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A no-bake white chocolate and fresh raspberry cheesecake with a buttery biscuit base, white chocolate & raspberry cheesecake filling!

So I adore the combination of white chocolate and raspberry together… because its an absolute dream. My white chocolate & raspberry blondies recipe, and my raspberry & white chocolate mousse are some of my absolute favourites, and this cheesecake tops them. I posted my no-bake white chocolate & strawberry cheesecake recipe years ago as one of the first recipes on my blog, and its always been a hit. To me, I love the combination of white chocolate and strawberries together, but I do admit that raspberries are a better combination. Like honestly, its just DELICIOUS.

I obviously can’t resist doing a no-bake style cheesecake, as I just find them the best thing ever. But its something that you can also look into a baked cheesecake style if you prefer.. but to get the true taste of the white chocolate and raspberry together I think no-bake is best. I think it stays lighter, creamier, and tastier.

Biscuit base

When it comes to the biscuit base for the cheesecake, I go for a simple classic cheesecake base. I blitz digestive biscuits to a really fine crumb in my food processor and then pour in some melted butter again. This creates a wet sand like texture which is the perfect cheesecake base. 

I always use digestives, whereas a lot of other countries the classic biscuit is a graham cracker. You can use other biscuits such as shortbread, a filled biscuit or even a chocolate coated biscuit, but for these you need to use a third less butter due to the type of biscuit. 

Whenever I make my cheesecakes I always use the same 8″ springform cake tin because it’s the perfect size. The depth of the tin is the correct size to fit a decent biscuit case inside, and then fill with the rest of the cheesecake ingredients. 

Cheesecake Mix

The cheesecake part of this recipe is quite simple, and then you add your flavourings. 

  • Cheese – Any brand of FULL-FAT soft cream cheese is what you need here. It helps make it set.  
  • Vanilla – I love a sweet vanilla flavour 
  • Sugar – A little bit of icing sugar creates a lovely level of sweetness 
  • Cream – as I am in the UK I use double cream as it’s the fattiest liquid cream you can use which creates the best set 
  • Chocolate – I use a baking white chocolate that I melt down, but any white chocolate works
  • Raspberries – I use fresh raspberries 

A classic ream cheese will give a bit more of a tart taste to it (sharp taste) whereas mascarpone is naturally sweeter. Both set well, but I generally do find that mascarpone sets slightly better as it has less ‘water’ in it for me. 

Making the cheesecake

I start by mixing my full fat fat soft cream cheese with my icing sugar and vanilla extract until smooth. I then mix in my melted white chocolate that I have melted down in the microwave until smooth, and I make sure to leave this to cool before mixing into the cheesecake mix. I personally find adding the white chocolate first is better and has a much less chance of seizing the mixture. 

After I have mixed in the white chocolate, I pour in the double cream and whisk the mixture until thick. Alternatively, you can whip the cream separately to soft peaks and then you can fold through the mixture. Both methods work well. 

As you can see in the pictures of the slices, you can see the fresh raspberries throughout. I fold the fresh raspberries through the thick mixture. They create a wonderful pocket of flavour, amongst the sweet creamy cheesecake.

I press the cheesecake mix into the sides of the 8″ springform cake tin and then fill in the middle and smooth it over. I find it best to pack it into the sides to make sure there are no air pockets in the cheesecake. 


I obviously go a little all-out for the decoration, but it’s all optional. I like to drizzle on an extra bit of melted white chocolate using a small piping bag as it makes it super easy. I also like to sprinkle some freeze dried raspberries all over as they’re just so beautiful. 

Another delicious decoration for a cheesecake is double cream that you whip lightly with some icing sugar to soft peaks. This again is optional, but it swirls so lightly onto the cheesecake for decoration and an extra little bit of taste. 

Top tips

All of my no-bake cheesecakes can be frozen, or made into mini ones! I realise my recipes are quite ‘large’ so if you’re only a small family, or theres only a couple of you, then you can easily make these into jars, or even small sized ones. 

White Chocolate and Raspberry Cheesecake!

A no-bake white chocolate and fresh raspberry cheesecake with a buttery biscuit base, white chocolate & raspberry cheesecake filling!
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Category: Dessert
Type: Cheesecake
Keyword: Raspberry, White Chocolate
Prep Time: 15 minutes
Cook Time: 15 minutes
Setting and decorating: 7 hours
Total Time: 7 hours 30 minutes
Servings: 12 Slices
Author: Jane's Patisserie


Biscuit Base

  • 300 g digestives
  • 150 g unsalted butter

Cheesecake Filling

  • 250 g white chocolate
  • 500 g full fat cream cheese
  • 100 g icing sugar
  • 1 tsp vanilla extract
  • 300 ml double cream
  • 250 g fresh raspberries



For the Biscuit Base

  • Blitz the biscuits in a food processor to a small crumb, and add the melted butter – either pulse in the food processor a few times until the mixture is combined, or mix it in a bowl. 
  • Tip the biscuits into a 8″/20cm deep springform tin and press down firmly.

For the Cheesecake Filling

  • Melt the chocolate in a bowl over a pan of simmering water, or in the microwave on short bursts until full melted – leave to cool whilst doing the rest.
  • In your stand mixer with the whisk attachment, whisk together the cream cheese, icing sugar and vanilla together until smooth. Pour in the double cream and whisk until thick!
  • Once completed, pour in the cooled white chocolate, and whisk briefly to combine, and then fold through the fresh raspberries. 
  • Spread the mix over the biscuit base, smooth over and chill in the fridge for at least 5-6 hours, or preferably overnight so it will definitely be set.

