Gluten-Free Raspberry and White Chocolate Cheesecake (No-Bake) Recipe
This gluten-free raspberry and white chocolate cheesecake has a crumbly, buttery biscuit base, with a decadent raspberry and white chocolate filling.
No baking is needed just chill. This delicous cheesecake will dress to impress.
Table of Contents
What you’ll love about this recipe
- Delightfully creamy texture that melts in your mouth.
- The perfect balance of sweet white chocolate and tart raspberries.
- No-bake preparation makes it a breeze to create.
- Gluten-free so everyone can indulge without worry.
- Beautifully presented, making it an ideal dessert for special occasions.
Ingredients
- 320g gluten-free digestive biscuits
- 150g unsalted butter, melted
- 300g mascarpone, softened
- 300ml double cream
- 250g white chocolate, melted
- 275g fresh raspberries (plus extra for decoration)
- 100g icing sugar
- 1/2 tsp vanilla extract
- Juice of half a lemon
Instructions
- Prepare the base: Start by crushing the gluten-free digestive biscuits into fine crumbs. You can do this in a food processor or by placing them in a ziplock bag and using a rolling pin. Once crushed, transfer the biscuit crumbs to a mixing bowl.
- Add the butter: Pour the melted unsalted butter over the biscuit crumbs. Mix thoroughly until all crumbs are evenly coated and resemble wet sand.
- Make the base: Press the biscuit mixture firmly into the bottom of a 20cm (8-inch) springform tin. Use the back of a spoon or your fingers to ensure it is compact and even. Place it in the fridge to set while you prepare the filling.
- Create the filling: In a large mixing bowl, beat together the softened mascarpone cheese and icing sugar until smooth and creamy. This may take a few minutes; don’t rush this step!
- Add flavours: Stir in the melted white chocolate, vanilla extract, and lemon juice until well combined. The mixture should be luscious and smooth.
- Add cream and raspberries: In another bowl, whip the double cream until soft peaks form. Gently fold this whipped cream into your cream cheese mixture. Then, fold in the fresh raspberries carefully to avoid breaking them up too much.
- Assemble: Pour the filling over your chilled biscuit base in the springform tin. Smooth out the top with a spatula.
- Chill: Cover with cling film and place in the fridge for at least 4 hours or overnight if possible. This will allow it to set beautifully.
- Serve: Once set, carefully remove from the springform tin. Decorate with extra fresh raspberries on top before slicing into wedges to serve.
What to serve with Raspberry White Chocolate Cheesecake
This delightful cheesecake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. For an extra touch, consider serving it alongside a berry coulis or fresh fruit salad to complement its rich flavours.
Gluten-free raspberry and white chocolate cheesecake recipe
Are you ready to try my gluten-free raspberry and white chocolate cheesecake recipe?
Then let’s get started:
Gluten-Free Raspberry and White Chocolate Cheesecake Recipe (No-Bake)
Equipment
- 1 Measuring Scales
- 1 Saucepan
- 1 Mixing Bowl
- 1 20cm Loose Bottom tin
- 1 Rolling pin ( to smash biscuits)
Ingredients
- 320 g Gluten-free digestive biscuits
- 150 g Butter
- 500 g Mascarpone
- 100 g Icing sugar
- 250 g glute-free white chocolate
- 300 ml Double cream
- 1/2 tsp vanilla extract
- 275 g Fresh raspberries
Instructions
- Crush the gluten-free biscuits with a rolling pin. I put mine into a clean tea towel.
- Melt the butter over a saucepan of hot water.
- Pour the melted butter into the crushed biscuits and mix together.
- Press the biscuit mixture into the loose bottomed tin. Press it down frimly.-
- Put the cheesecake base into the fridge and chill for at least 30 minutes.
- Melt the white chocolate over a saucepan of hot water (a ban marie). leave to cool.
- Now make the cheesecake filling by mixing together the mascarpone, icing sugar and, vanilla extract.
- In a seperate bowl mix the double cream and keep mixing until it frims up a bit.
- Add the white chocolate and mix breifly.
- Carefully fold in the fresh raspberries. (Keep some aside for the top decoration).
- Spread the mixture on-top of the biscuit base and place in the fridge to chill overnight.
- To decorate add some raspberries and grated white chocolate.
- Keep refrigerated until you serve. Delicious.
Nutrition
Gluten-free Raspberry and White Chocolate Cheesecake recipe video walkthrough
If you are looking for more yummy gluten-free desserts, then check out the links below:
- Gluten-free Millionaire Shortbread
- Gluten-free carrot cake traybake
- Gluten-free lemon and lime cheesecake
- Gluten-free apple and raspberry crumble
- Gluten-free Rhubarb and Raspberry crumble bars
- Gluten-free chocolate: a shopper’s guide
Gluten-free Raspberry and White Chocolate Cheesecake Recipe Tips
Here are some tips to help you make the most out of my gluten-free cheesecake recipe:
Avoid Cross-Contamination
If you’re preparing gluten-free raspberry and white chocolate cheesecake in a kitchen that is not entirely gluten-free, take precautions to avoid cross-contamination.
Use separate utensils, cutting boards, and cooking surfaces to prevent gluten from coming into contact with the ingredients.
When possible, do not use wooden utensils, cutting boards, and rolling pins that are used with gluten.
Label items
Consider buying two of certain shared food items like jam, and butter, dedicate one, and label it as gluten-free.
Cooking oil
Use separate oils to fry gluten-free foods as they will become contaminated and not safe to eat.
Personal Hygiene
Always wash your hands with hot water and soap before you handle any ingredients.
Frequently asked questions
Can I use frozen raspberries?
Yes, you can use frozen raspberries; just ensure they are thawed and drained before adding them to avoid excess moisture in your cheesecake.
How long will leftovers last?
Stored in an airtight container in the fridge, this cheesecake should last for about 3-4 days.
Can I freeze this cheesecake?
Yes! You can freeze it before adding any toppings. Wrap it tightly in cling film and foil to prevent freezer burn. Thaw in the fridge before serving.
I don’t have gluten-free biscuits; what can I use instead?
You can substitute with any gluten-free biscuit or cookie that you enjoy, or try making your own gluten-free biscuit base using almond flour or oats.
Can I add other flavours?
Absolutely! Feel free to experiment with different fruits like strawberries or blueberries for a unique twist on this classic cheesecake.
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Becky Terrell ✍️
Hi, I am Becky. I am a passionate recipe maker and having been a coeliac (celiac) for 30+ years I focus on gluten-free recipes. My blog is my online cookbook of gluten-free tasty recipes. You can follow me on X: @beckygwg
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Comments
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This no-bake cheesecake is a showstopper; the tart raspberries and sweet white chocolate make an irresistible pair.
Creamy and sweet with tart raspberry swirls—no-bake magic.
A decadent dessert that’s surprisingly easy to make and always impresses guests.