Makes 2 pots

100g white chocolate
160g frozen raspberries
1-2 tsp caster sugar
4 digestive biscuits
A small handful of mixed unsalted nuts (if you don’t want to use nuts, just use 1 or 2 more digestives)
20g butter (melted)
200ml double cream

Raspberry & White Chocolate Cheesecakes Recipe

Recipe created by Amy Sheppard

Valentines is going to look a bit different this year…so we have created the perfect stay at home Valentines dessert. Fuss-free, you can make it ahead of time and it tastes heavenly!


Break the chocolate into a heatproof bowl.

Fill a saucepan up with water, roughly a third of the way.

Place the bowl in the saucepan, so it fits snuggly but doesn’t touch the bottom of the pan.

Gently heat the water until the chocolate has melted. Set the bowl aside and allow to cool.

Discard the hot water from the pan and place the pan back on the heat.

Add the frozen raspberries and sprinkle with sugar.

Simmer for 3 minutes, until the juice has gone thick and syrupy and the raspberries are starting to break down.

Set the raspberries aside to cool.

Place the biscuits and nuts in a bowl and use a pestle or the end of a rolling pin to crush them to a rough crumb.

Stir in the melted butter until coated.

Place the cream into a mixing bowl and whisk until it starts to thicken. Add the melted chocolate and whisk for a further minute.

Divide the biscuit crumb between two small glasses.

Spoon half the cream between the two glasses. and top with some of the raspberries mixture.

Finish with another layer of cream and top with more raspberries.

Place in the fridge for a couple of hours to firm up before serving.