For the Decoration

  • Once set, decorate. Drizzle over the melted white chocolate, and whip together the double cream and icing sugar and then pipe on in swirls! I use a 2D closed star piping. 
  • I then add some fresh raspberries for each swirl, and then I sprinkle on some freeze dried raspberries!


Find my other recipes on my Recipes Page!

You can find me on:

J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.


  1. Yaz on September 26, 2023 at 2:46 pm

    5 stars
    This recipe is incredible, I use raspberry jam rather than the raspberries as I’m not too keen on them. Favourite cheesecake x

  2. Ann catterson on May 25, 2023 at 1:37 pm

    Hey Jane I use your fantastic recipes all the time and have your books ! Can I ask you do you have a raspberry truffle cheesecake recipe please ! Thank you. Ann

  3. Lesley Coull on May 6, 2023 at 6:10 pm

    5 stars
    Hi Jane, fabulous recipe. I brought my marscapone to room temp for an hour., but left cream in fridge. Added cooled white chocolate, and did not whisk anything for very long. – just enough to thicken well. I also folded in three (store bought) small roughly broken meringues. It set brilliantly. Thank you

  4. Amy on March 9, 2023 at 12:24 pm

    5 stars
    Hi Jane last time I made this the chocolate seemed to harden slightly throughout into little flakes almost? Still was absolutely delicious…. My question is do to have to use white chocolate ?

    • Jane's Patisserie on March 17, 2023 at 11:20 am

      Hiya! You can use any chocolate in this, but this happens because the temperature of the chocolate is wrong! Hope this helps! x

    • Yaszzfhfhfh on November 13, 2023 at 4:03 pm

      Whisk the cooled white choc quickly! After you add the mascarpone cream cheese and heavy cream add the choc at the same time as them and whisk !! I was folding it in which made lumps

  5. Michele McIntyre on December 25, 2022 at 8:28 pm

    Hi Jane, I’m michele from Tasmania, I made your white chocolate raspberry cheesecake yesterday 2 days ago for Christmas day, set overnight come time to cut it, was sloppy like a soft dessert, not good, I did the mix in my electric mix master, and I think I put the white chocolate in too warm plus overmixing, and I bought my raspberries fresh but I put them in the freezer until I wad ready to use them. I’m going to start all over again and do another one, my everything was all full fat, I’m going to use a Cadbury white chocolate to melt, my other white chocolate buttons didn’t melt that well.
    Thanks, Michele from Tasmania 26th December 2022

    • Jane's Patisserie on January 3, 2023 at 10:41 am

      Hiya! The frozen raspberries may have also contributed to this because of the added moisture from being frozen, Try whipping your cream before using, or you can try using a setting agent! Hope this helps! x

  6. Jessica on December 17, 2022 at 7:17 pm

    Hi, I love this recipe but I just can’t seem to get it as thick as I’d like, could I add in gelatine to the recipe keeping everything else the same? Thank you!X

    • Jane's Patisserie on December 23, 2022 at 11:12 am

      Yes absolutely you can! x

  7. Sian on November 23, 2022 at 7:49 pm

    Hi. Can the raspberries be substituted for cherries? Either glacé or fresh? Thanks!

    • Jane's Patisserie on November 29, 2022 at 3:36 pm

      Hiya! I personally have not tried this, however it is definitely worth a go! Let me know the outcome! x

  8. Lynn on September 14, 2022 at 10:51 am

    Hiya Jane. What perfect cakes you make…I wondered if I used sprinkles instead of freeze dried raspberries on the white chocolate/raspberry cheesecake would it be ok I love the look of that cake…. not a Sainsbury close to me …..Thank you and keep these recipes coming …xx

    • Jane's Patisserie on September 22, 2022 at 2:00 pm

      Thank you so much! Im sure sprinkles would be fine – if not take a look on amazon for freeze dried raspberries! Hope this helps! x

  9. Lynn Wilson on December 19, 2021 at 4:14 pm

    Hi, wondering if shortbread biscuits can be substituted for digestives?

    • Jane's Patisserie on December 20, 2021 at 9:21 am

      Yes you can! Just a straight swap. Hope this helps! x

  10. Kiera on December 13, 2021 at 2:33 pm

    Hi Jane. I’m just wondering what brand of white chocolate you use for this? I find white chocolate is a difficult one with setting/melting etc and every brand turns out different! Thanks in advance. xo

    • Jane's Patisserie on December 14, 2021 at 11:41 am

      Hiya! I use Callebaut white chocolate – I have linked it at the bottom of my Gingerbread NYC Cookies recipe! Hope this helps! x

  11. Katie on October 29, 2021 at 3:41 pm

    Hi, I was wondering how many calories this cheesecake is per slice 😌 I love the recipe and it turned out SO tasty!!

  12. Kirsty on September 26, 2021 at 3:14 pm

    Hi Jane,
    Is this recipe
    suitable to make for someone who is halal?
    Thank you xx

    • Aasiya on April 2, 2023 at 2:51 pm

      All the ingredients listed are halal.

  13. Nicola Green on September 5, 2021 at 10:37 am

    Hi Jane I made this for my hubby’s birthday and it looked great, I took it out of the tin and it was perfect and looked set until I cut into it and it became quite sloppy, should I have whisked the cream first or have I not whisked the mixture enough, I always use mascapone for my cheesecakes but this is the first time I have used cream and melted chocolate, thanks

  14. Kirsty on August 31, 2021 at 2:23 pm

    How would you reduce the recipe two make 12 individual cheesecakes as I’ve just realised I don’t have any large tins but do have a 12 cupcake with removable base one.

