No-Bake Raspberry Cheesecake with White Chocolate

In a mixing bowl, combine d digestive biscuits with melted unsalted butter. Make sure the mixture is evenly combined; it should resemble wet sand.

Press the mixture firmly into the bottom of a springform pan to create a solid base for the cheesecake. Refrigerate while preparing the filling.

In a small saucepan, combine frozen raspberries and granulated sugar. Warm over medium heat, stirring until the raspberries break down and create a sauce.

Once thickened, remove from heat and let it cool completely. This will enhance the flavor for the cheesecake layer.

In a large bowl, melt the white chocolate in a microwave or over a double boiler, stirring until smooth. Allow it to cool slightly.

In another bowl, beat together mascarpone cheese, cream cheese, powdered sugar, and vanilla sugar until creamy and well combined.

In a separate bowl, whip the heavy cream and stabilizer until soft peaks form. Gently fold the whipped cream into the cheese mixture until just combined.

Finally, add the melted white chocolate and carefully mix until fully incorporated.

Pour half of the cheesecake filling into the prepared crust. Spoon the raspberry sauce over this layer, spreading it evenly.

Pour the remaining cheesecake filling on top and smooth the surface. Refrigerate for at least 4 hours, or overnight, to set.

In a small saucepan, heat the heavy cream and pour it over the chopped white chocolate in a bowl. Let it sit for a minute, then stir until the chocolate is melted and smooth.

Allow the topping to cool slightly, then pour it over the chilled cheesecake. Spread it evenly and return to the fridge for another hour.

Once everything is set, carefully remove the cheesecake from the springform pan.

Slice into pieces and serve chilled, garnished with fresh raspberries if desired. Enjoy this luxurious dessert at any gathering or special occasion!