RECIPE

No-Bake White Chocolate and Raspberry Cheesecake Recipe

Our white chocolate and raspberry cheesecake is everything you want from this delicious flavour duo and more!

23 October, 2025

Dazzling, delicious and dreamy, our Milkybar® white chocolate and raspberry cheesecake is quite simply a sassy showstopper! Smooth and creamy white chocolate meets sweet and tart raspberries in a classic flavour pairing that never misses. With no finicky baking required, it’s the ideal get-ahead dessert that comes together in just thirty minutes. It’s cool, creamy and zingy, and after just one slice, your guests will be asking you when you plan to open your own cheesecake shop!

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How to Store This White Chocolate & Raspberry Cheesecake

Pop your white chocolate and raspberry cheesecake into a container with a lid and store it in the fridge for up to five days. You can also wrap the cheesecake in the tin and freeze it for up to three months. To defrost, simply leave the wrapped tin in the fridge overnight.

Cheesecake Biscuit Base

Part of what makes this no-bake cheesecake so tasty is its crunchy, buttery base. Not only is it fun (and stress-relieving) to bash up the biscuits, but it's also quick and easy. Simply mix the crushed biscuits with buttery baking spread and then press it into the tin. You can also customise the flavours to suit your palate. We’ve gone for the classic digestive base, but make it your own! Use chocolate biscuits for double the chocolate flavour or try ginger biscuits for a touch of warmth. Add a sprinkle of freeze-dried raspberries to the mix or go for gluten-free biscuits to cater to guests with wheat sensitivities.

White Chocolate Cheesecake Variations

White chocolate and cheesecake is a smooth and creamy dream combo, and we’ve got the recipes to prove it. For a creamy cheesecake with a citrus zing, try our White Chocolate and Lemon Cheesecake. Fancy rich and creamy flavour without the zest? No problem, we’ve got a velvety smooth Milkybar® Cheesecake. If you're in the mood for some bite-sized berry pops and pots, our White Chocolate and Raspberry Cheesecake Pots can be made in upcycled jam jars, and for our White Chocolate and Berry Cheesecake Pops, all you need is some paper straws and an ice cube tray!

Serving Suggestions

Feel like mixing up your toppings? Instead of grating the white chocolate, why not melt it in the microwave and drizzle it over the top of the cheesecake? You could also cook the fresh raspberries down with a splash of water in pot and create a quick and easy berry compote to drizzle over the cheesecake – make sure you let it cool completely first. For a touch of freshness and flavour contrast, sprinkle a few chopped mint leaves over the raspberries and white chocolate. Whichever route you choose, our white chocolate and raspberry cheesecake will fit into any occasion, be it summer family party or cosy afternoon tea with friends.

You will need

20cm round springform tin
An electric whisk (optional)
A palette knife or silicone spatula (both optional)
Foil or cling film to cover

For the biscuit base

200g digestive biscuits
100g buttery baking spread, melted

For the filling

10g powdered gelatine
2 tbsp water
300ml whipping cream, cold
500g low-fat cream cheese, ideally room temperature
1 tsp vanilla extract
100g icing sugar
180g Milkybar®, chopped
250g fresh raspberries

For the decoration

50g Milkybar®, grated
3-4 tsp freeze-dried raspberries, crushed
16 fresh raspberries

Each slice (1/16) typically contains:

Energy 1237kJ 340Kcal 17%
Fat 22.9g 33%
Saturates 12.3g 62%
Sugars 14.2g 16%
Salt 0.53g 9%

of an adult’s Reference Intake (RI)*
Energy per 100g: 1237kJ/297kcal

Method

For the biscuit base

Blitz the digestive biscuits into fine crumbs using a food processor (or put them in a Ziplock bag and bash them with a rolling pin).
Mix the crumbs with the melted baking spread until well combined.
Press the mixture firmly into the base of a 20cm springform tin. Use the base of a thick glass to press it down and smooth it out.
Pop it into the fridge to chill while you whip up the filling.

For the filling

Pop the chopped Milkybar® into a microwave-safe bowl and heat it in 30-second bursts until it starts to melt. Stir with a spatula to combine until smooth. Set the melted chocolate aside to cool.
Pour the water into a small microwave-safe bowl. Sprinkle in the gelatine and mix to combine. Let it sit for 5 minutes to activate.
In a large bowl, whip the double cream until it forms stiff peaks, then set aside.
Heat the gelatine mixture in the microwave for 10-15 seconds until it is just melted but not hot.
In another large bowl, add the cream cheese, cooled white chocolate, vanilla and gelatine mixture. Sift in the icing sugar and whisk gently until smooth.
Gently fold the whipped cream into the cream cheese mixture using a silicone spatula or the edge of a metal dessert spoon until combined. Folding it manually will help retain the air in the cream. Lastly, add the raspberries and fold again to combine.
Spoon the filling over the chilled biscuit base and smooth the top with a palette knife or spatula. Cover with foil or cling film and place it into the fridge for at least 6 hours to set – ideally overnight.
Once set, remove the cheesecake from the tin – you may need to run a palette knife around the edge to loosen it from the tin.
Sprinkle the crushed freeze-dried raspberries and grated Milkybar® on the top of the cheesecake and arrange the raspberries around the border. Each berry represents a slice, so space them evenly apart!

Top Tips

The secret to a great no-bake cheesecake is all in the mixing. There are several stages, so take your time with each. Cream cheese can go soupy and sticky if it is overmixed, so go slowly. Whip the cream to stiff peaks for maximum structure, then fold it into the cream cheese mixture delicately to retain the air. Lastly, folding the raspberries into the thickened mixture will help them disperse evenly and not sink to the biscuit base. Happy mixing!

Questions?

Can I use frozen raspberries?

Frozen raspberries are not recommended for this recipe. They retain too much moisture when frozen and break apart too easily when defrosted.

How do I stop the raspberries from sinking?

It all comes down to mixing! Folding the raspberries in last will prevent sinking.

What variations of this cake can I bake?

For multiple easy variations, simply switch the berries. Try blueberries, blackberries or strawberries, or mix and match for new flavour combinations.