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    Home » In the kitchen » Dessert » Boysenberry & White Chocolate No Bake Cheesecake

    Boysenberry & White Chocolate No Bake Cheesecake

    Published: May 14, 2021 by Laura · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    Simple but impressive, this no bake cheesecake is a real crowd pleaser. The white chocolate and boysenberry flavours make it an absolute treat!

    Disclaimer: This post is a paid partnership with Countdown Supermarkets. All content and opinions are my own.

    Berry cheesecake on white marble background. One piece of cheesecake on a white plate with frozen boysenberries and a fork

    Hey cheesecake lovers...I have got a real treat for you today!

    Countdown NZ sent me a mystery box full of Own Brand ingredients and challenged me to come up with a recipe using only the ingredients in the box plus a few extra pantry staples.

    I put together the delicious ingredients that they sent me and created this show stopping boysenberry & white chocolate no bake cheesecake, and it’s a winner!

    It has everything you love about traditional baked cheesecake but without the hassle of water baths and stressing over cracked tops. The filling is creamy, decadent and holds together perfectly once set. 

    The base is made up of crushed gingernut biscuits which gives the cheesecake an awesome flavour and helps offset the sweetness of the white chocolate. 

    Gingernut biscuit cheesecake base in cake tin
    Cheesecake filling in glass bowl with spatula

    The berry sauce swirled throughout the filling not only adds a beautiful pop of colour but adds a nice tang that complements the creamy filling perfectly. 

    Boysenberry filling for cheesecake in glass bowl

    Make this cheesecake up to 2 days ahead of time if you are planning on entertaining, which leaves you free to enjoy spending time with your guests on the day! It also freezes really well - wrap tightly and then thaw in the fridge for 24 hours before serving!

    Boysensberry white chocolate cheesecake in springform cake tin

    Boysenberry White Chocolate No Bake Cheesecake

    Simple but impressive, this no bake cheesecake is a real crowd pleaser. The white chocolate and boysenberry flavours make it an absolute treat!
    5 from 7 votes
    Print Pin Rate
    Prep Time: 45 minutes minutes
    Chilling time: 6 hours hours
    Total Time: 6 hours hours 45 minutes minutes
    Servings: 8 people
    Author: Laura

    Ingredients

    • 250 gram packet of gingernuts. crushed
    • ¼ cup caster sugar
    • 125 grams butter , melted

    FILLING:

    • 300 milliliters cream , divided
    • 1 x 190 gram block Countdown Belgian white chocolate
    • 2 x 225 gram blocks cream cheese , softened
    • 2 Tablespoons caster sugar
    • 2 Tablespoons icing sugar (optional for a slightly sweeter and thicker cheesecake)
    • 1 teaspoon lemon juice

    BERRY SWIRL

    • 1 cup frozen boysenberries , thawed and drained
    • 1 Tablespoon maple syrup

    Instructions

    • Put the frozen berries in a small sieve to thaw and drain over a bowl. Once thawed, press out most of the liquid and discard, and add the thawed berries to a small saucepan with the maple syrup. Cook over a medium heat for 5 minutes until the sauce thickens slightly. Remove from heat and put in the fridge to cool until needed.
    • Crush the biscuits using a food processor, blender or in a bag with a rolling pin. Stir in the caster sugar and melted butter and press into a 23cm/9 inch round springform cake tin. Use a measuring cup to make sure the base is pressed down really firmly so that it holds together when set. Place the tin in the fridge to start setting.
    • In a heatproof bowl combine ¼ cup of the cream with the chocolate and microwave in 20 second increments, stirring each time until melted or place the bowl over a pot of water on a medium heat and stir until melted. Allow to cool slightly.
    • Using a handheld or stand mixer with the whisk attachment, whip the remaining cream until stiff peaks form. Set aside.
    • Using a handheld or stand mixer with the paddle attachment whip the cream cheese and caster sugar for 3-4 minutes on medium-high speed until the mixture is fluffy and there are no lumps of cream cheese. Add the chocolate/cream mixture, icing sugar (if using) and lemon juice and mix on medium-high speed for a further 2-3 minutes, until the mixture lightens in colour and is fluffy. Gently fold through the whipped cream.
    • Spoon half of the filling onto the biscuit base. Drop 3-4 tablespoons of berry sauce on top of the filling and use a fork to swirl through the filling. Repeat with the remaining filling and berry sauce.
    • Refrigerate for at least 6 hours and up to 48 hours (overnight is preferable) before serving.
    Tried this Recipe? Tag me Today!Tag @thekiwicountrygirl or tag #thekiwicountrygirl!
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    Reader Interactions

    Comments

    1. Jess says

      August 12, 2023 at 7:50 pm

      5 stars
      Definitely recommend making this! I've made it for several occasions and it's always a big hit. It's all my family talk about!

      Reply
    2. Hungrymuch says

      January 29, 2023 at 11:21 am

      Hi there, Assuming you use the red/double cream? 😊

      Reply
      • Laura says

        September 03, 2023 at 2:39 pm

        Sure do!

        Reply
    3. Lyn says

      December 15, 2022 at 11:27 am

      Hi Laura,
      Can you use other berries ( strawberries, blueberries)?

      Reply
      • Laura says

        September 03, 2023 at 2:25 pm

        You sure can!

        Reply
    4. Di says

      November 26, 2022 at 5:18 pm

      Can you replace frozen boyensberries with drained can of boyensberries?

      Reply
      • Laura says

        December 03, 2022 at 7:14 am

        Yes definitely!

        Reply
    5. Mahalia says

      April 06, 2022 at 7:17 pm

      5 stars
      This was delicious and such a hit with the family. It was quite sweet so will reduce the sugar in both the base and filling, when I make it again. Thanks so much!

      Reply
    6. Andrew says

      February 28, 2022 at 8:13 am

      5 stars
      How big was you cake tin?

      Reply
      • Laura says

        June 14, 2022 at 11:18 am

        9 inch/23cm

        Reply
    7. Judy Kilgour says

      December 18, 2021 at 5:10 pm

      When making the boysenberry sauce, do you use the drained liquid or the berries?

      Reply
      • Laura says

        June 14, 2022 at 10:19 am

        Hi Judy, use the berries and discard the liquid. I have changed the wording in the recipe as it was confusing, sorry about that!! Laura

        Reply
    8. Kes says

      December 18, 2021 at 6:50 am

      Hi Laura, this cheesecake looks perfect, just what I was looking for.

      Can you please tell me what size tin you are using here?
      Cheers

      Reply
      • Laura says

        June 14, 2022 at 10:17 am

        Hi Kes, I used a 9inch/23cm round springform tin

        Reply
    9. Belinda Boyd says

      December 16, 2021 at 10:09 pm

      Hi there, what size tin did you use?

      Reply
      • Laura says

        June 14, 2022 at 10:17 am

        Hi Belinda, I used a 9inch/23cm round springform tin

        Reply

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    Hi, I'm Laura!

    I live on a farm in rural New Zealand with my husband Josh, our kids Sadie, Macey & Finlay and our black lab Sage. We're all about simple & delicious, family friendly recipes that are made from scratch as well as tasty treats! Read More…

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