Mary Berry Raspberry and White Chocolate Cheesecake Recipe

White Chocolate & Raspberry Cheesecake

There’s a reason this Mary Berry Raspberry and White Chocolate Cheesecake Recipe turns up at so many family gatherings in my house — it’s the sort of raspberry cheesecake that looks like it took all afternoon, when really the oven barely gets switched on. This is a proper no-bake cheesecake, built on a buttery biscuit base of crushed digestive biscuits pressed into a firm biscuit crust, sometimes called a digestive biscuit base depending which Mary Berry book you’re reading from. On top sits a smooth cheesecake layer that’s really two ideas working together: a silky white chocolate filling melted through, and a cream cheese filling loosened with mascarpone filling until it’s properly creamy cheesecake territory. What lifts the whole White Chocolate & Raspberry Cheesecake above an ordinary white chocolate cheesecake is the fresh raspberry flavour swirled in — made from fresh raspberries blitzed into a homemade raspberry coulis, or berry coulis if you prefer, rippled through the white chocolate so you get that gorgeous two-tone effect and colour contrast on every slice. I always tell people the magic is in the sharp contrast between the fruit’s tartness and the sweetness of the chocolate; get that balance right and the rippled cheesecake practically sells itself. The silky texture and creamy texture together are what make this White Chocolate and Raspberry Cheesecake feel properly indulgent rather than sickly, and honestly, once you’ve nailed the smooth filling, you’ll wonder why you ever bothered baking a cheesecake in the oven at all.

This is very much an entertaining classic, the kind of elegant dessert that home bakers pull out for a dinner party because you can prepare in advance and forget about it until pudding time. The actual preparation time is genuinely less than 30 minutes of hands-on work, with maybe cook 10–30 minutes needed for melting chocolate and simmering the coulis, then the real waiting game begins — a proper chilling time, total 4 hours including the fridge, though I’d rather leave it longer if I have the patience. One cheesecake made in a deep 20cm springform tin — an 8in springform tin, if you’re working in imperial — will serves 6–8 generously. You don’t need much kit: a good spring-form tin, an electric mixer for the filling, a blender to whizz the raspberries, and a piping bag fitted with a plain nozzle if you want a neat ripple rather than a rustic swirl. It’s naturally egg-free, nut-free and vegetarian, and safe enough to be called pregnancy-friendly, though don’t let the light cheesecake or indulgent cheesecake label fool you — at 607 kcal, 5.7g protein, 29.6g carbohydrate, 21.4g sugars, 51.1g fat, 31.2g saturates, 2.6g fibre and 0.41g salt per portion, it’s a treat to savour slowly rather than an everyday pudding.

Ingredients

How to Make White Chocolate & Raspberry Cheesecake

Start by prepare base: I like to crush digestive biscuits in a food processor until they turn to fine crumbs, though you can blitz digestive biscuits in a blender just as easily, or drop them into a resealable freezer bag — any plastic bag or sealed bag will do — and bash them with a rolling pin until you have fine biscuit crumbs with no lumps. Tip these into a saucepan over low heat with your melted butter, made from unsalted butter, and a spoonful of demerara sugar, and stir until every crumb is evenly coated and looks like damp sand and starts to hold together. Spoon mixture into your prepared tin — a 20cm springform tin, or 20cm round spring-form tin with deep sides, works best, though an 8in springform tin is the imperial match — lined with baking paper or baking parchment to line tin and butter base for easy release later. Press firmly and press evenly using the back of spoon or the back of saucepan against a flat surface, until you’ve got an even layer. Pop it in the refrigerator, or fridge, to chill for 20 minutes until you have a properly set base, or cold base, to build on. While that chills, melt your white chocolate — chopped chocolate or broken chunks — in a separate bowl, ideally a heatproof bowl over simmering water, or in short bursts in the microwave, and melt gently so the melted chocolate doesn’t catch; let it cool slightly so it stays cool but liquid, roughly 5–10 minutes, before using it.

For the filling, beat your mascarpone and full-fat cream cheese — plain cream cheese works too — with the double cream, or pouring double cream, plus icing sugar and vanilla extract in a large bowl using an electric hand whisk, or a hand whisk, scraping down with a spatula to loosen mixture until it’s smooth, creamy and holding soft peaks — you want a proper thick mixture with a fluffy texture. Pour in the cooled white chocolate mixture and combine gently until evenly blended, taking care to avoid overmixing, then fold gently through most of your fresh raspberries — fold raspberries in whole to avoid crushing them. For the raspberry coulis, blitz half raspberries with a little icing sugar in a blender or food processor, whizz until smooth, then sieve to remove seeds and get a properly runny coulis. Spoon filling over your chilled biscuit base, smoothing the smooth top with a spatula or palette knife, then dip a teaspoon handle in to make a few narrow holes and pipe coulis through them — keep a little reserve coulis back for the top — to get that signature two-tone effect. Cover loosely with cling film and refrigerate for at least 4 hours, though at least 6 hours, or overnight, gives a properly fully set, firm cheesecake. To serve, remove from tin by release springform sides, run a palette knife underneath to release biscuit base onto a serving plate, then decorate with the remaining raspberries, extra grated white chocolate, a drizzle of berry coulis, some mint leaves, for an elegant finish and glossy finish before you serve.

