Short Description

I’ve created a stunning raspberry cheesecake featuring layers of tea biscuits, creamy mascarpone and cream cheese filling, and vibrant raspberry sauce, all finished with a silky white chocolate ganache. It’s a no-bake delight with a beautiful ripple effect and fresh berry garnish.

Raspberry Cheesecake

Why You’ll Love This Recipe

I love how this cheesecake combines tangy raspberry flavor with rich, creamy layers—it’s elegant but easy. The tea biscuits soak up milk to form a tender sponge, and the raspberry swirl adds a pop of color and taste. It’s perfect for gatherings or as a dessert that feels special without fuss.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Raspberry Mixture

225 g raspberries
90 g granulated sugar

Cheesecake Mix

200 g cream cheese
250 g mascarpone
16 g whipped cream stabilizer (e.g., klopfix)
65 g granulated sugar
8 g vanilla sugar
400 ml unwhipped whipped cream

Filling

300 g tea biscuits
150 ml milk

Topping

75 ml unwhipped whipped cream
125 g white chocolate

Tips

I often swap vanilla sugar for vanilla extract.
I sometimes use my favorite cream cheese instead of mascarpone.
I adjust sweetness to taste.
I used a 28 × 18 cm springform pan.

Directions

I combine raspberries and sugar in a skillet over medium heat, bringing it to a boil for 5–7 minutes while stirring.
I press the hot mixture through a sieve to remove seeds and collect the juice in a piping bag.
I beat cream cheese, mascarpone, stabilizer, sugar, and vanilla sugar in a bowl for about 1 minute until smooth. Then I whisk in the heavy cream until stiff peaks form.
I dip each tea biscuit in milk, layer them in the pan, and repeat until a base forms.
I spread a layer of cheesecake mix, drizzle some raspberry juice, then add another biscuits layer, more cream, and juice. I top with a final cream layer and smooth it out.
I gently heat unwhipped cream until nearly boiling, add chopped white chocolate, wait a minute, then whisk to a smooth ganache.
I pour and spread this ganache over the cheesecake, pipe raspberry juice, and create a swirl with a toothpick.
I cover the cheesecake and chill it in the fridge to set—overnight is best.
I cut it into rectangles and garnish with fresh raspberries and mint leaves before serving.

Servings and Timing

This cheesecake serves about 12–16 slices, depending on how large you cut them.

Prep time: approx. 30 minutes
Chilling time: at least 6 hours, ideally overnight

Variations

I switch up biscuits—digestive cookies or graham crackers work beautifully.
I use different berries like strawberries or blueberries for the fruit layers.
I make it chocolatey by melting dark chocolate instead of white for the ganache.
I add a splash of lemon juice or zest to the raspberry sauce for extra zing.
I sprinkle chopped nuts (like pistachios or almonds) on top for crunch.

Storage/Reheating

I keep leftovers covered in the fridge for up to 4 days.
I don’t recommend freezing because the textures may change.
When serving chilled, I take it straight from the fridge—no reheating needed.

FAQs

1. Can I make this without a springform pan?

Yes—I use any deep baking dish or square pan lined with parchment paper to make removal easier.

2. Is there a substitute for whipped cream stabilizer?

If I don’t have stabilizer, I use gelatin: I bloom and dissolve about 1 tsp in warm water, then add it to the cheese mixture before whisking in the cream.

3. Can I use frozen raspberries?

Absolutely—I thaw and drain them first, then cook them as instructed. I might cook a few extra minutes to reduce extra moisture.

4. My ganache is too thick—what do I do?

I gently warm it over a double boiler or microwave in short bursts and whisk until it’s pourable again.

5. How do I prevent biscuits from getting soggy?

I dip them quickly in milk (just a few seconds) and build the cheesecake soon after dipping to keep them soft yet firm.

Conclusion

This raspberry cheesecake is one of my favorite make-ahead desserts—it looks impressive but is fuss-free. The creamy layers, fruity streaks, and smooth ganache create a scrumptious combination that’s sure to delight friends and family. I hope you enjoy making and savoring every slice!