White chocolate berry cheesecake

White chocolate berry cheesecake

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(115 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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3rd Jun, 2014
Do you think if I used a round 8 inch pan this would work? Or should I just stick with the loaf tin? Also what's the best white chocolate to use? Thanks.
7th Sep, 2016
Hey! What did you do? I'm about to make this and I've realised my loaf tin is too small. I'm thinking I should use a round tin too. Thank you!
Annette A
19th May, 2014
This is another one of those 'you don't have to be a good cook to look like a fantastic one'! This was an absolute hit and so easy to make
21st Apr, 2014
I made this for a family Easter lunch and it was very much liked by all. I'm no great baker so this suited me well. It was easy to put together and the end result had a resemblance to the picture I'm happy to say.Unfortunately there were no leftovers as my son's head got stuck in it!
marmiteetponpon's picture
10th Apr, 2014
check this spectacular chocolate red fruits cake at marmite et ponpon... really worth a try http://marmiteetponpon.com/2014/04/09/spectacular-chocolate-cake-with-red-fruits/
7th Apr, 2014
I tasted the cheesecake after setting overnight and found it to be a bit rich. I think the texture had a lot to do with it as there is a lot of cream cheese filling. I decided to freeze it and wow what a huge difference it makes to both texture and taste. I'll definitely be making this again as it is a no stress crowd pleaser that looks spectacular. I'll probably make it without adding sugar next time as the white chocolate does the job on it's own. I love the idea of adding white chocolate chips into the mix too!
3rd Apr, 2014
Nice but very sickly and rich, I had to have a tiny piece each time I had some. But it was tasty
26th Mar, 2014
Made this for a dinner party and it was incredibly well received! Everybody loved it! I made it the day before and left in the fridge overnight to set and had no problems. I used an electric hand whisk to combine the cheese, cream and sugar as suggested for a couple of minutes- as the mixture contains double cream the longer you whisk it for the thicker and firmer it will become so if you are finding that it doesn't set whisk for longer!
20th Jan, 2014
Absolutely amazing and everyone loved it - great as you can make it the day before. I also put it in the freezer for an hour before serving as I am in Cape Town and it was a hot evening so I was worried that it might melt after reading the other comments - it was fine and held up perfectly. I followed the instructions exactly and can't wait to make it again maybe with a different fruit next time x
29th Nov, 2013
Very nice! Check out my Lemon Cheesecake with Summer Fruits Coulis recipe here http://aunichef.wordpress.com/ :)


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