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)

rachel_jones's picture

I'm really not a great cook, and never ever make desserts, but a friend recommended this to me. It was so easy to make, and when I brought it in to the dining room I actually got a round of applause and that was before it was eaten. I have made it many times since and tried it with lower fat cream cheese, but the consistency was not quite right. Will be a firm favourite in our house for long time to come.

sascha's picture

Have tried this several times now. I agree with the comment about the boudoir biscuits being superior. Amaretti seem to introduce a confusing almond note to the taste and tend to dominate. Whereas boudoirs absorb the 'local' flavour of cream and summer fruits!. I'm planning a autumnal version with caramelised apple and pear and blackberries..........

ms51rg's picture

I was a little concerned how this was going to look and was worried about the base, but it turned out fantastic.

baydonjenny's picture

I made this at the week-end for a friend's party, took Ruthy's advice about transporting it, really good idea. To ensure it was really chilled I put it in the freezer for 3 hours before putting it in coolbag, which worked perfectly. Much praise from friends, it certainly had a large wow factor, and have taken photo for family and friends, and will make again for family next w/e.

janfr4's picture

made for friends lunch very nice sweet alittle goes a long way

rhfrancis's picture

Made this and took it to a family BBQ today. Left it in the tin and transported it in a cool bag, then turned it out and topped it with the fruit and sauce when I got there.
Very well received! It looked and tasted gorgeous-every bit was eaten! Will make it again, definitely!

suehildersley's picture

I have made this twice, and both times it was very well received. It looks so impressive when you bring it to the table when it is SOOOOOOOOOOO easy to make.
1st time I couldn't get any amaretti biscuits so used sponge fingers(boudouir fingers I think) which were ok but the 2nd time I'd got the amerrettis and it really made a difference. This will be my favourite summer dessert for many years. Would like to try it with dark chocolate but not sure it would look as spectacular.

annagrima's picture

Excellent! And so presentable. Nearly all of my guests asked for a second helping. Thanks.

dietdemon's picture

I made this for friends, looked fabulous, next time I would pour more of the strawberry coulis over and serve with Amoretti biscuits on the side, it was delicious, but very rich.

calotier's picture

Definitely needs overnight refridgeration. However felt ameretti biscuits were a little soft. Next time, might add the biscuits just before turning out. Nice though.

jemmab's picture

Absolutely loved this recipe. Easy to follow and loved the fact it used a loaf tin rather than a circle tin, gave it an extra "wow" factor.
Im going to try it again but using milk chocolate.

lyndabatchelor's picture

Thought I'd try this for a bbq with friends and it really turned out to be the most stunning desert. It actually turned out looking exactly like the picture which my deserts never do!! Have made it since and everyone has been impressed. Would thoroughly recommend.

elinorwelch's picture

Made this last night - looked exactly as it did in the picture. Totally delicious. I might do without the strawberry sauce the next time - the fruit on top would have been fine and a nice fresh contract to the richness of the cheesecake mixture. Will make again.

kittyk8te's picture

Superb! Easy, delicious and impressive. The sauce was very good and I found I could easily skip using the blender/processor as the berries were soft enough to pulp through a sieve with a wooden spoon.

samraw's picture

had to make this at the last minute, but put it in the freezer for 2 or 3 hours and it came out perfectly. really easy, delicious flavours and looked fab. had to use biscotti for the base as no amaretti biscuits available - were much too crunchy and had to be picked up and used as a scoop for the toppping (not an unpleasant experience, but will definitely try to get the right ones next time).

vicks73's picture

I have already made this twice this summer. Everyone raved about it and the presentation is awesome.

fkwool's picture

I'd give this six stars if we could!! Turned out just as the picture - got rave comments from my family with the recipe passed on. Would also make nice individual desserts in glasses just put the biscuits in first. One to definitely make again - really easy.

smitty78's picture

Had this in the week and it was lovely, will definelity make it again.

sjhind's picture

Delicious! I've made it twice now. The scond time I used crushed ginger biscuits, mixed with melted butter to form the base and it was much nicer, as I'm not a fan of amaretti biscuits.

anitasealey's picture

I made this a couple of weeks ago and all my family really liked it, but weren't too keen on the amaretti biscuits. When I make this again I am going to try different sorts of biscuits just to see if they make a difference. Probably also try milk or dark chocolate too! I chilled the dessert for at least 6 hours but do think overnight chilling would have been better!


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