White chocolate and raspberry cheesecake
This white chocolate and raspberry cheesecake is the perfect dinner party dessert. It’s light and not overly sweet and really really delicious. Best of all, it’s super easy to make, so even children and novice bakers can make it.
White chocolate and raspberry cheesecake is the perfect dinner party dessert. It’s delicious and light and so easy to make, but spectacular enough to wow your friend. The white chocolate cheesecake mixture isn’t overly sweet or over powered by the white chocolate. And the raspberries add a delicious zing of flavour.
I’ve adapted the white chocolate cheesecake from a Mary Berry recipe. Making it with a different, thicker base for extra crunch and texture. Mary Berry’s white chocolate cheesecake mixture itself is so simple and delicious and works every time so I didn’t think there was any need to meddle with that.
The decadent no bake dessert is really simple to make and you can make it a day ahead so it’s the perfect easy treat if you’re having friends and family round for a dinner party or as an alternative Christmas dessert.
How can kids help make the white chocolate cheesecake?
Cheesecakes are a great dessert for kids to make as there are plenty of simple steps for them to get involved in.
My kids always enjoy making the base – they get to bash all the biscuits to a crumb or blitz them in a food processor. And once you have the biscuits and melted butter mixed together it’s a simple case of pressing them into the cake tin to form the base.
The cheesecake filling is also pretty easy. For us, we were able to add a whole 250ml carton of mascarpone and a whole 300ml carton of cream so there’s no need to even measure anything out.
A final job for kids is to make and add the raspberry coulis. My children loved using our hand held mixer to puree the raspberries up and then push them through a sieve. It’s a really easy job even young children can help with.
How long does a white chocolate cheesecake keep?
The cheesecake will keep for a few days covered and in the fridge. It won’t keep as well with the raspberry coulis on top so if you don’t plan on eating in one day i’d recommend leaving it off and adding it separately when you serve it.
Can you use cream cheese instead of mascarpone?
Yes, we use cream cheese in some of our other cheesecake recipes so you could swap it for an equal amount. The flavour of cream cheese is a little stronger than with mascarpone so you might lose some of the subtle white chocolate flavour.
What can you use instead of Digestive biscuits in the base?
If you don’t have Digestive biscuits, Graham crackers are a great alternative. Or try Ginger Nuts instead for a lovely twist on this cheesecake base.
How do you stop the cheesecake sticking to the bottom of the tin?
Make sure you grease the base and sides of your spring-form or loose bottomed tin well with butter. We also lined the bottom of the tin with baking, greaseproof or parchment paper.
Other white chocolate recipes
If you liked this white chocolate cheesecake, you’ll love some of our other white chocolate recipes:
Raspberry and white chocolate cookies
White chocolate chip cookies
Raspberry and white chocolate muffins
Raspberry and white chocolate brownies.
Custard and white chocolate cookies
Raspberry and white chocolate scones
Raspberry and white chocolate loaf cake
Other cheesecake recipes
If you liked this white chocolate cheesecake, you might like some of our other cheesecake recipes:
Baked chocolate ripple cheesecake
No bake lemon cheesecake
Double chocolate cheesecake
No bake berry cheesecake
No bake orange cheesecake
Biscoff cheesecake
No bake chocolate cheesecake
Millionaire’s cheesecake
Strawberry cheesecake
Banoffee cheesecake
After Eight cheesecake
Maltesers cheesecake
Lemon meringue cheesecake
Useful equipment
You might need the following baking tools/gadgets to make this white chocolate and raspberry cheesecake
Digital scales
Freestanding mixer
Mixing bowl
Measuring cups
Mini blender
Sieve
Cake tins
Serving plate
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Ingredients
For the base
225g (2 cups) Digestive biscuits (or Graham Crackers)
150g (2/3 cup) butter
For the filling
250g (1 1/8 cups) Mascarpone cheese
300ml (1 1/3 cups) double / whipping or heavy cream
1 tsp vanilla extract
200g (1 1/3 cups) white chocolate
400g (3 cups) raspberries
How to make a white chocolate and raspberry cheesecake
Grease a 20cm (8 inch) spring-form or loose bottomed tin and line the base with a circle of baking or parchment paper.
Make the base
Get your kids to measure out the biscuits. There’s no need to be too accurate, just add them to the nearest biscuit.
Put the biscuits in a large mixing bowl or zip lock freezer bag. Then, get your kids to bash them with a rolling pin until you’ve crushed the biscuits to a crumb.
Bashing them in the bag is our favourite way of doing this as it saves a lot of mess.
Alternatively, if you have a food processor you can pop the biscuits in there to crush them.
Meanwhile, measure the butter and put it in a pan and heat it gently until it has melted. You could do this while your kids are bashing the biscuits.
When the butter has melted, make sure the biscuits are in a bowl if they’re not already, then pour the butter in. Get your kids to stir it all in until all the crumbs are coated.
Tip the biscuit base mixture into the prepared tin, then using the back of a spoon press the crumbs down into the tin. Make sure your kids press it well into the sides as well as in the middle so that your base doesn’t end up crumbly.
Chill the base in the fridge for around 20 minutes while you work on the filling.
Make the raspberry coulis
Weigh out half (200g) raspberries then pop them in a small blender. Get your kids to whiz them up until they are fully blended. Then pass the raspberry puree through a sieve into a small bowl. Your kids can help by pushing the puree through with the back of a spoon or small spatula.
