No-Bake White Chocolate and Blackberry Cheesecake

Ingredients

• 750 g Cream cheese
• 270 ml Double cream (heavy cream)
• 300 g White chocolate
• 150 g Biscuits
• 3 tbsp Unsalted butter (Melted)
• 150 g Blackberries
• 2 tbsp Water
• 3 tbsp Sugar
• 2.5 tbsp Desiccated coconut (Use 2–3 tbsp)

Steps

1. 1

   Crush the biscuits to a fine crumb. Melt the butter, add it to the crumbs, and mix until evenly combined.

2. 2

   Press the biscuit mixture into a deep 8-inch baking tin with a removable bottom, forming an even base.

3. 3

   Melt the white chocolate and set it aside until it is still melted but has cooled to room temperature; it should not be hot when added.

4. 4

   Using a stand mixer, whip the double cream until soft peaks form.

5. 5

   Add the cream cheese to the whipped cream and mix together.

6. 6

   Add the cooled, melted white chocolate and whisk until everything is combined.

7. 7

   Spoon the filling over the biscuit base and level it with a spatula, leaving small indentations for the compote.

8. 8

   Refrigerate for at least 5 hours to chill and set. The creator prefers leaving it overnight.

9. 9

   When ready to serve, put the blackberries, water, and sugar in a pan over medium heat.

10. 10

    Squash the berries and stir for about 5 minutes, until the compote reaches your desired consistency. Add more water to thin it if needed; note that it will thicken further off the heat.

11. 11

    Spoon some compote over the cheesecake and sprinkle the desiccated coconut around the edges. Serve.

Notes

The source calls for 2–3 tbsp desiccated coconut; the listed 2.5 tbsp is the midpoint for nutrition and weight estimates. Extra water may be added to thin the compote, but no amount is specified. The recipe is chilled for at least 5 hours, or overnight.

Nutrition per serving

• dessert
• no-bake
• vegetarian
• make-ahead
• chilled
• Christmas
• cheesecake