If you’re a fan of indulgent desserts that merge fresh fruit with luscious creaminess, then the Frambozen Cheesecake met Witte Chocolade (No Bake) is a treat you simply cannot miss. This no-bake raspberry cheesecake, enriched with the silky sweetness of white chocolate, showcases vibrant frambozen that lend a perfect tartness complemented by a buttery biscuit base. Each bite offers a divine contrast of textures and flavors that come together effortlessly — making it a wonderful centerpiece for any gathering or a special homemade indulgence.

Frambozen Cheesecake met Witte Chocolade (No Bake) Recipe - Recipe Image

Ingredients You’ll Need

This recipe relies on straightforward, wholesome ingredients that each play a crucial role in creating the perfect balance of taste, texture, and color. From the buttery biscuit crust to the fresh tang of the raspberries, every element is essential.

Maria biscuit (180 g): The classic base providing a crisp and slightly sweet foundation for the cheesecake.
Roomboter (160 g): Adds richness and helps bind the biscuit base firmly together.
Frambozen (200 g): Fresh raspberries that give the cheesecake its beautiful color and tart flavor.
Kristalsuiker (75 g): Sweetens the raspberry sauce perfectly without overpowering.
Witte chocolade (150 g + 100 g): The star creamy ingredient bringing indulgence and elegance in two stages — melted for the filling and in pieces for the ganache topping.
Mascarpone (250 g): Provides that signature velvety texture and richness typical of classic cheesecakes.
Klopfix (16 g): Helps to stabilize the whipped mixture ensuring a perfect set without baking.
Poedersuiker (35 g): Fine powdered sugar to sweeten the filling smoothly.
Vanillesuiker (8 g): Adds subtle vanilla warmth, enhancing the white chocolate’s sweetness.
Roomkaas (200 g): Used alongside mascarpone for a creamy, balanced filling texture.
Ongeklopte slagroom (400 ml + 45 ml): Heavy cream whips up the filling light and forms the luscious ganache.
Room: Mixed with white chocolate chunks to create the glossy topping.
Muntbladeren: Fresh mint leaves for a fragrant, refreshing garnish.

How to Make Frambozen Cheesecake met Witte Chocolade (No Bake)

Step 1: Preparing the White Chocolate

Begin by melting 150 grams of white chocolate au bain-marie. This gentle melting method ensures the chocolate retains its smooth texture and doesn’t burn. Once melted, allow it to cool completely to room temperature — this step is crucial so it integrates smoothly into the filling without seizing.

Step 2: Making the Biscuit Base

Melt the butter in a small saucepan over low heat, allowing it to gently liquefy without browning. Meanwhile, finely crush the maria biscuits to achieve a sandy texture. Mix the melted butter thoroughly with the crushed biscuits until the mixture forms a uniform, crumbly dough that will bind well when pressed. Press the biscuit mixture firmly into the base and sides of a springform pan lined with parchment paper. To ensure a firm foundation, chill this base briefly in the fridge.

Step 3: Preparing the Raspberry Sauce

Place the fresh raspberries combined with the granulated sugar into a saucepan over medium heat. Allow the mixture to boil gently for 7 to 10 minutes, stirring occasionally. This cooking softens the fruit and intensifies the natural sweetness. Pour the raspberry mixture through a fine sieve into a bowl, pressing through the juicy pulp while leaving the seeds behind for a smooth sauce. Transfer the strained syrup into a piping bag and set aside.

Step 4: Mixing the Cheesecake Filling

In a large bowl, whisk the mascarpone, Klopfix, powdered sugar, and vanilla sugar together until smooth. Gradually pour in the cooled melted white chocolate, mixing continuously to blend everything evenly. Add the cream cheese and continue to mix until combined. Slowly incorporate the cold whipping cream and whip the mixture until it becomes stiff yet silky. Remember, the mascarpone, cream cheese, and white chocolate should be at room temperature to prevent curdling, while the cream needs to be cold to whip properly.

