White Chocolate and Berry Cheesecake Cookies

White Chocolate and Berry Cheesecake Cookies

White Chocolate and Berry Cheesecake Cookies

We recently discovered a new neighborhood cafe, which also offers a decent selection of soups and lunch salads, has some delicious cakes. My favorite is the raspberry and white chocolate cheesecake – which is very good I just need to imitate at home.

The only change I made was to put a few strawberries between raspberries – for variety, or because even a large chunk of raspberries wasn’t enough to make two layers and I happened to have a few strawberries in the fridge (choose the reason you believe, but that’s good) .


  • 1tsp pure vanilla extract
  • 400g (14oz) cream cheese
  • 150g (5¼oz) digestive biscuits
  • 150g (5¼oz) strawberries
  • 300g (10½oz) raspberries150g (5¼oz) white chocolate
  • 200ml (6¾ fl.oz) double cream
  • 65g (2¼oz) butter
  • 50g (2oz) icing sugar


  1. Use greaseproof paper to line the base of an 18cm (7in) loose-bottomed cake tin.
  2. Crush the biscuits (I use the end of a rolling pin), melt the butter, and stir through the crumbs until thoroughly combined. Press this mixture into the base of the cake tin, and refrigerate for an hour.
  3. Reserve enough fruit to fully cover the top of the cheesecake, and chop the remainder onto the chilled biscuit base.
  4. Melt 100g of the chocolate, and keep warm enough to maintain a pourable consistency.
  5. Whip the cream until stiff.
  6. Combine the cream cheese, icing sugar, and vanilla in a separate bowl.
  7. Stir the melted chocolate into the cream cheese mixture.
  8. Fold the whipped cream into the cream cheese mixture.

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