White Chocolate Raspberry Cheesecakes

You only need 7 ingredients and 20 minutes to whip up these delicious White Chocolate Raspberry Cheesecakes. This recipe makes enough for 2 generously sized cheesecake pots, perfect for treating your loved one or your bestie to a scrumptious dessert!

White chocolate raspberry cheesecakes

Reasons to love these White Chocolate Raspberry Cheesecakes

  • Go from mixing bowl to first bite in less than 20 minutes
  • This recipe makes enough for 2 cheesecake pots. It’s the perfect date night dessert
  • Raspberry and white chocolate are a match made in flavour heaven
  • No skills needed, this is a fool-proof recipe
White chocolate raspberry cheesecakes

Let’s talk flavours & textures

These White Chocolate Raspberry Cheesecakes are full-on flavour and have lovely contrasting textures. Let’s break down the layers:

  • Buttery biscuit crumbs. Crushed digestive biscuits are mixed with a little melted butter to make a delicious crunchy biscuit layer.
  • Smooth white chocolate cheesecake. The cheesecake mixture is sweet but not too sweet, with a beautifully smooth and creamy texture. Use high-quality white chocolate for the best results, I’d recommend Menier Swiss White Chocolate.
  • Fresh juicy raspberries. The cheesecakes have a middle layer of tart, sweet raspberries. If you’ve not experienced raspberry and white chocolate together before, you are in for the biggest treat! It’s a match made in heaven.

How to Make White Chocolate Raspberry Cheesecakes

This recipe could not be easier, there’s just a few simple steps to follow:

  1. Make the biscuit crumbs. Bash up the biscuits and mix with melted butter.
  2. Whip up the cheesecake. Let the white chocolate cool down before adding it to the cheesecake mixture. If it’s too warm, the mixture is likely to seize up and turn lumpy.
  3. Assemble the cheesecakes. Biscuit crumbs, cheesecake mixture, raspberries…in that order. The pots I used were tall enough to layer the ingredients twice.
  4. Decorate. I topped the cheesecakes with a square of white chocolate and a couple of fresh raspberries.
White chocolate raspberry cheesecakes

Can I use milk chocolate instead?

Yes! Raspberry and milk chocolate taste equally as amazing together.

Swap 50g white chocolate with 50g milk chocolate and increase the icing sugar to 75g. You can also swap raspberries with any other type of berry 😍


White Chocolate Raspberry Cheesecakes

You only need 7 ingredients and 20 minutes to whip up these delicious White Chocolate Raspberry Cheesecakes. The recipe makes enough for 2 generously sized cheesecake pots, perfect for treating your loved one or your bestie to a scrumptious dessert!
Prep Time 20 mins
Total Time 20 mins
Course Dessert
Cuisine Baking
Servings 2

Ingredients
  

  • 80 g Digestive biscuits
  • 40 g Unsalted butter
  • 150 g Full-fat cream cheese I use Philadelphia
  • 75 ml Double cream
  • 50 g Icing sugar
  • 50 g White chocolate
  • 50 g Fresh raspberries

Instructions
 

Make the biscuit mixture

  • Use a rolling pin to bash the digestive biscuits into fine crumbs.
  • Melt the butter in the microwave and add to the biscuit crumbs. Mix together and set aside for now.

Make the white chocolate cheesecake

  • Melt the white chocolate for 30 seconds in the microwave until smooth. Set aside and leave to cool.
  • In a separate bowl, mix together the cream cheese and icing sugar until smooth.
  • Now pour in the cooled white chocolate and fold together until combined.
  • Add the double cream and whisk together until the cheesecake mixture thickens and is fully combined.

Layer the cheesecakes

  • Spoon half of the biscuit mixture into the base of two dessert pots or ramekins. Top with half of the cheesecake mixture. Then place half of the raspberries on top.
  • Repeat the above step using the leftover biscuit and cheesecake mixtures, layering up the ingredients. 
  • Finish by placing a couple of raspberries and a square of white chocolate on top. Serve and enjoy!

