Philadelphia white chocolate raspberry cheesecake
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  • Prep time 30 '
  • Total time 270 '


  • For the base:
  • 150 g sponge finger biscuits
  • For the Filling:
  • 300 g white chocolate, broken into chunks
  • 600 g Philadelphia Original, at room temperature
  • 50 g caster sugar
  • 250 ml double cream, lightly whipped
  • 200 g raspberries
  • 3 tbsp raspberry jam
  • To decorate:
  • 100 g white chocolate, broken into shards
  • 3 tbsp raspberry dessert sauce or coulis


  • Arrange the sponge finger biscuits into the bottom of a 22 cm springform tin, breaking them as needed to fill any gaps.
  • Microwave the white chocolate in 30-second intervals, stirring between each, until smooth.
  • Beat the Philadelphia cream cheese and sugar, then fold in the whipped cream and melted white chocolate until combined.
  • Combine the raspberries and jam in a small bowl, then gently fold into the Philadelphia cream cheese mixture to create light swirls.
  • Spread the mixture into the tin and refrigerate for at least four hours or until set.
  • Carefully remove the cheesecake from the tin, then decorate the top with white chocolate shards and a drizzle of raspberry dessert sauce to serve.


Nutritional Information

Typical values Per Serving
Energy 2131.5 kj
Energy 509.0 kcal
Fat 37.2 g
Carb 38.5 g
Protein 7.7 g
Saturated fat 22.8 g
Salt 0.0 g
Dietary fibre 1.3 g
Sugars 26.9 g