White Chocolate and Raspberry No-bake Cheesecake

This white chocolate and raspberry no-bake cheesecake recipe is guaranteed to be a crowd-pleaser. It’s light, refreshing and very moreish!

The base is made using digestive biscuits, it’s buttery and crumbly and because this is a no-bake recipe, it can skip the oven and go straight in the fridge to set. The cheesecake filling is smooth, creamy and perfectly sweet. Fresh raspberries are dotted throughout which adds a lovely sharpness and goes so well with the sweet taste of white chocolate. The final touches are a simple drizzle of white chocolate and fresh raspberries placed around the edge.

White chocolate and raspberry cheesecake slice
Top tips for making a no-bake cheesecake

If making a no-bake cheesecake makes you feel a little nervous, trust me you’re not alone! I think it’s the dreaded fear that the cheesecake doesn’t set properly and you’re left with a lovely biscuit base swimming in a puddle of runny cheesecake mixture (eeek). But fear not! This recipe has gone through a lot of trial and error and I promise it won’t let you down. Just follow the steps carefully and have a read of my top tips below to help you make a perfect cheesecake every time.

Tip #1 – Line the base of the baking tin with greaseproof paper

Lining the base will prevent the cheesecake from getting stuck to the bottom of the baking tin, making it so much easier to lift off and transfer to a serving plate.

Tip #2 – Keep the cream cheese in the fridge until you’re ready to start

In the UK our cream cheese isn’t as thick and it can loosen very quickly when mixing it from room temperature. This is why I only take the cream cheese out of the fridge, along with the cream, at the start of the recipe. By the time you need to use it, it will still be cold enough to hold its shape but not too cold that it won’t mix with the icing sugar.

Tip #3 – Add the white chocolate before the double cream

I’ve learnt this tip the hard way. I’ve found that adding the white chocolate before the cream helps prevent it from seizing and making the mixture lumpy. I’m not sure what the science is behind this but its something to do with ingredient temperature differences. Just trust me on this on

Tip #4 – Don’t skimp on the chill time

Although it can be painful having to wait, make sure you chill the cheesecake for at least 4 hours, or even better overnight. This will give the cheesecake enough time to set and firm up.

Tip #5 – Decorate just before you’re ready to serve

If you’re using fruit, in particular berries, decorate your cheesecake just before you’re ready to serve. This will help prevent the fruit juices from bleeding onto your lovely white cheesecake and make sure they keep fresh.

white chocolate and raspberry cheesecake

Ingredients (makes 8-10 slices)

For the biscuit base:
250g digestive biscuits
125g unsalted butter

For the cheesecake layer:
400g full-fat cream cheese
75g icing sugar
300ml double cream
180g white chocolate
200g fresh raspberries

For the decoration:
20g white chocolate
50-100g fresh raspberries

Method

Line the bottom of an 8inch round loose-bottom baking tin.

First melt the 180g white chocolate for the cheesecake in the microwave in 20 second blasts or on the hob until smooth. Set aside to cool.

Now make the biscuit base. In a separate bowl, melt the unsalted butter until it turns to liquid. Use a rolling pin or food processor to crush the digestive biscuits into fine crumbs. Pour in the melted butter and mix together, coating all the biscuits crumbs in butter. Transfer the biscuit mixture to the baking tin and press into an even layer. Place in the fridge to firm up.

Now move on to the cheesecake layer. Sift the cream cheese into a large mixing bowl and add the cream cheese. Use an electric mixer with a whisk attachment to whisk together until smooth and free of any lumps. Pour in the white chocolate and use a spoon or spatula to fold into the mixture. Add the double cream and whisk together for a 1-2 minutes until you have a thick, smooth cheesecake mixture that holds its shape.

Take your biscuit base out of the fridge. Spoon half of the cheesecake mixture on top and spread into an even layer. Scatter the raspberries on top. Spoon the remaining cheesecake mixture on top and spread into an even layer, smoothing out the top.

Place the cheesecake in the fridge to set for a minimum of 4 hours, or overnight for best results.

Decorate just before you’re ready to serve. Melt the 20g white chocolate and drizzle on top. Place the raspberries around the edge of the cheesecake. Slice into 8-10 slices and serve.

Lime and pistachio loaf cake

This cake combines the earthy flavour of pistachios with the zingy vibrancy of fresh lime to make a delicious lime and pistachio loaf cake that is light, refreshing and perfectly balanced.

