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Home » Puddings and Desserts » White Chocolate and Raspberry Cheesecake

White Chocolate and Raspberry Cheesecake

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This White Chocolate and Raspberry Cheesecake is absolutely and incredibly gorgeous. A bit of a fanfare but so well deserved here. It is creamy with white chocolate and sweet cream cheese, studded with raspberries and supported deliciously by a custard cream biscuit base. The whole thing just works baby.

raspberry and white chocolate cheesecake on a white cake stand with a beige napkin t the bottom and a couple of raspberries. A small white bowl of raspberries and a white small jug are behind.

I would never choose white chocolate over milk or dark. My children feel differently but I have always found it a little too sickly.

However here it is just the most perfect backdrop to bright bursts of raspberries and mellow custard cream base.

What's more it is make ahead and I find it just as good two days after I have made it.

The easiness with which it all comes together is another big bonus. There is nothing technical about it at all. Nada.

You will be a kitchen hero.

 Recipe

You will need a 8" dish, the loose bottomed spring release ones are the easiest to use because you can get the cheesecake out all in one. But a standard dish will be fine just getting the first slice out may be a bit fiddly.

raspberry and white chocolate cheesecake on a white cake stand with a beige napkin at the bottom and a couple of raspberries on a white plate below. The cheesecake is cut into 3 wedges and a small white pot of raspberries are above.

The ingredients require no more than a bit of bashing, melting and whisking.

Ingredients

340 grams (12 oz) Full Fat Cream Cheese - the reduced fat will not get the filling thick enough.

50 grams (.76 oz) Icing Sugar - Fine enough to keep the filling smooth.

1 tsp Vanilla Extract - better than vanilla paste as it does not have back flecks in it.

300 mls Double Cream - Heavy Cream for the Americans amongst you.

200 grams (7oz) White Chocolate - White cooking chocolate is best as it melts more smoothly. The best quality that you can.

150 grams (5.3 oz) Raspberries  - not too ripe so as not to bleed lots in the filling.

70 grams Butter (2.5oz) - unsalted. Baking spread or low fat butter or spread is not advisable as they contain more water.

200 grams Custard Cream Biscuits (7 oz) - Vanilla Biscuits for the Americans amongst you.

2 tbsp Freeze Dried Raspberries for decoration - not essential but delicious and very pretty.

20 grams white chocolate (0.7 oz) for drizzling and decoration

I love the custard cream biscuits here as I feel they are a perfect backdrop to the mellow flavours of the cheesecake filling.

I use freeze dried raspberries to decorate and give a final burst of flavour along with a flourish of melted white chocolate. I had never used anything freeze dried before but they really are perfect little bursts of raspberry flavour.

You could leave it completely alone too and serve it naked. I kind of like the contemporary plainness of it.

whole white chocolate and raspberry cheesecake

Scroll down for the recipe card below if you don't need the step by step instructions and photos.

Method

STEP 1 - Making the Biscuit Base

  • I use a food processor here as I am all about the shortcuts but if you want to crush up the biscuits by hand then put the biscuits in a freezer bag and crush with a rolling pin. Otherwise blitz the hell out of them and add the butter.
  • Tip the sandy rubble into your serving dish/tin. I use a spring release loose bottomed 8 " tin. I think this produces the perfect depth to the cheesecake.
  • Chill for 30 minutes in the fridge or 10 minutes in the freezer.
custard cream biscuit base

Custard Cream biscuit base

STEP 2 - Whipping Up the Cheesecake Filling

  • Melt your white chocolate in 20 seconds bursts in the microwave. I have found that the middle range quality of white chocolate works best for melting. So I use Belgian White Cooking Chocolate. Set it aside to cool.
  • In a large mixing bowl or free standing mixer put your cream cheese, vanilla extract and icing sugar. Whisk until mixed well together. Add the double cream and whisk together until really thick.
white chocolate cheesecake filling mix

White Chocolate Cheesecake filling

  • Tip in the cooled white chocolate and whisk again until mixed all the way through.
  • Chop up your raspberries and fold through the cheesecake filling.
chopped raspberries on cheesecake filling in a mixing bowl

Filling mix

  • Tip onto the biscuit base and use a spatula to evenly spread it. Press down to ensure you don't have any air pockets.
  • Chill for at least 5-6 hours or overnight.
white chocolate and raspberry cheesecake filling on top of a biscuit base piled up

White Chocolate and Raspberry Cheesecake

STEP 3 - Decorating the Cheesecake

  • I simply scatter the freeze dried raspberries over the top and drizzle a little more melted white chocolate over. The result is understated but fancy pants.
  • Chill until you are ready to serve.

raspberry and white chocolate cheesecake on a white cake stand with a beige napkin at the bottom and a couple of raspberries on a white plate below. The cheesecake is cut into 3 wedges.

Tips and Tricks

  • Use a 8" loose bottomed and spring release tin
  • Freeze your biscuit base for 10 minutes rather than 30 minutes in the fridge if you're in a rush
  • Buy quality white cooking chocolate.
  • Drizzle the white chocolate over the cheesecake with a tea spoon
  • Store left overs in the fridge covered. This cheesecake lasts well for 3 days.

Storing and Freezing.

  • You can freeze these no bake cheesecakes whole. Simply double wrap in clingfilm and then silver foil in your tin. Defrost at room temperature for a few hours.
  • You can exactly the same for slices. They will take less time to thaw

Here are some more of my delicious no bake cheesecakes. I love them all deeply...

