White Chocolate Raspberry Cheesecake

 Mary Berry’s White Chocolate Raspberry Cheesecake 

A beautifully creamy no-bake cheesecake filled with fresh raspberries and silky white chocolate, set on a buttery biscuit base. Elegant, fruity, and perfect for any celebration!

Ingredients

Base

• 300 g digestive biscuits / 10.5 oz graham crackers

• 150 g unsalted butter, melted / ⅔ cup

Cheesecake Filling

• 250 g white chocolate / 9 oz

• 500 g full-fat cream cheese / 18 oz

• 100 g icing sugar / ¾ cup powdered sugar

• 1 tsp vanilla extract

• 300 ml double cream / 1¼ cups heavy cream

• 250 g fresh raspberries / 2 cups

Topping

• 150 ml double cream / ½ cup heavy cream

• 2 tbsp icing sugar / 2 tbsp powdered sugar

• 100 g white chocolate, melted / 3.5 oz

• 12 fresh raspberries

• 10 g freeze-dried raspberries / about 1 tbsp

Instructions

Base

Crush the biscuits or graham crackers into fine crumbs and mix with melted butter. Press firmly into the base of a 20 cm (8-inch) springform tin, then refrigerate.

Filling — part 1

Gently melt the white chocolate in a bain-marie or microwave (short bursts), then leave to cool slightly.

In a large bowl, beat the cream cheese, icing sugar, and vanilla until smooth.

Whip the double cream separately until just thickened.

Filling — part 2

Fold the whipped cream into the cream cheese mixture, then blend in the cooled melted chocolate.

Add the fresh raspberries, folding carefully to keep them mostly whole.

Chill

Spread the filling over the chilled base and smooth the top.

Refrigerate for at least 6 hours (overnight is ideal), until fully set.

Topping

Drizzle with melted white chocolate.

Whip the cream with icing sugar until it forms peaks, then pipe or spoon over the cheesecake.

Finish by decorating with whole raspberries and a sprinkle of freeze-dried raspberries.

Creamy, fruity, and stunning to serve — this show-stopping cheesecake is perfect for summer gatherings, dinner parties, or any time you want something special.