If you love the irresistible pairing of creamy sweetness and vibrant fruit, this White Chocolate and Raspberry Cheesecake is calling your name! Each bite is a dreamy swirl of silky white chocolate filling, juicy bursts of raspberry, and a buttery biscuit base—pure dessert bliss that looks as stunning as it tastes.
Why You’ll Love This Recipe
- No Bake, No Fuss: There’s no oven required for this show-stopping dessert—just easy mixing and chilling, making it perfect for bakers of all skill levels.
- Elegant Flavors: The creamy white chocolate filling and vibrant raspberries strike the perfect balance between sweet and tart in every heavenly forkful.
- Make Ahead Magic: This cheesecake sets beautifully overnight, freeing up time for entertaining or bringing a party-ready treat to your next gathering.
- Showstopper Appeal: Its luscious swirls, juicy berries, and golden base guarantee oohs and ahhs at any table.
Ingredients You’ll Need
One of the best parts about making this White Chocolate and Raspberry Cheesecake is how each ingredient shines. These straightforward staples come together to make something truly special—every one plays a delicious role in taste, texture, and appearance.
- Digestive Biscuits: The classic base for UK-style cheesecakes; their buttery, slightly sweet flavor holds up perfectly beneath the creamy filling.
- Unsalted Butter: Melted and mixed into the crumbs, it binds the base and adds just the right richness.
- White Chocolate: The star of the show! It creates a lush, melt-in-your-mouth filling with creamy sweetness.
- Full Fat Cream Cheese: For that signature tang and velvety smoothness—don’t be tempted by light versions, the flavor payoff isn’t the same.
- Icing Sugar: Dissolves easily to sweeten both the filling and the whipped topping without any graininess.
- Vanilla Extract: Just a splash enhances all the flavors beautifully.
- Double Cream: Adds luxurious texture and helps the cheesecake set light and airy (plus, you’ll use it for the decorative topping too).
- Fresh Raspberries: Jewel-like bursts of tartness in the creamy filling, and beautiful on top.
- Freeze Dried Raspberries: For a tart crunch and pretty pink sprinkle on the finished cheesecake.
Variations
Once you master the base, White Chocolate and Raspberry Cheesecake is wonderfully customizable. Feel free to play with flavors, fruit, or even how you serve it—let your taste and creativity take the lead!
- Mixed Berry Twist: Swap the raspberries for a mix of your favorite fresh berries—think blueberries, blackberries, or strawberries for a colorful medley.
- Chocolate Biscuit Base: Use chocolate digestives or Oreos for an extra chocolatey crunch that plays off the sweetness of the white chocolate filling.
- Mini Cheesecakes: Turn the recipe into adorable individual portions by assembling in muffin tins or jars—perfect for parties or gifts.
- Gluten-Free Friendly: Substitute gluten-free biscuits in the base to make the entire cheesecake celiac-friendly without compromising taste or texture.
How to Make White Chocolate and Raspberry Cheesecake
Step 1: Make the Biscuit Base
Begin by blitzing the digestive biscuits in a food processor until you have fine, sandy crumbs—no big chunks allowed! Melt your butter gently and pour it in, pulsing or stirring until every crumb is glossy and well coated. Pat the mixture firmly and evenly into the base of a 20cm springform tin, making sure to press it into all the edges for a sturdy and beautiful crust. Set aside while you move on to that luscious filling.
Step 2: Prepare the Cheesecake Filling
Melt your white chocolate gently (either in short bursts in the microwave or over a pan of barely simmering water) and let it cool—this keeps it smooth and prevents seizing. Meanwhile, whisk the cream cheese, icing sugar, and vanilla in a stand mixer or large bowl until silky and lump-free. Fold in the melted, cooled white chocolate, letting it blend in seamlessly with the creamy base.
Step 3: Whip and Fold
Pour the double cream into the mixture and whisk until you reach a thick, luxurious consistency that holds its shape. If you prefer, you can whip the cream separately to stiff peaks, then gently fold it in to avoid overmixing. Gently fold through the fresh raspberries—try not to smash them completely so you get bursts of tart fruit in every bite!
Step 4: Assemble and Chill
Spoon the creamy filling over your prepared biscuit base, smoothing the top with a spatula for an even finish. Now comes the hard part—letting it chill! Cover and refrigerate for at least 5-6 hours, but overnight is even better to ensure a perfectly set, sliceable cheesecake.
