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These delicate no-bake mini cheesecakes with white chocolate and fresh raspberries are as beautiful as they are delicious. Creamy, light and bursting with fresh berries, they’re the perfect little desserts for warm summer days.<\/em><\/p>\n<\/blockquote>\n

Makes 10 mini cheesecakes.<\/span><\/p>\n

Ingredients for chocolate biscuit base:<\/span><\/p>\n

\n
• 125 g chocolate biscuits or chocolate-coated digestive biscuits<\/li>\n
• 20 g butter, melted<\/li>\n<\/ul>\n

  Place the biscuits and melted butter into a food processor and blitz until the mixture resembles damp sand. Alternatively, place the biscuits in a sturdy freezer bag and crush them finely with a rolling pin before mixing with the melted butter.<\/p>\n

  Line a standard 12-hole muffin tin with paper cases. Divide the biscuit mixture evenly between the paper cases and press down gently to form the bases.<\/p>\n

  Ingredients for white chocolate cheesecake filling:<\/span><\/p>\n

  \n
  • 375 g full-fat cream cheese (such as Philadelphia<\/em>), at room temperature<\/li>\n
  • 50 g caster sugar<\/li>\n
  • 2 teaspoons (6 g) powdered gelatine<\/li>\n
  • 40 ml cold water<\/li>\n
  • 260 ml double cream, chilled<\/li>\n
  • 100 g white chocolate<\/li>\n
  • 300 g fresh raspberries<\/li>\n<\/ul>\n

    Sprinkle the powdered gelatine over the cold water and leave for 10 minutes to bloom. Heat gently, stirring until completely dissolved, or microwave in short bursts. Do not allow the gelatine to boil, as it will lose its setting properties. Leave to cool slightly, keeping it liquid.<\/p>\n

    Melt the white chocolate and leave it to cool slightly, making sure it remains pourable.<\/p>\n

    Place the cream cheese and caster sugar into the bowl of a stand mixer and beat until smooth. Pour in the chilled double cream without whipping it first, then beat just until the mixture begins to thicken. Do not overmix, as the cream may split. Add the cooled white chocolate and mix briefly until combined. Finally, pour in the dissolved gelatine and mix until fully incorporated.<\/p>\n

    Place 2\u20133 raspberries onto each biscuit base. Spoon the cheesecake mixture over the raspberries and smooth the tops. Decorate with additional fresh raspberries. Refrigerate until fully chilled and set.<\/p>\n

    Enjoy!<\/p>\n

    <\/figure>\n

     <\/p>\n

    <\/figure>\n

    Recipe source: Taste.com.au<\/a>.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

    These delicate no-bake mini cheesecakes with white chocolate and fresh raspberries are as beautiful as they are delicious. Creamy, light and bursting with fresh berries, they’re the perfect little desserts for warm summer days.<\/p>\n","protected":false},"author":1,"featured_media":16810,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[57,56,61,58,14,54],"tags":[96,104,152,116,109],"duration":[],"tag_group":[],"class_list":["post-16807","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-chocolate-cheesecakes","category-fruit-cheesecakes","category-mini-cheesecakes-small-bakes","category-mini-cheesecakes","category-no-bake-cakes","category-no-bake-cheesecakes","tag-chocolate","tag-double-cream","tag-gelatine-en","tag-philadelphia-en","tag-raspberry"],"acf":[],"yoast_head":"\n