Menu

White Chocolate & Raspberry Cheesecake

*This post may contain affiliate links. Please see my disclosure for more details!*

A No-Bake White Chocolate and Fresh Raspberry Cheesecake with a Buttery Biscuit Base, White Chocolate & Raspberry Cheesecake Filling, with Fresh Cream, White Chocolate Drizzle and even more Raspberry!

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.

You can use either Philadelphia for example, or you can use Mascarpone.. but either way it just has to be full fat. Philadelphia (or other similar ones) 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. This might not be true, but I have always found it to be that way.

I tend to prefer using Philadelphia for cheesecakes that use Milk Chocolate or Dark Chocolate, but Mascarpone for White Chocolate ones. This is purely through making oodles of cheesecakes over the years now. The addition of Icing Sugar is optional, but I do prefer it. It works better then any other sugar because its so fine it dissolves.

This recipe is obviously very similar to my No-Bake White Chocolate & Strawberry Cheesecake, but I don’t mind that. I’ve mentioned before how some of my recipes will be similar to others because its what people search for and the specifics that help them find my recipes. But honestly, I’m glad I am posting this one because its SO VERY YUMMY.

As you can see in the pictures of the slices, you can see the fresh raspberries throughout. They create a wonderful pocket of flavour, amongst the sweet creamy cheesecake. I obviously go a little all-out for the decoration, but its all optional. The drizzle of the chocolate, the sweetened whipped cream, and the extra raspberry decorations.

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. The mixture splits evenly and easily. You can also just make a large one and freeze it. Luckily with it being no bake, all you have to do is let it set fully in the fridge overnight, and then freeze after setting.

Enjoy this recipe! X

4.8 from 10 votes
White Chocolate & Raspberry Cheesecake!
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 

A No-Bake White Chocolate and Fresh Raspberry Cheesecake with a Buttery Biscuit Base, White Chocolate & Raspberry Cheesecake Filling, with Fresh Cream, White Chocolate Drizzle and even more Raspberry!

Course: Dessert
Cuisine: Cheesecake
Servings: 12 Slices
Calories: 492 kcal
Author: Jane's Patisserie
Ingredients
Biscuit Base
  • 300 g Digestives
  • 150 g Unsalted Butter/Stork
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
Instructions
For the Biscuit Base
  1. 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 till the mixture is combined, or mix it in a bowl. 

  2. Tip the biscuits into a 8″/20cm Deep Springform Tin and press down firmly.

For the Cheesecake Filling
  1. 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.

  2. In your stand mixer with the whisk attachment, whisk together the cream cheese, icing sugar and vanilla together till smooth. Pour in the double cream and whisk till thick!

  3. Once completed, pour in the cooled white chocolate, and whisk briefly to combine, and then fold through the fresh raspberries. 

  4. 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
  1. 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. 

  2. I then add some fresh Raspberries for each swirl, and then I sprinkle on some Freeze Dried Raspberries!

Recipe Notes

If it looks like your cheesecake isn’t setting, or its a but sloppy, or you’re even not sure.. try it anyway. Try to set the mix anyway! If it still doesn’t set, freeze it and have an Ice Cream Cheesecake!

I recommend using a 8″/20cm Deep Springform Tin in this recipe! And I use a 2D Closed Star Piping Tip to decorate!

I always set my cheesecakes in the fridge overnight otherwise they risk being a little runny still and slipping off the biscuit base!

I buy my freeze dried raspberries in Waitrose, but they can also be found sometimes in Sainsbury’s… or Lakeland!

This recipe will last in a fridge for three days! 

Nutrition Facts
White Chocolate & Raspberry Cheesecake!
Amount Per Serving
Calories 492 Calories from Fat 315
% Daily Value*
Fat 35g54%
Saturated Fat 19g119%
Cholesterol 86mg29%
Sodium 289mg13%
Potassium 227mg6%
Carbohydrates 51g17%
Fiber 2g8%
Sugar 36g40%
Protein 6g12%
Vitamin A 940IU19%
Vitamin C 6.4mg8%
Calcium 126mg13%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet. These are only estimates.

Enjoy!!

Find my other Cheesecake Recipes on my Recipes Page!

You can find me on:
Instagram
Facebook
Pinterest
Twitter
Bloglovin’
Youtube

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.

About Author

Hiya! I'm Jane, and I adore baking, cooking and all things delicious. I'm also partial to homewares, lifestyle posts and more!

44 Comments

  • mm
    February 10, 2020 at 4:17 pm

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

    Reply
  • Isa
    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

    Reply
    • Jane's Patisserie
      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.

  • Madison
    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?

    Reply
    • Jane's Patisserie
      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!

  • Chloe
    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

    Reply
    • Jane's Patisserie
      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

  • Jane
    January 8, 2020 at 6:40 pm

    Hi
    Could I make mini cheesecakes with this recipe
    Thanks

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

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

  • Vicky
    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.

    Reply
  • Holly
    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.

    Reply
  • Mrs E
    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.

    Reply
  • Lisa
    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) 🙂

    Reply
    • Jane's Patisserie
      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
      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
      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.

  • Marjan
    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

    Reply
    • Jane's Patisserie
      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

  • Roz
    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?

    Reply
    • Jane's Patisserie
      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

  • carmen chan
    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?
    Thanks
    Carmen

    Reply
    • Jane's Patisserie
      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

  • Eimear
    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!

    Reply
    • Jane's Patisserie
      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.

  • Kamal
    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!

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

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

    • Kamal
      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!!!

  • Naz
    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.

    Reply
  • Jessica Hennessy
    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 🙂

    Reply
    • Jane's Patisserie
      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

  • Ellie
    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!

    Reply
    • Jane's Patisserie
      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!

  • Linda
    May 14, 2018 at 4:22 pm

    Can frozen raspberries be used?

    Reply
    • Jane's Patisserie
      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!

  • Sarah
    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

    Reply
  • Beth
    March 17, 2018 at 6:10 pm

    4 stars
    Hi,
    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.

    Reply
    • Jane's Patisserie
      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.

  • tom
    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.

    Reply
    • Jane's Patisserie
      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!

  • Genni
    February 25, 2018 at 4:23 am

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

    Reply

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.