No Bake White Chocolate Blackberry Swirl Cheesecake
This light and rich no bake white chocolate cheesecake is swirled with tangy homemade blackberry puree and set on top of a crunchy pistachio almond crust.
Category Cake, Dessert
Keyword no bake cheesecake, no bake white chocolate cheesecake, white chocolate blackberry cheesecake, white chocolate cheesecake
AuthorAmanda | Naturally Sweet Kitchen
Pistachio Almond Crust
80gMedjool dates (about 4)pitted and softened
½tspfine sea salt
12gpowdered gelatine(1 sachet)
350gfull-fat cream cheeseroom temperature
60mlfull-fat sour cream
2tsppure vanilla extract
150gwhite chocolatemelted and cooled
Pistachio Almond Crust
Prepare the base of a 20cm (8 inch) springform cake tin with a layer of non-stick parchment paper. Set aside.
Tip the pistachios, almonds, and salt into a food processor and blend until the nuts are crumbed.
Add the softened dates and pulse again until the dates are well incorporated and the mixture holds together when squeezed.
Tip the mixture into the prepared tin and press it down very firmly to create the base. Place the tin in the refrigerator to set the crust while you make the filling and puree.
Add the blackberries, agave, and lime juice to a small saucepan and place over a medium-low heat. Allow the berries to come to a simmer and then reduce the heat to low, cover, and allow them to simmer for 5 minutes, stirring occasionally so they don’t burn.
Once the berries are soft, mash them with a fork or potato masher. Allow them to simmer for another 5-8 minutes until thick enough to coat the back of a spoon.
Once thick, remove the puree to a bowl and allow to cool to room temperature.
In a large bowl, whip the cream to stiff peaks using a hand mixer. Set aside.
Sprinkle the powdered gelatine into the hot water and stir until dissolved. Set aside.
To another large bowl (or in the bowl of a stand mixer), add the cream cheese, sour cream, agave, and vanilla. Mix together on medium-high speed until well combined.
Switch the mixer to medium-low speed and drizzle in the melted chocolate. Combine well and then drizzle in the gelatine mixture. Crank the mixer up to medium-high and give it one last good whip for 30 seconds.
Gently fold the whipped cream into the cheesecake batter. Use a rubber spatula or the lowest setting on your mixer. Be sure not to knock the air out of the cream or the cake will be dense.
Remove the crust from the fridge and pour in the cheesecake filling. Smooth the top by jiggling the pan a little side to side.
Gently drop dollops of the blackberry filling randomly about the top of the filling. You can use all of the puree in the cake or you can save some to use for topping later.
Using a butter knife, swirl the puree into the filling in a vertical “M” formation. Rotate the tin 90° and repeat the swirling motion. Repeat this step twice more.
Place the cake in the fridge to set for at least 8 hours. For perfectly firm slices, overnight is best.
Serve the following day with any remaining puree, whipped cream, and fresh blackberries.
This cake will keep covered in the refrigerator for up to 4 days. Freeze individual slices separately for up to 3 months.
To soften dates, simply place them in a bowl and cover with boiling water. Allow to soak for 15 minutes and then remove the pits and use as directed in the recipe.