White Chocolate Forest Fruit Cheesecake
No-bake White Chocolate Forest Fruit Cheesecake with crunchy crust, creamy filling, and glossy berry jelly. Bakery-style look, easy recipe.
Ingredients
Biscoff cookies bottom
- 9 oz. Biscoff Cookies gives about 2½ cups crumbles
- 3½ oz. butter 7 tablespoons, melted
Cheesecake filling
- 3 sheets gelatin 2¼ teaspoons powdered gelatin
- 7 oz. white chocolate finely chopped
- 1 cup heavy cream
- 9 oz. mascarpone room temperature
- 3½ oz. cream cheese room temperature
- ¼ cup sugar
Forest fruit jelly
- 2 sheets gelatin or about 1½ teaspoons powdered gelatin
- 9 oz. mixed forest fruits fresh or frozen, blackberries, raspberries, strawberries and blueberries
- ¼ cup sugar
- 1 teaspoon lemon juice
- 2 tablespoons water
Garnish (optional)
- white chocolate curls or flakes
- extra mixed forest fruits
- Red velvet white chocolate
Ingredients you need per step are listed below the step in Italic
Instructions
Pre preparation
- Line the bottom and sides of a 10-inch (26 cm) springform pan with parchment paper.
Biscoff cookies bottom
- Finely grind the Biscoff cookies in the food processor. If you don't have a food processor, put the crackers in a bag and smash them with a heavy object (such as a rolling pin).9 oz. Biscoff Cookies
- Stir the Biscoff crumbs and melted butter together in a bowl.3½ oz. butter
- Press the mixture firmly into the bottom of the pan to form an even crust.
- Refrigerate the crust while you prepare the filling.
Cheesecake filling
- Soak the 3 gelatin sheets in cold water for about 5 minutes (or bloom powdered gelatin in 2 tablespoons cold water).3 sheets gelatin
- Melt the white chocolate gently in a heatproof bowl over a pan of simmering water (or in short bursts in the microwave).7 oz. white chocolate
- When melted, remove from heat and let cool until just warm.
- Warm 2 tablespoons of the heavy cream in a small pan. Squeeze excess water from the gelatin sheets and stir into the warm cream until fully dissolved (or stir in the bloomed powdered gelatin).1 cup heavy cream
- In a large bowl, beat mascarpone, cream cheese, and sugar until smooth.9 oz. mascarpone, 3½ oz. cream cheese, ¼ cup sugar
- Whisk the melted white chocolate into the cheese mixture. Pour in the warm gelatin mixture and mix well.
- In a separate bowl, whip the remaining heavy cream to soft peaks.
- Gently fold the whipped cream into the white chocolate mixture until smooth.
- Pour the filling over the chilled crust and smooth the top.
- Refrigerate for at least 3 hours, until the cheesecake layer is set.
Forest fruit jelly
- Soak the 2 gelatin sheets for the jelly in cold water for about 5 minutes (or bloom powdered gelatin in 2 tablespoons cold water).2 sheets gelatin
- Add forest fruits, sugar, lemon juice, and water to a saucepan.9 oz. mixed forest fruits, ¼ cup sugar, 1 teaspoon lemon juice, 2 tablespoons water
- Bring to a gentle simmer and cook for 5 minutes until the fruit softens.
- Blend the mixture with an immersion blender until smooth.
- Press the berry purée through a fine sieve into a clean bowl to remove seeds and skins.
- Warm the purée slightly if needed, then squeeze the gelatin and whisk it in until fully dissolved (or stir in bloomed powdered gelatin).
- Let the berry mixture cool to lukewarm.
- Pour the lukewarm jelly gently over the fully set cheesecake layer.
- Tilt the pan if needed so the jelly spreads evenly. Refrigerate for at least 1½–2 hours, until the jelly is firm.
- Remove the cheesecake from the springform and transfer it to a serving plate.
Garnish
- Decorate with extra berries and white chocolate curls if desired. Slice with a hot, clean knife and serve chilled.white chocolate, extra mixed forest fruits, Red velvet white chocolate
NOTES
1. Problem shooting
- Filling too soft: Gelatin may not be fully dissolved or cake not chilled long enough. Next time, dissolve gelatin in warm cream and chill overnight.
- Rubbery jelly: Usually too much gelatin or overheating. Measure carefully and only warm until the gelatin melts.
- Layers separating: Jelly was poured too hot, or the filling wasn’t firm yet. Always pour lukewarm jelly over a cold, set cheesecake.
- Soggy crust: Crust not tightly packed or not chilled before filling. Press firmly and chill before adding filling.
- Messy slices: Use a sharp knife dipped in hot water and wiped clean between cuts.
- Dark chocolate swirl: Drizzle melted dark chocolate over the set jelly before serving.
- Berry-only top: Skip the jelly and pile fresh berries on the chilled cheesecake.
- Fridge: Keep covered for up to 3 days.
- Freezer: Freeze (without fresh berry garnish) up to 1 month; thaw overnight in the fridge.
- Serving: Always serve well chilled for clean cuts and best texture.
Nutrition
Calories: 596kcal | Carbohydrates: 43g | Protein: 7g | Fat: 45g | Saturated Fat: 26g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 88mg | Sodium: 226mg | Fiber: 1g | Sugar: 31g | Vitamin A: 1133IU | Vitamin C: 1mg | Iron: 1mg
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