Tips

Always start with room temperature cream cheese — cold full-fat cream cheese straight from the fridge will leave lumps no matter how hard you beat it. If you want a cream cheese alternative, swapping in more mascarpone gives a richer flavour, while extra icing sugar leans towards a sweeter flavour and a slightly heavier texture, so balance it to taste. Whip the double cream separately first, since it adds air and gives you a properly smooth filling with a silky filling texture rather than something dense; folding it in gradually helps prevent lumps too. When it comes to the fruit, fold gently — whether you’re using fresh raspberries or frozen raspberries — and if using frozen, thaw and drain them well first to remove excess moisture, otherwise you’ll end up with a soggy filling. Try to avoid crushing the berries, and go easy on the beating; overmixing, or overmix, the cream cheese layer knocks the air back out, and too much excess juice from the raspberries will thin everything down.

Watch your melted chocolate closely — if it gets too hot, it can split chocolate, where the oils separate from the solids and you’re left with a grainy texture that won’t smooth out again. To cut clean slices, dip a sharp knife or palette knife in hot water and wipe clean between each cut; it makes a real difference for smooth slices and tidy portions. If your base feels like a crumbly base, press the biscuit mixture more firmly next time — press firmly really does matter — and always chill properly, since lower-fat versions of cream cheese or mascarpone sometimes just won’t set as well. You can freeze cheesecake without the raspberry decoration on top, wrapped well in the freezer for up to 1 month; I usually make mine 2 days ahead and add the raspberries and coulis near serving so everything looks fresh.

Serving Suggestions

This cheesecake is best serve chilled, straight from the fridge, with a scattering of fresh raspberries on top — or extra fresh raspberries if, like me, you think there’s no such thing as too many. A generous swirl of raspberry coulis or berry coulis, sometimes called a coulis drizzle, berry sauce, or fruit syrup, is lovely spooned over each slice just before serving, and a little drizzle of softly whipped cream or plain whipped cream — go for extra whipped cream if you’re feeling generous — rounds things off nicely alongside a cup of tea or freshly brewed coffee; coffee in general just seems to suit this dessert.

For an elegant presentation, arrange each portion on a proper serving plate rather than serving it straight from the tin — this is meant to feel like an indulgent dessert, after all. The sweet-tart contrast between the fruit and the chocolate, along with the natural sweetness of a good creamy cheesecake, means it doesn’t need much extra fuss: a few fresh berries, a couple of mint leaves, and some grated white chocolate or chocolate shavings using the leftover white chocolate is enough of a garnish. It’s the sort of pudding that turns an ordinary evening of entertaining into something that feels like a proper dinner party, even if it’s just family round the table.

Storage

This cheesecake really doesn’t like sitting out at room temperature for long — give it 1 hour at most before the filling starts to soften in warm conditions, so back it goes into the refrigerator, or fridge, straight after serving. Keep it covered at all times, either in an airtight container if it’s out of the tin, or by wrap tin with cling film or foil if it’s still in the springform — either way keeps the freshness and helps maintain freshness for longer. Stored properly in the fridge, it’ll happily keep for up to 3 days, which is honestly one of the reasons I make this cheesecake so often for the week ahead.

Freezing works well too, so don’t be afraid to freeze cheesecake if you’ve made more than you need. A frozen cheesecake freezes best without toppings — so without raspberry decoration or coulis on top — wrapped tightly in the freezer for up to 1 month, though some people push it to up to 2 months if it’s well sealed. When you’re ready, just thaw overnight in the refrigerator before serving, and add the fresh raspberries and coulis once it’s fully defrosted rather than before.

Nutrition

Talking nutrition values, one generous slice of this cheesecake comes in at around 607 kcal, though if you cut it into more, thinner portions that drops closer to 420 kcal — so the calories really depend on how generous you are with the knife. You’re looking at roughly 5.7g of protein per larger slice, or about 6g for a smaller one, alongside 29.6g of carbohydrates, moving up to around 32g for a slice with a touch more biscuit base, and 21.4g of sugars from the white chocolate and raspberries combined.

On the fat side, expect around 51.1g for the larger slice, or 30g for the smaller one, with saturated fat, or saturates, sitting at about 31.2g and 18g respectively. There’s a small amount of fibre too, roughly 2.6g per slice, and on the sodium front you’re looking at around 210mg, or about 0.41g of salt. Do keep in mind these are just estimates based on the specific ingredients used, so your own numbers might shift a touch depending on brands and exact quantities.

Mary Berry Raspberry and White Chocolate Cheesecake Recipe (FAQs)

Can I use frozen raspberries instead of fresh?