Notes

Store the white chocolate raspberry cheesecakes in the fridge for up to 2 days. 
Keyword biscuit, Cheesecake, Raspberries, White chocolate

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Millionaire’s Shortbread (step-by-step picture recipe)

An easy, step-by-step picture recipe for Millionaire’s Shortbread. With a buttery shortbread base, caramel layer and chocolate topping, this British baking classic is loved by all!
Millionaire's Shortbread

What you’ll need to make Millionaire’s Shortbread

You’ll only need a handful of ingredients to make these Millionaire’s Shortbread:

  • Plain flour: used for the shortbread base.
  • Unsalted butter: used for the shortbread and caramel, keep the butter at room temperature.
  • White caster sugar: adds a little sweetness to the shortbread and caramel.
  • Golden syrup: used to give the caramel a lovely soft texture and intensify the caramel flavour.
  • Condensed milk: I use Carnation’s Condensed Milk to make the caramel layer as it speeds up the recipe and is pretty much fool-proof.
  • Chocolate: I like to use a mix of milk and white chocolate for the topping and swirl them together.
Millionaire's Shortbread

Recipe success tips

Here are my top tips for making this Millionaire’s Shortbread recipe:

  1. Use the correct sized baking tin. I use an 8x8inch square baking tin to get those lovely deep layers.
  2. Making caramel will require patience. The ingredients will take 5 minutes or so to melt. It’s really important to resist turning the heat up to speed this step up, because if the mixture becomes too hot too quickly, you’ll “shock” the ingredients and the butter will separate. Just keep the heat on low and stir occasionally until the ingredients have melted, then turn the heat up to medium and let the caramel bubble up.
  3. Slice using a hot, sharp knife. This will help you get those lovely clean and defined layers. Run a sharp, large knife until hot water for a minute or so. Then dry with a cloth and slice through the Millionaire’s Shortbread. The heat with soften the layers and prevent the chocolate on top from cracking.

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Millionaire’s Shortbread (Step by Step)

An easy, step by step picture recipe for Millionaire's Shortbread. With a buttery shortbread base, soft caramel layer and marbled chocolate topping, this British baking classic is loved by all!
Total Time 2 hrs 30 mins
Course Afternoon Treat, Dessert
Cuisine Baking
Servings 16

Ingredients
  

Shortbread base

  • 300 g Plain flour
  • 200 g Unsalted butter soft at room temperature
  • 100 g White caster sugar

Caramel layer

  • 150 g Unsalted butter
  • 30 g White caster sugar
  • 60 g Golden syrup
  • 1 tin (397g) Condensed milk I use Carnation

Chocolate topping

  • 200 g Milk chocolate
  • 50 g White chocolate

Instructions
 

Start by making the shortbread base

  • Preheat your oven to 180°C / 350°F / Gas Mark 4.
  • Line an 8inch/20cm square baking tin with greaseproof paper.
  • Cream the butter and sugar together until light and fluffy.
  • Add the flour and use your hands to bring the mixture together into a dough.
  • Press the dough out into the base of the tin, and prick all over with a fork.
  • Bake for 20 minutes until pale golden on top. Remove and leave to cool.

Now make the caramel

  • In a large saucepan combine the butter, sugar, golden syrup and condensed milk.
  • Place the saucepan over a medium-low heat and stir with a wooden spoon or spatula until the ingredients have melted into a smooth mixture.
  • Turn the heat up to medium so that the mixture starts to bubble up. Once bubbling set your timer for 6 minutes and keep stirring continuously until the caramel thickens and turns golden in colour.
  • Take the saucepan off the heat and stir the caramel for 30 seconds to knock out the air pockets. The caramel will darken in colour as it cools down.
  • Pour the caramel over the shortbread and spread out into an even layer.
  • Leave to cool at room temperature for 10 minutes. Then place in the fridge for 20 minutes to set.

Now make the chocolate topping

  • Break up the milk chocolate into a bowl and microwave in 30-second blasts until smooth.
  • Repeat this step for the white chocolate.
  • Pour the milk chocolate on top of the caramel and spread it out to the edges.
  • Drizzle the white chocolate on top.
  • Use a skewer or the tip of a knife to create a swirly pattern.
  • Place in the fridge for 1 hour to set.

