Raspberry & White Chocolate Cheesecake


by: Mummys FastandEasy

No bake homemade cheesecake with fresh raspberries and white chocolate.


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serves: 7

400g/0.8lb fresh raspberries

100g/3.5oz white chocolate, melted

500g/1lb Mascarpone

200g/7oz sour cream

150g/5oz powder sugar

300g/10oz digestive biscuits, crushed

100g/3.5oz butter, melted

fresh mint for decoration

Nutrition Facts
Raspberry & White Chocolate Cheesecake

Servings Per Recipe: 7

Amount per Serving

Calories: 0

  • Total Fat: 0 g
  •     Saturated Fat: 0 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 0 mg
  • Total Carbs: 0 g
  •     Dietary Fiber: 0 g
  •     Sugars: 0 g
  • Protein: 0 g

how is this calculated?

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1.  1.To prepare the biscuit layer - combine the biscuits with the butter and layer them on a cake tin with loose bottom. Refrigerate for 30 minutes.

2.  2.In a bowl, whip the Mascarpone and sour cream. Add the sugar and 300g/10oz of the raspberries.Use a blender and work the mixture until a smooth purple consistency.

3.  3.Pour the cheesecake mixture onto the biscuit layer and smooth the surface. Drizzle the melted chocolate on top.

4.  4.Decorate with the rest of the raspberries and mint leaves.

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