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Raspberry and white chocolate cheesecake slice
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Prep Time:
215 minutes
Cook Time:
Total Time:
215 minutes
Indulgent no-bake cheesecake with white chocolate, cream cheese, and raspberries.
Ingredients:
  • 2 x 90g pkts coconut macaroons
  • 70g butter, melted
  • 200g white chocolate, chopped
  • 375g light cream cheese
  • 12.00 gm gelatine powder
  • 60ml water
  • 300ml thickened cream
  • 500.00 ml frozen or fresh raspberries
Instructions:
  • Grease and line a 20cm x 30cm slice tin with baking paper. Crush coconut macaroons finely in a bowl. Add melted butter and mix well. Press mixture firmly into the tin using the back of a spoon. Chill in the refrigerator while making the filling.
  • Melt white chocolate in a bowl placed over hot water, then allow it to cool to room temperature.
  • In a bowl, whip cream cheese and caster sugar until silky. Dissolve gelatine in boiling water. Combine with cream cheese mix and cooled chocolate; beat until smooth.
  • Whip thickened cream until soft peaks form. Gently fold in raspberries until combined. Spoon mixture over biscuit base, smooth the surface, and tap on the counter to remove any air bubbles.
  • Chill in the fridge until firm for 2-3 hours. Cut into 12 squares and garnish with additional raspberries, if desired, before serving.

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