White Chocolate and Raspberry Cheesecake Recipe

If you’re dreaming of a dessert that’s utterly decadent, pretty as a picture, and couldn’t be easier to love, this White Chocolate and Raspberry Cheesecake is calling your name! Each bite is a little celebration of creamy white chocolate tanginess, vibrant raspberries, and buttery biscuit base—all with no oven required.

Ingredients You’ll Need

The beauty of this White Chocolate and Raspberry Cheesecake is how the simplest ingredients transform into pure luxury. Every element has a job to do—whether it’s adding creaminess, a hint of tang, a burst of tartness, or that irresistible crumbly base we all adore.

• Digestive Biscuits: The classic base, lending a buttery crunch and the perfect contrast to the creamy filling. Graham crackers work too if you’re outside the UK!
• Unsalted Butter: Melted butter binds those crumbs together and gives the base a delicious richness.
• White Chocolate: Quality white chocolate makes the filling luxuriously sweet and silky—choose a bar you’d happily eat straight!
• Full Fat Cream Cheese: Go full-fat for the dreamiest texture and classic cheesecake tang.
• Icing Sugar: Dissolves seamlessly into the filling for a smooth, sweet bite.
• Vanilla Extract: Adds gentle warmth and depth; it plays beautifully with the chocolate.
• Double Cream: Whipped to lovely clouds, this makes the cheesecake filling ultra-light but stable.
• Fresh Raspberries: The juicy, tart jewels that dot every slice with summery brightness.
• Freeze Dried Raspberries: For a sprinkle of tangy color and crunch on top (optional but magical for decoration).

Variations

This White Chocolate and Raspberry Cheesecake is an absolute canvas for your creativity! It’s endlessly adaptable—tailor it to your favorite flavors, swap in seasonal fruits, or make it fit your dietary needs without losing any of its wow factor.

• Berry Swap: Try fresh blueberries, strawberries, or even blackberries if raspberries aren’t in season—the flavor combinations are all delicious!
• Chocolate Upgrade: Use ruby chocolate or add a swirl of dark chocolate through the filling for a sophisticated twist.
• Mini Cheesecakes: Divide the mixture into jars, ramekins, or muffin tins for adorable (and perfectly portioned) desserts—great for parties or picnics.
• Gluten-Free Base: Simply use gluten-free digestive biscuits or cookies and the cheesecake will be celiac-friendly too.

How to Make White Chocolate and Raspberry Cheesecake

Step 1: Make the Biscuit Base

Begin by blitzing your digestive biscuits in a food processor until you’ve got fine, sandy crumbs. Mix in the melted butter (either right in the processor or in a bowl) until every bit is glistening and moistened—this is what creates that rich, cohesive base. Press the mixture firmly into a deep springform tin, making sure it’s even, and pop it in the fridge to chill while you get the filling ready.

Step 2: Prepare the White Chocolate Filling

Next, gently melt your white chocolate—either over a double boiler or with careful 30-second bursts in the microwave. Let it cool to just above room temperature; this helps it blend seamlessly into the filling without seizing or splitting.

Step 3: Whip the Cream Cheese Mixture

In a mixer or with a hand whisk, beat together the full fat cream cheese, icing sugar, and vanilla extract until totally smooth and creamy (no lumps allowed!). Gently fold in your melted white chocolate, blending until everything is truly combined and silky.

Step 4: Add the Cream and Raspberries

Pour in the double cream and whisk just until thickened and holding soft peaks—don’t overmix or things could turn grainy. If you prefer, you can whip the cream separately until stiff and fold it in. Gently fold through those juicy fresh raspberries so they’re well distributed, but be careful not to break them up completely.

Step 5: Chill and Set

Spoon the voluptuous cheesecake mixture over your chilled biscuit base, smoothing the top for an even finish. Cover and let your White Chocolate and Raspberry Cheesecake set in the fridge for at least 5-6 hours—overnight is even better for sliceable perfection!

Step 6: Decorate and Serve

Once set, it’s time for the fun part—decorating! Whip the double cream with icing sugar and pipe on swirls, then drizzle over extra melted white chocolate for glam. Finish with more fresh raspberries and a delicate sprinkle of freeze dried raspberries for that final flourish. Snap a photo (because you’ll want to show this off!), slice, and serve.

How to Serve White Chocolate and Raspberry Cheesecake

Garnishes

For an elegant finish, crown each swirl of whipped cream with a bright, fresh raspberry. Drizzle over a little extra white chocolate or scatter freeze dried raspberries for that professional patisserie touch—it’s irresistible and so easy!

Side Dishes

This cheesecake really shines solo, but if you want to make the moment extra-special, serve with a light fruit coulis or a scoop of tangy lemon sorbet. Even a platter of fresh berries alongside adds a pop of freshness and color.

Creative Ways to Present

For parties, try making mini cheesecakes in glasses or jars—layer biscuit, filling, and berries for a charming, portable treat. Or slice the large cheesecake into wedges and serve with sparkling wine for an indulgent dessert course that’s bound to wow guests.

Make Ahead and Storage

Storing Leftovers

Pop any leftover White Chocolate and Raspberry Cheesecake in an airtight container and refrigerate. It’ll stay fresh and luscious for 3 or more days, so you can savour a little slice each day.

Freezing

One of my favorite tips: this cheesecake freezes beautifully! Just slice, wrap individual pieces well (or the whole cheesecake, if you like), and freeze for up to 3 months. Thaw overnight in the fridge and it’ll taste as dreamy as ever.

Reheating

No need to reheat—just let the cheesecake come close to room temperature for 20-30 minutes before serving, to bring out all those velvety flavors and ensure the creamy filling is at its irresistible best.

FAQs

Final Thoughts

If you’re after a dessert that turns every day into a little celebration, you absolutely need to try this White Chocolate and Raspberry Cheesecake. It’s creamy, tangy, sweet—and honestly, just as fun to make as it is to share. I hope it becomes a new classic at your table, too!

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