White Chocolate and Raspberry Cheesecake Balls

These White Chocolate and Raspberry Cheesecake Bites are a no-bake, gluten-free treat that’s perfect for any occasion. With a buttery biscuit base, creamy white chocolate filling, and bursts of fresh raspberries, these cheesecake bites are elegant yet simple to make. Perfect for parties, sharing with friends, or keeping all to yourself, they’re sure to please any crowd.

Why You’ll Love This Recipe

• No-Bake Simplicity: Easy to make and no need to turn on the oven.
• Perfect for Sharing: Cut into bite-sized squares for a portable, shareable dessert.
• Gluten-Free Friendly: A great option for those with dietary restrictions.
• Customizable: Add raspberry coulis, grated chocolate, or extra toppings for a unique touch.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Base:

• 320 g gluten-free digestive biscuits
• 150 g butter, melted and cooled

For the Cheesecake Filling:

• 500 g mascarpone or full-fat cream cheese
• 100 g icing sugar
• 250 g white chocolate, melted and cooled
• 300 ml double cream
• ½ tsp vanilla extract
• 200 g fresh raspberries

For the Topping:

• 50 g white chocolate, grated
• 50 g fresh raspberries

Directions

Prepare the Base:

1. Line a 9×9-inch square baking tin with non-stick baking paper, leaving an overhang for easy removal.
2. Crush the gluten-free digestive biscuits into fine crumbs. Mix with melted butter until combined.
3. Press the mixture evenly into the prepared tin. Chill in the refrigerator for at least 30 minutes.

Make the Cheesecake Filling:

4. In a large bowl, mix mascarpone or cream cheese, icing sugar, and vanilla extract until smooth.
5. Gradually add double cream and mix until the mixture begins to firm up, about 1 minute.
6. Gently fold in the melted and cooled white chocolate until just combined. Avoid overmixing to prevent splitting.
7. Carefully fold in the fresh raspberries.

Assemble and Chill:

8. Spread the cheesecake filling evenly over the chilled biscuit base. Smooth the top with a spatula.
9. Refrigerate for at least 4 hours, or preferably overnight, until fully set.

Decorate and Serve:

10. Lift the set cheesecake out of the tin using the baking paper overhang.
11. Cut into 16–25 squares, depending on the size you prefer.
12. Decorate with grated white chocolate and fresh raspberries. Add a drizzle of raspberry coulis if desired.

Servings and Timing

• Yield: 16–25 bites
• Prep Time: 25 minutes
• Chilling Time: 4–8 hours
• Total Time: Approximately 4.5–8.5 hours

Variations

• Dairy-Free: Use dairy-free cream cheese, plant-based double cream, and dairy-free white chocolate.
• Vegan: Follow the dairy-free swaps for a vegan-friendly treat.
• Low FODMAP: Use lactose-free cream cheese, lactose-free double cream, and ensure gluten-free biscuits are FODMAP-safe.
• Additional Toppings: Add raspberry coulis, chocolate shavings, or even edible flowers for a decorative touch.

Storage

• Refrigerator: Store in an airtight container in the fridge for up to 3 days.
• Freezing: Wrap individual bites in parchment paper, place in a freezer-safe container, and freeze for up to 1 month. Thaw in the fridge before serving.

FAQs

1. Can I use regular digestive biscuits if I don’t need it to be gluten-free?

Yes, regular digestive biscuits work just as well if gluten isn’t a concern.

2. Can I substitute mascarpone with cream cheese?

Yes, full-fat cream cheese like Philadelphia works perfectly.

3. How do I prevent the cheesecake filling from splitting?

Mix gently and avoid overmixing, especially after adding the melted white chocolate.

4. Can I use frozen raspberries?

Fresh raspberries are best for this recipe, as frozen raspberries release water and may affect the texture.

5. Can I make this recipe in a round tin instead of a square tin?

Yes, a 9-inch round springform tin works well.

6. What if my cheesecake doesn’t set?

Ensure enough chilling time and avoid using low-fat cream cheese or cream, as these lack the necessary fat content to set.

7. Can I add other fruits to the filling?

Yes, blueberries or strawberries make great additions to the cheesecake filling.

8. How can I make the base crunchier?

Toast the biscuit crumbs lightly in a dry pan before mixing with butter.

9. Can I skip the white chocolate?

While the white chocolate adds creaminess and flavor, you can omit it or substitute with dark or milk chocolate for a different taste.

10. How can I make this recipe nut-free?

Ensure all ingredients, including chocolate and biscuits, are nut-free and prepared in a nut-free environment.

Conclusion

These White Chocolate and Raspberry Cheesecake Bites are a delightful no-bake treat that combines the rich creaminess of white chocolate with the tartness of fresh raspberries. Perfect for parties, special occasions, or just as a delicious dessert, they’re easy to make, gluten-free, and endlessly customizable. Enjoy these bites of heaven with friends or savor them yourself—you won’t regret it!

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