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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Lemon & Ginger Meringue Tartlets

Made using my cheat’s pastry, these Lemon & Ginger Meringue Tartlets are super easy to make, zingy in flavour and buttery in texture.
Lemon & Ginger Meringue Tartlets

What makes this recipe so easy?

  • My cheat’s pastry recipe. Buttery in flavour and crumbly in texture, my cheat’s pastry recipe will save you time and effort. No chilling, rolling or even blind-baking required! Just mix up the ingredients and use your hands to push it out into the tart tins.
  • Shop-bought lemon curd. Although homemade lemon curd isn’t difficult, I wanted this recipe to be super speedy so have used shop-bought. Just make sure you choose a good quality one, trust me it’ll be worth the extra pennies.
  • You don’t have to pipe the meringue. Instead of using a piping bag, you can simply spoon the meringue on top of the lemon tarts. Use the back of the spoon to make soft swirls.
Lemon & Ginger Meringue Tartlets

Recipe success tips for baking these Lemon & Ginger Meringue Tartlets

  1. Use the right-sized tartlet tins. The tartlet tins I used were loose-bottomed and 7cm in diameter, so pretty minature. If you use the same size you will be able to make 5 tartlets from this recipe. Don’t worry if your tins are slightly bigger, the recipe will still work just fine but you’ll just make a smaller batch.
  1. Make sure the pastry isn’t too thick. When you press the pastry out into the tartlet tins make sure it’s not too thick as it will puff up in the oven.
  1. How to test if the meringue is the correct consistency.
    • You want to reach the ‘stiff-peak stage’. Lift up your electric mixer, if the meringue stands up, hold’s it’s shape and doesn’t fall over on itself, then it’s ready.
    • Rub a pinch of meringue between your fingers, it should be smooth and not grainy.
Lemon & Ginger Meringue Tartlets

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Recipe: Lemon & Ginger Meringue Tartlets (makes 5)

Ingredients

For the pastry tartlets:

  • 80g unsalted butter
  • 100g white spelt flour or plain flour
  • 30g icing sugar
  • 1 teaspoon ground ginger
  • Pinch of salt
  • ½ teaspoon vanilla extract

For the filling:

1 jar of good quality lemon curd (either shop-bought or homemade)

For the meringue topping:

  • 1 medium egg white
  • 50g white caster sugar
  • ¼ teaspoon white wine vinegar
  • ¼ teaspoon vanilla extract

Method

Start by making the pastry tartlets

  1. Preheat oven to 180°C / 350°F / Gas mark 4.
  2. Lightly grease 5 tartlet tins (preferably loose-bottomed) with a bit of butter or cooking spray.
  3. Melt the butter in a small saucepan (or in the microwave) until it turns to liquid. Set aside to cool for 5 minutes.
  4. Meanwhile combine the flour, icing sugar, salt and ground ginger in a medium-sized bowl and stir together.
  5. Pour the melted butter into the dry ingredients and add the vanilla extract. Stir until all the ingredients come together to make a pastry dough.
  6. Divide the dough into 5, and press it into the base and sides of each tart tin. Prick the base of each all over using a fork.
  7. Bake for 10-12 minutes until golden. If the pastry has puffed up, use the back of a teaspoon to gently press it down whilst still warm.
  8. Leave the tartlets to cool at room temperature for 10 minutes.

Now fill the tarts

  1. Fill each tartlet to the top with lemon curd (roughly 2 heaped teaspoons per tartlet).
  2. Now leave the tartlets to cool completely at room temperature.

Meanwhile, make the meringue

  1. Crack the egg white into a medium-sized bowl. Whisk with an electric whisk for 3 minutes until bright white and thick.
  2. Now add the white wine vinegar, vanilla extract and half the caster sugar. Whisk until combined.
  3. Add the remaining caster sugar and whisk for 6 minutes until glossy white and the meringue is thick and holds its shape.
  4. Either spoon the meringue on top of the lemon curd or fit a piping bag with a small star nozzle and pipe meringue kisses around the edge.
  5. Lightly toast the meringue under a preheated grill for approx. 1 minute. Watch the whole time as they can burn very quickly.
  6. Leave to cool completely before carefully removing the tartlets from the tins.
  7. Serve with fresh berries and cream.

Your Lemon & Ginger Meringue Tartlets will keep in the fridge, in an airtight container, for up to 2 days.

My Favourite Pecan Pie Recipe

Pecan pie is a festive favourite this time of year, and for good reason! Toasted pecan caramel filling paired with buttery, flaky pastry…what is there not to love!? Especially when served warm with a dollop of salted caramel ice-cream.

