No Bake Cheesecake with Raspberry Liquid Centre

Prep Time 45 minutes plus freezing time


White Chocolate & Cranberry Biscuit Base

65g crushed chocolate chip cookies

12g desiccated coconut

65g sourdough breadcrumbs

70g white chocolate, melted

15g cranberries, dried & chopped

Raspberry Liquid Centres

60g raspberries

1 tbsp icing sugar

No Bake Cheesecake

150g cream

350g cream cheese

75g icing sugar

50g sour cream

1 tbsp lemon juice

1 vanilla pod, seeds split & scraped

For the assembly

60g white chocolate coloured pink, melted

Fresh raspberries

White chocolate block to grate


Mix all of the base ingredients together in a bowl, pour onto a tray lined with paper and refrigerate for 15 minutes to harden.

Once cold, break into irregular sized pieces and store in the fridge until needed.

For the raspberry liquid centres, blend the raspberries with the sugar until liquid. Strain the puree through a sieve and discard the seeds. Pour the puree into ice cube trays and freeze.

To prepare the no-bake cheesecake, whisk the cream and reserve.

Use a machine or by hand, beat the cream cheese smooth with the icing sugar. Add the sour cream, lemon juice and vanilla and continue to beat until really smooth. Fold the whipped cream into the mix and use it immediately.

To assemble, use a pastry brush to brush the pink coloured white chocolate on the inside of each of the four glasses.

Spoon pieces of the broken biscuit crumb into each glass.

Pour or pipe the cheesecake mix evenly into each glass.

Insert a frozen liquid centre and ensure it is covered with mousse, totally encapsulating it.

Add fresh raspberries to the cheesecake and grate white chocolate onto the surface of each dessert.


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