White chocolate raspberry cheesecake

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Prep time:

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Serves: 8

By twolittlemonkeys



  • 250g mascarpone cheese

  • 3 tbsp cocoa powder

  • 200g bar white chocolate

  • 2 tbsp melted butter

  • 1/2 pack digestive biscuits

  • 1 bowl raspberries

  • 3 tbsp raspberry jam


  1. Melt the white chocolate in a heatproof bowl over a saucepan of simmering water. Once melted, allow to cool to room temperature (slightly warmer is ok, but not too warm).
  2. Whilst this is melting, crush the digestive biscuits and mix with the melted butter and 2.5 tablespoons of the cocoa.
  3. Press the biscuit mixture into the bottom of a cake tin then put in the fridge.
  4. Add the tub of mascarpone to your melted chocolate and stir together until the mixture is smooth.
  5. Remove biscuit base from fridge, spread raspberry jam over it then scatter a layer of raspberries over the jam (reserving some for decorating the top)
  6. Pour your chocolate-mascarpone mixture over this and smooth out, then put in the fridge to set.
  7. Decorate the cheesecake with raspberries and remaining sifted cocoa.

Handy Hint

Just enjoy it and don't even contemplate the calories!

Additional Information

  • Make Ahead

  • Kids can help

  • Biscuit and sweets

  • Cake/Dessert

  • Vegetarian

  • Nut Free

  • Egg Free

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