Delicate, velvety, and vivid, this no-bake cheesecake brings together mascarpone and cream cheese, white chocolate, and a juicy raspberry layer. A crisp cookie crust, glossy white glaze, and fresh berries turn it into the centerpiece of any celebration.
Ingredients
Cookie crust
- Maria-style cookies — 6.3 oz | 180 g
- Unsalted butter — 5.6 oz | 160 g
Raspberry filling
- Frozen raspberries — 7.1 oz | 200 g
- Sugar — 2.6 oz | 75 g
Cheesecake filling
- White chocolate — 5.3 oz | 150 g
- Mascarpone — 8.8 oz | 250 g
- Whipping cream stabilizer — 0.6 oz | 16 g (2 packets)
- Powdered sugar — 1.2 oz | 35 g
- Vanilla sugar — 0.3 oz | 8 g (1 packet)
- Cream cheese — 7.1 oz | 200 g
- Heavy cream (33–35%) — 1 2/3 cups | 400 ml
Glaze
- Cream, not whipped — 3 tbsp | 45 ml
- White chocolate — 3.5 oz | 100 g
For garnish
- Whipped cream — to taste
- Fresh raspberries
- Mint leaves
Step-by-step recipe
- Prepare a 8–9 in | 20–22 cm springform pan: line the base with parchment and, if desired, the sides with acetate for perfectly smooth edges.
- Finely crush the cookies. Melt the butter and mix it with the crumbs until the texture resembles damp sand. Press firmly into the pan, smooth the base, and chill for 15 minutes.
- For the raspberry filling, combine the raspberries and sugar in a saucepan. Bring to a boil, then cook over medium heat for 5–7 minutes, until slightly reduced. For a seedless filling, pass through a sieve if you like. Let cool completely.
- For the cream, melt 5.3 oz | 150 g white chocolate over a bain-marie or in short microwave bursts. Let it cool until just warm.
- Whip the cold cream with the stabilizer, powdered sugar, and vanilla sugar to soft peaks.
- In another bowl, beat the mascarpone and cream cheese until smooth, add the melted white chocolate, and mix well. Gently fold in the whipped cream with a spatula.
- To assemble, spread half of the cheesecake filling over the crust and smooth it out. Spoon the cooled raspberry filling on top, leaving a small border around the edge, then cover with the remaining cream and smooth again. Cover and chill for 6–8 hours, preferably overnight.
- For the glaze, heat 3 tbsp | 45 ml cream just until it begins to bubble and pour it over 3.5 oz | 100 g finely chopped white chocolate. Let stand for 1 minute, then stir until smooth. Cool for 10–15 minutes until fluid but not hot, then pour over the set cheesecake. Spread evenly, adding gentle drips if desired. Chill for another 30 minutes.
- Carefully release the cheesecake from the pan and garnish with whipped cream, fresh raspberries, and mint. Slice with a knife dipped in hot water and wiped dry between cuts.
Nutritional value per serving
| Calories | ≈ 578 kcal |
| Protein | ≈ 5.3 g |
| Fat | ≈ 43 g |
| Carbohydrates | ≈ 35 g |
| Sugar | ≈ 26 g |
| Fiber | ≈ 1.3 g |
| Sodium | ≈ 150 mg |
Serving and storage
Serve well chilled. Store the cheesecake covered in the refrigerator for up to 3–4 days. For neat slices, warm the blade in hot water and wipe it dry after each cut.
📹 Watch the video recipe on our Telegram channel: @alwaysyummy
Tips and variations
- You can use fresh raspberries instead of frozen. If the berries are very tart, add another 10–15 g sugar.
- The whipping cream stabilizer helps the filling hold its shape. If you do not have one, use cream with at least 33% fat and do not overwhip it.
- For a more pronounced raspberry layer, increase the berries to 300 g and the sugar to 100 g, then cook to the thickness you prefer.
- The crust becomes even more fragrant with a pinch of salt plus a little vanilla or lemon zest.
FAQ
Can I replace mascarpone with another cheese?
Yes. Use an extra portion of cream cheese, and for richness add 1–2 tbsp of 25–30% sour cream or thick cream. The flavor will be a little less pronounced, but the texture will stay silky.
What if I do not have whipping cream stabilizer?
Use very cold 33–35% cream and whip to soft peaks. You can also stabilize the filling with 6–8 g leaf gelatin: soak it, melt it, stir it into the warm melted chocolate, then combine with the cream.
Do I need to strain out the raspberry seeds?
Only if you want to. For a completely smooth texture, pass the sauce through a fine sieve. If you do not mind the seeds, leave them in for more fiber and a fuller berry taste.