I remember the first time I tried a no-bake cheesecake. It was at a family gathering, and someone had brought a creamy, chilled dessert with a tangy raspberry swirl on top. That bite instantly became one of my favorites. The texture was dreamy and the balance of sweet and tart was perfection. Ever since, I’ve been on the lookout for new cheesecake recipes, but none hit the mark quite like Jamie Oliver’s No-bake Raspberry and White Chocolate Cheesecake. It’s the kind of dessert you make when you want to impress without slaving over a hot oven.
This recipe is pure indulgence, combining the velvety richness of white chocolate with the refreshing tartness of raspberries. The no-bake element means it’s fuss-free and easy to prepare, even for beginners. Plus, the outcome is always spectacular.
Jamie Oliver’s No-bake Raspberry And White Chocolate Cheesecake Recipe
Jamie Oliver’s take on cheesecake is what makes him stand out. His recipes are never complicated, yet they always deliver in flavor. His No-bake Raspberry and White Chocolate Cheesecake is no exception. I’ve made this dessert several times for friends, and it always gets raving reviews. What I love about it is that it comes together quickly, needs no oven time, and can be prepped a day ahead.
It features a buttery biscuit base that perfectly supports the creamy filling of mascarpone, cream cheese, and melted white chocolate. Top it off with a vibrant raspberry sauce, and you’ve got yourself a showstopper.
Ingredients Needed
When I first tried this recipe, I was surprised at how simple the ingredients were. It’s a great example of how high-quality, basic ingredients can lead to something amazing. Here’s what you need:
- Digestive biscuits (or graham crackers): These form the crunchy base and add texture.
- Butter: Unsalted works best. It binds the biscuits together and adds richness.
- Mascarpone cheese: This gives the cheesecake its smooth, velvety texture.
- Cream cheese: Adds a little tang to balance out the sweetness.
- White chocolate: This is the star. It melts into a luscious filling that’s rich but not overpowering.
- Fresh raspberries: For the beautiful, bright topping and to balance the sweetness of the cheesecake.
- Sugar: A little sugar sweetens the raspberry topping, enhancing the flavor.
- Vanilla extract: Optional, but it rounds out the flavors in the filling.
How To Make Jamie Oliver’s No-bake Raspberry And White Chocolate Cheesecake
I’ll never forget the first time I made this-how simple it was to put together, and how the kitchen smelled with the white chocolate melting. It felt like I was working magic without even trying. Here’s the process step-by-step:
For The Base
- Crush the biscuits. Use a food processor or put them in a plastic bag and crush them with a rolling pin. You want fine crumbs, not chunks.
- Melt the butter. Gently melt the butter in a saucepan or microwave.
- Combine the crumbs with the melted butter in a bowl and stir until fully coated.
- Press into the pan. Tip the crumb mixture into a springform pan and press down firmly. Use the back of a spoon to make it compact. Pop this in the fridge to set.
For The Filling
- Melt the white chocolate. Break it into pieces and melt it over low heat or in short bursts in the microwave, stirring in between.
- Mix the mascarpone and cream cheese. In a large bowl, beat the mascarpone and cream cheese together until smooth.
- Add the melted chocolate. Once the white chocolate is cool enough, gently fold it into the cheese mixture.
- Whisk in vanilla and a little sugar to taste, then mix until smooth.
- Fill the crust. Spoon the creamy filling onto the biscuit base, smoothing it out with a spatula. Let this set in the fridge for at least 4 hours or overnight.
For The Raspberry Topping
- Make the raspberry sauce. Blend fresh raspberries and sugar until smooth. You can strain it to remove the seeds if desired.
- Top the cheesecake with the raspberry sauce and fresh raspberries. You can also drizzle the sauce over individual slices when serving.
Ingredient Science Spotlight
One thing I’ve learned about this cheesecake is the importance of the balance between its ingredients. Let’s dive into the science behind some of them.
- White chocolate: When melted, the cocoa butter in white chocolate gives it a silky, smooth texture that blends seamlessly into the cheesecake filling. It’s rich and sweet but doesn’t overpower the other flavors. The fat content helps stabilize the filling, giving it that luxurious mouthfeel.
- Mascarpone cheese: Known for its creamy, slightly sweet profile, mascarpone brings a lightness to the filling that contrasts nicely with the density of cream cheese. It helps prevent the cheesecake from feeling too heavy or rich.
- Raspberries: Their natural acidity helps balance the richness of the cheesecake. The tartness cuts through the creamy filling, making each bite refreshing. Plus, the antioxidants in raspberries make this a slightly healthier indulgence.
Expert Tips
Having made this cheesecake multiple times, here are a few things I’ve learned:
- Don’t rush the setting process. Let the cheesecake chill long enough for the filling to set properly. If you cut it too soon, it may collapse.
- Use room temperature cheese. Cold cream cheese or mascarpone can result in a lumpy filling. Let them come to room temperature before mixing.
- Customize the crust. If you can’t find digestive biscuits, graham crackers or even oats work well. Just make sure to adjust the sweetness to balance out the crumbs.
- Decorate with extra toppings. Fresh mint leaves, chocolate shavings, or even a sprinkle of crushed nuts can elevate the cheesecake’s appearance and flavor.
Recipe Variations
As much as I love this exact recipe, there are plenty of ways to switch things up:
- Fruit variations: Swap the raspberries for strawberries, blueberries, or even mangoes. Each fruit adds its own unique flavor to the cheesecake.
- Dark chocolate: If you prefer a less sweet, richer flavor, try using dark chocolate instead of white. It pairs wonderfully with the tart raspberries.
- Nutty crust: Add ground almonds or hazelnuts to the biscuit base for a bit of crunch and nutty flavor.
- Vegan options: For a dairy-free version, swap the cream cheese and mascarpone with coconut cream or cashew cream, and use dairy-free white chocolate.
Final Words
Every time I make this cheesecake, it feels like I’ve unlocked the perfect balance of flavors. It’s indulgent without being overwhelming, and the no-bake nature makes it stress-free. Whether you’re hosting a dinner party or just craving a sweet treat, this cheesecake never disappoints.
FAQs
How Long Does Jamie Oliver’s No-bake Raspberry And White Chocolate Cheesecake Take To Make?
It takes about 30 minutes to prepare, but you’ll need to let it chill in the fridge for a few hours to set.
Can I Use Frozen Raspberries For This Cheesecake?
Yes, frozen raspberries work well. Just make sure to thaw and drain them before using.
Is There A Way To Make This Cheesecake Gluten-free?
Yes, you can use gluten-free biscuits for the base to make it gluten-free.