    Many thanks 😊

    • Jane Mustoe on January 10, 2022 at 7:57 pm

      You don’t need to reduce the recipe. I have just made them into individual ones tonight. I put a couple of spoonfuls of the biscuits at the bottom of each on and then piled the filling on top.

  15. Elsa on August 18, 2021 at 9:26 pm

    Hi could I increase the cream cheese to 700g like your vanilla back to basics cheesecake or would the other amounts change too such as the white chocolate

  16. Frankie on August 11, 2021 at 2:54 pm

    Hi Jane, once the cheesecake has been made can you freeze individual slices to eat at a later date?

    • Jane's Patisserie on August 13, 2021 at 3:29 pm

      Hiya! You could freeze it and have an ice cream cheesecake haha!x

  17. Steph on July 28, 2021 at 9:01 am

    Hi Jane! Just wondering what you recommend to be the best cream cheese combination for this recipe? I know you say mascarpone is better for this particular one but in the video you used philly too because you had it to hand. Was a combination of the two better on balance or would you still recommend mascarpone in its own? I’ve never used it but as my cheesecakes never really set amazingly thought it might turn out better if I did? But it’s for a birthday so I also don’t want to be too risky? Thanks!

    • Christine on May 19, 2022 at 11:42 am

      This recipe is delicious thank you… Next time I’d like to make it as individual ones, do I need to adjust anything in the recipe Jane?

    • Jane's Patisserie on May 19, 2022 at 2:57 pm

      Hiya! Sounds yummy – take a look at my individual cheesecake recipes for tips! Hope this helps! x

  18. Jenna Aslan on July 20, 2021 at 7:45 am

    Hi Jane
    Quick one I remember you have said before Cadbury chocolate is different would I be ok to melt the Cadbury white choc for this please?? Xx

    • Jane's Patisserie on July 20, 2021 at 2:05 pm

      You can if you want, but generally I don’t bother using branded! x

  19. Jean Newman on July 6, 2021 at 7:16 am

    5 stars
    Good morning, I’m making 4 of your raspberry and white chocolate cheesecakes for dessert at my granddaughter’s wedding , three of the tins are 9 inch will I need to increase the recipe or will a thinner version work? It would still be cut into 12 portions. The ‘dummy run ‘ was in an 8” tin and was wonderful.

    • Jane's Patisserie on July 8, 2021 at 6:47 pm

      A thinner version will work in a 9″, but if you want the same depth you need to increase it by 1/3 per tin xx

  20. Lucy on June 30, 2021 at 7:19 pm

    5 stars
    This recipe worked really well, however I used a raspberry purée instead of fresh raspberries or frozen raspberries. I recommend using a purée as it made it easier to combine into the mixture with the white chocolate and made it very smooth. I used double cream however I wanted to semi whip it separately before adding it to the mixture, the result was amazing it made the cheesecake very light. I’m very happy with how it turned out. Thank you for a good recipe, I made a strawberry gel to top it off with and coconut sorbet to go with it and it was delicious 😋

    • Charlotte on June 22, 2023 at 10:40 pm

      Hello there how much puree did you put in please?

  21. Olivia on June 19, 2021 at 4:18 pm

    Hi, I love all your recipes especially this one, I’ve made it quite a few times. Today I used mascarpone instead of Philadelphia. I also added the white chocolate after rather than before the cream and the mixture doesn’t seem to have come out the same, it’s not as smooth however very thick and there are small chunks of hard white chocolate in it (which I’m not completely mad about 😂). I’m just wondering if I’ve over whisked or under whisked it?
    It’s in the fridge now so hopefully it’ll set okay 🤞🏼 xx

    • Jane's Patisserie on June 28, 2021 at 3:14 pm

      Hey! Small chunks of chocolate means the chocolate has seized which could well be because you added the chocolate in after. It is worth trying the other method and seeing if it works better for you x

  22. Bex on April 29, 2021 at 2:29 pm

    Could you use frozen raspberries in the cheesecake rather then fresh ones?

    • Jane's Patisserie on May 6, 2021 at 1:36 pm

      Hello, the risk of using frozen is the added moisture which could make it soggy xx

  23. Sarah on April 3, 2021 at 1:09 am

    I made this cheese cake yesterday and it tastes great! However, 24 hours later and I’m noticing blue/grey splurges forming around the edges (but not the centre) Why is this? I blended my raspberries before adding them into the recipe, would this have an affect?

    • Jane's Patisserie on April 3, 2021 at 10:16 pm

      It could be the raspberry reacting to something? but no idea otherwise!

  24. Rebecca on April 1, 2021 at 10:14 am

    Could you use frozen raspberries?

    • Jane's Patisserie on April 1, 2021 at 10:36 am

      Hiii! You will need to use freeze dried raspberries for the best results! x

    • Nakita on August 10, 2021 at 7:28 pm

      4 stars
      I thought this was going to be a nice easy cheesecake to do but for someone that hasn’t ever made a cheesecake before I wish it would of said in the ingredients/method that all ingredients should be at room temp as my cream cheese came straight from the fridge and now the cheesecake is lumpy. Don’t know if you can save it or if it will still be nice 😢 shame

    • Jane's Patisserie on August 18, 2021 at 4:39 pm

      The double cream needs to be cold, not all ingredients should be room temp. It should still be absolutely fine though, only maybe seized the chocolate slightly. x

  25. Sophie on April 1, 2021 at 8:12 am

    Hi Jane

    I love all your recipes I’ve done so many now – thank you so much 😍 I’ve had a strange request for a white chocolate and lemon cheesecake this weekend at work and just wondered if I should follow this recipe again and just add in lemon flavour instead? No worries if it won’t work, any help would me much appreciated thanks x

  26. laney on March 10, 2021 at 7:39 pm

    5 stars
    I have just put mine into set and have realised that forgot to put in the cream! I was just wondering how this is going to turn out. many thanks. ]
    love the recipe is very easy to follow im just very oblivious.