Set the raspberries aside for now.
Make the filling
Start by whipping the mascarpone cheese and cream.
Get your kids to add the mascarpone cheese and cream into a large bowl or free-standing mixer. This was an easy job for us as ours came in exactly the right sized cartons, but if you need to measure them out, the easiest way of doing it accurately is to use the ml setting on your digital scales.
Using a hand held mixer or the whisk attachment of your free-standing mixer whisk the mascarpone and cream together until the mixture is nice and smooth and has formed soft peaks.
What are soft peaks? ‘Soft peaks’ form when the whipped mixture is thick enough to hold very briefly if you lift the whisk up before flopping immediately back down.
Get your kids to measure the vanilla and add it to your mixing bowl. You may need to hold the measuring spoon while your kids pour in the vanilla or vice versa.
Stir the vanilla in gently with a spatula or a large spoon.
Finally, get your kids to break up the chocolate and add it to a heatproof bowl set over a pan of simmering water (a double boiler). Heat it gently, stirring it with a spatula or wooden spoon until it has melted and is smooth.
Set the chocolate aside to cool for 5-10 minutes.
When the chocolate has cooled slightly, but is still melted, pour it into the cheesecake mixture then get your kids to stir it in gently until is is well combined.
Make the cheesecake
Get your kids to spoon or pour half the cheesecake mixture onto the base and level it with a spatula. Then with the end of a spoon make lots of holes in the cheesecake mixture. Spoon in some raspberry coulis into each of the holes. The more holes you make, the more raspberry colour will come through when you serve and cheesecake.
Spread the remaining cheesecake mixture on top and level it down.
Cover the white chocolate cheesecake and chill it for at least six-eight hours, but preferably overnight.
To serve, you can either top the cheesecake with the remaining raspberry coulis or serve it on the side. The cheesecake wont keep very well with the coulis on top so if you’re not planning to eat it in one sitting id advise serving it on the side.
Arrange the raspberries on top, serve and enjoy.
White chocolate and raspberry cheesecake
Equipment
- Digital scales
- Freestanding mixer
- Mixing bowl
- Measuring cups
- Mini blender
- Sieve
- Cake tins
- Serving plate
Ingredients
For the base
- 225 g (2 cups) Digestive biscuits
- 150 g (⅔ cup) butter
For the filling
- 250 g (1 ⅛ cups) Mascarpone cheese
- 300 ml (1 ⅓ cups) double / whipping or heavy cream
- 1 tsp vanilla extract
- 200 g (1 ⅓ cup) white chocolate
- 400 g (3 cups) raspberries
Instructions
Grease a 20cm (8 inch) spring-form or loose bottomed tin and line the base with baking or parchment paper.
Make the base
- Measure out the biscuits then put them in a large mixing bowl or zip lock freezer bag. Bash them with a rolling pin until you've crushed the biscuits to a crumb.Alternatively, if you have a food processor you can pop the biscuits in there to crush them.
- Meanwhile, measure the butter and put it in a pan and heat it gently until it has melted
- When the butter has melted, add the biscuits and butter to a bowl and stir it all in until all the crumbs are coated.
- Tip the biscuit base mixture into the prepared tin, then using the back of a spoon press the crumbs down. Press it well into the sides as well as in the middle so that your base doesn't end up crumbly.
- Chill the base in the fridge for around 20 minutes while you work on the filling.
Make the raspberry coulis
- Weigh out half (200g) the raspberries then pop them in a small blender. Whiz them up until they are fully blended then seive them to get rid of the seeds.Set the raspberries aside for now.
Make the filling
- Start by whipping the mascarpone cheese and cream.
- Add the mascarpone cheese and cream into a large bowl or free-standing mixer. Using a hand held mixer or the whisk attachment of your free-standing mixer whisk the mascarpone and cream together until the mixture is nice and smooth and has formed soft peaks.
- Measure the vanilla and add it to your mixing bowl.Stir the vanilla in gently with a spatula or a large spoon.
- Finally, melt the white chocolate in a heatproof bowl set over a pan of simmering water (a double boiler). Heat it gently, stirring it with a spatula or wooden spoon until it has melted and is smooth.Set the chocolate aside to cool for 5-10 minutes.
- When the chocolate has cooled slightly, but is still melted, pour it into the cheesecake mixture then stir it in gently until is is well combined.
Make the cheesecake
- Spoon or pour half the cheesecake mixture onto the base and level it with a spatula. Then with the end of a spoon make lots of holes in the cheesecake mixture. Spoon in some raspberry coulis into each of the holes.Spread the remaining cheesecake mixture on top and level it down.
- Cover the white chocolate cheesecake and chill it for at least six-eight hours, but preferably overnight.
- To serve, you can either top the cheesecake with the remaining raspberry coulis or serve it on the side. Arrange the raspberries on top, serve and enjoy.
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I love the combo of white chocolate and raspberry. Cheesecake is my favorite dessert, and I will have to add this one to the list!
I love raspberry and white chocolate and cheesecake too which makes this an obvious combo!
This looks lovely!
Thanks!
I love cheesecake and raspberries, so this is my dream dessert! Thank you for joining in with #CookBlogShare this week, Karen
Thanks, I love cheesecakes too!