Chocolate Raspberry Cheesecake. This is a lovely No Bake dessert with raspberries filled (yes filled!) with white chocolate drops and also throughout the filling. the combination is so yummy! Easy recipe and great for making ahead too!
Chocolate Raspberry Cheesecake
Prep Time
20 mins
Total Time
20 mins
Servings: 6
The Base
  • 75 g / 2 1/2 oz butter
  • 220 g / 8oz Digestive Biscuits or Honey Graham Crackers cookies
The Filling
  • 200 ml / 7 fl oz fresh whipping cream
  • 200 g / 7 oz cream cheese room temperature
  • 450 g or 1 pint raspberries and extra for decorating the top how you wish.
  • Mini White chocolate chips enough to put one inside each of your raspberries and some for decoration on top.
  • 30 g / 1/4 cup of unsweetened cocoa powder
  • 2 Tablespoons Icing sugar / powdered sugar (Optional if your berries are not very sweet. Taste them and you will know!)
Make the Base
  1. Crush the cookies in a food processor or in a bag with a rolling pin.
  2. Melt butter and add to the cookie crumbs and combine with a fork.
  3. Put the mixture in an 8 inch loose bottom pan and leave in the fridge.
The Filling:
  1. Add the icing / powdered sugar (if using) to the cream and whip up until just before stiff. And add the cocoa powder.
  2. Add the cream cheese and mix in well.
  3. Fill your raspberries with the chocolate chips.
  4. Add the filling to the tin and push the raspberries into the filling and smooth over. Arrange the fruit on the top with any other decorations you wish.
  5. Place in the fridge for 4 hours MINIMUM. Dust with powdered sugar if you wish.
Recipe Notes

Please note you will need 4 hours minimum chill time.