I’m sorry if you’re on a health kick. Truly, I am – triple chocolate cookies followed by white chocolate raspberry cheesecake bars can’t be helping. But hey, sometimes my life is filled with veggies and sometimes it’s filled with desserts. Lately, it’s been aaall about desserts!
I whipped up this no bake cheesecake last week when my parents were visiting for dinner. I hate to admit it, but when it comes to having guests for dinner, I can be a bit of a show-off. Luckily, these white chocolate raspberry cheesecake bars are easy to make but still look pretty impressive. They key is in the raspberry swirl which is embarrassingly simple to create.
I’ve included a recipe for homemade raspberry sauce (I told you, show-off!) but shop bought stuff will work just as well. There’s a little hint of almond in this cheesecake too which perfectly mellows out the sharp raspberries and creamy white chocolate. Yum yum yum.
- 210g shortbread, crushed
- 25g ground almonds
- 75g unsalted butter, melted
- 400g cream cheese
- 300ml double cream
- 1 tsp almond extract
- 300g white chocolate, melted
- 300g frozen raspberries
- 50g caster sugar
- If making your own raspberry sauce, make far enough ahead to allow it to cool before making the cheesecake.
- Add the raspberries and sugar to a pan and heat over medium for a few minutes until raspberries have softened. Use a stick blender to blend mixture until smooth. If you want to remove the seeds, pass through a sieve.
- Return the sauce to the pan and heat for a further 5 minutes until thickened. Set aside and allow to cool.
- Spray a 9 inch loose-based or springform square tin with cooking spray and set aside. Mix the crushed shortbread, ground almonds and melted butter together. Press into the base of the cake tin and refrigerate.
- Beat the cream cheese until soft then add the double cream and almond extract. Beat until the mixture forms a dropping consistency. Gently fold in the melted chocolate then spread filling over the base.
- Drizzle raspberry sauce over the top and use a cocktail stick to swirl into the cheesecake. Refrigerate for at least 3 hours (preferable overnight) before removing from tin and cutting into bars.