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Gluten-free white chocolate & raspberry cheesecake

One gluten-free white chocolate & raspberry cheesecake

Gluten-free white chocolate & raspberry cheesecake

Name: Gluten-free white chocolate & raspberry cheesecake
Prep time: 25 min
Cook time: 1 min
Total time: 26 min
Yield: 12
Ingredients: 200g white chocolate plus extra to decorate (optional); 275g gluten-free digestive biscuits; 100g unsalted butter melted; 500g full-fat soft cheese; 1 tsp vanilla extract; 150ml double cream; 150g raspberries with 50-100g to serve

Samuel Goldsmith

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Serves 10 - 12

Easy

Prep: 25 mins

Cook: 1 min

plus 6 hrs chilling

A star rating of 3.8 out of 5.5 ratingsRate

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Make a gluten-free version of cheesecake using free-from digestive biscuits for the base. Top with a silky white chocolate and raspberry filling

Egg-free

Gluten-free

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

200g white chocolate

plus extra to decorate (optional)
275g gluten-free digestive biscuits
100g unsalted butter

melted
500g full-fat soft cheese
1 tsp vanilla extract
150ml double cream
150g raspberries

with 50-100g to serve

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Nutrition: Per serving (12)

kcal433
fat34g
saturates20g
carbs24g
sugars15g
fibre2g
protein5g
salt0.45g

Method

step 1

An hour before you begin, remove all the ingredients from the fridge and bring to room temperature. Line the base of a 23cm springform cake tin, 7cm deep, with baking parchment. Melt the white chocolate in a heatproof bowl in the microwave for 1 min, stirring halfway through. If necessary, put back in for further 10-second bursts until the chocolate is melted. Alternatively, melt the chocolate in a heatproof bowl over a pan of just simmering water, ensuring the bottom of the bowl doesn’t meet the water. Leave to cool while you make the base.
step 2

Blitz the digestives in a food processor, then tip into a bowl or crush in the bowl using the end of a rolling pin. Pour in the melted butter and mix until the texture resembles damp sand. Tip into the prepared tin and press down to form an even layer. Keep chilled while you make the filling.
step 3

Beat together the soft cheese, vanilla extract and double cream in a bowl using an electric whisk until thick and creamy. Fold through the melted white chocolate – if it seizes, you can put the bowl in the microwave for 10 seconds before whisking to bring it back together. Stir through 250g of the raspberries, ensuring some break up to give you a bit of a ripple.
step 4

Spoon the cheesecake mix over the biscuit base and smooth to an even layer. Put in the fridge to chill for at least 6 hrs, or overnight. Will keep chilled for two days. To serve, carefully remove from the tin and scatter over the remaining raspberries, then grate over some white chocolate, if you like.

Recipe retested October 2025

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A star rating of 3.8 out of 5.5 ratings

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