No bake white chocolate and raspberry cheesecake

This is a take on the Gordon Ramsay no bake cheesecake recipe. It's a really easy dessert to make in advance of friends coming over. It's lovely served in little shot glasses as you only really need a taster it's so rich and delicious!

Ingredients

Topping

• 8 Digestive biscuits
• 6 tablespoons caster sugar
• 100 g unsalted butter

White chocolate and raspberry cream cheese

• 400 g cream cheese
• 6 tablespoons icing sugar
• Juice of 1/2 Lemon
• 1 Vanilla pod split
• 600 ml Double cream
• white chocolate bar
• 200g raspberries

To finish

• Grated white chocolate to dust

Method

Make the base first. Coarsely grind the biscuits in a food processor. Melt the sugar in a heavy-based non-stick pan until it begins to caramelise, then carefully add the butter, shaking the pan to mix the caramel with the butter as it melts. Add the ground biscuits and toss to coat in the caramel. Put a small amount of the biscuit mixture into each glass. 

For the vanilla cream cheese, put the cream cheese, icing sugar and lemon juice in a large bowl. Add the seeds from the vanilla pod and beat until smooth. In another bowl, lightly whip the cream to soft peaks, then fold into the cream cheese mixture. Add the raspberries into the mixture and grate the bar of chocolate in too. Then stir.

Fill with the shot glasses with the cream cheese mixture and level the tops with the back of a knife. Chill until ready to serve.

If you've any raspberries left over add to the top for decoration before serving and grate some more white chocolate over them. Voila! Amazing easy cheesecake!