    • Jane's Patisserie on March 10, 2021 at 8:05 pm

      It will just be heavier in taste and texture! x

  27. Natasha Kean on February 11, 2021 at 11:44 pm

    I love this recipe but how would you work out the ingredients for the mini cheesecakes?

    • Jane's Patisserie on February 12, 2021 at 8:17 am

      Have a look at my mini chocolate orange cheesecake recipe and use those quantities! x

  28. Sue on January 23, 2021 at 2:16 am

    I live in Canada and can only find whipping cream. Will that work in your cheesecake recipes?

    • Jane's Patisserie on January 24, 2021 at 8:14 pm

      What is the fat percentage? Our double cream is 47% so if its too much lower you may want to use a setting agent like gelatine or whip the cream separately to stiff peaks and fold it through instead x

  29. Linda on January 10, 2021 at 12:39 pm

    5 stars
    Made white chocolate and raspberry cheesecake, lt looked and tasted delicious. 😋

  30. K on December 23, 2020 at 6:35 pm

    Love your cheesecakes Jane!

    No matter how hard I try, I can never get the sides smooooth! Do you have any tips or tricks for this pls thanks.

    • Jane's Patisserie on December 23, 2020 at 8:56 pm

      Make sure to pack the mixture into the sides of the tin when you put the mix in, and then smooth with a small knife/pallete knife after removing!

  31. Angela Phillips on December 22, 2020 at 6:53 pm

    5 stars
    Hi jane. I’ve made this cheesecake many times now and it’s my absolute favourite. I’m just wandering though could I swap out the raspberries for tinned mandarin segments for a different flavour combo?
    Thankyou. Xx

    • Jane's Patisserie on December 23, 2020 at 5:47 pm

      Ah yay! So glad you liked it – and yes I’m sure that would work if they are drained x

    • Sharon on February 11, 2021 at 7:55 am

      5 stars
      I’ve used strawberries instead of raspberries and I cut up my strawberries and dried them off with a kitchen towel, I then whipped my double cream into stiff peaks it turned out amazing xxxxx

  32. Andrea Whittington on December 19, 2020 at 9:08 am

    Good Morning Jane,
    I’ve made this a few times now and like all your recipes it works every time and it’s always amazing!
    Can I ask if I was to experiment abit further, do you think it would work between layers of rich chocolate sponge and maybe freeze rather than chill to set?

    Kind regards,

    • Jane's Patisserie on December 19, 2020 at 10:01 am

      The risk you have is that the sponge could very much dry out as it is going to need to be stored in the fridge unless you use a fudge cake sponge – the freezer won’t necessarily help it set any better (As freezing can sometimes cause more problems due to the fruit). Cheesecake on cakes can work though!

  33. Leah Andre on December 17, 2020 at 2:41 am

    I was wondering if I could combine this recipe with the raspberry and lemon cheesecake recipe? I really love the combination of lemon and raspberry but also really like white chocolate:)

    • Jane's Patisserie on December 17, 2020 at 6:30 pm

      Yeah I think adding some lemon to this would be delicious!

    • Leah Andre on December 20, 2020 at 1:01 am

      Oh dear, I must of posted on the wrong recipe! I actually wanted to mix the lemon and raspberry cheesecake with the raspberry and white chocolate cheesecake recipe. Would this work ok?? Many thanks

    • Leah Andre on December 20, 2020 at 1:11 am

      Please ignore my last comment, was reading the wrong response. Apologies

  34. Louise O'Reilly on December 13, 2020 at 9:10 am

    Hi Jane. Just realised I’ve no unsalted butter.. can I used salted for the biscuit base?

  35. Louise O'Reilly on December 12, 2020 at 11:17 pm

    Hi Jane. Not sure if my last comment posted. I apologise if it and you have already answered my question. Would an extra 1/3 of ingredients be enough for a 24cm tin or do you think an extra 1/2?

  36. Laura on December 7, 2020 at 8:29 pm

    5 stars
    I’ve made this twice now and absolutely love it. Well written instructions and a good recipe for a cheesecake novice like me. Freezes well (which is great so I dont eat it all straight away. Love all your recipes and the videos are brilliant for getting an idea of the desired colour or consistency of different stages of the bake

  37. Carolyn on November 19, 2020 at 12:26 pm

    I’m wanting to use this recipe for a cranachan style cheesecake. Can I use hobnobs not digestives?

    • Jane's Patisserie on November 19, 2020 at 1:08 pm

      Yes you can – I would just maybe reduce the butter to 100g x

  38. Claire on October 29, 2020 at 11:46 pm

    5 stars
    Just love your no bake cheesecake recipes. So easy to follow and prepared in no time (minus setting time). Anothed great recipe. I used this as inspiration for white chocolate and raspberry. Hubby doesn’t like the pips on raspberries so made a coulis and swirled it through the mixture a bit like on your no churn icecream. Decorated the top with the coulis and white choc. To make a little lighter I used shortbread for the base and all works perfectly.

