White Chocolate Raspberry Cheesecakes
You only need 7 ingredients and 20 minutes to whip up these delicious White Chocolate Raspberry Cheesecakes. The recipe makes enough for 2 generously sized cheesecake pots, perfect for treating your loved one or your bestie to a scrumptious dessert!
Ingredients
- 80 g Digestive biscuits
- 40 g Unsalted butter
- 150 g Full-fat cream cheese I use Philadelphia
- 75 ml Double cream
- 50 g Icing sugar
- 50 g White chocolate
- 50 g Fresh raspberries
Instructions
Make the biscuit mixture
- Use a rolling pin to bash the digestive biscuits into fine crumbs.
- Melt the butter in the microwave and add to the biscuit crumbs. Mix together and set aside for now.
Make the white chocolate cheesecake
- Melt the white chocolate for 30 seconds in the microwave until smooth. Set aside and leave to cool.
- In a separate bowl, mix together the cream cheese and icing sugar until smooth.
- Now pour in the cooled white chocolate and fold together until combined.
- Add the double cream and whisk together until the cheesecake mixture thickens and is fully combined.
Layer the cheesecakes
- Spoon half of the biscuit mixture into the base of two dessert pots or ramekins. Top with half of the cheesecake mixture. Then place half of the raspberries on top.
- Repeat the above step using the leftover biscuit and cheesecake mixtures, layering up the ingredients.
- Finish by placing a couple of raspberries and a square of white chocolate on top. Serve and enjoy!
Notes
Store the white chocolate raspberry cheesecakes in the fridge for up to 2 days.