White chocolate berry cheesecake

White chocolate berry cheesecake

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(139 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



    Chocolate as we know it in pressed

  • 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, questions and tips

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4th Sep, 2019
A lovely recipe - it has worked well both times I have made it. I’ve been asked for the recipe and one friend didn’t believe I had made it because it looked so good! Both times I have used 400g of white chocolate, which gave a good flavour and a good set. It definitely needs plenty of fruit and coulis with it to take away the sweetness. I also added a cheeky splash of raspberry gin to the sauce!
21st Jul, 2019
This is delicious and an impressive centerpiece to end a special dinner. I had filling left over so made two additional mini versions in pudding tins and froze them. They freeze very well and look splendid as individual portions.
17th May, 2019
This was very easy to make. I made the cheesecake itself the night before and prepared the fruit and sauce the next morning. It turned out of the tin beautifully and looked very professional when decorated. It was lovely served with a fruit salad of extra strawberries, raspberries and blueberries just to take away some of the sweetness. My guests loved it and I will definitely make it again.
26th Dec, 2018
We made this with a traditional base in a round tin rather than the loaf tin as we wanted a slighter larger cheesecake. The flavour is amazing - we also had a few chunks of white chocolate in the cheese mix to make it a bit more interesting. Will definitely make again on an occasion
16th Dec, 2018
Is it ok to make this on a Wednesday and freeze without the biscuits, to eat on a Saturday? How long would it need to be out of the freezer for? Thanks
15th Jun, 2018
I decided to make this as my contribution for a work lunch. Brave step as I have never attempted cheesecake before. It was easy to make, ideal for transporting as encased in loaf tin, looked exactly like the picture and went down a storm! Great feedback from my colleagues, I will definately make this again.
karenfalla's picture
2nd Mar, 2018
Amazing and really easy. My friends said I should go on Masterchef when they ate this!
11th Jan, 2018
Delicious! I would put more white chocolate in next time though as it was yummy, but only a hint of a taste of the chocolate. I did what someone else suggested and froze the cheesecake without the biscuits, then added them to it along with the fruit just before serving. I also put all the sauce on and around it and it looked fab!
Rachael Rickard's picture
Rachael Rickard
16th Dec, 2017
Hello, I am planning to make this in advance and freeze this cheesecake. Please can you tell me if it's possible to make the sauce in advance to take with me to assemble at a party? Thanks
18th May, 2017
This recipe makes a stunning cheesecake. I have made this twice, exactly to the recipe, and everyone said it is amazing; I have been asked for the recipe more than once. A good choice for larger gatherings, as it easily serves 8-10.


14th Sep, 2019
ive made this twice but same thing happened both times, am I doing something wrong? I melt the chocolate and leave to go cool/ cold. As soon as i add to the cheese and cream mix the chocolate goes hard straightaway leaving small lumps through out the mixture. it still tastes lovely but i think it should be smooth ?
goodfoodteam's picture
14th Sep, 2019
We're sorry to hear you've been having problems when adding the chocolate. A few tips that may help are to make sure the chocolate isn't over-heated, so once it starts to melt, take it away from the heat and stir to finish melting from the residual heat. Also if you take the cream and soft cheese out of the fridge for 15 mins or so before using and then combine with the sugar before adding in the chocolate. Continue beating as you add the chocolate in a slow steady stream. Good luck!
Rachael Rickard's picture
Rachael Rickard
16th Dec, 2017
Rachael Rickard 16th Dec, 2017 Report Hello, I am planning to make this in advance and freeze this cheesecake. Please can you tell me if it's possible to make the sauce in advance to take with me to assemble at a party? Thanks
goodfoodteam's picture
19th Dec, 2017
Thanks for your question. We would suggest making both of these the day before and chilling in the fridge overnight for best results.
Lili z
18th Sep, 2017
This recipe seems to put the biscuit on top and flipping it once it's set but was wondering whether it can be done in a springform cake tin with a crushed biscuit base. Also was wondering since the cheesecake can be flipped does that mean the cheese part is a lot harder than regular cheese cakes?
goodfoodteam's picture
23rd Sep, 2017
Thanks for your question. You could do this in a springform tin but it may be harder to transfer to a plate for serving. The topping is firm but we wouldn't say it's a lot harder than regular cheesecakes.
17th Mar, 2017
Can this be frozen before final decoration?
goodfoodteam's picture
27th Mar, 2017
Thanks for your email, yes you could freeze the cheesecake before the decoration for up to one week.
7th Sep, 2016
Help! I'miss about to make this and I've realised that my loaf tin is too small. Can I use a round cake tin or a spring form tin, instead? Thank you
19th May, 2016
Hi I forgot to include the cream will it still be ok?


Lena Araneda
21st Jan, 2018
I'd recommend doing two layers of raspberries instead of one. You can even sneak in a few more raspberries this way... otherwise I find it gets a bit too rich and sickly
15th Jan, 2016
Brilliant Recipe - Don't add more than needed in the middle - and don't spread raspberry mixture too close to the edges because it splits in half and doesn't set properly.
15th Aug, 2014
If you want a firmer cheesecake, whip the cream to a soft consistency before whipping in the cheese and sugar
13th Aug, 2014
Absolutely delicious! In my first attempt the biscuits became very soft and disappeared into the cheesecake. If you want the crunch add them just before serving.
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