    Your recipes are my favourite and always check your recipes first before going elsewhere.

  39. Julia Hunter on October 27, 2020 at 9:21 pm

    Hi Jane,

    Love all your recipes – they never fail to amaze! hoping for your help – i usually use philadelphia in cheesecakes but like the flavour of mascarpone with the white chocolate , so ive tried twice to use it but each time it seems to curdle / split straight away when i start whisking it with the cream – any ideas why this happens with mascarpone? Thanks!

    • Jane's Patisserie on October 28, 2020 at 9:44 am

      Mascarpone definitely has a different thickness and makeup to other soft cheeses, so it may be better to make sure the mascarpone is at room temperature, and whip the cream separately and fold it through instead and see if that helps you? x

    • Louise O'Reilly on December 12, 2020 at 11:09 pm

      Hi Jane. If I were to use a 23/24cm tin do you think and extra 1/3 all the ingredients would be enough? Or an extra 1/2?

    • Jane's Patisserie on December 13, 2020 at 9:16 am

      It works the same as the other recipe x

  40. Elaine on September 11, 2020 at 10:55 pm

    I’ve tried loads of your recipes and they always turn out absolutely perfect and absolutely delicious but im wondering could i use raspberry fluff instead of raspberry

    • Jane's Patisserie on September 12, 2020 at 10:52 am

      I’m not sure what raspberry fluff is if I’m honest, sorry!

  41. Maggie on August 20, 2020 at 8:00 am

    5 stars
    Hi Jane
    I think all my family is in love with you! Your recipes- OMG delicious!
    I have a little problem with biscuit base.
    300 g Digestives & 150 g Unsalted Butter – I found very very soggy and wet… I have no idea why… what I do wrong?

    • Jane's Patisserie on August 20, 2020 at 10:06 am

      It definitely shouldn’t be if you used the right type of biscuits/butter – sometimes ‘light’ can be worse for example! But you can always use less butter – such as 100g or so! x

    • Leanne on March 24, 2021 at 5:11 pm

      Hi Jane,
      Would it be possible to replace the cheese with natural Greek yogurt? Would it be possible xx

    • Jane's Patisserie on March 27, 2021 at 10:52 am

      Hello! The risk in doing so is that it may not set so you would need to use a setting agent as it is much softer than cream cheese xx

  42. Becky on August 8, 2020 at 1:45 pm

    I made this dessert and it was lovely – although I think I over whipped it as it came out quite runny. I refroze the leftovers and they were delicious! If I were to make this again but wanted to make half the amount, would you recommended just halving the ingredients and using a smaller tin?

    • Jane's Patisserie on August 8, 2020 at 8:29 pm

      Yes so for half you can use a 6″ tin – and if you struggled for the timings, try whipping things separately, and making sure that the chocolate isn’t too hot! x

    • Hayley Mark on June 21, 2021 at 5:40 pm

      Could you use dark chocolate instead of white and if so would you go with the same quantity?

    • Jane's Patisserie on June 28, 2021 at 3:49 pm

      Hello! Yes x

  43. Ali on July 24, 2020 at 12:01 pm

    5 stars
    Love this recipe! Could I swap the white choc for milk choc as I love that combo too? Thanks for the fab recipes 🙂

  44. Munirah on July 24, 2020 at 11:46 am

    Making this today! I watched your youtube video and you mixed 1/3 mascarpone and philadephia- may i ask what grams/proportions you would suggest?

    • Jane's Patisserie on July 24, 2020 at 12:55 pm

      It doesn’t matter, it’s just the weight – you can use different ratios, I just did that as it’s what I had.

  45. Cheryl on July 11, 2020 at 8:55 am

    I have made this today but cannot get freeze dried raspberries anywhere. I’ve got baked ones but they have a bit of a bitter taste and not such a vibrant red. Can you suggest an alternative please?

    • Jane's Patisserie on July 11, 2020 at 8:57 am

      I would just leave them off!! x

    • Subhaan Hussain on July 26, 2020 at 11:30 pm

      Morrisons have a 10g bottle for £1.50!!

    • Janet on October 16, 2020 at 6:46 pm

      If your in the uk you can get them from sainsbury’s. Otherwise online… x

  46. Rebecca Webb on June 26, 2020 at 7:25 pm

    5 stars
    I ve made lots of your cheesecakes and they all turn out delicious. Made this one last week and for the first time used mascarpone. Family loved it , I found it slightly to sweet but it’s a personal choice . I would definitely make it again but with cream cheese . As always it looked a show topper. I love your recipes , thank you so much for sharing them

    • Nicole Davies on January 22, 2021 at 11:31 am

      I’m looking forward to trying this recipe for my brother’s birthday. However I can’t find fresh raspberries anywhere. Any advice on using frozen raspberries as an alternative please? I don’t want them to make it too soggy.

    • Jane's Patisserie on January 22, 2021 at 8:51 pm

      You can do, but I would thaw them slightly and drain the liquid so it doesn’t cause a problem!

  47. Bethany on June 21, 2020 at 1:08 pm

    5 stars
    This is honestly one of my new favourite things ever! I’ve made this 3 times now and it never fails to impress. Also made this as mini cheesecakes by halving the mixture and it worked just as well!! Thanks for this one, Jane!

