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White Chocolate Cheesecake - Gluten Free

White Chocolate and Raspberry Cheesecake (gluten-free)

A rich and decadent no-bake cheesecake

Course Dessert
Cuisine British
Prep Time 30 minutes
Cook Time 0 minutes
Chilling time 1 day
Servings 10
Calories 350 kcal
Author Sarah James


Biscuit base

  • 320 g gluten free digestive biscuits
  • 150 g butter


  • 500 g mascapone cheese
  • 100 g icing sugar
  • 250 g white chocolate
  • 300 ml double cream
  • 1 pod vanilla seeds You could use vanilla extract as an alternative
  • 275 g fresh raspberries


  • Extra chunks of white chocolate
  • Extra fresh raspberries


Cheesecake base

  1. Put the digestives into a plastic bag and bash with a rolling pin until they reach the consistency you like

  2. Gently melt the butter

  3. Put the biscuits into a bowl and add the butter until combined

  4. Press firmly into the base of your tin

  5. Place in fridge for at least 30 minutes to harden


  1. Melt the white chocolate over a ban marie - don't let it touch the water. Turn off heat

  2. Mix together the mascarpone, icing sugar and vanilla seeds. This won't take long.

  3. Add in the double cream and mix until it firms up - about 2 minutes

  4. Pour in the melted white chocolate and mix briefly

  5. Fold through the raspberries

  6. Spread on top of the biscuit base and chill in the fridge overnight


  1. Break up some chunks of white chocolate and arrange on top along with fresh raspberries