Time to slice

  • Remove the millionaire's shortbread from the fridge. Lift out of the baking tin and peel down the sides of the greaseproof paper. Leave at room temperature for 30 minutes to soften the layers.
  • Run a large sharp knife under hot water for 30 seconds and dry with a towel (this will help slice through the layers).
  • Cut into 16 slices and enjoy!

Notes

Store your Millionaire’s Shortbread in an airtight container, at room temperature, for up to 4 days.
Keyword Caramel, Chocolate, Shortbread

Salted Caramel Malt Chocolate Slice

With a malt biscuit base and layers of salted caramel and chocolate ganache, this Salted Caramel Malt Chocolate Slice recipe pairs sweet and salty flavours, with smooth and crunchy textures.

Salted Caramel Malt Chocolate Slice

What makes this Salted Caramel Malt Chocolate Slice recipe special?

  • No-bake recipe. Simply put, you do not need an oven to make this recipe. It’s basic and easy to follow, you’ll just need a little patience as each layer chills in the fridge.
  • Indulgent flavours. Rich chocolate, salted caramel and Maltesers. What is there not to love!?
  • Delicious textures. Smooth caramel and ganache layers are sandwiched between a crumbly malt biscuit base and a crunchy Malteser topping.
Salted Caramel Malt Chocolate Slice

How to make Salted Caramel Malt Chocolate slices

This recipe is all about layering and chilling. Just start from the bottom and make each layer at a time. You’ll need a little patience whilst each layer chills in the fridge, but trust me it’s worth the wait.

  • Layer 1: Malt biscuit base
    Crush up malted milk biscuits, mix in melted butter and press out in the baking tin.
  • Layer 2: Dark chocolate ganache
    Heat up cream, pour oven finely chopped dark chocolate and stir until smooth. Choose a 50-60% dark chocolate so that the ganache isn’t too sickly sweet or too bitter.
  • Layer 3: Salted caramel
    Using condensed milk makes this caramel much easier to make. Just melt all the ingredients together in a saucepan, then boil for 6-8 minutes until thick and golden. Don’t forget to stir in the salt.
  • Layer 4: Malteser topping
    The final layer! Pour over melted milk chocolate and scatter chopped Maltesers on top. One final trip to the fridge, then it’s time to slice and enjoy.
Salted Caramel Malt Chocolate Slice

Salted Caramel Malt Chocolate

With a malt biscuit base and layers of salted caramel and chocolate ganache, this Salted Caramel Malt Chocolate Slice no-bake recipe pairs sweet and salty flavours with smooth and crunchy textures.
Prep Time 2 hrs 30 mins
Total Time 2 hrs 30 mins
Course Dessert
Cuisine Baking
Servings 16

Ingredients
  

Malt biscuit base:

  • 200 g Malted milk biscuits
  • 100 g Unsalted butter

Chocolate ganache:

  • 200 g Dark chocolate (between 50-60% cocoa solids)
  • 120 ml Double cream

Salted caramel:

  • 150 g Unsalted butter
  • 30 g White caster sugar
  • 60 g Golden syrup
  • 1 tin Condensed milk (397g) I use Carnation
  • 1 tsp salt

Malteser chocolate topping:

  • 200 g Milk chocolate
  • 100 g Maltesers

Instructions
 

Start by making the malt biscuit base

  • Line an 8inch/20cm square baking tin with greaseproof paper.
  • Use a rolling pin to crush up the biscuits into fine, sand-like crumbs.
  • Melt the butter in the microwave in 30-second blasts until it turns to liquid.
  • Add the crushed biscuits to the butter and stir together until coated in the melted butter.
  • Spoon into the baking tin and use the back of a spoon to press the biscuit base out into an even layer. Place in the fridge for 30 minutes to set.