  48. Twinkle on June 19, 2020 at 2:24 pm

    5 stars
    Hi Jane

    I tried your white chocolate and raspberry cheesecake and it is safely setting in the fridge. I’m visiting my in laws tomorrow for a socially distanced meet in the garden and wondered what the best way would be to travel with the cheesecake for 2.5 hrs! Could I stick it in the freezer for an hour in the morning before I leave or is that going to cause me more problems? Would it be happier if I stick it in a cooler bag from the fridge?

    Thanks x

    • Jane's Patisserie on June 19, 2020 at 7:29 pm

      Hey! So I would stick it in the freezer for a bit for sure, and also use freezer blocks on the journey. 2.5 hours is a long time and the cool bag might not be cool enough without freezer blocks! (I’ve travelled two hours with a cheesecake before, and needed the blocks!)

  49. Amy on June 12, 2020 at 3:34 pm

    5 stars
    Lovely cheesecake was just wondering do you have to use the icing Sugar? I just find it a bit sweet.

    • Jane's Patisserie on June 13, 2020 at 4:39 pm

      You can leave it out if you find it less sweet – or if you typically use mascarpone you can use regular soft cream cheese as it has a tarter flavour!

  50. Jude on June 9, 2020 at 11:14 am

    Hi Jane,
    Your cheesecake recipes are amazing !
    I made the toblerone one requested by my husband for his birthday, and it was delicious, and devoured by the family very quickly.
    I’m going to make the raspberry and white chocolate one today, but wanted to ask, could I use frozen raspberries ( not defrosted) in place of fresh ? Are they likely to affect the setting of it as they thaw inside the cheesecake ?
    Thanks so much

    • Jane's Patisserie on June 9, 2020 at 1:52 pm

      Hey! If I was using frozen I would personally let them thaw a bit and drain off any liquid, as it could potentially cause a problem! xx

  51. Hayley on June 2, 2020 at 12:20 pm

    If I use mascapone instead of philidelphia like you mentioned in your comments, it’s sweeter and sets a bit better – do I use exactly the same amount? So 500g of mascapone instead of 500g of philly?


  52. Helen on May 25, 2020 at 1:09 pm

    Can I ask why your recipe says to add the cream before the chocolate but your YouTube video says to add the chocolate first? I’ve just followed the recipe here and now worried this won’t set as I’ve added the chocolate last and didn’t want to over mix it on a hot day as it felt it was getting looser

    • Jane's Patisserie on May 25, 2020 at 1:18 pm

      You can do it either way! Honestly it works both ways – I just filmed it the other way around.

    • Helen on May 25, 2020 at 1:32 pm

      Ok thanks! Fingers crossed it sets

  53. Smera on May 17, 2020 at 5:10 pm

    5 stars
    Hi Jane

    Can this cheesecake be made in individual shots? Xx

    • Jane's Patisserie on May 18, 2020 at 11:25 am

      Yeah! it would make quite a few though so it may be best to half it! x

  54. Amy Wiecko on May 11, 2020 at 10:47 am

    Wow this is so delicious! First time making a cheesecake and now I want to make another! Only thing is my biscuit base is stuck to the tin, what did I do wrong?! Xxx

    • Jane's Patisserie on May 11, 2020 at 11:08 am

      I use a thin knife and it sorta slides/lifts/comes off – you can try lining it if you struggle! x

    • Amy Wiecko on May 22, 2020 at 9:07 am

      Just made this again for my lockdown wedding! Can’t get enough of it!!

  55. Kerri on May 10, 2020 at 7:32 pm

    Hi there, I’ve just made this and it is divine! Please can you tell me if you know any nutritional info? Watching what I eat mid lockdown… 🙈 can’t wait to try more! Thank you 😊

  56. Michelle on May 8, 2020 at 10:59 am

    5 stars
    This was the first cheesecake I ever made and noone believed me, that’s how good this recipe is! My boyfriend is constantly asking me to make this and it is now his regular birthday ‘cake’.

    • Jane's Patisserie on May 8, 2020 at 12:11 pm

      Awh yay!! x

    • Liz on July 4, 2020 at 12:07 am

      5 stars
      Do your cheesecakes freeze?,and how long do they take to defrost before eating them?

    • Jane's Patisserie on July 4, 2020 at 7:17 pm

      Yes they do – and timings can definitely vary, but I usually say take it out the night before you want it and keep in the fridge as it shouldn’t be left at room temp!

  57. Katie on May 3, 2020 at 8:16 pm

    Such an amazing recipe! Tastes incredible!

  58. Angela on May 3, 2020 at 7:59 pm

    5 stars
    Amazing. First time I’ve tried making a cheesecake and it was delicious and worked really well. Gave me the confidence to try out other cheesecakes.

  59. Dolores on May 3, 2020 at 11:33 am

    This tastes absolutely delicious but presentation isn’t as good as I expected. I felt it very squashed in 8 inch tin it was uneven when done and even some gaps between the cheese and the base. Just wondered would a 9 inch springform be better. Also any tips to stop cheesecakes sticking to sides of tin thanks Jane.

