White chocolate berry cheesecake

White chocolate berry cheesecake

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(110 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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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.
29th Sep, 2015
Very easy to make, tastes excellent. I made this for a cell group meeting, and everyone likes it and asked for the recipe. It won't disappoint you.
Carla2014's picture
7th Sep, 2015
Death by cheesecake. Gorgeous cheese/cream mixture (I used part marscopone and own brand Philadelphia, all full fat). I simplified the fruit to just raspberries and raspberry jam which I warmed and passed through a sieve. Kids and men don't seem to like seeds/ bits so I played safe and created a smooth topping. Used the sauce first, soft cheese mixture on top, then a melted butter and crushed chocolate digestive biscuit base. Set in the fridge and it's been eaten over the course of the weekend. Makes loads and is literally amazing :-)
19th Mar, 2015
Brilliant recipe! I used 1/2 half fat marscapone and 1/2 full fat, and whipped until it was quite thick. I used about double jammy raspberries in the middle to have a full layer of it. It seemed to have set fine overnight but I did put it in the freezer an hour before serving because some people are saying it gives it a better taste. I was scepticle about how the amaretti biscuits would taste because I don't usually like them, but they were great! Really set the cake off! Was a big hit, would definitely recommend.
23rd Dec, 2014
This worked fab, looked amazing and the guests loved it. I only used 320g of Philadelphia (low fat version) but it worked really well. Whipped the cream/ soft cheese/ sugar mixture until it was a fairly thick consistency. Left it to chill overnight and it set well, didn't slump even after been out for a while. Added some small chunks of white chocolate which gave it a nice added crunch. So easy to make but it looked and tasted like it had taken lots of time, effort and skill.
30th Nov, 2014
Fabulous recipe made it with my six year, swapped the biscuits for a traditional digestive biscuit base, was a great success. Thank you
30th Nov, 2014
Fabulous recipe made it with my six year, swapped the biscuits for a traditional digestive biscuit base, was a great success. Thank you


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.
4th Oct, 2013
When I add the melted chocolate to the cream mixture, it begins to solidify, resulting in a rather lumpy mixture in the end. Why does this happen? I am assuming it is meant to be smooth. How have other people got round this problem?
goodfoodteam's picture
16th Sep, 2014
Hi there, thanks for your question, to avoid this, make sure the cream cheese is at room temperature and the chocolate has cooled a little before mixing, the closer in temperature the two mixtures are the easier they will combine together.
harriet040394@gmail.com's picture
8th Sep, 2014
Was your mixture cold? Because that would set the chocolate really fast! And did you let the chocolate cool a bit before adding it?
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.