White chocolate and raspberry cheesecake recipe

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serves: 8
Skill: medium
Prep: 30 min
Cooking: 4 hr
Chilling time
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  • White chocolate and raspberry cheesecake is a taste sensation! The combination of raspberries and white chocolate is a real dream when it comes to puddings, and it’s no different in the form of this cheesecake. Crunch base and really creamy filling, it’s such a massive hit every time. This is a really great summer dessert, especially when raspberries are in season – but even if they’re not, you can usually buy them year-round in the supermarkets so you don’t have to miss out. Enjoy this cheesecake for any occasion, it’s sure to bring a smile to someone’s face!


    • For the base:
    • 150g (5oz) plain chocolate digestive biscuits
    • 60g (2oz) unsalted butter, softened
    • For the topping:
    • 150-250g punnet raspberries
    • 2 level teaspoons gelatine
    • 300g carton cream cheese
    • 200ml carton crème fraiche
    • 60g (2oz) caster sugar
    • 200g bar white chocolate, melted
    • Cocoa, for dusting
    • Mint leaves, to serve
    • 20cm (8in) loose-bottomed cake tin, lined with baking parchment


    • To make the base, crush the biscuits finely, either in a plastic bag with a rolling pin, or whizzing them in the bowl of a food processor. Stir the butter into the crumbs and then press the mixture firmly into the base of the cake tin and chill to set.

    • To make the filling, arrange the raspberries over the biscuit base.

    • Sprinkle the gelatine over 2 tablespoons water, leave it to sponge for a few minutes and then melt it, either in a microwave oven or over a pan of hot water.

    • Whisk together the cream cheese, crème fraiche and caster sugar. Fold in the white chocolate and pour the mixture over the base.

    • Chill the cheesecake for at least 4 hours, or overnight. Remove the cheesecake from the tin and remove the lining paper. Dust some cocoa powder over the top and decorate with sprigs of mint.

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