White chocolate and raspberry cheesecake Recipe

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30 min


4 hr
Chilling time

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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