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!
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.
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) 🙂
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
Hi mine just did this too, thought it was cool but maybe not- did yours set?
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.
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
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
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?
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
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
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
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
How did it turn out? ☺️
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!
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.
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!
You didn’t whip it enough, you just need to whip it up a bit more!
Thank you so much! I shall try that. I am planning to make it again this weekend as my friend is coming!!!
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.
Awh thank you!
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 🙂
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
Would it be ok use the same quantity of gluten free biscuits? Love your recipes but now gluten free so trying to adapt!
Yes! I’m not sure whereabouts you’re based, but I liked Tescos own gluten free digestives for my cheesecake bases!
Can frozen raspberries be used?
You could certainly give it a go, but because its not baked, they might ooze some liquid through thawing!
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
Yay I’m so glad!! x
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.
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.
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.
How did it turn out? It probably was that it wasn’t thick enough but I hope it tasted okay!
Your cake looks good but the ingerdiens needs to in ounes instead of grams
I live in the UK so its in grams.
Grams are so much easier than ounces!