    • Jane's Patisserie on May 3, 2020 at 12:23 pm

      Hey! So gaps can occur as you haven’t out the cheesecake mix in as well as possible. One good tip is to push the mix into the sides of the tin, and then fill in the rest and even it out! If you also struggle to remove it from the tin, you can line the sides of the tin, but I personally don’t like doing this! Obviously some tins are different depths, but all my mixes perfectly fit my 8″ tins! x

  60. E Smith on April 17, 2020 at 5:30 pm

    5 stars
    My first time ever making a cheesecake (I now have a new hobby thanks to quarantine!) and wow it turned out so well thanks to this recipe. I used Biscoff biscuits for the base (divine) and crushed up in a bowl using a bottle of wine (no baking equipment I’m afraid!) I also used a manual/ regular whisk for the cream cheese filling and worked very well, just need a bit of elbow grease! Thank you x

    • Jane's Patisserie on April 17, 2020 at 6:01 pm

      Ahhh yay! So glad you enjoyed it!! X

  61. Shauna McEntee on April 9, 2020 at 12:26 pm

    Can you use biscoff biscuits for the base? X

  62. mm on February 10, 2020 at 4:17 pm

    Hello, does it matter if I use white chocolate in bar or chip form?

    • Jane's Patisserie on February 12, 2020 at 1:55 am

      Not for this as it’s being melted!

  63. Isa on February 7, 2020 at 10:18 pm

    4 stars
    Hi, could you tell me how many minutes do you whip the first ingredients please? Because as i was whisking t more and more ait became become looser. You say to whisk until his steak. So how many minutes would you whisk the cream cheese with icing sugar? Thanks

    • Jane's Patisserie on February 8, 2020 at 9:29 pm

      I won’t say timings, as all mixers and bakers are different. You keep an eye on it, and whisk till it’s thick. Watch some of my videos for examples.

  64. Madison on February 2, 2020 at 9:08 pm

    5 stars
    I was wondering, could you make a raspberry jam and swirl into the mixture versus using fresh raspberry bits? Or would this interfere with the mixture’s ability to set properly?

    • Jane's Patisserie on February 3, 2020 at 12:56 am

      It can do – generally I find fresh fruit such as raspberries are easier to use as they don’t ooze too much liquid, but as long as it’s not too much it should be fine!

  65. Chloe on January 9, 2020 at 5:37 pm

    Hey I just made this. Takes amazing (from licking the spoon) but as I added the cooled chocolate to the cream cheese mix, is seized and went hard. I’ve mixed it all together and put it in the fridge but how do I stop this happening next time? Thank you xx

    • Jane's Patisserie on January 10, 2020 at 2:39 pm

      It will still set and taste lovely – but all it means is the temperature difference between the chocolate and cream cheese mixture was a little too varied still. Either have your cream cheese mixture at a more room temp level, or cool your chocolate further! x

  66. Jane on January 8, 2020 at 6:40 pm

    Could I make mini cheesecakes with this recipe

    • Jane's Patisserie on January 8, 2020 at 8:42 pm

      Yes you can! I usually make 12 out of a batch.

  67. Vicky on December 24, 2019 at 9:14 am

    5 stars
    I had this cheesecake at a friends house and had to have the recipe. I’ve never made cheesecake before. This was such an easy recipe to follow and it set perfectly. I whipped up the white chocolate when it was almost all melted and let it cool until it was body temp before I added it. I dont have a lot of baking equipment but I managed fine with a potato masher and a rolling pin to crush the biscuit, and a hand held mixer for whipping up. My friend served it with raspberry sauce made from crushed raspberries and icing sugar. I’ll be doing the same. I’ll be back to try out more recipes. Huge thanks- my Christmas dinner now has the wow factor.

  68. Holly on December 7, 2019 at 8:05 am

    5 stars
    I made this cheesecake a week or two ago, having read some of the comments I was a little nervous with how it would be due to the mixture being less thick once they had put the melted chocolate in. However, once the chocolate had melted I allowed it to cool completely. When I had put the chocolate into the mixture, it remained nice and thick. The cheesecake set beautifully, my husband and I had a slice each for our dessert after our Sunday lunch served with double cream, it was delicious. The remaining ten slices went to family and friends, nothing but good feedback from all. Will certainly make again and will be trying another recipe soon.

  69. Mrs E on June 22, 2019 at 10:23 pm

    5 stars
    Fab recipe. I shared this with a big group of people who all said it’s my best bake ever! I ensured the chocolate was completely cool before adding and turned out really well. I had to use frozen raspberries as I was unable to get any fresh, I was worried theyau prevent it setting but it was fine.

  70. Lisa on June 16, 2019 at 12:30 am

    Hi, I tried this today and i had it at a good thick consistency before adding the melted chocolate but after adding the chocolate i couldnt get it as thick again. Im hoping it will set ok in the fridge. How long should i whip after adding the chocolate? I was afraid of over whipping. Should i have just under mixed it before adding the chocolate so that i could have mixed it more after adding the chocolate? I hope you can help. Thank you ( i am using a stand mixer) 🙂

    • Jane's Patisserie on June 16, 2019 at 8:47 pm

      The chocolate could naturally have melted the mixture slightly if it was a smidge too hot, but it would be obvious if there was a massive issue – such as if it was a very liquidy mix! Maybe next time either whip the first few ingredients slightly less, or fold the white chocolate through! x

    • Ali on October 19, 2019 at 10:06 am

      Hi mine just did this too, thought it was cool but maybe not- did yours set?

    • Jane's Patisserie on October 19, 2019 at 1:49 pm

      As mentioned in the reply to Lisa, it may just be that it wasn’t whipped enough, or you can fold the chocolate through instead.

