2 March 2014

Beauty | (No) Bake Frozen Raspberry & White Chocolate Cheesecake

I first came across this recipe in the BBC Good Food magazine last year shortly after having my wisdom teeth out. Despite the fact this meant I couldn't physically eat the fruits of my labour, I couldn't resist rustling up this super easy and wonderfully fresh cheesecake there and then. Having recently made it again, I thought I'd share it with you as it's perfect for spring and summer.

You will need
  • Rectangle loose-bottomed baking tin (20 x 30 cm) 
  • Cling film
  • Food processor 
  • Sieve
  • Electric whisk
Ingredients - for the base
  • 175g crunchy butter biscuits (I used Sainsbury's all butter biscuits)
  • 140g ginger nuts 
  • 140g melted butter (mine was unsalted)
Ingredients - for the cheesecake filling
  • 200ml double cream
  • 200g white chocolate chunks (plus extra to serve) 
  • 300g raspberries (plus extra to serve)
  • 500g cream cheese 
  • 50g golden caster sugar
  • 300g vanilla ice-cream

1. Brush your baking tin with some oil and double line with cling film leaving some overhang to help lift the cheesecake out once frozen.

2. Place your butter biscuits and ginger nuts into a food processor and blitz until you're left with crumbs. You could try doing this manually by placing your biscuits into a zip-lock bag and hitting it repeatedly with a rolling pin  but make sure you end up with fine crumbs. 

3. Combine your melted butter with your biscuit crumbs in the food processor and mix. Spoon the buttery biscuit base into the prepared tin and press firmly, ensuring an even coverage. Pop this into the fridge to chill whilst you make the filling.

4. Place the double cream and white chocolate pieces into a small saucepan on a low heat as though you were making a ganache. Keep on a low heat to avoid burning the chocolate and stir frequently until the chocolate has melted and no lumps remain.

5. Thoroughly clean your food processor and add the raspberries and creamy chocolate mixture and whizz until the mixture is completely smooth. To ensure no little raspberry seeds make it in to the cheesecake, rub the mixture through a sieve to catch the seeds and pour the mixture into a bowl.

6. Add your cream cheese and golden caster sugar to the bowl with the raspberry mixture in and whisk until smooth. Whilst you're doing this, allow the ice-cream to soften, but not melt, in a separate bowl.

7. Once your ice-cream has softened, slowly start to fold it in to the raspberry mixture a little at a time and mix well until no lumps of ice-cream remain.

8. Remove the tin from the fridge and pour the cheesecake filling over the base, using a palette knife to level the surface to ensure it is flat. Cover the top with cling film ensuring it doesn't touch the cheesecake and pop into the freezer and leave it there overnight. 

9. Shortly before you're ready to serve remove the cheesecake from the freezer, remove the cling film and decorate the top with the remaining raspberries. Heat the remaining white chocolate and drizzle liberally across the cheesecake.

10. Taking a sharp knife, cut the cheesecake into squares and serve. 

It sounds like a lot of steps but it's such a simple yet effective dessert and it can be made up to three months in advance. You can get 15 good sized squares out of the above so it's perfect for a spring or summer gathering.

If you try this I'd love to see how you get on!

Vicky x



  1. This looks lush and I love cheesecake - I'll definitely be giving it a go! xx

    1. Let me know how you get on hun, I think it would work well with strawberries too xx


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