Yes. Both fresh raspberries and frozen raspberries work well. If using frozen raspberries, thaw and drain them thoroughly first to remove excess moisture before folding them into the cheesecake filling.

Can I make this cheesecake ahead of time?

Absolutely. This cheesecake is perfect for making ahead. Prepare it the day before serving and refrigerate it overnight. A well-chilled cheesecake slices more cleanly and develops an even better texture.

What biscuits can I use for the base?

Digestive biscuits provide the traditional buttery flavour, but graham crackers or shortbread biscuits are excellent alternatives. Any of these create a sturdy biscuit base with a delicious texture once properly chilled.

How long should the cheesecake chill?

For the best results, refrigerate the cheesecake for at least 4 hours. Six hours gives a firmer texture, while overnight chilling produces the cleanest slices and the most stable cheesecake.

How do I get a smooth cheesecake filling?

Use room-temperature cream cheese to prevent lumps, then fold the ingredients together gently. Avoid overmixing, as excessive stirring or too much raspberry juice can make the filling softer than desired.

What’s the secret to clean slices?

Dip a sharp knife into hot water, wipe it dry, and clean the blade between every cut. This creates neat, professional-looking slices.

Why is my biscuit base crumbling?

A crumbly base usually means the biscuit mixture wasn’t pressed firmly enough into the tin. Compact the base well before chilling to help it hold together when sliced.

Can I use low-fat cream cheese or more mascarpone?

Yes, but the texture may be softer. Full-fat cream cheese provides the firmest set, while mascarpone can be used as a cream cheese alternative for a richer flavour and creamier texture.

Why did my white chocolate become grainy?

This usually happens when the melted white chocolate overheats and splits. Melt it gently over simmering water or in short microwave bursts, then allow it to cool slightly before mixing it into the filling.

How should I store the cheesecake?

Store leftover cheesecake in an airtight container in the refrigerator. For longer storage, wrap it tightly in cling film and foil, then freeze for later. Defrost overnight in the refrigerator and add the raspberry decoration just before serving for the freshest presentation.

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Saim Thour

Mary Berry Raspberry and White Chocolate Cheesecake Recipe

This Mary Berry Raspberry and White Chocolate Cheesecake is an elegant no-bake British dessert featuring a crisp digestive biscuit base, a silky white chocolate and mascarpone filling, and a vibrant raspberry coulis ripple. Rich yet refreshing, it's an ideal make-ahead cheesecake for birthdays, dinner parties, holidays, and family celebrations.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 10 minutes mins

Chill Time 6 hours hrs

Total Time 6 hours hrs 35 minutes mins

Servings: 8 Slices

Course: Dessert

Cuisine: british

Calories: 607

Ingredients Equipment Method Notes

Ingredients

  

For the Biscuit Base

• 200 g digestive biscuits crushed into fine crumbs
• 75 g unsalted butter melted
• 1 tbsp demerara sugar
• Butter for greasing the tin

For the Cheesecake Filling

• 200 g white chocolate melted
• 250 g full-fat mascarpone cheese
• 400 g full-fat cream cheese
• 300 ml double cream
• 75 g icing sugar
• 1 tsp vanilla extract

For the Raspberry Layer

• 300 g fresh raspberries
• 1 tbsp icing sugar

For Decoration

• 200 g fresh raspberries
• Grated white chocolate
• Raspberry coulis
• Fresh mint leaves optional

Equipment

• 20cm springform tin
• Mixing bowls
• Electric Hand Mixer
• Food Processor or Blender
• Rolling Pin
• Silicone spatula
• Palette knife
• Fine Mesh Sieve
• Heatproof bowl
• Saucepan
• Measuring Cups & Spoons

Method

 

1. Grease and line a 20cm springform tin with baking parchment. Mix the crushed digestive biscuits, melted butter, and demerara sugar until combined. Press firmly into the base of the tin and chill for 20 minutes.
2. Melt the white chocolate gently over simmering water or in short microwave bursts. Leave to cool slightly.
3. Beat the mascarpone, cream cheese, icing sugar, vanilla extract, and double cream until smooth, light, and fluffy.
4. Fold the cooled melted white chocolate into the cream cheese mixture until fully incorporated.
5. Blend half of the raspberries with the icing sugar until smooth, then strain through a sieve to make a seedless raspberry coulis.
6. Spread half of the cheesecake filling over the chilled biscuit base. Pipe or spoon some raspberry coulis into the filling, then add the remaining cheesecake mixture and gently swirl more coulis through the top.
7. Cover loosely with cling film and refrigerate for at least 6 hours, preferably overnight.
8. Carefully remove the cheesecake from the tin. Decorate with fresh raspberries, grated white chocolate, raspberry coulis, and mint leaves before serving.

Notes

• Always use full-fat mascarpone and full-fat cream cheese for the best texture.
• Do not overmix after adding the melted white chocolate.
• Chill overnight for cleaner slices.
• Strain the raspberry coulis for a silky finish.
• Melt the chocolate gently to prevent it from splitting.
• Use a hot knife wiped clean between slices.