Lime and pistachios really are a match made in heaven. The sponge is made with fresh lime zest, lime juice and chopped pistachios. As soon as the cake comes out of the oven, a lime juice and sugar syrup is drizzled all over which sinks into the sponge and gives it a lovely moist texture. The cake is finished with a sweet and tangy cream cheese frosting, which pairs beautifully with the flavours in the cake. The final touch is a scatter of crushed pistachios.

Ingredients (makes a 2lb loaf / 8 slices)

For the cake:
200g unsalted butter, at room temperature
200g golden caster sugar
1 teaspoon vanilla extract
200g self-raising flour
3 large eggs
1 lime
50g unsalted pistachios

For the lime drizzle:
1 lime
50g golden caster sugar

For the cream cheese frosting:
75g icing sugar
35g unsalted butter, soft at room temperature
1/2 tablespoon milk
30g full-fat cream cheese, cold from the fridge
10g unsalted pistachios

Method

Preheat the oven to 180°C / 350 F. Line a 2lb loaf tin with grease proof paper.

Start with the cake. Beat the butter and sugar together until pale and creamy. Add the vanilla extract and beat in the eggs one at a time, along with a tablespoon of flour each time to stop the mixture from curdling. Add the remaining flour, and the zest and juice of the lime, and fold the mixture together. Chop the pistachios into small pieces and add to the mixture. Fold everything together one last time.

Transfer the mixture to the loaf tin and spread it out into an even layer. Bake for 40-50 minutes, until the cake has browned on top and a skewer inserted in the middle comes out clean. Remove and set aside to cool for 5 minutes in the baking tin.

Whilst the cake cools, make the lime drizzle. In a small saucepan combine the caster sugar and juice of the lime. Heat gently on a low temperature until the sugar dissolves. Prick the cake all over with a toothpick or skewer, and slowly spoon the lime drizzle over the cake allowing time for the syrup to sink in. Leave the cake to cool completely.

Now make the cream cheese frosting. Beat the butter, icing sugar and milk with an electric mixer for a couple of minutes until smooth and creamy. Add the cream cheese and fold until just combined. Be careful not to over do it, as it can quickly become runny.

To decorate, remove the cake from the baking tin and place on a serving plate. Spread the cream cheese frosting all over the top of the cake. Whiz the pistachio nuts in a blender or crush using a rolling pin and scatter on top.

Slice into 8 and serve. The cake can be kept in the fridge in an airtight container for up to 3 days.

Lemon Meringue Tartlets

Spicy ginger nut cases, filled with a zesty lemon curd, and finished with a swirl of melt-in-your-mouth meringue. These lemon meringue tartlets are the perfect dessert to enjoy on a sunshine filled day.

The recipe only requires a few ingredients, most of which you probably have already. The case is simply crushed biscuits and a little melted butter (no pastry making skills required). The cases are filled with a homemade lemon curd – trust me it’s super easy and tastes 10 times better than shop bought. The meringue will take you no more than 10 minutes to whip up, and if you’re like me and find homemade meringue a little scary, check out this helpful video tutorial from BBC Good Food.

Lemon meringue tartlets

Ingredients (makes 4 lemon meringue tartlets)

For the base:
150g ginger nut biscuits
75g unsalted butter

For the lemon curd:
Finely grated zest of 3 lemons
Juice of 6 lemons
50ml water
2 tablespoons cornflour
175g caster sugar
3 large egg yolks
25g unsalted butter

For the meringue:
3 large egg whites
175g caster sugar
1 teaspoon cornflour

Method

Prepare 4 loose based individual tart tins by lightly greasing the sides and base with a little butter.

Start with the biscuit base. In a microwave-safe bowl melt the butter in 20 second increments until liquid. Crush the ginger nut biscuits to fine crumbs, using a rolling pin or food processor. Mix with the melted butter. Divide the mixture between the tins, pressing it into the base and sides. Place in the fridge to set for at least 30 minutes.

Now move on to the lemon curd. In a small saucepan combine the lemon zest, lemon juice, water, sugar, cornflour and egg yolks (remember to reserve the egg whites for your meringue). Gently heat over a low setting, stirring continuously, until the curd starts to thicken. Be patient as this could take 10-15 minutes. Stir in the butter to make a thick, glossy lemon curd. You can test the mixture by spooning a little on a kitchen towel or plate, it should hold its shape.

