How To make Low Fat Chocolate Raspberry Cheesecake

No Bake White Chocolate Raspberry Cheesecake

This Easy No Bake White Chocolate Raspberry Cheesecake is the best no bake dessert for white chocolate lovers! Made with simple ingredients and no gelatine!#recipe #cheesecake #whitechocolate #raspberry #nobake #spring #summer #cake #dessert #easy #simple #baker #foodblogger
10 ingredients
Produce
2 cups Raspberries, fresh or frozen
Baking & Spices
1 tbsp Cornstarch
3/4 cup Powdered sugar
2 tbsp Sugar
1 1/2 cups Whipped cream or whipped topping
1 White chocolate shavings and whipped cream
Snacks
1 1/4 cup Graham cracker crumbs
Dairy
3 tbsp Butter
800 g Cream cheese, full fat
Other
400 g Rams white chocolate (melted and cooled to just above room temperature (approximately 15 ounces))
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White Chocolate and Raspberry Cheesecake [No Bake]

#Cheesecake #NoBake #Raspberry

White Chocolate and Raspberry Cheesecake (No Bake)

How to make White Chocolate and Raspberry Cheesecake [No Bake]

Do you like cheesecakes? Want to know how to make one? Not sure which one to make? I've made lots of different cheesecakes and this is a great combination. White chocolate and raspberries complement one another beautifully. This cheesecake is sure to impress anyone you make it for. It tastes delicious and you'll impress everyone with your baking talents. And to top it all off this is a No-Bake recipe, which means you can make it without needing a hot oven, perfect for a warm summers day in the kitchen. This cheesecake is so scrummy and easy to make, give it a try.

White Chocolate and Raspberry Cheesecake [No Bake] Recipe.

TIMINGS:
Prep Time: 30 mins.
Chilling Time: 5 hours.
Total Time: 5 hours 30 mins.

SERVINGS:
Make enough for 12 people.

INGREDIENTS:

For the biscuit base.
• 3⅛ cups (320g/11oz) digestive biscuits.
• 10½ tablespoons (150g/5oz) butter, melted.
• ⅓ cup (50g/1½ oz) white chocolate chips.

For the filling.
• 1⅛ cups (250g/8½oz ) full fat cream cheese.
• 1⅛ cups (250g/8½oz) mascarpone cheese.
• 1 cup (100g/4 oz) icing sugar.
• 1 teaspoon of vanilla extract.
• 1¼ cups (300ml/10 fl oz) double cream.
• 1½ cups (250g/8½oz) white chocolate.
• 2 cups (250g/8½oz) fresh raspberries.

To Decorate.
• 1½ cups (180g/6oz) of fresh raspberries.
• White chocolate pieces and shavings.

METHOD:
1. Place the biscuits in a bowl and break them up with the bottom of a cup or glass or use a food processor and blitz until they turn to crumbs.
2. Pour into a bowl and add the chocolate chips.
3. Add the melted butter and mix until fully incorporated.
4. Press the mixture into a 20cm/8inch springform tin, there is no need to grease the tin.
5. Place in the fridge for 30 minutes.
6. Break up the white chocolate and place it in a bowl over a pan of simmering water to melt.
7. Beat the cream cheese, icing sugar and vanilla extract until soft.
8. Add the double cream and whip it together until the mixture firms up and holds its shape.
9. Pour in the melted white chocolate and mix in briefly to combine - be careful not to overmix.
10. Add the raspberries and fold in gently into the cheesecake filling.
11. Spoon the mixture on top of the biscuit base and smooth out with a spatula.
12. Place in the fridge for a minimum of 5 hours but preferably overnight.
13. Remove from the tin and place on a serving plate.
14. Decorate with fresh raspberries, squares of white chocolate and white chocolate shavings.
15. Mmm Scrummy!!!

STORAGE:
• Keep in the fridge until ready to serve.
• Will keep in the fridge for up to 3 days.

#Baking #Baking101 #Scrummy

Keto White Chocolate Raspberry Cheesecake (Cheesecake Factory inspired)

Boyfriends birthday cake, he doesn't like cake so I had to figure out something he would definitely enjoy. He loves raspberry and not super sweet things, so I thought a cheesecake would be perfect. Last year I made him a gluten free crepe cake with raspberry sauce so his whole family could enjoy it, and they did! They all enjoyed this cheesecake as well, it was a hit!
Recipe Below!


I did create a patreon account. I have many ideas for the future of this channel and maybe even creating my own keto line of desserts at some point. I'm going to be posting some inspirational stuff over there along with more information about my life, past, present and future. I'm excited to take this extra step and do some extra content for supporters. Some behind the scenes of my recipe testing successes and fails alike. Maybe even some merch down the line!



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Wilton 9inch Springform pan -
Mixing bowls-
Spatulas-
Silicon whisks-
Pyrex measuring cups -
Mini Offset Spatula -
Granular monkfruit-

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Keto White Chocolate Raspberry Cheesecake
Crust:
1 Cup Almond Flour
1 Cup Sliced Almonds (chopped)
2 Tbs. Alternative Granular Sweetener (I used Lakanto Monkfruit Sweetener)
4 Tbs. Melted Butter
Preheat oven to 350 degrees. Mix together dry ingredients then add the melted butter. Should be the consistency of wet sand. Pour into a 9 or 10 inch spring form pan and pat into the bottom and 1/2 inch- 1 inch up the sides of the pan. Bake for 8-10 minutes, rotating halfway threw to get an even bake. Crust should just be turning brown. While crust is baking get the raspberry jam on the stove.

Raspberry Jam:
Can use any premade sugar free jam if you prefer. Only 1/2 cup in going in between the cheesecake layers. Warm the jam slightly in the microwave before using.

