I used to make this no-bake white chocolate and raspberry cheesecake a lot when friends came over for dinner. It sounds like it would be really rich and sickly, but surprisingly, it’s actually light, creamy and very moreish.

I make the base thicker than a traditional cheesecake base, using Oreo biscuits for a delicious dark chocolate crunch against the creamy white chocolate filling. The fresh raspberries add a lovely sharpness to balance the sweetness, as well as making the cheesecake look really pretty.

It’s simple to make, requires no baking, and is always a crowd pleaser, making it a lovely dessert for entertaining friends and family.

• Base:
• 175g Oreo biscuits 
• 100g butter melted

• Filling:
• 500g Mascarpone cheese
• 50g caster sugar
• 175ml double cream
• 125g punnet of raspberries
• 400g white chocolate
• 1 vanilla pod
• A 9″ springform cake tin

• To make the base, blitz the Oreos in a blender to make crumbs, then pulse in the butter until well combined. Alternatively, pop the biscuits into a clear bag and seal, then bash with a rolling pin until they are crumbs. Stir into the melted butter until combined.
• Grease the base of your cake tin then press the biscuit crumbs evenly onto the bottom.  Place in the fridge whilst you prepare the filling.
• Break the chocolate into even pieces and place in a glass heat proof bowl above a pan of boiling water, making sure the bowl does not touch the water.  Halve the vanilla pod and place it into the bowl with the chocolate.  Let the chocolate melt.
• Once melted, remove from the heat and remove the vanilla pod. Let the chocolate cool a little.
• Whisk the double cream, sugar and mascarpone together until it is thick like whipping cream.
• Now pour in the cooled chocolate and gently stir.  Then add the raspberries and mix well, I squeezed a few in my hands first so that they split and coloured the mixture pink and streaky.
• Once all combined, pour onto the base and even the top.  Place into the fridge for a few hours, but if possible, I would do this the day before and let it stay in the fridge overnight.
• Once cooled and hardened, carefully remove the cake tin. Get a palette knife and run it between the cake tin base and biscuit base, and it should then easily remove fully. Serve up!!