# Cheesecakes

Raspberry White Chocolate Cheesecake

PREP: 20 mins

CHILL: 2 hours +

Super Easy

Serves: 12

Our Raspberry White Chocolate Cheesecake was made in collaboration with Movers & Bakers.

This delicious white chocolate raspberry no bake cheesecake is perfect for all sunshiny get togethers!

Print Recipe

Fabulous Cheesecake, easy to make, a winner all round in my house. Everyone loved it.

Ingredients

Method

Digestive biscuits

200g

Buttery baking spread

90g

White chocolate, melted and cooled slightly

130g

Full fat cream cheese

300g

Carnation Condensed Milk

397g

2 tbsp lemon juice

1 tsp Vanilla extract

Fresh raspberries

250g

Extra grated white chocolate, for decoration

You will also need:

20cm spring form cake tin

Print Recipe

Step 1 of 3

Mix the biscuits and melted butter together, then press into the base of the tin. Place in the fridge to cool whilst making the cheesecake filling.

Step 2 of 3

In a mixing bowl, beat the cream cheese until smooth. Add the condensed milk, lemon and vanilla and beat until smooth. Mix in the melted chocolate, then pour over the biscuit base. Chill to set for a few hours or overnight.

Step 3 of 3

When ready to serve, decorate with raspberries and some extra grated white chocolate. Enjoy!

Have you tried making this delicious recipe yet?

Let us know by reviewing it below

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Raspberry White Chocolate Cheesecake is rated 3.0 out of 5 by 7.

Rated 5 out of 5 by LesAnne07 from Scrumptious Fabulous Cheesecake, easy to make, a winner all round in my house. Everyone loved it.

Date published: 2023-08-22

Rated 4 out of 5 by Shon from Family fav Like other reviewers I found the cheesecake was not setting sufficiently but everyone loved the taste so adapted the recipe. I doubled the amount of white chocolate I added and that helped. Instead of more chocolate I now add 1 sachet of gelatine to mix . Soak gelatine and then dissolve in microwave and then add to chocolate when melting and then add to whipped cheese and milk.

Date published: 2023-08-18

Rated 4 out of 5 by Sharrie from OK cheesecake I made this about 6 weeks ago. I left it to set overnight and it set lovely and was very enjoyable. The only gripe I have is you could not taste the white chocolate and if I make this again I would try more chocolate in it

Date published: 2023-08-17

Rated 4 out of 5 by Kaz3110 from A bit of tweaking made it excellent I made this for a pudding after a barbecue for our daughter’s birthday. It was light and refreshing. I added extra lemon juice to aid thickening of the filling and a touch of icing sugar to counteract the lemon, beautiful

Date published: 2023-08-17

Rated 1 out of 5 by Mama bear from Disappointed Carried out instructions and accurate weight ~ did not set even after 17 hours in the fridge. Tasted nice, but will stick with my original method!!

Date published: 2023-08-13

Rated 1 out of 5 by Bexx from Did not set Me and my daughter made this and followed all method and weights of ingredients we even left it to set for 24hrs but unfortunately it did not set.. It was very runny will not be doing this again had to go in the bin

Date published: 2023-07-16

Rated 2 out of 5 by Joyce from Gooey cheesecake Made this today as per recipe- put in fridge for 7 hrs but did not set. Nice taste but more of the condensed milk taste than white chocolate - probably wouldn’t do this one again.

Date published: 2023-06-18

Raspberry White Chocolate Cheesecake

Ingredients

Method

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