A no bake Triple Chocolate Raspberry Cheesecake with a white chocolate and raspberry cheesecake filling, topped with milk chocolate and fresh raspberries and decorated with dark chocolate and freeze dried raspberry shards.
I was inspired to make this Triple Chocolate Raspberry Cheesecake after
scoffing taste testing a Lily O’Brien’s Dessert Collection of chocolates (yes, the life of a blogger can be hard at times lol!). The box contains contains six chocolates inspired by classic desserts: banoffee pie, passion fruit posset, key lime pie, raspberry infusion, hazelnut torte and creme brulee.
My favourite is actually the cremes brulee, closely followed by the raspberry infusion. Therefore, I choose the latter as the inspiration for a dessert of my own.
Cheesecake is one of my favourite desserts, I mean what is not to like? A buttery biscuit base, with a creamy filling and then a delicious topping to complete it. Deeeeelicious! So after sampling one of the raspberry infusion chocolates, I decided straight away to make this into a cheesecake. Knowing that the Lily O’Brie’s chocolate was made up of sharp raspberries with dark chocolate surround, and contains a hidden layer of white chocolate truffle inside, I knew I had some winning flavour combinations for my cheesecake.
To begin with, I combined white chocolate with a raspberry puree and fresh whole raspberries for the filling which I hoped would keep my cheesecake slightly tart and stop it from being too sickly from all of the chocolate I added! Using some delicious Lily O’Brien’s dark chocolate buttons I made some chocolate shards covered in freeze dried raspberries, to mimic how the chocolates looks on the outside.
I also used some of the creamy Lily O’Brien’s milk chocolate buttons to cover the top of my cheesecake with, allowing the shards and fresh raspberries to be stuck on to my dessert.
To finish the cheesecake I added some gold leaf. However, this is a lot harder to work with then I had envisaged, and most of it got stuck to my fingers and knife! I then resorted to my trusty edible gold glitter spray to just add some final embellishment. Therefore, adding edible gold leaf is an optional extra and maybe only worth it if you are good at getting it on to your food and not your fingers!
This Triple Chocolate Raspberry Cheesecake tasted great. Despite it containing so much chocolate, it really did not taste sickly. By including a contrast of different chocolates and raspberry variations, all complemented one another so well, and made for an indulgent but not too rich dessert.
Here is the recipe in full:
- 300g digestives
- 100g butter + extra for greasing
- 300ml double cream
- 350g cream cheese
- 200g white chocolate, melted
- 200g raspberries
- 200g Lily O'Brien's milk chocolate buttons
- 250g Lily O'Brien's dark chocolate buttons
- 5g freeze dried raspberries
- edible gold leaf and edible gold glitter spray (optional)
- 150g fresh raspberries
- Grease and line a loose bottomed tin (8 inch)
- Place the biscuits and 100g butter into a food processor and blitz until they become crumbs
- Pour the buttery biscuit mixture into the bottom of your tin and press down to make your base
- Leave to cool
- Place the cream and cream cheese into a food processor or large bowl and beat together until it thickens. You don't want it stiff - just thick and creamy with some movement
- Add the melted white chocolate (which needs to be cool and not piping hot) and stir in well
- Take half of the raspberries, and blend to make a rough puree and then add this to the cheesecake mixture and mix in
- Finally, lightly fold in the remaining whole raspberries
- Pour the mixture into your tin and smooth over the top
- Place in the fridge for at least 4 hours.
- *To make the shards*
- Melt the Lily O'Brien's dark chocolate buttons
- Line a medium sized baking tray with greaseproof paper
- Pour the dark chocolate over the lined tray and smooth over and then scatter over the freeze dried raspberries
- Leave to chill in the fridge for approx 1-2 hours
- To finish the shards, remove the chocolate from the fridge and use a knife or go free hand like I did, break the chocolate slab into pieces
- Remove the cheesecake from its tin, and place onto a serving plate
- Melt the milk chocolate Lily O'Brien's chocolate buttons and pour this over the top of the cheesecake
- Now decorate your cheesecake with your chocolate shards anyway you like really. Then add the raspberries . Finally add some gold leaf if you are feeling decadent and some edible gold glitter
- Return to the fridge for another 30 mins before serving
We certainly #LoveLilys in this house , and this cheesecake was delicious and would make a perfect dessert for any special occasion. As would a box of Lily O’Brien’s Dessert Collection of chocolate, and with Christmas fast approaching I am sure they would make a wonderful gift for someone special.
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I have created this recipe in collaboration with Lily O’Brien’s , who also sent me a selection of chocolate goodies to use within my post.
You can find another delicious #lovelilys inspired recipe here
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