12 oz of Fresh or Frozen Raspberries
1/2 Cup Water
1/2 Cup Alternative Granular Sweetener
Squeeze of Lemon Juice (optional)
1 Tbs. Arrowroot Starch

Boil everything on the stove except the arrowroot until the raspberries are broken down. Whisk in the arrowroot and simmer for a few minutes. Pull from stove and place in a bowl to cool. Can strain if you don't want the seeds.

Cheesecake Filling:

6 oz Keto White Chocolate Chips (I used Best Believe but I know Lily's makes a version)
1/4 Cup Heavy Cream (May need more if the mixture solidifies on you)
3-8 Oz Packages of Cream Cheese (room temp.)
1 Cup Sour Cream (room temp.)
3 Eggs (room temp.)
1 Cup Alternative Granular Sweetener
1 tsp. Vanilla Extract

Beat the cream cheese and sweetener together until fluffy. Add one egg at a time, beating and scraping down the bowl frequently. Add the sour cream and vanilla extract. Set aside. Heat the heavy cream until steaming, add in the white chocolate chip and stir until melted. If the chips don't melt all the way, heat in microwave on 30% power for 10 seconds. Swirl into the cheesecake filling. Take half the batter and put into the crust. Add a half cup of raspberry jam and swirl with a knife. Top with the second half of the cheesecake filling. Bake and 350 degrees on a foil lined baking sheet for 40-50 minutes for a 10 inch springform pan, 50-60 minutes for a 9 inch pan, turning halfway threw to make sure it bakes evenly. Should be set around the edges and slightly jiggly in the center. Let cool completely at room temperature. Cover with plastic wrap and foil and refridgerate overnight. Before releasing the springform, run a warm offset spatula or butterknife around the outside of the cheesecake. Slice with a hot knife into 16 pieces to get perfect slices. Can garnish with fresh raspberries or more raspberry jam (not included in Macros).

Macros for 1/16 of cheesecake:
284 Calories
24 g Fat
8 g total Carbs
2.2 g Fiber
5.75 g Net Carbs
7.6 g Protein

Raspberry and White Chocolate No Bake Cheesecake

Base;
250 g shortbread biscuits
80 g unsalted butter

Cheesecake Filling;
250 g fresh raspberries
250 g white chocolate
500 g full fat cream cheese
100 g icing sugar
350 ml double cream

Decoration;
500 g raspberries

Method;
For the Base
1- Blitz the biscuits in a food processor to a small crumb, or use traditional method zip lock bag and rolling pin to crush the biscuits. Add the melted butter, straight in to l food processor and pulse few times until the mixture is combined or mix it in a bowl.
2- Add the biscuit mixture into a 8 inches deep springform tin and press down firmly into the even layer.

For the Cheesecake Filling

1- In your stand mixer with the whisk attachment or in a large bowl , whisk together the cream cheese and icing sugar until smooth. Pour in the double cream and whisk until thick!
Melt the chocolate in a bowl over a pan of simmering water, or in the microwave 15 seconds at a time and keep stirring in intervals until full melted after leave to cool down.
Once completed, pour in the cooled white chocolate, and fresh raspberries , mix ot gently with spatula.
Spread the mix over the biscuit base, smooth over and chill in the fridge for at least 5-6 hours, or preferably overnight.
Next day run knife around edges and carefully remove from the pan .

For Decoration;
Add raspberries on top according to your preferences.


#raspberry #cheese #cheesecake #nobakedessert #nobakecheesecakerecipe #nobakecheesecake #raspberrycake

Probably The Best No bake Keto Cheesecake You'll Ever Have! Takes only 15 minute to make!!

This decadent no-bake keto chocolate cheesecake it's rich, creamy, and super easy to make. It's an impressive keto no-bake dessert that takes less than 15 minutes to make from scratch. While the crust is chilling in the fridge, prepare the creamy keto cheesecake filling by mixing all the ingredients into a large bowl.

Full Printable Recipe:
The Keto Holidays eCookBook:

The hardest part is waiting for it to set for at least 4 hours. I recommend making it in the evening so it's ready for the next day. Trust me, everyone will love this keto dessert and ask for the recipe!!

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Email: contact@lowcarbspark.com

Low Gi Chocolate Raspberry Cheesecake

Chocolate Raspberry Cheesecake with Low GI ingredients

Preparation time: 20 minutes
Setting time: Overnight
Serves: 8

Ingredients:
• 10 scoops Glucerna Chocolate Powder
• 250g low-fat cream cheese
• ⅓ cup natural yoghurt
• 1 cup fresh raspberries
• 1 tsp vanilla extract
• 2 tbsp cocoa powder
• 100g dark chocolate (60% cocoa higher), melted
• 2 tsp unflavoured gelatine powder
• ¼ cup water

Method
1. In a small, heat-safe bowl, place the water and sprinkle the gelatin evenly on top. Mix to combine well, allow the mixture to sit for a few minutes until the gelatin swells. Place the bowl in a saucepan of barely simmering water and leave until the gelatine has completely dissolved and turned transparent. Note: Boiling destroys gelatin’s ability to set. Set the gelatin aside to cool.
2. In a large bowl using an electric mixer, beat the cream cheese, yoghurt, Glucerna powder, cocoa powder, vanilla extract and melted chocolate together. Scrape down the sides as needed. While still mixing, slowly pour in the gelatin mixture, and continue to mix until smooth.
3. Pour the batter into a small 20 cm round pan. Smooth the top out with a spatula. Add the raspberries on top and gently press them into the mixture.
4. Place the pan in the refrigerator and let it set overnight.