  71. Marjan on May 2, 2019 at 3:32 pm

    5 stars
    Hi Jane
    I love this cheesecake and it is always a hit! Tip: Whip the cream separately until its thick (like icing). I whisk the melted white chocolate along with the cheese mixture and then add the whipped cream to the cheese mix. This ensures a perfectly thick (spreadable) cheesecake mix that firms up a treat every single time! Fab recipe. X

    • Jane's Patisserie on May 2, 2019 at 6:19 pm

      Amazing, so glad you liked it! I find whipping the cream separately doesn’t set as well for me, so each to their own! x

  72. Roz on February 12, 2019 at 6:43 am

    Can you use half Philadelphia and half mascarpone? I have tried but once I add the cooled chocolate it seems to soften and not set well?

    • Jane's Patisserie on February 12, 2019 at 9:27 am

      Yes you can – either shouldn’t matter for the chocolate. If it softened it it might have still been a little too hot for it, but usually chocolate helps a cheesecake set x

  73. carmen chan on September 30, 2018 at 9:05 pm

    5 stars
    Hi! Can you tell me how long it will last in the freezer? And would it still be ok to eat after 4 days once thawed?

    • Jane's Patisserie on September 30, 2018 at 9:30 pm

      Hiya! I usually say 3 months maximum for most desserts, but only ever keep them in about a month personally, and no it’s three days as mentioned in the recipe x

    • suitable on June 20, 2020 at 8:11 pm

      5 stars
      Hi, I have just made your white chocolate and raspberry cheesecake, I think I over mixed it…help…anything I can do it save it. Thanks so much

    • Jane's Patisserie on July 12, 2020 at 7:26 pm

      How did it turn out? ☺️

  74. Eimear on August 15, 2018 at 11:48 am

    Hi, would it be okay to use single cream and whip it first? Any time I use mascapone and add the cream in as a liquid, it doesn’t set properly, how long would you whip it for and on what speed? Thank yo!

    • Jane's Patisserie on August 15, 2018 at 3:56 pm

      You can whip the cream separately, but you would still need to use double cream – single cream is too thin. You need to whip the cream up to just before stiff peaks, and then fold into the mixture.

  75. Kamal on July 26, 2018 at 3:48 pm

    Hello! I made this and followed your exact instructions, however the cheesecake mixture was not as firm as yours. I don’t think I overmixed…

    It tasted delish and was a massive hit however wasn’t as firm as I would have liked. Do you have any suggestions pls?

    Many thanks!

    • Jane's Patisserie on July 26, 2018 at 9:13 pm

      You didn’t whip it enough, you just need to whip it up a bit more!

    • Kamal on July 27, 2018 at 5:33 am

      Thank you so much! I shall try that. I am planning to make it again this weekend as my friend is coming!!!

  76. Naz on June 29, 2018 at 12:38 am

    5 stars
    Jane.. I love you so much… I’ve made your white chocolate and raspberry cheese cake 4 times. Comes out right everytime… It’s amazing… I’m no good at baking, everytime I’ve made your cheesecake people ask for the recipe they love it so much.. I tell them its my friend Jane’s recipe. Thank you so much.

  77. Jessica Hennessy on June 20, 2018 at 9:15 pm

    Hi Jane, you say you prefer mascarpone but have Philadelphia in the ingredients.. Did you use mascarpone in the one in this picture? It looks amazing so I want mine to turn out like that 🙂

    • Jane's Patisserie on June 21, 2018 at 9:52 am

      I have ‘Full Fat Cream Cheese’ in the ingredients as this is Philadelphia or Mascarpone and some people don’t use Philadelphia in general – In the post I have explained the difference and its more of a taste thing really, but in the one pictured I believe I used Philadelphia? It’s hard to say really as it was a while ago that I made it!! Sorry! x

  78. Ellie on June 18, 2018 at 8:30 pm

    Would it be ok use the same quantity of gluten free biscuits? Love your recipes but now gluten free so trying to adapt!

    • Jane's Patisserie on June 18, 2018 at 9:47 pm

      Yes! I’m not sure whereabouts you’re based, but I liked Tescos own gluten free digestives for my cheesecake bases!

  79. Linda on May 14, 2018 at 4:22 pm

    Can frozen raspberries be used?

    • Jane's Patisserie on May 15, 2018 at 9:14 am

      You could certainly give it a go, but because its not baked, they might ooze some liquid through thawing!

  80. Sarah on April 15, 2018 at 10:31 am

    5 stars
    Hi Jane, I made this last night for a big family dinner today and was delighted this morning to see it’s turned out perfectly! This is the third recipe of yours I have made so far, and have loved them all. You are now my go-to! Thank you

  81. Beth on March 17, 2018 at 6:10 pm

    4 stars
    I want to make a similar cheesecake but use crush milkshake which is a liquid have you got any advice as to how I could alter this recipe to achieve that.
    Thanks so much.

    • Jane's Patisserie on March 18, 2018 at 1:57 pm

      Hiya – You can use milkshake powders in cheesecakes to flavour but if you want to use actual liquid you’d have to use gelatine to set it like I do in my Gin and Tonic Cheesecake.

  82. tom on March 10, 2018 at 3:09 pm

    Just tried this. It has been 12 hours and still hasn’t set 🙁 Maybe I should’ve whipped the double cream before adding it to the cheesecake mixture.
    I’m going to leave it another 20 hours (its for Mothers day) and see if it sets.. but I doubt it. Ice cream cheesecake should be nice.

    • Jane's Patisserie on March 12, 2018 at 11:54 am

      How did it turn out? It probably was that it wasn’t thick enough but I hope it tasted okay!

  83. Genni on February 25, 2018 at 4:23 am

    Your cake looks good but the ingerdiens needs to in ounes instead of grams

    • Jane's Patisserie on February 25, 2018 at 9:38 am

      I live in the UK so its in grams.

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