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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rhi789's picture
3rd Jul, 2012
Best summer pudding very refreshing and sweet perfect end to a hot summer day and very easy recipe to create :)
1st Jul, 2012
For anyone in doubt, this needs gelatine, when I turned mine out it took about 5 mins to collapse completed. Tasted delicious, but looked a frightful mess!!
10th Jun, 2012
I have made this dessert a few times! I have adjusted the recipe by using a very low fat soft cheese. Substitute cream but the double version and no one can tell that you have lowered the fat content!! If you do this the cheesecake should be made in few stages do that it is completely chilled!!
4th Jun, 2012
Brilliant recipe! Love it
23rd May, 2012
This is the most amazing recipe!!!!!!!!!!!!!!!!!! My family and my boyfriends family didnt believe i had actually made it! looked fantastic!! I followed the recipe exactly and it could not have turned out better!!!!!!!!! I have written down the recipe a million times incase I lose it.....IT IS AMAZING!!!!!!!!!!!!!!!!!!!!!!!!!!!!
11th May, 2012
I have just made this today for the first time and can't believe how easy it is to do. I just followed the recipe as it is I don't think it needs adjusting. It looks stunning when served and tastes delicious. I am not a great fan of white chocolate but my husband is and he thoroughly enjoyed it. I will definitely be doing it again when I want to impress at my next dinner party or barbecue. My advice is to give it a go and ENJOY !!!
12th Oct, 2013
Thank-you so much I was a little nervous but your comments convinced me to do it. This is for a Thanks-giving meal in Canada and from what you have said I shall give it a go.
11th Apr, 2012
I made this for a family get together wished I had made 2, will be making it again.
31st Jan, 2012
This is a staple that comes out time and time again - BBQ's, work does and Christenings and is loved by all. Alot easier to make that the recipe sounds and I would recommend to all.
21st Dec, 2011
This has been a winner every time I have made it. I tried half fat Philly and it was also good. I do not live in UK and have difficulty obtaining double cream. Does anyone know of an alternative that would work? Tried mixing single cream with Creme Fraiche d'Isigny but it was still too runny.


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