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White Chocolate and Raspberry No bake Cheesecake Recipe




  • 500g mascarpone (if dairy-free choose with minimum 23% fat)
  • 100g icing (confectioners’) sugar
  • ½tsp vanilla extract
  • 300ml double (heavy) cream (if dairy-free min 30% fat)
  • 250g white chocolate, melted and just cooled, plus extra chunks to decorate (lactose-free is an option)
  • 275g fresh raspberries, plus extra to decorate

For the base

  • 320g gluten-free digestive biscuits (graham crackers)
  • 150g butter, melted (dairy-free)


First, make your base. In a food processor, blitz the digestive biscuits to a crumb-like texture (or pop into a zip-lock bag and bash them with a rolling pin). Add to a large bowl and pour in your melted butter. Mix well. Spoon the mixture into a round 20cm springform tin. Compact it into the base in an even layer, then chill in the fridge while you make your filling.

Place the mascarpone, icing sugar and vanilla extract in a bowl and mix on a low to medium speed for 10–20 seconds, then add the cream. At a medium speed, mix for 2 more minutes, or until it begins to firm up.

Pour in the melted white chocolate and briefly mix until combined. Do not overmix as the mixture can split. It should end up as a nice, thick, spoonable consistency, not a pourable one. Gently fold in your raspberries until evenly dispersed. Spread your filling evenly on top of the chilled biscuit base and place in the fridge to chill for at least 5 hours, but ideally overnight.

When ready to serve, carefully remove from the tin and transfer to a serving plate. Decorate with extra fresh raspberries and chunks of white chocolate.

Recipe courtesy of Quick & Easy Gluten Free from Becky Excell published by Quadrille. Photography by Hannah Hughes.


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