Spoon a layer of the lemon curd over the biscuit base and leave to cool and set. Keep your leftover curd in a sealed jar in the fridge and use within 1-2 weeks.

Pre-heat the oven to 190°C.

Move onto the meringue. Use an electric whisk to whisk the egg whites in a large, clean bowl until stiff. They should look a similar consistency to whipped cream and be thick, bright white and glossy. Mix in the sugar a spoonful at a time. Fold in the cornflour. Spoon or pipe the meringue on top of the lemon curd.

Bake the tartlets in the oven for 15 minutes, until the meringue tops have lightly browned. Leave to cool completely before removing the tarts from the tin.

Sticky toffee pudding with toffee sauce

Light toffee sponge made with black treacle and light muscovado sugar, coated in sticky toffee sauce and finished with a dollop of vanilla ice-cream. A classic English recipe and one of my all time favourites, sticky toffee pudding is the ultimate comfort food dessert.

I’ve tried a lot of sticky toffee puddings over the years, basically if it’s on the dessert menu then it has to be ordered. One thing I’ve noticed is that they don’t always have dates in them, and to be completely honest I prefer sticky toffee pudding without dates. Controversial I know! So I have to caveat that this recipe is date-free, but it’s still perfectly sweet and full of flavour.

Ingredients (makes 4 individual sticky toffee puddings)

For the puddings:

50g unsalted butter, soft at room temperature, plus extra for greasing
90g light muscovado sugar 
1 large egg
2 tablespoons black treacle
110g self-raising flour
1/2 teaspoon baking powder
120ml milk
Vanilla ice-cream

For the toffee sauce:

50g butter
60g light muscovado sugar
1/2 tablespoon black treacle
150ml double cream

Method

Preheat the oven to 180°C Fan. Grease 4 small pudding moulds (contains 145ml each) or 4 holes of a muffin tray with a little butter.

Start with the puddings. Cream the butter and sugar together in a bowl. Add the egg and black treacle and mix through. Add the flour and baking powder and fold together until combined. Pour in the milk and mix again until smooth.

Divide the mixture evenly between the pudding moulds. Bake for 20-25 minutes, until risen and firm.

Whilst the puddings are baking, make your sauce. Put all the ingredients into a saucepan and stir over a low heat until the sugar has dissolved and the sauce has thickened and darkened in colour. This will take approximately 10 minutes. Remove from the heat and cover with a lid to keep warm.

To serve, loosen the puddings from the sides of the tins with a knife before turning them out. Place them top-down on individual serving plates and pour the warm toffee sauce all over. Add a dollop of vanilla ice-cream to finish.

Carrot cake blondies

Chewy blondies flavoured with warming spices, grated carrot and chopped walnuts, finished with a cream cheese swirl.

A delicious modern take on a classic bake, this recipe is perfect for Easter, spring and autumn.

Ingredients (makes 12 blondies)

For the blondies:

170g self-raising flour
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger (optional)
1/4 teaspoon ground nutmeg (optional)
1/4 teaspoon ground cloves (optional)
170g unsalted butter
225g light brown sugar
1 teaspoon vanilla extract
2 medium eggs, at room temperature
100g chopped walnuts
1 large carrot (approximately 150g), grated

For the cream cheese swirl:

1 teaspoon vanilla
1 medium egg yolk
50g caster sugar
120g cream cheese, at room temperature

Method

Preheat oven to 180°C and line a 23cm square baking tray with greaseproof paper.

Start by making your blondie mixture.

First combine the flour and spices together in a bowl. Set aside. In a separate bowl melt the butter until it turns to liquid. Add the light brown sugar and mix until combined. Add the eggs and vanilla extract and mix. Add the flour and fold everything together. Now add the grated carrots and chopped walnuts and fold together until combined.

Now make your cheesecake mixture.

Place the vanilla, egg yolk, sugar and cream cheese in a bowl and mix until smooth and creamy. If you have an electric whisk i’d recommend using it.

Transfer half of the carrot cake mixture into the baking tin. Drop spoonfuls of 1/2 of the cheesecake mixture over the top. Don’t swirl just yet! Drop spoonfuls of the rest of the carrot cake mixture on top of this and then follow with the remaining cheesecake batter. Using the tip of a knife swirl the two mixtures together.

Bake for 25 minutes. The edges will be brown and the centre should be set. Cool completely in the baking tin before removing and slicing.