by Amy Bradley
Cheesecake is one of my favorite desserts, but it can be extremely time consuming and complicated. It’s especially difficult to make it – or really any baked good – when the summer temperatures get to be over 90°F. I’ve also had a challenge with being forced to make a full size cheesecake for just Mike and me. While we theoretically could plow through a whole cheesecake ourselves, it’s just not healthy. It doesn’t keep a long time and it’s typically very rich, so it’s hard to avoid wasting it. I found a solution – mini cheesecake for two that has zero baking required. A win-win!
To create this no bake cheesecake, I made a simple filling – basically a sweetened cream cheese whipped cream. I added melted white chocolate for a richer flavor. It pairs beautifully with raspberries. I tried making the raspberry mixture cold and also tried heating it. I found a bit more success with stove top heat, but it you really want to avoid heating up your house you could stick to a cold purée (I provide instructions for this option below the recipe). You should definitely try to strain your raspberry mixture / purée before using in the cheesecake. Otherwise, you will get grainy seeds in each bite. I strained the raspberries so my cheesecake can be as smooth and silky as possible (and, boy…is it ever!).
I opted for a chocolate cookie crust for the cheesecake, because you can never have too much chocolate, right? You could always substitute 1:1 graham cracker crust instead. When I tried this recipe the first time, I did not line my pan at all. This resulted in my cookie crust sticking to the pan. I eventually got it out, but it was quite a struggle. So I decided I would use parchment paper in the future. Very smart choice – no sticking at all, it just peels right off the bottom.
Spooning the filling into the mini cheesecake pan is delicate work. You must be even more gentle when spooning the raspberry sauce into the pan and creating a small swirl pattern. Try not to overfill with the raspberry sauce. It’s very runny initially and can get messy. It can also be overpowering in flavor if you use too much. The sauce firms up nicely, as does the cheesecake filling, when chilled for a few hours.
You can double this recipe to make two mini cheesecakes and freeze one to enjoy later. I haven’t tried making a full sized cheesecake using this recipe, but I imagine if you make 4 or 5 times the amount, you should be successful. I will confirm if I try it – or if you do, please leave a comment with the results.
Mike and I really loved this dessert. It’s luxuriously creamy and didn’t make our home feel like it was 100°F inside (like it was outside). We hope you enjoy it!
No Bake White Chocolate Raspberry Cheesecake for Two Recipe
- 1/3 cup fresh or frozen raspberries
- 1 tbsp sugar
- 1/2 tsp water
- 1 tsp cornstarch
- 1/2 cup chocolate cookie crumbs (I used Oreos)
- 1 1/2 tbsp unsalted butter, melted
- 1/3 cup heavy cream
- 1/4 cup powdered sugar
- 1/4 tsp vanilla
- 5 oz. block cream cheese, cubed and softened
- 1 tbsp sugar
- 2 oz. chopped white chocolate, melted
- 1 oz chopped white chocolate, melted
1. Line the bottom of a mini 4″ springform pan with a square of parchment paper then secure the ring of the pan so the edges of the paper hang out the bottom. Lightly spray the inside edges of the pan with baking spray.
Make the raspberry sauce…
2. Place raspberries and sugar in a small saucepan over medium heat. As it heats, use a spatula or spoon to crush the raspberries. Gently mix and allow to simmer until the sugar is dissolved and the mixture is thick and smooth.*
3. Remove from heat and pour the raspberry mixture into a strainer over a small bowl – straining out any seeds. Whisk in water and cornstarch into the strained sauce until full dissolved. Place the raspberry mixture in the refrigerator to cool.
Make the crust…
4. If using Oreos, break them up slightly (keeping the cream centers intact) and put into a food processor. I used about 6 Oreos. Pulse until the cookies are broken down into a fine crumb.
5. Combine the cookie crumbs and melted butter, stirring until the cookies look moist. Pour the mixture into the lined springform pan.
6. Using the back of a spoon, press the mixture into the bottom of the pan until a flat, even layer is achieved.
Making the filling…
7. Melt the white chocolate in a microwave safe bowl, using 30 second increments at 60 or 70 percent power. Stir after each 30 second interval until the chocolate is smooth. This took about 2 minutes for me. Set aside to cool.
8. In a medium bowl, add the heavy cream, both sugars, cream cheese and vanilla. Using a hand mixer, beat the mixture together on low to medium-low speed until small peaks form.
9. Pour in the cooled white chocolate and continue to beat the mixture until it is very smooth and creamy.
Create your cheesecake!
10. Spoon the cheesecake filling into the prepared pan, on top of the cookie crust. Fill about half way.
11. Gently spoon in a few scant teaspoons of the raspberry sauce, then use a knife or small spatula to swirl the raspberry into the cheesecake mixture.
12. Repeat the filling and raspberry swirl again, until the pan is full. Use a knife or spatula to very gently smooth over the top.
13. Place the pan on a plate in the refrigerator. Chill for at least 5 or 6 hours – the longer you chill, the firmer it will be.
14. Gently run a knife or spatula around the edge of the chilled cheesecake, then release the hinge of the springform pan. Remove the ring carefully, then use the parchment to lift it away from the pan bottom. Remove the parchment and place the cheesecake on a plate.
15. If desired, melt the white chocolate for topping using the same melting method as before. Spoon into a small plastic sandwich bag, then cut the very tip of the bag to use as a piping bag. Squeeze the white chocolate out over the top of the cheesecake to create a drizzled pattern.
16. Cut the cheesecake in half, and serve!
*Alternate step 2 instructions: To avoid heat, place raspberries and sugar into a food processor, then pulse until a smooth purée is created. Continue on with step 3 of the recipe.
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