Make the chocolate ganache

  • Finely chop the dark chocolate into very small chunks and place in a medium-sized bowl. Set aside.
  • Pour the double cream into a small saucepan and set over a low heat.
  • Stir continuously for roughly 3-4 minutes until the cream is piping hot and has started to bubble up.
  • Pour the hot cream over the chocolate and stir until the chocolate melts and the mixture is smooth and glossy.
  • Take the baking tin out of the fridge. Pour on top of the biscuit base and spread out into an even layer.Return to the fridge for 30 minutes to set.

Now make the salted caramel

  • In a large saucepan combine the butter, sugar, golden syrup and condensed milk.
  • Place the saucepan over a low heat and stir with a wooden spoon or spatula until the ingredients have melted into a smooth mixture.
  • Turn the heat up a little so that the mixture starts to bubble up. Keep stirring continuously for 5-6 minutes until the mixture thickens and turns golden in colour. Remove from the heat and stir in the salt.
  • Set aside and leave to cool for 15 minutes.
  • Pour the caramel on top of the ganache and spread out into an even layer. Return to the fridge for 30 minutes to set.

Make the chocolate topping

  • Chop the Maltesers into halves and set aside.
  • Break up the milk chocolate into a bowl and microwave in 30-second blasts until smooth.
  • Take the baking tin out of the fridge. Pour the melted chocolate over the caramel and spread out into an even layer.
  • Scatter the Maltesers on top and gently press them down into the chocolate. Return to the fridge (for the last time!) for 1 hour to set.

Time to slice!

  • Lift out of the baking tin and peel down the sides of the greaseproof paper.
  • Leave at room temperature for 15 minutes to soften the layers.
  • Run a large sharp knife until warm water for 30 seconds and dry with a towel (this will help slice through the layers). Cut into 16 slices and enjoy!

Notes

Store your Salted Caramel Malt Chocolate Slices in an airtight container, at room temperature, for up to 3 days.
Keyword chocolate slice, malteser slice, salted caramel chocolate

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Vegan Millionaire’s Shortbread

They may be gluten-free, vegan and free from refined sugars, but these millionaire’s shortbreads will definitely hit the sweet spot. A crumbly gluten-free biscuit base is topped with smooth date caramel and finished with a shiny vegan chocolate topping. Three layers of deliciousness!

When I first tried them I was SO impressed by how similar the taste and texture was to the classic version. I even tricked my husband into believing they weren’t vegan and gluten-free, he happily ate two thinking they were normal millionaire’s shortbread. Now that’s got to be a good sign!

Oh, and did I mention that you only need 5 ingredients to make them? This recipe is a real winner!

vegan millionaire's shortbread

You’ll only need 5 ingredients

  1. Gluten-free oats
    You’ll blitz the oats in a blender to make oat flour for the biscuit base.
  2. Coconut oil
    Used for all three layers, melted coconut oil will help combine dry ingredients and add a lovely shine to the chocolate topping. I used Groovy Food’s coconut oil.
  3. Dates
    There are many different types of dates, but Medjool dates are perfect for this recipe. They’re larger, darker and more caramel like-in taste. Just remember to buy pitted/stoned dates if you can.
  4. Maple syrup
    You’ll use maple syrup to add a little natural sweetness to the biscuit base. Choose a good quality maple syrup for extra minerals and antioxidants, I used Buckwud Pure Maple Syrup.
  5. Cocoa powder
    You’ll whisk together cocoa powder and melted coconut oil to make the chocolate topping. Choose a good quality organic cocoa powder without any added sugar. I used Food Thoughts 100% cocoa powder.
vegan millionaire's shortbread

Nutritional Information (per shortbread)

  • Calories: 140
  • Fat: 8.5g
  • Saturated Fat: 2.6g
  • Carbs: 15.1g
  • Sugar (from natural sources): 9.9g
  • Protein: 1.8g

Recipe for Vegan Millionaire’s Shortbread (makes 25)

Ingredients

For the gluten-free shortbread base:
200g gluten-free oats
45g coconut oil
75g good quality maple syrup

For the caramel layer:
300g dates (stones removed)
50g tablespoons coconut oil
4 tablespoons water

For the chocolate topping:
100g coconut oil
60g cocao powder

Method

Line the base of an 8inch baking tin with greaseproof paper.

