An extremely quick & easy, no cook cheesecake.
16 digestive biscuits
200g white cooking chocolate
100g unsalted butter
7in loose bottomed tin
– Melt butter in pan and remove from heat. Crush biscuits and stir in to butter. Press biscuit crumbs into greased tin firmly and allow to set in fridge for 15mins.
– Melt broken chocolate. Stir in mascarpone and then fold in raspberries.
– Pour chocolate mixture over biscuit base. Allow to set for at least 1hr in fridge (better if overnight). Remove from fridge 15mins prior to serving.