No-bake White Chocolate and Raspberry Cheesecake 


  • 200g Crushed digestive biscuits  
  • 50g Melted butter  
  • 400g White chocolate  
  • 200g Soft cream cheese  
  • 250g Mascarpone cream cheese  
  • 250ml Double cream  
  • punnet fresh raspberries 


  • Pour the melted butter into the crushed biscuits and mix well. Tip into a greased and lined 9in loose-bottom baking tin and press down firmly.  
  • Chill in the fridge for 30 minutes or more. 
  • Mix together the cream cheese and mascarpone.  
  • Melt the chocolate in a bain Marie and mix lightly together with the cheese mixture. 
  • Slowly add the whipped double cream and beat gently until fully incorporated.   
  • Gently fold in raspberries. 
  • Pour mixture on top of biscuit base and chill in the fridge for at least two hours. 
  • Serve thin slices (it is very rich and a thin slice is enough I promise) then sit back and enjoy the compliments!  


If you are short of time you can mix the cheese together in a food mixer when very slowly add the melted chocolate and finally the cream. But don’t over whisk as it will become too light and not set properly. 



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