White chocolate berry cheesecake

White chocolate berry cheesecake

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(108 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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31st Jul, 2011
Awesome recipe! Made two large ones (doubled the recipe for each one) and made in 2x9" springform tins with the usual digestive biscuit base. I also used more fruit due to the size of the tins. Went down a storm! Will most def be making this again and again.
11th Jul, 2011
OMG. I wanted to impress and this certainly did. I had read the comments and was a bit worried that it would collapse, so I made sure that I whipped the cheese, cream and sugar thoroughly and I put the dessert in the freezer an hour before serving. I live in Spain and it was impossible to buy amaretto biscuits, so I used crumbed digestives with melted butter. Personally I think this would improve the dessert. Very easy and really does look so impressive, only problem all those calories, still can always diet the next day.
5th Jul, 2011
made this at the weekend for my mums 50th bbq...it started to collapse slightly in the sun but luckily it didnt matter as it dissappeared quickly!!!...everyone loved it! i used shortbread biscuits which worked well, it was so creamy and yummy!
1st Jul, 2011
Made this dessert for a girlie dinner party. Prepared the night before...finishing touches just before serving. So easy. It looked absolutely stunning and tasted delicious. Will definitely make it again.
25th Jun, 2011
Love it. So easy so tasty
24th Jun, 2011
I don't have a mixer; could a food processor be used to assemble this instead?
22nd Jun, 2011
made this 3 times now gets better each time , mmm
28th Apr, 2011
28th Apr, 2011
I have made this many times now with different variations because it is so easy & tasty. I sometimes use savoiardi instead of amaretti biscuits. The filling variations are endless. I have used kiwi, mango & passion fruit as filling and topping on different occasions. Thank you!
26th Apr, 2011
Brilliant! Really easy to make and looked really impressive. Used mascapone instead of cream cheese, didn't include the jam, and used mixed frozen red fruit with red and blackcurrants, which cut through the richness of the cheesecake. I was cooking for 8 so was great to have something I could make the day before and then just turned out and put fruit on before serving.


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