Gluten-Free Raspberry and White Chocolate Cheesecake Recipe (No-Bake)
This gluten-free cheesecake has a crumbly buttery biscuit base, with a decadent raspberry and white chocolate filling. No baking is needed just chill. It will dress to impress.
Equipment
- 1 Measuring Scales
- 1 Saucepan
- 1 Mixing Bowl
- 1 20cm Loose Bottom tin
- 1 Rolling pin ( to smash biscuits)
Ingredients
- 320 g Gluten-free digestive biscuits
- 150 g Butter
- 500 g Mascarpone
- 100 g Icing sugar
- 250 g glute-free white chocolate
- 300 ml Double cream
- 1/2 tsp vanilla extract
- 275 g Fresh raspberries
Instructions
- Crush the gluten-free biscuits with a rolling pin. I put mine into a clean tea towel.
- Melt the butter over a saucepan of hot water.
- Pour the melted butter into the crushed biscuits and mix together.
- Press the biscuit mixture into the loose bottomed tin. Press it down frimly.-
- Put the cheesecake base into the fridge and chill for at least 30 minutes.
- Melt the white chocolate over a saucepan of hot water (a ban marie). leave to cool.
- Now make the cheesecake filling by mixing together the mascarpone, icing sugar and, vanilla extract.
- In a seperate bowl mix the double cream and keep mixing until it frims up a bit.
- Add the white chocolate and mix breifly.
- Carefully fold in the fresh raspberries. (Keep some aside for the top decoration).
- Spread the mixture on-top of the biscuit base and place in the fridge to chill overnight.
- To decorate add some raspberries and grated white chocolate.
- Keep refrigerated until you serve. Delicious.
Nutrition
Calories: 486kcalCarbohydrates: 40gProtein: 5gFat: 34gSaturated Fat: 21gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.02gCholesterol: 75mgSodium: 187mgPotassium: 102mgFiber: 2gSugar: 25gVitamin A: 773IUVitamin C: 5mgCalcium: 119mgIron: 0.4mg
Tried this recipe?Let us know how it was!