Step 5: Layering the Cheesecake

Divide the cheesecake filling evenly into two bowls. Stir some of the raspberry syrup (about 35 grams or adjust to taste) into one half to create a subtly fruity pink filling. Spread the white cheesecake mixture evenly over the chilled biscuit base, reserving a small portion for decoration. Pipe the raspberry-infused filling over the white layer in an even layer. Use the remaining white filling in a piping bag for final garnishing.

Step 6: Adding the White Chocolate Ganache

Heat the remaining 45 ml of cream until nearly boiling. Add the 100 grams of chopped white chocolate and allow it to sit for a minute before stirring gently to create a smooth and glossy ganache. Pour this luscious ganache evenly over the layered cheesecake. Drizzle some raspberry syrup on top and use a toothpick or skewer to create elegant swirled patterns that make the cheesecake look stunning.

Step 7: Setting and Chilling

Cover the cheesecake and refrigerate it overnight to set perfectly. This no-bake masterpiece needs time to firm up and develop its full flavors — patience here really pays off!

How to Serve Frambozen Cheesecake met Witte Chocolade (No Bake)

Garnishes

Before serving, freshen up the presentation by topping each slice with a delicate dollop of whipped cream, a scattering of plump raspberries, and a few fragrant mint leaves. This not only adds visual appeal but also introduces a refreshing contrast in flavor and texture.

Side Dishes

This cheesecake pairs beautifully with a light, crisp glass of sparkling wine or a fragrant herbal tea. For a non-alcoholic option, try pairing it with chilled elderflower or lemon-infused water which complements the tartness of the raspberries.

Creative Ways to Present

For an impressive dessert table, consider serving individual portions in mini mason jars layered with extra raspberry syrup and crushed biscuit crumbs. Alternatively, drizzle raspberry coulis artistically on the serving plates for a restaurant-style presentation that brings the Frambozen Cheesecake met Witte Chocolade (No Bake) to the next level.

Make Ahead and Storage

Storing Leftovers

Once made, this cheesecake keeps beautifully in the refrigerator for up to three days. Make sure it is well covered or stored in an airtight container to preserve freshness and prevent it from absorbing other fridge odors.

Freezing

While the texture is best fresh, you can freeze slices of the cheesecake wrapped tightly in plastic wrap and foil for up to one month. Thaw in the fridge overnight before serving to retain its creamy consistency and fresh flavor.

Reheating

This is a no-bake cheesecake and is not meant to be reheated. Serve chilled for the best flavor and texture.

FAQs

Can I substitute the mascarpone in this recipe?

Yes! You can use cream cheese alone or combine it with a bit of sour cream to mimic mascarpone’s creaminess, but the flavor might be slightly different. The mascarpone gives the cheesecake its rich, smooth texture that’s worth using if possible.

How do I prevent the white chocolate from seizing?

Melting white chocolate over a gentle water bath and stirring constantly helps prevent seizing. Also, avoid getting any water into the chocolate while melting, as even a small splash can cause it to seize.

Can I use frozen raspberries instead of fresh?

Fresh raspberries provide the best texture and flavor, but frozen can work in a pinch. Thaw and drain them well before cooking down to avoid excess water from diluting the sauce.

Is it necessary to use Klopfix?

Klopfix helps stabilize the whipped cream mixture so the cheesecake sets nicely without baking. If you can’t find it, gelatin can be a good alternative, used according to the package instructions.

How long should I chill the cheesecake before serving?

Ideally, chill the cheesecake overnight — about 8 hours or more. This ensures the layers set perfectly and give you that ideal sliceable texture.

Final Thoughts

I truly hope you give this Frambozen Cheesecake met Witte Chocolade (No Bake) a try soon. It’s a brilliantly easy yet elegant dessert that feels festive without any complicated baking. The combination of fresh raspberries with decadent white chocolate is a dream come true, and it makes sharing moments around the table all the more special. Trust me, once you taste it, this cheesecake will become one of your go-to favorites!

Frambozen Cheesecake met Witte Chocolade (No Bake) Recipe

★★★★★

4.8 from 7 reviews

Author: Simon
Total Time: 6 hours 45 minutes (including chilling time)
Yield: 12 slices 1x
Diet: Vegetarian

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Description

A decadent no-bake raspberry cheesecake with luscious white chocolate, a crisp maria biscuit base, and a silky mascarpone cream filling. Finished with a smooth white chocolate ganache and fresh raspberry syrup, this dessert offers a perfect balance of sweetness and tartness, ideal for any occasion.

