No-Bake Raspberry Cheesecake

Raspberry Mixture:
225 g raspberries
90 g granulated sugar
Cheesecake Mixture:
200 g cream cheese
250 g mascarpone
16 g whip cream stabilizer (klopfix)
65 g granulated sugar
8 g vanilla sugar
400 ml heavy cream (unwhipped)
300 g tea biscuits
150 ml milk
75 ml heavy cream (unwhipped)
125 g white chocolate


In a saucepan over medium heat, combine raspberries and sugar. Cook for 5-7 minutes, stirring often. Strain to remove seeds, reserve juice in a piping bag.
Mix cream cheese, mascarpone, stabilizer, sugars until smooth. Gradually incorporate heavy cream until stiff.
Dip biscuits in milk, layer in a pan. Add cheesecake mix, then raspberry juice in layers, ending with cheesecake mix.
Heat cream, add white chocolate until melted. Pour over the cheesecake.
Decorate with piped juice. Chill overnight.
Serve with raspberries and mint.

Prep Time: 30 minutes | Total Time: Overnight | Servings: 8

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