White Chocolate & Raspberry Cheesecake Recipe

Indulge in the irresistible combination of creamy white chocolate and tart raspberries with this decadent cheesecake recipe. Perfect for special occasions or simply treating yourself to a delicious dessert, this recipe is sure to impress. Follow the easy steps and helpful tips for a cheesecake that’s creamy, dreamy, and utterly delightful.

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!


  • 200 grams of digestive biscuits
  • 75 grams of butter (melted)
  • 300 grams white chocolate (I used Milkybars)
  • 284 millilitres double cream
  • 250 grams of soft cheese
  • 250 grams mascarpone cheese
  • 200 grams of raspberries (fresh or frozen). Tip: Straining frozen berries will allow the cake to set better.


  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.

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?

Leave a Reply

Your email address will not be published. Required fields are marked *