White Chocolate & Raspberry Cheesecake
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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.
Decoration
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.
- This cheesecake will last for 3+ days in the fridge
- You can freeze the cheesecake for 3+ months
- I use this white chocolate
- I use these freeze dried raspberries
- I use this piping tip
- I use these small piping bags
- I use these large piping bags
- I use this cake tin
White Chocolate and Raspberry Cheesecake!
Ingredients
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
Decoration
- 150 ml double cream
- 2 tbsp icing sugar
- 100 g white chocolate
- 12 fresh raspberries
- 10 g freeze dried raspberries
Instructions
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.
- Fold through he melted and cooled chocolate
- Pour in the double cream and whisk until thick. Alternatively, whisk the cream to stiff peaks and then fold through.
- Fold through the 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!
Notes
- 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.
- This cheesecake will last for 3+ days in the fridge
- I use this cake tin
- I use these large piping bags
- I use these small piping bags
- I use this piping tip
- I use these freeze dried raspberries
- I use this white chocolate
- You can freeze the cheesecake for 3+ months
Find my other recipes on my Recipes Page!
I’ve made this recipe so many times now, for birthdays, bake offs in work, for Sunday lunch and now I’m making it for Christmas dessert tomorrow. This recipe never lets me down. I do whip the double cream separately and it always comes out perfect. One of my most requested desserts now!
I’m looking to make this for Christmas Day, however the tin I have is 10’’ how would I convert the ingredients for this size?