White chocolate and raspberry cheesecake

    40 min

    This is a very rich cheesecake recipe, not for the faint hearted or weight conscious! It is a chocolate lovers cake but the raspberries give it just enough sour to make it a very tasty treat!


    County Dublin, Ireland
    321 people made this

    Serves: 12 

    • For the filling
    • 500g white chocolate, broken
    • 75g butter
    • 1/2 vanilla pod
    • 500g cream cheese
    • 50g icing sugar
    • 180ml whipping cream
    • 2 punnets raspberries
    • For the biscuit base
    • 1 pack digestive biscuits, crushed
    • 150g butter, melted

    Prep:35min  ›  Cook:5min  ›  Ready in:40min 

    1. Prepare the base first by combining the biscuits and butter and pressing over the bottom of a 23cm springform cake tin. Place in the fridge whilst you prepare the filling.
    2. Add the white chocolate, butter and vanilla pod to a heatproof bowl set over a pan of gently simmering water, ensuring the bowl doesn't touch the water. Once melted, remove the bowl from the heat, stir till smooth, and let cool slightly.
    3. In another bowl mix together the cream cheese, icing sugar and whipping cream till smooth.
    4. Remove the vanilla pod from the melted chocolate mixture and combine with the cream mixture. Gently stir in about 3/4 of the raspberries.
    5. Pour the mix over your biscuit base and chill in the fridge for 4 hours or overnight if possible. Decorate with remaining raspberries just before serving. ENJOY!

    Watch how!

    Watch our video to see how to make the easiest no-bake chocolate cheesecake ever! Watch now!

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    Reviews in English (13)


    Absolutly delicious!!! Made for the first time on Xmas eve, and on xmas day it went down a storm! So easy to make!! It was perfect!! Made with frozen rasps - only difference!  -  04 Jan 2016


    I have made this cheesecake and it is the most delicious one i've ever done, give it a go!  -  16 Oct 2008


    Was amazing really tasty and sooooo easy!!  -  06 May 2015