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!
I made this cheesecake today but substituted raspberries for strawberries as the shop had no raspberries! It’s so so so delicious – I’m hoping it’ll be even better tomorrow when I serve!
Hi, can you freeze this cheesecake whole and then defrost to serve ?
This recipe was amazing because the quantities were exactly right and no waste. Turned out perfect for my grandsons christening tomorrow. I used a little or the melted choc to secure the cake to serving board for transport.
I’m a bit confused because the written ‘blog’ part says to add the chocolate before the cream and the method says the opposite! I followed the method and have little lumps of white chocolate where it’s solidified from going into the cold cheesecake mixture instead of the room temp mixture before the cream. It set perfectly and looks delicious still – and I’m sure will taste great later but I wish there wasn’t a discrepancy in the method!
I had this exact thing, lumpy chocolate. Did it taste ok?
Mine is for a friend so won’t get to try it
It will still taste delicious but have a more flaked chocolate texture x
I love this recipe (and pretty much all of the others of yours that I have tried). I would like to make this for NYE but only have frozen raspberries- I wondered if you had any tips for trying to make sure it still turns out okay?
Hello, i just made this and the cheesecake mixture went bitsy looking, i think the white chocolate hardened? Did this happen because the white chocolate wasn’t cooled down enough?
It can be the temperature change for sure – try having your cream cheese at room temp, and then cooling the white choc more and it should be fine! x
Made this for a family dinner and everyone absolutely loved it!! Perfect blend of flavours and the raspberries made it feel so fresh. I used leftover white chocolate and cream to add a thin layer of ganache over the top and it finished it off beautifully. I will definitely be making this again!
This recipe is incredible, I use raspberry jam rather than the raspberries as I’m not too keen on them. Favourite cheesecake x
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
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
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 ?
Hiya! You can use any chocolate in this, but this happens because the temperature of the chocolate is wrong! Hope this helps! x
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
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
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
Do you think the extra wax that is added to chocolate in Australia, New Zealand and Tasmania (to stop the chocolate melting) might contribute to the problem?
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
Yes absolutely you can! x
Hi. Can the raspberries be substituted for cherries? Either glacé or fresh? Thanks!
Hiya! I personally have not tried this, however it is definitely worth a go! Let me know the outcome! x
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
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