No Bake Lemon Cheesecake

No Bake Caramel Cheesecake

Nutella Cheesecake

No Bake Lime Cheesecake

Slice of Lime Cheesecake with Chocolate Biscuit Base

Lime Cheesecake

raspberry and white chocolate cheesecake on a white cake stand with a beige napkin at the bottom and a couple of raspberries on a white plate below. The cheesecake is cut into 3 wedges.

White Chocolate and Raspberry Cheesecake

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This No Bake White Chocolate and Raspberry Cheesecake is absolutely delicious. A bit of a fanfare but so well deserved here. It is creamy with white chocolate and sweet cream cheese, studded with raspberries and supported deliciously by a custard cream biscuit base.

4.72 from 7 votes
Print Recipe Pin Recipe
Prep Time 15 mins
Chilling Time 5 hrs
Total Time 5 hrs 15 mins
Course cheesecakes
Cuisine English
Servings 8
Calories 644 kcal

Ingredients
 

  • 340 grams full fat cream cheese
  • 50 grams icing sugar
  • 1 tsp vanilla extract
  • 300 mls double cream cold
  • 200 grams white chocolate
  • 150 grams raspberries
  • 200 grams custard creams
  • 70 grams butter melted

Decorations

  • 2 tbsps freeze dried raspberries
  • 20 grams white chocolate melted

Instructions
 

  • Melt 200 grams of white chocolate and set aside to cool. I do it in 20 second bursts in the microwave.
  • Crush 200 grams of custard creams either in a food processor or with the custard creams in a bag and a rolling pin. Add 70 grams of unsalted butter. Press into your 8 " tin/dish evenly with the back of a spoon and chill in the fridge for 30 minutes or the freezer for 10 minutes.
  • Whisk 340 grams full fat cream cheese, 1 tsp vanilla extract and 50 grams icing sugar together before adding 300 mls of double cream and whisking until very stiff. Add the melted white chocolate and whisk again.
  • Chop 150 grams raspberries and fold through the cheesecake filling. Dollop the lot onto the biscuit base and press down evenly and smooth the top.
  • Chill for at least 5-6 hours.
  • When ready to decorate melt the 20 grams of white chocolate and set aside. Sprinkle over the 2 tbsps of freeze dried raspberries and then drizzle over the white chocolate.
  • Apply To Gluttonous Face

Video

Notes

  • Use a 8" loose bottomed and spring release tin
  • Freeze your biscuit base for 10 minutes rather than 30 minutes in the fridge if you're in a rush
  • Buy quality white cooking chocolate.
  • Drizzle the white chocolate over the cheesecake with a tea spoon
  • You can freeze these no bake cheesecakes whole. Simply double wrap in clingfilm and then silver foil in your tin. Defrost at room temperature for a few hours.
  • You can exactly the same for slices. They will take less time to thaw
All nutritional information is intended only as a guide and approximate.

Nutrition

Calories: 644kcal | Carbohydrates: 47g | Protein: 6g | Fat: 49g | Saturated Fat: 27g | Cholesterol: 123mg | Sodium: 326mg | Potassium: 188mg | Fiber: 1g | Sugar: 35g | Vitamin A: 1348IU | Vitamin C: 1mg | Calcium: 130mg | Iron: 1mg

All nutritional information is approximate and intended only as a guide.

Keyword lemon cheesecake, white chocolate and raspberry cheesecake
Tried this recipe?Take a pic and tag @applytofaceblog on Instagram. I would so love to see them!
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Comments

  1. Angie | Fiesta Friday

    December 13, 2019 at 1:16 pm

    5 stars
    Oh, sounds so dreamy...if food can be dreamy, lol. When all the craziness is over (I have a wedding to go to the weekend before Christmas!) I'll give this a try. Pinned for now!

    Reply
    • applytofaceblog

      December 17, 2019 at 7:27 am

      Brilliant Angie! There is a conversion button. It really is amazingly good. Have a lovely wedding!x

      Reply
  2. Lesley Garden

    December 15, 2019 at 3:17 pm

    5 stars
    This cheesecake not only sounds delicious but looks just beautiful. Thank you for sharing to #CookBlogShare

    Reply
    • applytofaceblog

      December 17, 2019 at 7:24 am

      I love it when minimal effort looks all fancy pants!

      Reply
  3. Monika Dabrowski

    December 16, 2019 at 10:31 pm

    5 stars
    As a cheesecake it can't help being pretty calorific but my goodness a slice of this deliciousness is worth all the calories it contains! Thank you for sharing your gorgeous recipe with #CookBlogShare

    Reply
    • applytofaceblog

      December 17, 2019 at 7:24 am

      Thanks Monika so much. It so is!

      Reply
  4. Cat | Curly's Cooking

    December 17, 2019 at 9:59 pm

    5 stars
    Like you I'd never pick white chocolate but in certain bakes it's perfect. This sounds so tasty and looks really pretty.

    Reply
    • applytofaceblog

      December 20, 2019 at 6:29 am

      It’s so good Cat. It’s one of my most favourite recipes surprisingly!

      Reply
  5. Deb

    December 20, 2019 at 5:48 pm

    Im not a huge fan of white chocolate, but after looking or should I say drooling over this recipe ! I will have to go it a go !

    Reply
    • applytofaceblog

      December 22, 2019 at 6:09 pm

      I was so surprised how much I loved it!

      Reply

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Hi, I'm Jenny Walters. A mother of two and passionate filler of bellies with stress free, simple and delicious recipes that gladden the soul. I am at heart a home cook.

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