White chocolate berry cheesecake

White chocolate berry cheesecake

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(106 ratings)

Prep: 25 mins Plus 6 hrs or overnight chilling


Serves 8
A stunning no-cook pudding bursting with summer flavours - great for relaxed entertaining

Nutrition and extra info

Nutrition: per serving

  • kcal667
  • fat50g
  • saturates29g
  • carbs49g
  • sugars44g
  • fibre1g
  • protein9g
  • salt1.01g
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  • 2 x 150g bars white chocolate
  • 2 x 300g tubs soft cheese (we used Philadelphia)
  • 284ml pot double cream
  • 50g caster sugar
  • 170g punnet raspberries



    A member of the rose family, raspberries have a wonderfully intense, sweet taste, and many…

  • 5 tbsp raspberry jam
  • 85g amaretti biscuits
  • 200g small strawberries



    Once available in Britain for just a brief period during the summer, strawberries are now a year…

  • a few blueberries (optional)



    Blueberries are one of the few edibles native to North America and credited with being…


  1. Break the chocolate into a glass bowl, then put it over a pan of just simmering water to melt, making sure the bottom of the bowl doesn’t touch the water. Line a lightly oiled 900g loaf tin with cling film.

  2. Whisk the cheese, cream and sugar together, preferably with electric beaters, then stir into the almost-cool melted white chocolate until well combined.

  3. Stir 50g raspberries with 2 tbsp of the jam. Spoon half the cheese mixture into the loaf tin, then spoon the jammy raspberries down the centre. Top with the rest of the cheese mixture, level the top, then press in the biscuits. Cover and chill for 6 hrs or overnight.

  4. Set aside about 6 strawberries. Halve the rest, then warm in a pan with the remaining jam until soft. Whizz in a food processor or with a hand blender, then rub through a sieve to remove the seeds and make a sauce. Add a drop of water if the sauce is too thick.

  5. To serve, carefully turn the tin onto a plate, lift it away and strip off the cling film. Halve the remaining strawberries, then arrange on top of the cake with the remaining raspberries and blueberries (if using). Pour over a little sauce and serve the rest separately for drizzling over.

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Comments (139)

andrewgarrard's picture

Awesome recipe! Made two large ones (doubled the recipe for each one) and made in 2x9" springform tins with the usual digestive biscuit base. I also used more fruit due to the size of the tins. Went down a storm! Will most def be making this again and again.

frankielou's picture

OMG. I wanted to impress and this certainly did. I had read the comments and was a bit worried that it would collapse, so I made sure that I whipped the cheese, cream and sugar thoroughly and I put the dessert in the freezer an hour before serving. I live in Spain and it was impossible to buy amaretto biscuits, so I used crumbed digestives with melted butter. Personally I think this would improve the dessert. Very easy and really does look so impressive, only problem all those calories, still can always diet the next day.

carly88's picture

made this at the weekend for my mums 50th bbq...it started to collapse slightly in the sun but luckily it didnt matter as it dissappeared quickly!!!...everyone loved it! i used shortbread biscuits which worked well, it was so creamy and yummy!

keeleymartin's picture

Made this dessert for a girlie dinner party. Prepared the night before...finishing touches just before serving. So easy. It looked absolutely stunning and tasted delicious. Will definitely make it again.

lobberjones's picture

Love it. So easy so tasty

mrshwc's picture

I don't have a mixer; could a food processor be used to assemble this instead?

jchantry's picture

made this 3 times now gets better each time , mmm

montserrat's picture

I have made this many times now with different variations because it is so easy & tasty. I sometimes use savoiardi instead of amaretti biscuits. The filling variations are endless. I have used kiwi, mango & passion fruit as filling and topping on different occasions. Thank you!

fozzies1973's picture

Brilliant! Really easy to make and looked really impressive. Used mascapone instead of cream cheese, didn't include the jam, and used mixed frozen red fruit with red and blackcurrants, which cut through the richness of the cheesecake. I was cooking for 8 so was great to have something I could make the day before and then just turned out and put fruit on before serving.

guziaquilina's picture

This dessert is so delicious and very appropriate for spring/summer time. I edited the recipe by using 2 containers of Light Philadelphia (200g each), 250ml double light cream, and instead of using 170g raspberries & 200g strawberries; I used 370g of strawberries. I think that this type of dessert can be used with all types of fruit. Moreover, I put the dessert in the freezer rather than in the fridge. Everyone, loved it and they even went for more slices. I would recommend such recipe for anyone who wants to make a great impression!

ladyinred1100's picture

Absolutely scrumptious.There was alittle left from Sunday which we eat on Tuesday and it was just as good
Please. Can I make a request that we have the latest comments first instead of last.I much prefer to know what people think now instead of 3 years ago
Many thanks

ladyinred1100's picture

Hi all Made this cheesecake yesterday and just turned it out and decorated. Looks stunning BUT one little disappointment is that the gorgeous amoretti biscuits have gone all soggy (as I thought they would). Someone is asking why theirs collapsed. Just a thought but maybe you didnt whisk it stiff enough. I have to say I wondered how much it needed to be whisked as it didn't actually say so I whisked mine to usual piping consistency Going to devour it with my family later xx

rhudson's picture

This is a fabulously impressive, stress free pudding. My guests loved it! I placed the strawberries on their bases 'upright' at the point of serving and wedged the other berries in between and it looked so good. The sauce is so lovely. No hassle to make - all in advance and tastes divine!

sxmscorpio's picture

This is a delicious dessert and very easy to prepare. It definitely needs an overnight chill in the fridge and probably would be better frozen because it was only just solid enough to slice after being removed from the loaf pan after being in the fridge for 24 hours...anyone coming for seconds had to spoon it on to their plates as it fell flat. I didn't read the recipe properly and crushed the ameretti biscuits because I presumed it would be that way, but this didn't spoil the appearance or the taste. It also looks very lovely...before it becomes like an Eton mess.

giwilliams's picture

Made this for New Years Eve. Really easy to make, looked amazing and tasted even better. Guests loved it and came back for more!! Made the day before which I think helped get it fairly firm. The amaretti biscuits did go soft but it didn't affect the taste at all. Fab and will definitely make again.

kateeaton's picture

Easy to make, tasted divine and impressive looking!

kezza24575's picture

Made this several times now, easy to make and looks and tastes devine...just don't look at the calories in it!

t44snm's picture

i made this a few weeks ago! im a bit slow when it comes to leaving comments! it tasted lovely and everyone went mad over it,but even though i put it in the fridge overnight,and only took it out late evening the following day, it was standing for about 10 mins before it started to flop!! the whole thing just collapsed! so we ended up eating a goey mess! i wonder if anyone could tell me what i could have done wrong?? please? as i want to make it again, and i want it to be a success!!!

mrsmcbain's picture

I made this for a dinner party at the weekend and it was a total success, very impressive and very easy. Couldn't get amaretti biscuits so made my own. My guests said it was the best cheesecake they had ever had and I would have to agree!! Yum yum!!!


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