White Choc Raspberry Cheesecake

Rich, creamy, and bursting with tart pops of raspberry, this baked cheesecake is pure indulgence with a nourishing twist. Perfect for a celebration or weekend treat, it’s a collagen dessert that feels just as good to enjoy as it does to share.

You Will Need

Base

• 1 ½ cups almond meal 

• 2 tbsp coconut oil, melted

• 1 tbsp maple syrup

Filling

• 200g Krumbled Foods No Added Sugar White Chocolate Buttons

• 500g cream cheese (room temperature)

• 1 cup Greek yoghurt

• ⅓ cup maple syrup or honey

• 3 large eggs

• ¼ cup Krumbled Foods Vanilla Collagen Peptides

• 1 tsp vanilla bean extract

Swirl / Top

• 1 ½ cups fresh or frozen raspberries

• 1 tbsp maple syrup or honey

• Optional: extra raspberries + shaved white chocolate to garnish

How To Make It

1. Preheat the oven to 160°C (fan-forced). Line a springform pan with baking paper.

2. Mix almond meal, melted coconut oil, and maple syrup. Press firmly into the base of the pan. Bake for 8–10 mins until lightly golden. Set aside to cool.

3. Gently melt White Choc Buttons over a double boiler (or in short microwave bursts). Allow to cool slightly.

4. In a large bowl, beat cream cheese until smooth. Add yoghurt, maple syrup, collagen powder, and vanilla extract. Beat in eggs one at a time.

5. Fold through melted white chocolate until just combined (don’t overmix).

6. Heat raspberries and maple syrup in a saucepan for 5 mins until slightly broken down. Cool slightly.

7. Pour half the cheesecake filling onto the base. Add spoonfuls of raspberry mix and swirl gently.

8. Repeat with remaining filling and raspberry mix, swirling through the top layer for a marbled effect.
   Bake at 160°C for 55–65 mins, or until edges are set and the centre still has a slight wobble.

9. Turn off the oven, leave cheesecake inside with the door ajar for 1 hour to cool gradually.

10. Refrigerate for at least 6 hours (overnight is best).

11. Garnish with fresh raspberries and shaved white chocolate. Slice and enjoy chilled.