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

More cheesecake recipes to try

Lotus Biscoff cheesecakes
A fool-proof cheesecake recipe for deliciously rich Lotus Biscoff cheesecake pots.
White Chocolate and Raspberry No-bake Cheesecake
This white chocolate and raspberry no-bake cheesecake recipe is guaranteed to be …

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.

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!

Chocolate Fudge Sheet Cake

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.
Chocolate Fudge Sheet Cake

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.
ganache frosting

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!
Prep Time 1 hr
Cook Time 30 mins
Total Time 1 hr 30 mins
Course Dessert
Cuisine Baking
Servings 15

Ingredients
  

Chocolate cake

  • 250 g Self-raising flour 
  • 300 g Caster sugar
  • 80 g Cocoa powder
  • 2 teaspoons Espresso powder
  • 2 teaspoons Vanilla extract
  • 250 ml Whole milk
  • 2 large Eggs at room temperature
  • 100 ml Sunflower oil
  • 250 ml Boiling water

Chocolate ganache frosting

  • 350 g Dark chocolate 50-60% cocoa solids
  • 350 g Double cream

Instructions
 

  • Preheat oven to 180°C / 350°F / Gas mark 4.
  • Line a 32cm legnth traybake tin with greaseproof paper. 
  • In a large bowl stir together flour, sugar, cocoa and espresso powder. 
  • Add the vanilla extract, milk, eggs and sunflower oil and beat together until smooth.
  • Slowly pour in the boiling water bit by bit, mixing in-between, until the mixture is smooth and glossy.
  • Pour into the baking tin and bake for 25-30 minutes until the cake has risen and a toothpick inserted into the middle comes out almost clean with only a few crumbs.
  • Leave to cool for 20 mins in the baking tin, then transfer to a cooling rack and leave to cool completely. 
  • Meanwhile finely chop the dark chocolate into very small chunks and place in a bowl.
  • Heat the double cream in a saucepan set over a low flame. Stir continuously until the cream is piping hot and has almost reached boiling point.
  • Pour the cream over the chocolate and stir together until the chocolate has melted and the ganache is smooth and glossy. Cover and leave for 1 hour at room temperature to cool and thicken.
  • Use a palette knife or spoon to spread the ganache over the top of the cake.

Notes

Store the cake at room temperature, in an airtight container, for up to 3 days. 
Keyword Cake, Chocolate, ganache

More cake recipes to try

Pecan Cinnamon Rolls with Maple Cream Cheese Frosting
Soft and fluffy Pecan Cinnamon Rolls topped with maple cream cheese frosting. …
Classic Carrot Cake
Classic Carrot Cake flavoured with warming spices and orange zest, filled with …

Red Velvet Cookies

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.

Red Velvet Cookies

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.
Red velvet cookies

Recipe success tips for baking Red Velvet Cookies

Here’s my top tips for baking my Red Velvet Cookies:

  1. 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
  2. Chill the dough. For at least 4 hours or overnight for best results. This will develop the flavours and improve the texture.
  3. 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!
  4. 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.
  5. (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 cookie dough

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.
Prep Time 10 mins
Cook Time 10 mins
Chill time 4 hrs
Total Time 4 hrs 20 mins
Course Afternoon Treat
Cuisine Baking
Servings 10

Ingredients
  

For the red velvet cookie dough

  • 160 g Unsalted butter
  • 100 g Caster sugar
  • 150 g Light brown sugar
  • 2 teaspoons Vanilla extract
  • 1 medium Whole egg
  • 1 medium Egg yolk
  • 245 g Self-raising flour
  • 20 g Cocoa powder
  • 120 g White chocolate chopped into chunks
  • Red gel food colouring I highly recommend using Sugarflair Red Extra

For the cream cheese frosting

  • 60 g Unsalted butter soft at room temperature
  • 120 g Icing sugar
  • 60 g Full-fat cream cheese cold from the fridge

Instructions
 

Make the red velvet cookie dough.

  • Stir the flour and cocoa powder together in a bowl. Set aside.
  • In a separate bowl melt the butter in the microwave until liquid. Now add the two sugars and mix together.
  • Mix in the whole egg, egg yolk, vanilla extract and red gel food colouring (just enough until the mixture is bright red).
  • Add the flour, cocoa powder and the white chocolate chunks, and fold together until the mixture comes together into a cookie dough.
  • Cover the bowl with clingfilm and refrigerate for at least 4 hours or overnight for best results.

Bake the cookies.

  • Take the cookie dough out of the fridge and leave to soften at room temp for 30 minutes.
  • Meawhile preheat your oven to 180°C / 350°F / Gas Mark 4 and line two large, flat baking trays with greaseproof paper.
  • Take two heaped tablespoons of cookie dough and use your hands to roll it into a ball. Place on the baking tray and do not flatten. Repeat for all 10 cookies.
  • Leave space between each cookie ball on the baking trays so they have enough room to spread out. 
  • Bake for 10-12 minutes. The middle of the cookie should be super soft and underbaked, but the outside edge of the cookie should be firm and set.
  • Leave to cool and firm up on the baking tray for at least 15 minutes.

Make the cream cheese frosting.

  • Beat the butter until soft and smooth. Sieve in the icing sugar and beat together until smooth.
  • Take the cream cheese out of the fridge and add to the bowl. Gently fold together until fully combined. Be careful not to overmix otherwise the frosting will become too loose.
  • Spread or pipe the frosting on top of the cookies.
  • Serve and enjoy!
Keyword Cookies, Cream cheese frosting, Red velvet
Cadbury Heroes Cookies
Soft and chewy Cadbury Heroes Cookies made using a selection box of chocolate bar favourites, there's a surprise in every …
Celebrations Cookie Bars
These soft and chewy Celebrations Cookie Bars are filled with an assortment of your favourite miniature choccy bars. From Milky …