How to make no-bake white chocolate cheesecake step by step

Step 1 - preparations

• Line the baking pan with baking paper or aluminum foil.
• Arrange a single layer of biscuits at the bottom.
  approx 125 g biscuits
  
• Soak the gelatin in a small amount of cold water, mix, and set aside to swell.
  3 teaspoons gelatin
  
• Break the chocolate into pieces and melt (e.g., in a double boiler), then cool.
  300 g white chocolate
  

Step 2 – Preparing the white chocolate cheesecake

• Transfer the quark to a large bowl, add yogurt, sugar, and vanilla.
  1 kg cream cheese, 200 ml natural yogurt, 100 g powdered sugar, vanilla extract
  
• Blend together until combined.
  
• Add the cooled white chocolate and blend briefly.
  
• Briefly heat the swollen gelatin until it becomes liquid.
  
• Add 1-2 tablespoons of the cheesecake mixture to it and mix thoroughly.
  
• Pour the gelatin into the rest of the cheesecake mixture and immediately blend on high speed.
  
• Spread about half of the cheesecake mixture over the biscuits placed in the mold and smooth the surface.
  
• Spread the raspberry jam over the cheesecake in an even layer.
  approx. 225 g raspberry jam
  
• Top the raspberries with the remaining cheesecake mixture. If you’re not using jam, simply spread the entire cheesecake filling over the biscuit base at once.
  

Step 3 – Chilling the cheesecake

• Refrigerate the cheesecake for several hours—or ideally overnight—so that the filling sets properly and the biscuits soften, making it easy to slice.

Step 4 – Decorating the white chocolate cheesecake

• If you’d like to decorate the cheesecake with whipped cream, whisk cold heavy cream with powdered sugar until thick and stiff peaks form.
  500 ml heavy cream, 2-3 tablespoons powdered sugar
• Spread the whipped cream over the chilled cheesecake and garnish with fresh fruit just before serving.