No Bake White Chocolate Vanilla Cheesecake

Serves: Eight | Prep: 50 min, plus 8 hrs | Cook: 0min

Ingredients:

Base:
2 cups Shortbread Cookies
4 Tbsp butter, melted

No Bake White Chocolate Vanilla Cheesecake:
16 oz cream cheese, room tempeature
8 oz white chocolate, melted
1 cup heavy cream
1 1/2 tsp vanilla paste
1/2 cup powdered sugar
1 pint fresh raspberries
Raspberry Coulis

Directions:
Begin by making the base. Add the cookies to a food processor and process until you have about 2 cups of fine crumbs. With the motor running, slowly pour in the melted butter and process until the mixture is fully combined and resembles wet sand. Press the crumb mixture firmly into the bottom of a springform pan to form an even base. Place the pan in the freezer for about 30 minutes to set.

Melt the white chocolate slowly and allow it to cool slightly before adding it to the filling, this helps keep the mixture smooth and creamy. In a large bowl, whisk the cream cheese and the slightly cooled melted white chocolate together until the mixture is smooth, light, and fluffy.

In a separate bowl, whip the cream with the powdered sugar and vanilla paste until stiff peaks begin to form. Gently fold the whipped cream into the cream cheese mixture until fully combined and smooth.

Pour the cheesecake filling over the chilled crust and spread it evenly. Transfer the cheesecake to the refrigerator and allow it to set for at least 8 hours, or until fully firm. When ready to serve, top with raspberry coulis and fresh raspberries.

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