Pie

What makes my pecan pie recipe special?

Okay, so my pecan pie recipe is a little different to the norm. Here’s why:

The pie crust. Made using a shortbread dough (instead of traditional shortcrust pastry) there’s no chilling, kneading, rolling or even blind-baking required, believe me when I say it’s as easy as pie to make! 

I’ve added cinnamon…obviously. If you follow my blog or Instagram you will know I am a cinnamon addict! Just a teaspoon of cinnamon added to the pie filling really does enhance the flavour and add a lovely warming spice.

White chocolate chunks. Yep, you read that right. This pecan pie is studded with chunks of white chocolate. You can also try milk or dark chocolate, or a combination of all three. YUM!

Pecan pie

How to make the “pastry”

Okay so I’ll let you in on a secret…making pastry from scratch is just not my thing. If there is a shortcut or a workaround, I’ll take it!

So I decided to test using a shortbread dough for the pecan pie crust and was so happy with the results. Not only does it take less than 5 minutes to make, but it also holds the filling perfectly and tastes absolutely delicious.

Mix together the ingredients. Melted butter is stirred into the dry ingredients to make the shortbread dough.

Press it into the baking tin. Use your hands to push the dough into the base and sides of the tin.

Bake until golden. Price the base all over with a fork and pop the pastry case in the oven for roughly 15 minutes until golden.

Want to use shortcrust pastry instead? No problem! It will work just as well.


My Favourite Pecan Pie Recipe (makes 8-10 slices)

Ingredients


For the pastry case:
200g plain flour
45g icing sugar
¼ teaspoon salt
160g unsalted butter
1 teaspoon vanilla extract

For the pecan filling:
25g unsalted butter
50g golden syrup
75g light muscovado sugar
1 teaspoon cinnamon
2 large eggs
150g pecans
75g white chocolate chunks

Method

Preheat oven to 160°C. Lightly grease a 9-inch round tart tin (preferably loose-bottom) with a bit of butter.

Start by making the pastry case.
  1. Melt the butter in a small saucepan or in the microwave until it turns to liquid.
  2. In a separate bowl combine the flour, icing sugar, and salt and stir through.
  3. Add the melted butter and vanilla extract to the dry ingredients and mix together until it comes together to make a dough.
  4. Press the dough into the bottom and sides of the tart tin. Prick the base all over with a fork.
  5. Bake for 15-18 minutes until golden brown. Set aside to cool.
Now make the pecan filling
  1. Melt the butter, sugar and golden syrup and cinnamon together in a small saucepan set over a low heat. Set aside to cool for 10 minutes.
  2. In a separate large bowl whisk the eggs together.
  3. Pour the melted ingredients into the eggs and stir everything together until combined.
  4. Roughly chop up 120g of the pecans (saving 8 whole ones for later) and add these to the bowl along with the white chocolate chunks. Mix everything together.
  5. Pour the mixture into the pastry case. Arrange the whole pecans on top around the edge.
  6. Bake for 20 minutes, then reduce the temperature to 140°C and bake for a further 15-20 minutes or until the filling has set on the outside but is still slightly wobbly in the middle. If you find that pastry case is browning too much, carefully place a piece of foil over the tin
  7. Leave to cool completely before slicing into 8-10.
  8. Best served warm with a dollop of salted caramel ice-cream!

Wrap your pecan pie in foil and keep in the fridge for up to 3 days.

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Millionaire’s Salted Caramel Tart

Are you a fan of rich and indulgent desserts? If the answer is yes, then this Millionaire’s Salted Caramel Tart is the recipe for you!

The base of the tart is made using a shortbread dough, which is slightly different from traditional shortcrust. There’s no chilling, no kneading, no rolling or blind baking required, believe me when I say it’s as easy as pie to make! Once baked, the texture of the crust is very tender, almost like a shortbread cookie, which is a lovely nod to the classic millionaire’s traybake slice.

The shortbread crust is then filled with a layer of homemade salted caramel and topped with a layer of milk and dark chocolate ganache (I use both types of chocolate so it’s not too bitter). The final touches are a drizzle of salted caramel and sprinkle of sea salt flakes.

I was super happy to find a pot of Anglesey sea salt in the shops because it’s where my husband and I tied the knot last year! Millionaire’s salted caramel tart will now be another lovely reminder of our amazing wedding day.

