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!
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!
Hi, wondering if shortbread biscuits can be substituted for digestives?
Yes you can! Just a straight swap. Hope this helps! x
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
Hiya! I use Callebaut white chocolate – I have linked it at the bottom of my Gingerbread NYC Cookies recipe! Hope this helps! x
Hi, I was wondering how many calories this cheesecake is per slice 😌 I love the recipe and it turned out SO tasty!!
Hi Jane,
Is this recipe
suitable to make for someone who is halal?
Thank you xx
All the ingredients listed are halal.
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
Hello,
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 😊
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.
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
Hi Jane, once the cheesecake has been made can you freeze individual slices to eat at a later date?
Hiya! You could freeze it and have an ice cream cheesecake haha!x
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!
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?
Hiya! Sounds yummy – take a look at my individual cheesecake recipes for tips! Hope this helps! x
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
You can if you want, but generally I don’t bother using branded! x
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.
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
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 😋
Hello there how much puree did you put in please?
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
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
Could you use frozen raspberries in the cheesecake rather then fresh ones?
Hello, the risk of using frozen is the added moisture which could make it soggy xx
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?
It could be the raspberry reacting to something? but no idea otherwise!