Instructions

Melt White Chocolate: Melt 150 grams of white chocolate au bain-marie (using a double boiler) and let it cool completely to room temperature, ensuring it doesn’t harden before mixing.
Prepare Butter: Gently melt the unsalted butter over low heat in a small saucepan, being careful not to brown it.
Make the Base: Crush the maria biscuits finely using a food processor. Add the melted butter and mix well until a uniform crumbly dough forms.
Form the Crust: Line a springform pan or cake tin with parchment paper. Evenly spread the biscuit mixture across the bottom, pressing firmly with the back of a spoon to compact it, making sure the edges are also covered. Chill in the refrigerator briefly to set.
Cook Raspberry Syrup: Place raspberries and granulated sugar in a frying pan over medium heat and bring to a gentle boil for 7 to 10 minutes, stirring regularly to prevent burning.
Strain Raspberry Mixture: Pour the raspberry mixture through a fine sieve into a bowl, pressing with a spatula or spoon to extract as much juice as possible while leaving the seeds behind.
Prepare Raspberry Syrup: Transfer the strained raspberry syrup into a piping bag for later use and set aside.
Make Cheesecake Mixture: In a deep mixing bowl, combine mascarpone, Klopfix, powdered sugar, and vanilla sugar. Beat for 1 minute until smooth and creamy. Gradually add the cooled melted white chocolate in small portions, mixing well after each addition. Then add cream cheese and mix again until fully incorporated. Slowly pour in the cold heavy cream and whip until the mixture becomes stiff and stable. Ensure mascarpone, cream cheese, and white chocolate are at room temperature, but the cream is cold.
Divide Mixture: Split the cheesecake mixture evenly into two bowls.
Flavor One Portion: Stir some raspberry syrup (about 35 grams, adjust to taste) into one bowl of cheesecake mixture for a slight tangy twist.
Assemble Layers: Pour the plain white cheesecake mixture evenly over the chilled biscuit base. Reserve a small amount of white cheesecake mixture and place it in a piping bag with a nozzle, then refrigerate. Drizzle some raspberry syrup over the white filling and then spread the raspberry-flavored cheesecake mixture evenly on top.
Prepare White Chocolate Ganache: Heat the 45 ml heavy cream almost to boiling point. Remove from heat, add chopped white chocolate pieces, and let sit for 1 minute. Stir until smooth and glossy.
Top Cheesecake: Spread the white chocolate ganache evenly over the assembled cheesecake. Pipe some raspberry syrup decoratively on top and use a toothpick to create elegant swirl patterns.
Chill: Cover the cheesecake and refrigerate for at least 6 hours, preferably overnight, to allow it to set fully.
Serve: Slice the raspberry cheesecake into equal wedges. Garnish with fresh raspberries, a dollop of whipped cream if desired, and fresh mint leaves. Serve chilled and enjoy!

Notes

Make sure all dairy ingredients except the heavy cream are at room temperature to ensure smooth mixing and prevent curdling.
Cooling the melted white chocolate before adding it to the mixture is essential to keep the mixture from becoming grainy.
For best results, chill the cheesecake overnight to develop flavors and firm texture.
You can adjust the amount of raspberry syrup in the cheesecake filling and for decoration according to your preference for sweetness and tartness.
If Klopfix is unavailable, you can substitute with gelatin or another stabilizer appropriate for whipping cream.
Be careful not to boil the cream when making ganache; overheating may cause the chocolate to seize.

Prep Time: 30 minutes
Cook Time: 15 minutes
Category: Dessert
Method: No bake, assembling, chilling
Cuisine: Dutch

Nutrition

Serving Size: 1 slice (1/12 of cake)
Calories: 420 kcal
Sugar: 28 g
Sodium: 120 mg
Fat: 32 g
Saturated Fat: 19 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 2 g
Protein: 5 g
Cholesterol: 95 mg

Keywords: no bake cheesecake, raspberry cheesecake, white chocolate dessert, summer dessert, easy cheesecake, fruity dessert