White chocolate berry cheesecake

White chocolate berry cheesecake

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(124 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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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.
30th Apr, 2017
This is gorgeous and was a great hit after Sunday lunch today. I'd say it serves more like 10 and I made extra sauce as it really set off the richness. I also accidentally bought Lindor white chocolate with the goo on the inside and it still worked beautifully.
25th Apr, 2017
Simply delicious!
aprilley's picture
12th Apr, 2017
Made it for my own birthday and brought it to work everyone loved it! Thanks for the recipe! But maybe because i don't have a electric beater so the cheese cake mix was really liquidy even tho i've use 200ml double cream... definitely wanna make it again but i'd try just add in the cream alone the way and see how much it needs. I made some changes: added in some lime juice and zest in the sauce cause i used strawberry jam instead of the fresh ones, and i added a bit more white chocolate in the cake mix (was trying to see if that would save my cake mix by being too liquidy didn't really worked out but turned out really yummy), and used speculaas biscuits for the base instead cause i couldn't find amaretti on the day. Even tho i wasn't quite happy with the consistency but was a big hit anyway!
11th Aug, 2016
Delicious, so smooth and creamy and so easy to make! I might put a bit less sugar in next time and more fresh raspberries in the middle but that's just to my taste, it was lovely just as it is, I'll definitely be making it again. 5 stars!
16th Apr, 2016
Absolutely beautiful cheesecake. I wouldn't change a thing. Everyone loved it.


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?
26th Oct, 2015
Can you freeze the White chocolate berry cheesecake
18th Sep, 2014
Hi there, can you freeze this cheesecake? I would only need to freeze it for a week before serving. Many thanks.


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.