Step 5: Decorate to Impress
Once set, release your cheesecake from the tin and get creative with decorations. Drizzle melted white chocolate over the top for an irresistible glossy finish. Whip double cream with icing sugar and pipe in playful swirls, then crown with fresh raspberries and a sprinkle of freeze-dried raspberry pieces for a beautiful pop of color and crunch.
Pro Tips for Making White Chocolate and Raspberry Cheesecake
- Chill for Success: Don’t rush the chilling step—overnight in the fridge gives your cheesecake the structure and texture that makes slicing a breeze.
- Cool, Not Hot Chocolate: Be sure to let your melted white chocolate cool before folding it into the cream cheese blend, or you’ll risk melting the mixture and losing that signature fluffiness.
- Use Full Fat Cream Cheese: For the creamiest texture and best stability, always choose a full fat version—low fat types can leave your cheesecake too soft.
- Gentle Raspberry Folding: To keep the raspberries whole and evenly distributed, fold them through the filling with a spatula and use a light hand.
How to Serve White Chocolate and Raspberry Cheesecake
Garnishes
This cheesecake already looks stunning, but the right garnish takes it to the next level. I love swirling whipped cream across the top, then dotting each swirl with a plump raspberry and a sprinkle of freeze-dried raspberries. A drizzle of melted white chocolate instantly makes it feel extra special and almost too pretty to slice—almost!
Side Dishes
Because White Chocolate and Raspberry Cheesecake is rich and indulgent, it pairs beautifully with a sharp, tangy fruit salad (think kiwi, pineapple, or extra fresh berries) to balance the creaminess. For after-dinner occasions, serve it with hot tea, strong coffee, or even a fruity dessert wine to complement the flavors.
Creative Ways to Present
Try assembling mini cheesecakes in jars or small glasses for individual serves—adorable and no slicing required! For parties, cut the cheesecake into small squares, drizzle with white chocolate, and pop a raspberry on top for elegant canapés. Or, stack with extra raspberries and chocolate for dramatic, tall slices worthy of a patisserie window.
Make Ahead and Storage
Storing Leftovers
Leftover cheesecake keeps beautifully in the fridge for at least 3 days (if you can resist it that long!). Store it in an airtight container or tightly wrap the tin to keep the filling silky and the base crisp.
Freezing
This cheesecake loves the freezer! Slice it up, wrap each piece in cling film, and pop them in an airtight box—perfect for grabbing a single slice whenever you crave a treat. It’ll keep its flavor and texture for up to 3 months. Just thaw in the fridge overnight before serving.
Reheating
No reheating required—this White Chocolate and Raspberry Cheesecake is best enjoyed straight from the fridge or at cool room temperature, just soft enough for the filling to be silky and luscious. If frozen, allow to fully defrost in the fridge for a gentle, even texture.
FAQs
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Can I use frozen raspberries instead of fresh?
Yes, you can swap in frozen raspberries, but make sure to thaw and drain them well before folding into the filling to avoid excess moisture, which could prevent the cheesecake from setting firmly.
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Is it possible to make this cheesecake in advance?
Absolutely! In fact, White Chocolate and Raspberry Cheesecake is even better made the day before, giving it plenty of time to chill and develop flavor before serving.
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Can I use a different chocolate for the filling?
You can, but the flavor will change—the sweet, mellow taste of white chocolate is what makes this cheesecake stand out. For a twist, try milk or dark chocolate, but stick to high-quality chocolate for the best texture.
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What’s the best way to slice the cheesecake neatly?
For picture-perfect slices, run a sharp knife under hot water, wipe it clean, and cut—repeat for each slice to get that flawless, clean cut through all the lovely layers!
Final Thoughts
If you’re looking for a dessert that gets everyone swooning, you absolutely have to try this White Chocolate and Raspberry Cheesecake. It’s easy enough for beginners, wow-worthy enough for company, and guaranteed to become a new favorite in your own home. Go on—one slice, and you’ll see why I can’t stop making it!
Print
White Chocolate and Raspberry Cheesecake Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 7 hours 30 minutes
- Yield: 12 Slices 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the creamy decadence of this White Chocolate and Raspberry Cheesecake that combines the sweetness of white chocolate with the tartness of fresh raspberries, all nestled on a buttery biscuit base. A show-stopping dessert that is sure to impress!
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 fully 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 the 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 there’s 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.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 25g
- Sodium: 300mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg
