightful treat for any occasion. Easy to prepare and visually stunning, this cheesecake is a must-try for anyone who loves the combination of fruit and chocolate. Give this recipe a go, and enjoy a slice of indulgence!
More By British Baking Recipes
- Nigella Lemon No-Bake Cheesecake
- Nigella Lawson No Bake Lemon Curd Cheesecake
- Mary Berry Lemon Curd Cake
- Philadelphia No Bake Lemon Cheesecake
- Mary Berry Vanilla Cheesecake
Jamie Oliver No Bake Raspberry and White Chocolate Cheesecake
- Prep Time: 25
- Total Time: 25 minutes
- Yield: 8 1x
- Category: Dessert
- Method: No-bake
- Cuisine: British
Description
Jamie Oliver No-Bake Raspberry and White Chocolate Cheesecake is a rich and creamy dessert featuring a biscuit base, a white chocolate and cream cheese filling, and a topping of fresh raspberries. This cheesecake is easy to prepare as it doesn’t require any baking, making it a perfect make-ahead dessert that sets in the fridge.
Ingredients
For the Base:
- 200g (7 oz) digestive biscuits, crushed: These form the crunchy base of the cheesecake.
- 100g (3.5 oz) unsalted butter, melted: Binds the biscuit crumbs together to create a firm base.
For the Filling:
- 300g (10.5 oz) white chocolate, chopped: Adds sweetness and richness to the filling.
- 400g (14 oz) full-fat cream cheese, softened: The main ingredient for the creamy cheesecake filling.
- 100g (3.5 oz) icing sugar: Sweetens the filling and balances the tartness of the raspberries.
- 300ml (10.1 fl oz) double cream: Whipped to add lightness and creaminess to the filling.
- 1 tsp vanilla extract: Adds a subtle vanilla note to complement the white chocolate.
For the Topping:
- 200g (7 oz) fresh raspberries: Provides a tart contrast to the sweet filling.
- White chocolate shavings (optional): Add an extra layer of white chocolate flavor and decorative appeal.
Instructions
For the Base:
- Prepare the Biscuit Base: Crush the digestive biscuits into fine crumbs using a food processor or by placing them in a sealed bag and crushing them with a rolling pin. Mix the crumbs with the melted butter until fully combined.
- Form the Crust: Press the biscuit mixture firmly into the base of a 9-inch springform cake tin, ensuring an even layer. Place the tin in the fridge to chill while you prepare the filling.
For the Filling:
- Melt the White Chocolate: In a heatproof bowl, melt the white chocolate over a saucepan of simmering water, stirring occasionally until smooth. Remove from the heat and let it cool slightly.
- Beat the Cream Cheese: In a large mixing bowl, beat the softened cream cheese and icing sugar together until smooth and creamy.
- Combine the Ingredients: Stir the melted white chocolate into the cream cheese mixture until fully incorporated.
- Whip the Cream: In a separate bowl, whip the double cream until it forms soft peaks. Gently fold the whipped cream into the white chocolate and cream cheese mixture until well combined.
- Assemble the Cheesecake: Pour the white chocolate cheesecake filling over the chilled biscuit base, spreading it evenly with a spatula. Smooth the top for a neat finish.
- Chill the Cheesecake: Cover the cheesecake with cling film and refrigerate for at least 4 hours, or overnight, until fully set.
For the Topping:
- Add the Raspberries: Once the cheesecake is set, arrange the fresh raspberries on top of the cheesecake in an even layer.
- Optional Decoration: If desired, sprinkle white chocolate shavings over the top for an extra touch of elegance.
