White Chocolate and Raspberry Cheesecake
White chocolate and raspberry cheesecake is a no-bake dessert combining creamy cream cheese filling, sweet white chocolate and tart fresh raspberries on a buttery ginger biscuit base. The Thermomix TM7 melts the chocolate gently, whips the evaporated milk and mixes the filling to a velvety consistency, making this elegant dessert achievable with minimal effort.
About this recipe
White chocolate and raspberry cheesecake Thermomix TM7 style is the kind of show-stopping dessert that looks bakery-bought yet comes together easily in your all-in-one kitchen machine. The buttery ginger biscuit base is crushed to fine crumbs in seconds, while the filling relies on gently melted white chocolate blended with cream cheese, caster sugar and natural vanilla extract for a mousse-light finish. Raspberries folded through add sharp bursts that cut the sweetness perfectly. Searching for no-bake cheesecake recipes often leads to lumpy fillings and seized chocolate, but the TM7's gentle melting and controlled mixing solve both problems in one bowl. It is an ideal make-ahead dessert for summer parties, birthdays or a festive Christmas table, needing only a springform tin and a few hours of chilling before slicing into clean, creamy wedges.
Preparation tips
- Soak the gelatine leaves in cold water until soft before adding them, and squeeze out excess moisture thoroughly so the cheesecake filling sets with a delicate rather than rubbery texture.
- Use full-fat cream cheese straight from the fridge and melt the white chocolate slowly; if the mixture ever looks grainy, let it rest briefly before continuing to achieve a silky filling.
- Arrange a few reserved raspberries and grated white chocolate on top just before serving, and run a warm knife around the tin edge for clean, professional-looking slices every time.
Recipe variations
- Lactose-free version: substitute lactose-free cream cheese and plant-based evaporated milk, and use dairy-free white chocolate, keeping the same ginger biscuit base made with lactose-free butter for identical creaminess.
- Festive winter variation: swap the raspberries for a compote of cranberries and a pinch of cinnamon in the biscuit crumbs, finishing with a drizzle of melted dark chocolate for an elegant Christmas dessert.
Thermomix TM7 Benefits
- The built-in scale weighs the caster sugar and cream cheese directly in the bowl, saving washing up and guaranteeing consistent results.
- Grinding the ginger biscuits into even crumbs takes the TM7 just seconds, giving the buttery base a uniform, compact texture.
- Gentle heating melts the white chocolate smoothly without burning, so the filling stays glossy and free from seized lumps.
- Whipping the evaporated milk with the butterfly whisk adds air, creating a mousse-light cheesecake that feels indulgent yet airy.
- Mixing the cream cheese filling in the Thermomix takes minutes, producing a velvety, lump-free blend faster than by hand.
Ingredients
- ginger biscuits
- unsalted butter
- gelatine leaves
- water
- white chocolate
- evaporated milk
- caster sugar
- natural vanilla extract
- cream cheese
- raspberries