This white chocolate Cheesecake is a quick and simple dessert which will no doubt impress visitors. The combination of the tart raspberries and sweet rich chocolate cheesecake makes for a fantastic combination.

With very basic ingredients this is a very cost effective recipe for number of servings you get from the cheesecake. You can keep costs down by using own brand products or even buying the ingredients in a discount retailer.

White Chocolate Cheesecake

White Chocolate Cheesecake – Image Credit David Corscadden

White Chocolate Cheesecake


  • 180g digestive biscuits
  • 50g melted butter
  • 400g cream cheese
  • 60g Icing sugar
  • Zest and juice of half a lemon
  • 300g white chocolate
  • 200g fresh raspberries


  1. Crush the biscuits in a plastic bag and then combine with the melted butter
  2. Flatten into the base of a springform tin with the base of a wine glass
  3. Place in the fridge for 30 minutes to set
  4. Meanwhile break up the white chocolate and melt in a bowl over a pot of simmering water
  5. Once melted take off the heat and allow to cool
  6. Using an electric whisk beat the cream cheese, cream icing sugar and lemon juice together
  7. Pour in the melted chocolate and combine together
  8. Sprinkle the fresh raspberries over the base of the cheesecake and layer over the cream cheese mixture
  9. Smooth the top and refrigerate for two to three hours until set
  10. Serve with a sprig of mint and some extra raspberries
White chocolate cheesecake slice

White chocolate and raspberries are a great combination – Photo Credit David Corscadden

For similar recipes visit Beyond The Wild Garden.