I still remember the first time I tasted a no-bake cheesecake. I was at a friend’s summer party, and they served this incredible, smooth, and slightly tangy dessert. The texture was like nothing I had ever experienced before. It was light yet indulgent, and the combination of fruit and creaminess was perfect. After that, I couldn’t stop thinking about making one myself.
That’s when I stumbled upon Jamie Oliver’s No-bake Raspberry And White Chocolate Cheesecake. It seemed like the perfect blend of rich chocolate and fresh berries. The best part? No oven involved! I thought, "This is it. This is going to be my go-to summer dessert." So, I decided to try making it, and it was just as delicious as I imagined. The no-bake aspect made it a breeze to prepare, and the combination of raspberries and white chocolate was a game-changer.
Jamie Oliver’s No-bake Raspberry And White Chocolate Cheesecake Recipe
Jamie Oliver’s take on a no-bake cheesecake feels almost like a celebration of summer. It’s the kind of recipe that doesn’t demand a lot of time or fancy techniques, but still delivers a dessert that looks and tastes impressive. His recipe strikes a balance between indulgent and refreshing.
When I first tried it, I was drawn to the simplicity. You don’t have to worry about baking or complicated methods, and the texture of the cheesecake is divine. The white chocolate adds a luxurious creaminess, while the raspberries give it a fresh and tart contrast.
Here’s how you can make it yourself:
Ingredients Needed
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For The Base
- 250g digestive biscuits or graham crackers (I love the texture of digestive biscuits here)
- 100g unsalted butter (melted)
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For The Filling
- 300g full-fat cream cheese (you want a smooth and creamy base)
- 100g white chocolate (try to get good-quality white chocolate for richness)
- 250g mascarpone cheese (this adds that extra velvety texture)
- 150g raspberries (fresh is best, but frozen works fine too)
- 50g icing sugar (for a bit of sweetness)
- 1 tsp vanilla extract (just a touch for depth of flavor)
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For The Topping
- Extra fresh raspberries (to make it look pretty)
- A drizzle of white chocolate (for that extra indulgence)
How To Make Jamie Oliver’s No-bake Raspberry And White Chocolate Cheesecake
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Prepare The Base
- Break the digestive biscuits into crumbs. You can use a food processor or simply put them in a ziplock bag and crush them with a rolling pin.
- Melt the butter in a pan or microwave, then mix it with the biscuit crumbs until fully combined.
- Press the mixture into the bottom of a springform pan, making sure it’s compact and even. Pop it into the fridge to chill while you prepare the filling.
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Make The Filling
- Melt the white chocolate in a bowl over a pan of simmering water (double boiler method) or in the microwave. Let it cool slightly.
- In a separate bowl, mix the cream cheese, mascarpone, icing sugar, and vanilla extract until smooth.
- Fold in the melted white chocolate and combine gently. The mixture should be thick and creamy.
- Gently fold in the raspberries. Don’t mash them up; you want some whole berries to give that burst of flavor when you bite in.
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Assemble The Cheesecake
- Pour the filling over the chilled biscuit base, spreading it out evenly.
- Smooth the top with a spatula and place it back in the fridge to set for at least 4 hours, but overnight works best for a firmer texture.
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Serve
- Just before serving, decorate with fresh raspberries and a drizzle of white chocolate for a stunning finish.
Ingredient Science Spotlight
- Cream Cheese & Mascarpone: Both of these ingredients bring a tangy richness that forms the creamy backbone of the cheesecake. Mascarpone has a softer texture and a sweeter taste compared to regular cream cheese, creating a luscious balance in the filling.
- White Chocolate: The white chocolate doesn’t just add sweetness. It’s the secret to the smooth texture that makes this cheesecake melt in your mouth. It also helps the filling set without the need for any gelatin or eggs.
- Raspberries: These are a great source of vitamin C and antioxidants. The tartness of raspberries cuts through the sweetness of the cheesecake and gives it that refreshing kick. Their natural acidity also helps balance the richness of the white chocolate and mascarpone.
Expert Tips
- Room temperature ingredients: Before you begin, let your cream cheese, mascarpone, and white chocolate sit at room temperature for a bit. It helps create a smoother, lump-free filling.
- Chill the base properly: Don’t rush the base step. Press it firmly into the pan and let it set in the fridge so it holds together when you slice the cheesecake.
- Don’t overmix the raspberries: Stir gently when incorporating the raspberries into the filling. Over-mixing can break them up and turn the filling pink instead of keeping those lovely pockets of whole berries.
- Chill overnight: The cheesecake will be firmer and easier to slice if it chills overnight. If you’re in a rush, you can get away with a 4-hour chill, but it’ll be less firm.
Recipe Variations
- Berry Blends: If you’re craving something a bit different, swap the raspberries for other berries like strawberries, blueberries, or blackberries. You could even create a mixed berry compote as a topping.
- Chocolate Base: Add a twist by using chocolate biscuits (like Oreos) instead of digestive biscuits. It gives the base an added richness that pairs beautifully with the white chocolate.
- Vegan Version: Use dairy-free cream cheese and a plant-based mascarpone. Replace the white chocolate with a vegan alternative and adjust the sweetener to suit your taste.
- Nutty Crunch: Add chopped hazelnuts or almonds to the base for a bit of crunch and extra depth of flavor.
Final Words
This cheesecake is a crowd-pleaser. It’s one of those recipes that feels like an indulgence but isn’t as complicated or time-consuming as it looks. You can make it in advance, and it keeps well in the fridge for a couple of days (though it’s unlikely to last that long!).
The combination of white chocolate’s creaminess and fresh raspberries is irresistible, making it perfect for summer gatherings, casual get-togethers, or even just a treat to enjoy on your own.
FAQs
Can I Make This Cheesecake Ahead Of Time?
Yes, you can make it up to 24 hours before serving. Just keep it in the fridge.
Can I Substitute White Chocolate With Another Type Of Chocolate?
Yes, you can use milk or dark chocolate if you prefer, but it will change the flavor a bit.
How Long Does It Take To Set The Cheesecake?
It takes about 4-6 hours to set properly, so make sure to plan ahead.