Site icon Kitchen Millie

White Chocolate & Raspberry cheesecake Recipe

As a little extra for Mother’s Day, I thought I would make a cheesecake.

I enjoyed making Toffee Marshmallow squares for Valentine’s Day as I felt it made a more personalized gift, especially with the cellophane wrapping, which I quite impressed myself with!

I didn’t want to make the usual plain cheesecake with berries on top, so I looked online for some recipes and came across Nigella’s White Chocolate and Raspberry Cheesecake which both sounded and looked delicious!


You can easily find these ones Amazon.


  1. Mix the crushed biscuits with melted butter and pour into a lined cake tin.
  2. Press the mixture into the bottom of the tin before smoothing it over with the back of a spoon.
  3. Place in the fridge to cool while you make the topping.
  4. Melt the white chocolate in a bowl over some gently simmering water.
  5. Beat the cream, soft cheese and mascarpone in a bowl until combined.
  6. Stir the melted white chocolate into the creamy cheese mixture.
  7. Scatter a third of the raspberries onto the biscuit base and cover with a third of the creamy topping; repeat twice more. (I made sure that the last layer of cheese covered the raspberries before marbling the leftover raspberry juice on top).
  8. Chill overnight or preferably for 24 hours.

Why not mix it up a bit?

Switch the digestive base for ginger nuts, shortbread or Oreos or replace the raspberries with blueberries or forest fruits.

I enjoyed doing the Toffee Marshmallow squares for Valentine’s Day as I felt it made for a more personalised gift, especially with a cellophane wrap which I really impressed myself with!

The cheesecake tasted delicious, and everyone enjoyed it! I would make it again but use fresh berries instead to set quicker.

What’s your favorite kind of cheesecake?

See Also:

5/5 - (2 votes)
Exit mobile version