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White Chocolate & Raspberry Cheesecake

04:20:00 Makes 12 servings, 1/12 cheesecake (113 g) each.
Recipe By
5.0
23 17 Reviews
Prep Time
20
min.
Total Time
4
hr.
20
min.
Servings

Makes 12 servings, 1/12 cheesecake (113 g) each.

This is one of our best no-bake cheesecakes. White chocolate and cream cheese make this cheesecake incredibly smooth, creamy and rich. Fresh raspberries on top add colour and flavour.

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What You Need

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Make It

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  • Sprinkle gelatine over warm water; set aside. Combine graham crumbs and margarine; press onto bottom of 9-inch springform pan.
  • Beat cream cheese, sugar and zest in large bowl with mixer until well blended. Add gelatine mixture and melted chocolate; mix well. Gently stir in whipped cream just until blended. Pour over crust.
  • Refrigerate 4 hours. Run knife around rim of pan to loosen cake; remove rim. Top cheesecake with berries just before serving.

How to Melt the TOBLERONE Bars

Break chocolate bars into pieces; place in medium microwaveable bowl. Microwave on MEDIUM 1 to 1-1/2 to min. or until chocolate is slightly melted; stir until completely melted.

Size Wise

Since this is an indulgent recipe, make healthy choices throughout the day so you can enjoy a serving of this sweet treat after your evening meal.

Servings

  • Makes 12 servings, 1/12 cheesecake (113 g) each.

Nutritional Information

Serving Size Makes 12 servings, 1/12 cheesecake (113 g) each.
AMOUNT PER SERVING
Calories 410
% Daily Value
Total fat 30g
Saturated fat 16g
Cholesterol 80mg
Sodium 350mg
Carbohydrate 31g
Dietary fibre 1g
Sugars 23g
Protein 6g
   
Vitamin A 25 %DV
Vitamin C 8 %DV
Calcium 10 %DV
Iron 2 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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