For the base:
For the cheesecake:
700 g full-fat cream cheese
100 g icing sugar
1-2 tsp vanilla extract, to taste
300 ml double cream
1 tbsp lemon juice
150 ml double cream, whipped
2 tbsp icing sugar
freeze dried raspberries
Raspberry White Chocolate cookies, crushed
Looking for a delicious no-bake treat? Try these brilliant bars featuring our new Raspberry White Chocolate cookie dough as the base, topped with creamy vanilla cheesecake, fruity raspberries and crushed cookies
Preheat the oven to 180ºC (160ºC fan) Gas 4. Grease and line an 8 in | 20 cm square tin with greaseproof paper.
Tip the Raspberry White Chocolate dough balls nto a large bowl. Bring together, using your hands, to form one large ball.
Lightly dust a work surface and rolling pin with flour and roll out into a square just larger than the tin. Trim to fit the tin.
Carefully transfer into the base of the prepared tin, using the trimmings to press into the circle to create a flat cookie dough base (with no gaps). Prick with a fork.
Bake in the preheated oven for 12-14 minutes until cooked (make sure it doesn’t burn). Remove from the oven and leave to cool completely.
Meanwhile, in a large bowl with an electric whisk (or stand mixer), whisk together the cream cheese, icing sugar, vanilla extract and lemon juice until smooth.
In a separate bowl, whisk the double cream until just holding its shape. Fold into the cream cheese until combined.
Spoon over the biscuit base and smooth into an even layer. Cover and chill in the fridge for at least 6 hours – ideally overnight – to set.
Remove from the tin, peel off the greaseproof, and set onto a flat plate.
Pipe swirls of whipped cream and decorate with sprinklings of freeze dried raspberries, mini meringues, fresh raspberries and crushed cookies.
Cut into squares before serving.