Flag

Gluten Free White Chocolate & Raspberry Cheesecake

about 9 - 12 pieces
Easy
285 minutes
Satisfy your sweet tooth with our Gluten-Free White Chocolate & Raspberry Cheesecake! The perfect combination of raspberries with white chocolate!
This cheesecake is the perfect combination of sweet and tangy. Learn how to make it today.
Recipe Ingredients
How to Prepare
Tips
You cheesecake will keep for 2-3 days stored in the fridge. 
Tips
Why not try decorating with a drizzle of raspberry coulis! 
Tips
Love this dessert recipe? Why not get inspired by our other Gluten free recipes and cheesecake recipes!
Picture -
Picture -
PLEASE RATE THIS RECIPE
How did this recipe go?

RELATED RECIPES

More delicious ideas for you

Picture - Hero image

Recipe Ingredients

For the Base
320 gGluten Free Digestive Biscuits
150 gUnsalted butter (melted)
For the Cheesecake
500 gFull Fat Cream Cheese
100 gIcing Sugar
250 gDr. Oetker 26% White Chocolate
300 mlDouble Cream
2.5 mlDr. Oetker Madagascan Vanilla Extract (1/2 tsp)
200 gRaspberries
To Decorate
50 gDr. Oetker 26% White Chocolate

Buy the Products

Picture - Dr. Oetker Madagascan Vanilla Extract (1/2 tsp)
1

For the Base

Prepare a 9x9 square tin with non stick baking paper – ensure there is overhang so it’s easy for the finished cheesecake to be lifted out.

2

Crush your gluten free digestives either with a rolling pin or food processor.

3

Pour your melted butter into your crushed biscuits and mix together.

4

Press your biscuit mixture into the square tin. Then chill in the fridge for at least 30 minutes whilst you make your topping.

5

For the Cheesecake

Melt your white chocolate, either in the microwave or over a ban marie. Leave to cool – but ensure it’s still liquid.

6

Mix together your cream cheese, icing sugar and vanilla extract briefly until combined.

7

Add in the double cream and keep mixing until it firms up a little – this should take about a minute.

8

Pour in your melted and cooled white chocolate and mix in once more. Do this briefly, you don’t want the mixture to split.

9

Fold through your fresh raspberries.

10

Spread your mixture on top of the biscuit base and place in the fridge to chill overnight or for no less than 4 hours.

11

11. Once set, lift the cheesecake out of the tin and cut into 9-12 squares (depending on how big you want them!)

12

To decorate grate some more white chocolate on each square. Keep refrigerated until serving. Enjoy!

Tips

  • You cheesecake will keep for 2-3 days stored in the fridge. 
  • Why not try decorating with a drizzle of raspberry coulis! 
  • Love this dessert recipe? Why not get inspired by our other Gluten free recipes and cheesecake recipes!