Slice of millionaire's salted caramel tart
Millionaire's salted caramel tart cut into slices

Ingredients (makes a 9 inch tart / 10 slices)

For the shortbread crust:
200g plain flour
45 grams icing sugar
1/4 teaspoon salt
165g unsalted butter
3/4 teaspoon vanilla extract

For the salted caramel:
50g unsalted butter
50g light muscovado sugar
1 can (397g) of condensed milk
1/2 teaspoon salt

For the chocolate filling:
75g good quality 70% dark chocolate
75g good quality milk chocolate
25g butter
150ml double cream

Optional decoration:
Sea salt flakes

Method

Preheat oven to 180°C. Lightly grease a 8-inch tart tin (preferably with a removable bottom) with a bit of butter.

Start with the shortbread crust. Combine the flour, icing sugar, and salt in a small bowl and mix together. Melt the butter in a small saucepan (or in the microwave) until liquid. Pour into the dry ingredients and add the vanilla extract. Stir until all the ingredients come together to make a dough.

Press the dough evenly along the bottom and sides of the tart tin. Place the tart tin on a baking tray and bake for 15-18 minutes until golden brown. Remove and set aside to cool.

Now make the salted caramel. Heat the sugar and butter in a medium sized saucepan until melted. Pour in the condensed milk and bring to a rapid boil, stirring continuously for about 5 minutes until the mixture has thickened and is turns golden in colour. Stir in the salt and set aside to cool for 10 minutes.

Pour the salted caramel into the tart crust (saving 1-2 tablespoons to decorate with later) and spread it out into an even layer. Put the tart in the fridge to set.

Meanwhile, make the chocolate filling. Chop the chocolate and butter up into small pieces and place in a bowl. Pour the cream into a small saucepan and slowly bring to a boil on a low heat whilst stir occasionally. Once the cream has started to boil, pour it over the chopped chocolate and butter. Leave for 30 seconds and then slowly stir until everything has melted and the mixture is smooth.

Take the tart out of the fridge. Pour the chocolate filling on top of the caramel and spread it out into an even layer. Put the tart back in the fridge to set for two hours or overnight.

Now for the final touches! Drizzle the leftover caramel on top of the tart and sprinkle with sea salt. The tart is best served at room temperature and will keep in the fridge for up to 3 days.

Lotus Biscoff cheesecakes

A super quick and easy no-bake recipe for deliciously rich Lotus Biscoff cheesecakes!

The cheesecakes have a crunchy Biscoff biscuit base, a creamy Biscoff spread cheesecake filling and a chilled layer of Biscoff spread on top. Either serve as they are, or with a Biscoff biscuit to ‘spoon’ out the cheesecake. YUM!

Lotus Biscoff cheesecakes

6 ingredients is all you need to make these Lotus Biscoff Cheesecakes

No eggs or flour required, this is a no bake no fuss recipe! Here’s what you’ll need:

  • Lotus Biscuits – crushed up and used for the cheesecake biscuit base.
  • Unsalted butter – helps combine the biscuit crumbs together and firm up the base.
  • Full-fat cream cheese – wouldn’t be a cheesecake without cream cheese! You can sub for reduced/light cream cheese but the cheesecake may not set properly.
  • Icing sugar – adds a little sweetness to the cheesecake mixture.
  • Double cream – gives the cheesecake stability.
  • Biscoff spread – mixed into the cheesecake layer and layered on top.
Lotus Biscoff cheesecake spoonful

How many cheesecakes does the recipe yield?

The recipe will give you 4 individual Biscoff cheesecake pots, so it’s perfect to satisfy that late night cheesecake craving! You can also half the recipe and make a delicious dessert for two.


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Lotus Biscoff Cheesecakes (makes 4)

Ingredients

For the base:
8 Lotus Biscoff biscuits
40g unsalted butter

For the cheesecake filling:
150g full-fat cream cheese, cold from the fridge
30g icing sugar
75g Lotus Biscoff spread
75ml double cream

For the Biscoff topping:
30g Lotus Biscoff spread
4 Lotus Biscoff biscuits

Method

Start with the base
  1. Put the biscuits in a bowl and bash with a rolling pin until finely ground.
  2. Melt the butter in the microwave for 20 seconds. Pour the melted butter into the crushed biscuits and mix together.
  3. Divide evenly between four individual ramekins and press into an even layer.
Now make the cheesecake filling
  1. Beat the cream cheese, icing sugar and Biscoff spread together until smooth.
  2. Add the double cream and whisk until it is very thick and holds its shape.
  3. Divide the filling between the ramekins and set for a minimum of 4 hours or overnight.
Once chilled, add the Biscoff topping
  1. Melt the Biscoff spread in the microwave for 20-30 seconds.
  2. Pour over the top of each cheesecake and put back in the fridge for 10 minutes to set.
  3. Serve straight away with a biscuit on top, or cover and keep in the fridge for up to 3 days.