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    Home » Recipes » Bars Brownies & Slices » The BEST White Chocolate & Raspberry Cheesecake Slice

    The BEST White Chocolate & Raspberry Cheesecake Slice

    Published: May 1, 2017 · Modified: Oct 5, 2019 by Lucy · This post may contain affiliate links · 12 Comments

    Jump to Recipe Print Recipe

    Indulge in the most deliciously simple White Chocolate & Raspberry Cheesecake Slice! With a chocolate biscuit base, creamy white chocolate filling with tangy raspberries, all topped off with a berry coulis... talk about YUM!

    A close up of squares of cheesecake with a chocolate base and a filling of white chocolate with raspberries swirled through

    Seriously, can we please just take a little moment to stop and talk about how damn good cheesecake is. OMG. It's my biggest weakness ever!!! Whether it's a no-bake cheesecake, or a luscious baked cheesecake, I am there. And by 'there', I really mean that I'm hands-deep gorging myself in the deliciousness.

    A square of cheesecake on a plate, with raspberries swirled through the white chocolate filling and topped with a fresh raspberry

    Which brings me to this latest creation - my white chocolate and raspberry cheesecake slice!!! Actually, that's a little lie... it's definitely not a 'latest creation'. This baby has been making appearances in my kitchen forever. But it IS new to the blog.. so let's go with that!

    A close up cheesecake squares with a chocolate base, a filling with raspberries swirled through, and white chocolate drizzled over the topSometimes I'll make this White Chocolate & Raspberry Cheesecake Slice as a traditional cheesecake... you know what I mean? The  whole round-springform-pan-thing. And it's totally amazing! If you'd rather do that, you can follow the recipe exactly and it will be fab. BUT!!! I have to say that I actually prefer this as a cheesecake slice! It's easy to cut into pieces, perfect for taking to a special little morning tea... but it's also AMAZING served as a dessert. It's like your go-to all-rounder cheesecake slice. I hope I'm selling this to you, because it's the BEST!!!!

    A cheesecake square made with raspberries and drizzled with white chocolate, served on a plate

    Now you've probably noticed that a lot of my cheesecake recipes are no-bake (yes, Tim Tam Cheesecake - I'm looking at you!!), and I really, really do LOVE a no-bake cheesecake. But I know that a lot of people find them quite heavy and filling (not me, because I am a cheesecake fanatic!!!), but baked cheesecakes (or in this case, cheesecake slices) are the total opposite. They're light, fluffy and totally moorish. Plus they won't leave you feeling like you need to run a 50km marathon (ha... I'm obviously joking there... I would NEVER run a marathon!). So if you're like me (and are NOT about to run a marathon), you should totally eat this white chocolate & raspberry cheesecake slice instead. Hehehe!

    Squares of cheesecake with a chocolate base, a filling with raspberries and topped with white chocolate, served on a white plate

    I know that lots of people get a bit freaked out by baked cheesecakes... argh 'what if it cracks', 'what if it sinks'...!!! Well fear not! Check out my notes section in the recipe below and you'll be absolutely fine. Seriously, baked cheesecakes are the easiest things ever.

    A square of cheesecake made with raspberries and white chocolate and topped with a fresh raspberry, served on a black plate

    Sooooo my beautiful, lovely, cheesecakey friends... get onto making this white chocolate & raspberry cheesecake slice immediately. Then sit down, turn on Netflix and enjoy the total and utter deliciously yummy bliss. xx

    A plate with a fork standing up in a cheesecake square that has a fresh raspberry on top

    PS. If you need some more cheesecake inspiration in your life, check out my other fave recipes!

