December is magical, isn’t it? But between the Christmas shopping, the wrapping (we’ve all been there at midnight with the sticky tape!), and the endless to-do lists, it can also be a little chaotic.
That is why this month, we are championing a dessert that looks incredibly impressive but requires absolutely zero time in the oven. This White Chocolate and Raspberry Cheesecake is our go-to "hosting hack." It’s rich, creamy, and balanced perfectly by the tartness of the berries—a snowy, festive showstopper that you can whip up in 25 minutes and leave to set while you put your feet up with a cuppa.
Whether you are hosting the whole family or just treating yourself to a little weekend luxury, this recipe is a guaranteed crowd-pleaser and perfectly paired with a cuppa in one of our fine bone china mug.
Ready to become the star baker of the season (without breaking a sweat)? Let’s get started.
Ingredients
For the Biscuit Base:
-
275g Digestive biscuits (crushed)
-
100g Unsalted butter (melted)
For the Filling:
-
200g White chocolate (good quality works best!)
-
500g Full-fat soft cheese (cream cheese)
-
150ml Double cream
-
1 tsp Vanilla extract
-
150g Fresh raspberries (plus extra for decoration)
The Step-by-Step
1. Base Camp Start by crushing your digestive biscuits. You can do this in a food processor, or go old school: pop them in a sealable bag and give them a good bash with a rolling pin (great for stress relief!). Tip the crumbs into a bowl, pour in the melted butter, and mix until it looks like wet sand. Press this mixture firmly into the bottom of a 23cm springform tin. Pop it in the fridge to chill while you make the magic happen.
2. The Melt Break your white chocolate into pieces and melt it gently. You can do this in a heatproof bowl over a pan of simmering water (don't let the bowl touch the water!) or in the microwave in short 20-second bursts, stirring in between. Set it aside to cool slightly—you want it liquid but not piping hot.
3. The Whip In a large bowl, beat together the soft cheese, vanilla extract, and double cream until it’s thick, luxurious, and creamy. Tip: Don’t over-whip, just until it holds its shape.
4. The fold Gently fold your cooled white chocolate into the creamy mixture. Once combined, stir through about two-thirds of your raspberries. Don't worry if they break up a little; it creates a lovely ripple effect!
5. The Chill Spoon the mixture over your chilled biscuit base and smooth the top with a spatula. Now, the hardest part: patience. Place it in the fridge for at least 6 hours (or overnight if you’re organised) to set.
6. The Grand Finale When you’re ready to serve, carefully remove it from the tin. Decorate the top with your remaining fresh raspberries. If you’re feeling fancy, a dusting of icing sugar or some white chocolate curls adds a snowy finish.
Did you try it? We would absolutely love to see your creations! Whether it’s the centrepiece of your Boxing Day spread or a Tuesday night treat, snap a picture and tag us on Instagram @victoriaeggs. We might even share our favourites on our stories!
Happy no-baking! x