White chocolate and raspberry cheesecake bites recipe! A no-bake dessert that’ll please a crowd. Nobody would ever know that it’s Coeliac-friendly and wheat-free, promise!
White chocolate and raspberry cheesecake bites recipe, anyone? A remix of my old school gluten-free white chocolate and raspberry cheesecake recipe that’s made in a 9″ square baking tin so it’s easier to cut up and share with a crowd!
Sometimes, you just can’t beat a share-able dessert, especially when it’s a reader favourite like my gluten-free raspberry and white chocolate cheesecake!
This recipe essentially shows you how to make that classic cheesecake in a square tin that doesn’t have a loose-bottom.
So if you don’t have a proper loose-bottomed or springform tin for cheesecakes, you can always use a 9″ square tin too.
Here’s all the simple ingredients you’ll need to make it possible:
White chocolate and raspberry cheesecake bites recipe: What you’ll need…
- Gluten-free digestive biscuits: You can find these down the free from aisle in nearly all supermarkets, but here’s a link so you know what you’re looking for.
- Butter: As we’ll be melting the butter, you can use either cold (straight from the fridge) or room temperature (softened) butter. Salted or unsalted is fine too.
- Mascarpone or full-fat cream cheese: I use mascarpone for this one, but Philadelphia cream cheese works great too and is a little softer. Low fat cream cheese doesn’t have a high enough fat content to set in the fridge, so don’t sub this!
- Icing sugar: This sweetens the cheesecake filling and simply vanishes when mixed in, meaning no grainy texture and no need to bake the cheesecake.
- White chocolate: You’ll need to melt this for the filling (in the microwave or in a heat-proof bowl set over a saucepan of boiling water on the hob) and grated a little for the topping.
- Double cream: Only double cream has the adequate fat content to whip and set in the fridge, so single cream won’t work here.
- Vanilla extract: The better quality yours is, the better the filling will taste!
- Fresh raspberries: The star of this recipe which is both inside the cheesecake and on top.
So, what do my white chocolate and raspberry cheesecake bites taste like?
The base is super buttery and crunchy and a little thicker than most too – just the way I like it.
The white chocolate filling is soft, light and creamy, with fresh raspberries slice. And of course, each bite is finished with a grating of white chocolate and a fresh raspberry too!
Here’s a few frequently asked questions before we get started:
White chocolate and raspberry cheesecake bites recipe: Frequently Asked Questions
Can I make this recipe gluten-free? Is it suitable for Coeliacs?
It is gluten-free, though nobody would know just by tasting it – trust me!
Bear in mind that minimising cross-contamination is hugely important if you’re Coeliac or making this for someone who is. Here’s some tips from Coeliac UK on minimising the risk of cross contamination.
Also, make sure that all ingredients used don’t have any gluten-containing ingredients. Then make sure that they also don’t have a ‘may contain’ warning for gluten, wheat, rye, barley, oats (which aren’t gf), spelt and khorasan wheat (aka Kamut).
Here’s some more info from Coeliac UK on identifying safe gluten-free products.
Can I make your white chocolate and raspberry cheesecake bites recipe dairy-free?
Easily! Here’s the swaps you’d need to make:
- Instead of using cream cheese/mascarpone, use: Violife Cream Cheese (easily found in your supermarket’s free from chiller section)
- Instead of using double cream, use: Elmlea Plant Double Cream
- Instead of using butter, use: Stork hard margarine.
- Use dairy-free white chocolate
Can I make your white chocolate and raspberry cheesecake bites recipe vegan?
Follow the steps above to make this dairy-free and you’ve only gone and made this recipe gluten-free, dairy-free AND vegan!
Is this recipe low FODMAP?
It can be! Simply:
- Use lactose-free cream cheese
- Use lactose-free whipping cream instead of double cream
- Use lactose-free white chocolate
- Ensure the gluten-free biscuits for the base are FODMAP friendly
- 2-3 bites are a safe low FODMAP serving size for the elimination phase of the diet
Do I need any special equipment to make your white chocolate and raspberry cheesecake bites recipe?
You won’t need anything in particular apart from a 9″ square baking tin. An electric hand whisk or stand mixer helps to whip up the filling, but a hand whisk will do too.
Can I make your white chocolate and raspberry cheesecake bites recipe using light cream cheese or reduced fat mascarpone?
Definitely not! Using light cream cheese or reduced fat mascarpone is a very quick way to ensure that your cheesecake is an instant disaster.
As the fat content is much lower, your cheesecake won’t ever have a hope of setting in the fridge. It’s full-fat or nothing, I’m afraid!
White chocolate and raspberry cheesecake bites recipe: Tips for the perfect no-bake dessert every time
- Don’t overmix the cheesecake filling. It can split, become very grainy-looking, thin and won’t ever set in the fridge. In this case, you can always try freezing it to make it set (it’ll still taste the same!) but ideally, avoid overmixing entirely.
- Give the cheesecake filling a generous amount of time to set. There’s no baking required for this recipe, so the chilling stage becomes even more important! Don’t remove from the tin until the top looks lovely and firm.
- Keep chilled and covered before serving. This especially applies if you used Philadelphia cream cheese as the cheesecake will begin to soften and melt slightly at room temperature after an hour or so. So store it in the fridge until serving!
White Chocolate and Raspberry Cheesecake Bites Recipe
For the base:
- 320 g gluten-free digestive biscuits
- 150 g butter melted and cooled
For the cheesecake:
- 500 g mascarpone or full-fat cream cheese
- 100 g icing sugar
- 250 g white chocolate melted
- 300 ml double cream
- 1/2 tsp vanilla extract
- 200 g fresh raspberries
For the topping:
- 50 g white chocolate grated
- 50 g fresh raspberries
- Prepare a 9×9 square tin with non stick baking paper – ensure there is overhang so it’s easy for the finished cheesecake to be lifted out.
- Crush your gluten free digestives and pour your melted butter into your crushed biscuits and mix together. Press your biscuit mixture into the square tin. Then chill in the fridge for at least 30 minutes whilst you make your topping.
- Mix together your cream cheese, icing sugar and vanilla extract briefly until combined.
- Add in the double cream and keep mixing until it firms up a little – this should take about a minute.
- Pour in your melted and cooled white chocolate and mix in once more. Do this briefly, you don’t want the mixture to split.
- Fold through your fresh raspberries then spread your mixture on top of the biscuit base and place in the fridge to chill overnight or for no less than 4 hours.
- Once set, lift the cheesecake out of the tin and cut into 16-25 squares (depending on how big you want them!)To decorate add some extra raspberries, grated white chocolate and raspberry coulis if you fancy, enjoy!
Thanks for reading all about my white chocolate and raspberry cheesecake bites recipe! If you make it, I’d love to see how it turned out so don’t forget to take a snap of your creations and tag me on Instagram!
Any questions about the recipe? Please do let me know by following me on Instagram and leaving me a comment on a recent photo!
Thanks for reading,
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