@amanda__.please: A creamy no-bake raspberry and white chocolate cheesecake with a classic biscuit base. A whole bag of @mckenziesfoods Raspberry Bitz is folded throughout the cheesecake filling, giving every slice little bursts of raspberry flavour and texture. Ingredients Base • 250g Digestive biscuits • 100g butter, melted Cheesecake Filling • 500g cream cheese, softened • ½ cup icing sugar • 1 tsp vanilla • 200g white chocolate, melted • 300ml thickened cream • 1 whole bag McKenzie's Raspberry Bitz • 2 tsp gelatine powder • ¼ cup boiling water • Zest of 1 lime Method 1. Crush the Digestive biscuits and mix with the melted butter. Press firmly into a lined 20cm springform tin and refrigerate. 2. Sprinkle the gelatine over the boiling water and stir until completely dissolved. Set aside to cool slightly. 3. Beat the cream cheese, icing sugar lime zest and vanilla until smooth. 4. Add the cooled gelatine mixture and mix until combined. 5. Whip the cream to soft peaks and gently fold through the cheesecake mixture. 6. Fold through the whole bag of Raspberry Bitz, ensuring it is evenly distributed throughout the filling. 7. Pour over the chilled Digestive biscuit base and smooth the top. 8. Melt white chocolate and pour over the cheesecake layer. 9. Refrigerate for at least 6 hours, preferably overnight. #ad #cheesecake #raspberries #nobakedessert #EasyRecipe

Amanda Please

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Friday 28 August 2026 06:02:19 GMT