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!
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
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:
Make the biscuit crumbs. Bash up the biscuits and mix with melted butter.
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.
Assemble the cheesecakes. Biscuit crumbs, cheesecake mixture, raspberries…in that order. The pots I used were tall enough to layer the ingredients twice.
Decorate. I topped the cheesecakes with a square of white chocolate and a couple of fresh raspberries.
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!
Soft and moist chocolate cake topped with silky ganache frosting, this Chocolate Fudge Sheet Cake is a real crowd pleaser recipe.
This chocolate fudge cake is delicious as it is, or try heating up a slice in the microwave for 10 seconds and serve with vanilla ice cream for a warm, melted chocolate dessert. Yum!
Reasons to love this Chocolate Fudge Sheet Cake
It’s so quick and easy. I’ve got a newfound love for sheet cakes. Just pour the mixture into the tin, bake and then spread on the frosting. No layering or technical decorating skills needed for this recipe.
The textures are perfect. There is only one word to describe the sponge texture..moist! The ganache frosting is silky smooth and melts-in-the-mouth. These textures really are a match made in heaven.
The chocolate flavour is intense. Adding a smidge of coffee powder and boiling water (trust me it works!) to the sponge mixture intensifies the chocolate flavour. For ganache frosting, I suggest using dark chocolate with 50-60% cocoa solids so that the ganache is rich and decadent but not too bitter.
Recipe success tips
Here are my top tips for baking this Chocolate Fudge Sheet Cake:
Use the correct sized baking tin. I used a Sainsbury’s traybake tin that was 32cm length, 22cm width and about 5cm deep. Changing the baking tin size will change the baking time, the smaller the tin the longer the baking time and vice versa.
Don’t worry if the sponge cracks on top. This is to be expected and won’t change the taste or texture at all 🙂
For the ganache, make sure the cream is piping hot. You need to make sure the cream is hot enough to melt the dark chocolate but not boiling otherwise it will burn. Keep the heat on low and stir continuously until the cream almost starts to bubble up.
Chocolate Fudge Sheet Cake with Ganache Frosting
Soft and moist chocolate cake topped with silky ganache frosting, this Chocolate Fudge Sheet Cake is a real crowd pleaser recipe!
Nothing says “I love you” more than a batch of these freshly baked Red Velvet Cookies!
These red velvet cookies are flavoured with cocoa, vanilla and melted white chocolate chunks. They’re chewy on the outside with a super soft and gooey middle.
Reasons to love these Red Velvet Cookies
Ease. This one-bowl cookie dough recipe couldn’t be easier. Be sure to read my recipe success tips below for extra help 🙂
Texture. Chewy on the outside but soft and gooey in the middle. Just how a cookie should be.
Flavour. The perfect blend of chocolate and vanilla, but with the added flavour of creamy white chocolate. I also decorated the cookies with cream cheese frosting which pairs beautifully with the cookie flavour.
Recipe success tips for baking Red Velvet Cookies
Here’s my top tips for baking my Red Velvet Cookies:
Use gel food colouring. To get bright red cookies, you will need to use a concentrated gel food colouring, not the liquid type. I highly recommend using Sugarflair Red Extra.
Chill the dough. For at least 4 hours or overnight for best results. This will develop the flavours and improve the texture.
Roll the cooke dough into balls. Use 2 tablespoons per cookie ball, roll in the palm of your hand and place on the baking tray. Do not flatten!
Leave space between the cookies. Leave 5-8cm space between each cookie ball on the baking tray. They will need this room to spread out.
(Under)Bake. 10-12 mins at 180°C is all these cookies need. You want the middle to be soft and under-baked but the outside edge to be set and firm to the touch.
Red Velvet Cookies with White Chocolate Chunks
Nothing says "I love you" more than a batch of these freshly baked Red Velvet Cookies!These red velvet cookies are flavoured with cocoa, vanilla and melted white chocolate chunks. They're chewy on the outside with a super soft and gooey middle.