A creamy no bake raspberry cheesecake with mascarpone, fresh raspberry sauce, and white chocolate topping. Perfect for parties and easy desserts.

Scale

225 g raspberries

90 g sugar

200 g cream cheese

250 g mascarpone

16 g whipped cream stabilizer

65 g sugar

8 g vanilla sugar

400 ml heavy cream

300 g tea biscuits

150 ml milk

75 ml cream

125 g white chocolate

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1. Cook raspberries and sugar for 5-7 minutes and strain.

2. Mix cream cheese, mascarpone, sugar, vanilla, and stabilizer.

3. Add cream gradually and whip until firm.

4. Dip biscuits in milk and layer in pan.

5. Add cream and raspberry sauce layers.

6. Heat cream and melt white chocolate.

7. Pour topping and chill overnight.

Chill overnight for best texture.

Use fresh raspberries for best flavor.