Start by making the shortbread base.

Blitz the oats in a blender or food processor until they turn into a flour-like consistency.

Melt the coconut oil in the microwave or over low heat until it turns to liquid. Add the maple syrup and oat flour, and mix everything together until fully combined.

Spoon the mixture into the baking tin and press into an even layer. Place the baking tin in the freezer whilst you make the caramel layer.

Now make the caramel layer.

Melt the coconut oil. Add to a blender food processor along with with the dates and water and blitz until you have a smooth paste.

Take the shortbread base out of the freezer and spread the date caramel on top. Return the baking tin to the freezer.

Now make the chocolate topping.

Melt the coconut oil in the microwave in 20-second blasts until it turns to liquid. Add the cocoa powder to the coconut oil and whisk together until smooth. Take the baking tin out of the freezer and pour the chocolate on top.

Place the baking tin in the fridge for at least one hour to set, before slicing into 25 pieces.

Store the vegan millionaire’s shortbread in an airtight container and in the fridge for up to 4 days, or wrap in foil and clingfilm and store in the freezer for up to 2 months.

Banoffee cupcakes

A delicious twist on a classic dessert, banoffee cupcakes might just be my new favourite cupcake flavour! The recipe combines the two signature flavours of a banoffee dessert, banana and caramel.

You’ll start by making beautifully light and moist cupcakes flavoured with mashed bananas. Make sure the bananas are really ripe, the riper the better as this will only improve the flavour and texture.

The middle of the cupcakes is then scooped out (you can eat the middles!) and filled with a smooth and silky caramel sauce. I love cupcakes with a surprise centre, it just takes the bake to a whole other level. When you bite into them and discover the middle… mind-blown!

The cupcakes are decorated with a swirl of caramel buttercream. To keep things simple, as there’s quite a bit going on with this bake already, I opted for shop-bought caramel. I have made my own in the past, but this time I fancied taking a little shortcut. No judgement, please! If you feel up to making your own, I applaud you and this recipe will show you how, just remember to omit the salt.

A sprinkle of grated dark chocolate and a crunchy banana chip are the final touches to complete the banoffee cupcakes.

Banoffee cupcakes
Caramel filled cupcakes
Caramel buttercream

Ingredients (makes 12 large cupcakes)

For the cupcakes:
150g unsalted butter or Stork
150g caster sugar
2 large eggs, at room temperature
150g self-raising flour
2 ripe medium-sized bananas
1 teaspoon baking powder
1 tablespoon milk

For the caramel filling and buttercream:
1 can (397g) of Carnation Caramel
200g unsalted butter
400g icing sugar

To decorate:
A couple of squares of dark chocolate to grate on top
Dried banana chips

Method

Preheat oven to 180°C and line a muffin tray with 12 cases.

Start by making the cupcakes. Beat the butter and sugar together until light and fluffy. Crack in the eggs, add half of the flour and mix until combined. Add the remaining flour and baking powder and fold everything together until you have a smooth mixture.

In a separate bowl mash the bananas until no lumps remain. Add to the cake mixture, along with the milk and fold together.

Bake for 18-20 minutes until golden on top and a toothpick inserted into the middle comes out clean. Transfer to a cooling rack and leave to cool.

Once the cakes are cool, make the caramel buttercream. Beat the butter until really soft and pale in colour. Sift in half of the icing sugar and beat until smooth. Sift in the remaining icing sugar and four tablespoons of caramel and mix together until smooth and fluffy.

Time to decorate. Make a hole in the middle of each cupcake (you can do this using a cupcake corer, apple corer, piping nozzle or teaspoon). Fill each hole with a teaspoon of caramel sauce. Spread or pipe the caramel buttercream on top. I used an 11mm open star piping nozzle to get that lovely swirl effect. Grate the dark chocolate on top of each cupcake and push a banana chip into the buttercream.