This gluten free raspberry and white chocolate cheesecake is summer in dessert form. It’s a massive crowd-pleaser and my husband has already earmarked this as one of his new favourite puddings. Soft and creamy cheesecake topping, flavoured with Belgian white chocolate and real raspberries, on top of a generous gluten free biscuit base. It’s a match made in heaven!
Cheesecakes are great desserts to make in advance, as they keep well in the fridge overnight and can’t be overly set. Enjoy it on the day of making or the day after then you can store any leftovers in the fridge for three days.
PLUS gluten free cheesecakes taste just as good as gluteny cheesecakes, now that such good quality gluten free biscuits are available in the shops. Meaning you can make this for big groups and no-one will know it is a gluten free pud. My current gf biscuit go tos for cheescake bases are Schar gluten free digestives and Nairns Oaties. Both work really nicely in this recipe.
Should I Use Fresh or Frozen Raspberries?
I have tried making this cheesecake with both and you can use either variety. If using frozen you must defrost the berries first, then blot any excess liquid off with kitchen paper. They yield a pretty pink coloured cheesecake with a more intense raspberry flavour.
For fresh berries, simply wash and dry them and then use in the topping. You will have a whiter coloured cheesecake with more balance between the white chocolate and fresh raspberry flavour. I like both varieties, so feel free to experiment and find your favourite!
Is All Chocolate Gluten Free?
Some varieties of white chocolate have a “may contain gluten” warning, which I personally steer clear of after getting very poorly from a may contain warning in the past. For my cheesecakes I use Callebeaut Belgian Chocolate, which is coeliac friendly. For the decoration I used Milkybar giant buttons, which are gluten free at the time of writing.
There will be other gluten free brands too, just always remember to have a glance at the ingredients list, rather than get caught out.
Gluten Free White Chocolate & Raspberry Cheesecake Recipe
This white chocolate and raspberry cheesecake yields 8 generous slices, so you can stretch it to serve 10 people if needed. You’ll find a full method below, plus some photos to help guide you through the recipe.
Feel free to email me any questions or comments you might have. You can contact me at firstname.lastname@example.org or message me on Instagram/Facebook @myglutenfreeguide. I love seeing your cheesecakes too so please send me photos of your creations :).
Lastly, if you enjoy this recipe, I would be really grateful if you could leave a star rating or review on the recipe card below. Thank you!
- 125g butter
- 250g gluten free biscuits (such as Schar digestives or Nairns oaties)
- 200g raspberries (fresh or frozen* - see note below about how to defrost), plus 12 fresh raspberries for the decoration
- 400g mascarpone cheese
- 400g full fat cream cheese
- 110g icing sugar
- 0.5 tsp vanilla bean paste (optional but it gives a lovely flavour boost)
- 220g white chocolate (I used Callebaut), plus extra for decorating (I used 12 Milkybar large chocolate buttons)
- Line the base of a springform tin (I used a 20cm/8 inch tin) with non-stick greaseproof paper.
- Blitz the biscuits into a fine crumb using a mini chopper or blender. Melt the butter in the microwave (2 x 30 second blasts should do it), then pour over the biscuit crumbs. Stir really well so they are totally combined.
- Tip the biscuit butter mixture into the tin and cover the base to create an even layer. Use a fork or spoon to press down firmly, to compact the crumb. Cover the tin with cling film and place into the fridge to chill for 30 minutes.
- To make the topping, melt the white chocolate (I do this in the microwave, in 30 second blasts, until it has just melted) and set aside to cool slightly.
- In a large mixing bowl whisk the cream cheese and mascarpone together with a hand whisk for 1 minute.
- Add the sifted icing sugar and vanilla bean paste and work them in with a wooden spoon before whisking again for 1 minute.
- Keep the whisk going while you add the white chocolate (running the whisk will prevent the chocolate from clumping when it hits the cold mixture), until you end up with a smooth mixture.
- Use the wooden spoon to carefully fold the raspberries into the topping. Don't over-mix, unless you really want to smoosh them through the mixture, but enough to work them through the topping evenly.
- Spoon the topping onto the chilled base, using a small palette knife to push down on any air bubbles and then smooth the top. Re-cover with cling film and place into the fridge to chill for at least 4 hours (or overnight).
- When you are ready to serve, run a small palette knife around the edge of the tin to loosen it, then carefully open the spring form tin collar. Use a large palette knife to ease the cheesecake off the base and onto a serving dish. Add the fresh raspberry and white chocolate button decorations to finish!
*Frozen raspberries will yield a pretty pink cheesecake and a more intense flavour, whereas fresh will be whiter in colour. If using frozen raspberries you must defrost them first on kitchen paper and then blot off any excess liquid and juice. Otherwise the cheesecake topping may be too runny.
For more delicious desserts why not bookmark some of my other gluten free recipes for next time:
Enjoy! Laura xxx