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Raspberry & White Chocolate Cheesecake

Raspberry & White Chocolate Cheesecake

An easy recipe for a no bake cheesecake with creamy white chocolate and fresh raspberries
Course Dessert
Cuisine British
Keyword Cheesecake
Prep Time 45 minutes
Setting time 4 hours
Total Time 4 hours 45 minutes
Servings 16
Calories 539kcal
Author thebakingexplorer


For the biscuit base

  • 300 g Digestive biscuits
  • 135 g Butter or baking spread melted

For the cheesecake filling

  • 750 g Full fat cream cheese
  • 1 tsp Vanilla extract
  • 125 g Icing sugar
  • 200 g White chocolate melted
  • 250 g Fresh raspberries
  • 300 ml Double cream

For decoration

  • 50 g White chocolate melted
  • 200 ml Double cream
  • 1 tbsp Icing sugar
  • 1 tsp Vanilla extract
  • 16 Fresh raspberries
  • 1 tbsp Freeze dried raspberries


  • To make the base use a food processor to whizz up the biscuits into crumbs, if you don't have a food processor, bash the biscuits with a rolling pin in a bowl or freezer bag
  • Mix the melted butter into the biscuit crumbs, and press the mixture into the bottom of a 23cm springform tin. Put it in the fridge for 30 minutes to set
  • Melt the white chocolate so it has time to cool. I usually melt mine in the microwave, start with a 30 second blast, then stir, keep blasting for 10 seconds, stirring between each one, until it's melted. Or you can melt it in a glass bowl over a pan of simmering water
  • For the cheesecake filling use a food mixer with a whisk attachment or an electric hand whisk to mix together the cream cheese, vanilla extract and icing sugar until smooth with no lumps
  • Add the double cream and whisk until it is very thick and holds it's shape, You want it to get to a stage where you can scoop some up with your spatula or spoon and you have to give it a tap on the side of the bowl or slight flick of the wrist to get the mixture off the spoon. If it’s sloppy and slides right off the spoon without any encouragement needed, then you need to mix it more
  • Mix in the white chocolate, then gently fold in the fresh raspberries using a spatula or a spoon
  • Smooth the filling into the tin on top of the biscuit base, then put it in the fridge overnight, or for at least 4 hours, to set
  • Remove the cheesecake from the tin and put on your serving plate. Smooth the sides with a butter knife to create a neater finish if needed
  • Drizzle or pipe the melted white chocolate all over the cheesecake
  • Sprinkle the freeze dried raspberries over the cheesecake
  • Whip up the double cream with the icing sugar and vanilla, ideally using an electric whisk, and pipe rosettes all around the edge of the cheesecake
  • Place the fresh raspberries on top of the whipped cream
  • Serve immediately, store any leftovers in the fridge and eat within 2 days



  • It is really important to stick to the ingredients and use full fat cream cheese and double cream (a cream with a 48% fat content), both of these ingredients are essential to ensure the no bake cheesecake sets. If you want to make a low fat version, I suggest doing this in small dessert glasses or ramekins as they will not set well enough to be sliced.
  • I am based in the UK and I find that Philadelphia cream cheese is the thickest and best quality cream cheese to use for no bake cheesecakes. I have made many cheesecakes with supermarket own brand cream cheeses too, and they have worked great. If you can though, I think it is worth spending a little more for Philadelphia (and no they haven't paid me to say this!)
  • I like to use digestive biscuits (Graham crackers if you're in the US) for the base, but you could substitute if for another similar biscuit like Hobnobs.
  • You can use either butter or baking spread for the biscuit base, I find that baking spread makes the cheesecake easier to remove from the tin as it doesn't make the base set as solidly.
  • You can find lots of answers to common no bake cheesecake questions on my How To Make A No Bake Cheesecake guide. If you've never made a no bake cheesecake before, I highly recommend reading through my guide first!
  • Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
  • For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.


Calories: 539kcal | Carbohydrates: 38g | Protein: 6g | Fat: 41g | Saturated Fat: 24g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 321mg | Potassium: 198mg | Fiber: 2g | Sugar: 26g | Vitamin A: 1313IU | Vitamin C: 5mg | Calcium: 118mg | Iron: 1mg