    Cheesecake squares on a white plate showing a chocolate base, raspberries swirled through the filling and drizzled with white chocolate

    A close up of cheesecake squares made with a chocolate base and a white chocolate filling with raspberries swirled through

    The BEST White Chocolate & Raspberry Cheesecake Slice

    Indulge yourself in the most deliciously simple White Chocolate & Raspberry Cheesecake Slice! This slice is sure to impress!
    5 from 3 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: Cheesecakes
    Keyword: White Chocolate & Raspberry Cheesecake Slice
    Prep Time: 15 minutes
    Cook Time: 50 minutes
    Chilling time: 4 hours
    Total Time: 5 hours 5 minutes
    Servings: 16 serves
    Calories: 343kcal
    Author: Lucy - Bake Play Smile

    Ingredients

    • 250 g chocolate ripple biscuits or any plain chocolate biscuits, crushed
    • 100 g butter melted
    • 500 g cream cheese room temperature
    • 2 eggs lightly beaten
    • ¾ cup sour cream 175g
    • ⅔ cup caster sugar 150g
    • 1 tsp vanilla extract
    • 150 g white chocolate melted and cooled
    • 1 ½ cups raspberries fresh or frozen, plus extra to decorate

    Instructions

    Conventional Method

    • Preheat oven to 160 degrees celsius (fan-forced). Grease and line a large 32 X 28cm rectangular slice tin with baking paper.
    • Place the crushed chocolate biscuits into a bowl and pour over the melted butter. Mix until well combined. Firmly press into the prepared tin and set aside.
    • Beat the cream cheese, eggs, sour cream, caster sugar and vanilla extract in a large bowl until smooth and creamy.
    • Add the melted chocolate and beat until smooth and combined.
    • Fold the raspberries through with a spatula.
    • Pour the mixture into the prepared tin and spread out evenly with a spoon.
    • Place into the oven for 40-50 minutes or until firm in the centre.
    • Leave in the fridge for at least 4 hours (preferably overnight) before cutting into slices.
    • Decorate with extra raspberries, berry coulis and melted white chocolate drizzled over the top (optional).

    Thermomix Method

    • Preheat oven to 160 degrees celsius (fan-forced). Grease and line a large 32 X 28cm rectangular slice tin with baking paper.
    • Place the butter into the Thermomix bowl and melt for 2 mins, Speed 2, 100 degrees (or until melted). Add the chocolate ripple biscuits into the Thermomix bowl and crush on Speed 10, 6 seconds. Firmly press the biscuit mixture into the prepared tin and set aside.
    • Place the white chocolate into a clean and dry Thermomix bowl.Melt for 3 minutes, Speed 1, 60 degrees (or until melted). Allow to cool slightly.
    • Add the cream cheese, eggs, sour cream, caster sugar and vanilla extract. Mix on Speed 5, 15 seconds. Scrape down the sides of the bowl and repeat for a further 15 seconds (or until smooth).
    • Fold the raspberries through with a spatula.
    • Pour the mixture into the prepared tin and spread out evenly with a spoon. Place into the oven for 40-50 minutes or until firm in the centre.
    • Leave in the fridge for at least 4 hours (preferably overnight) before cutting into slices.
    • Decorate with extra raspberries, berry coulis and melted white chocolate drizzled over the top (optional).

    Notes

    Don't overbeat your mixture as this will cause it to crack when cooked.
    Place a small baking dish filled with water in the bottom of your oven - this will keep your cheesecake slice moist.
    Make sure you cook your cheesecake on the oven shelf the furtherest away from the heat source (in a fan-forced oven the heat comes from the top, so place your cheesecake slice on the bottom shelf).
    After your slice has finished cooking, leave the oven door slightly ajar for an hour and allow the cheesecake to cool slowly (this will minimise any cracking or sinking).

    Nutrition

    Calories: 343kcal | Carbohydrates: 28g | Protein: 4g | Fat: 25g | Saturated Fat: 13g | Cholesterol: 76mg | Sodium: 242mg | Potassium: 143mg | Fiber: 1g | Sugar: 22g | Vitamin A: 675IU | Vitamin C: 3.1mg | Calcium: 72mg | Iron: 1.7mg
    Did you try this recipe?Mention @BakePlaySmileBlog or tag #BakePlaySmile!

    A close up of cheesecake squares made with a chocolate base, raspberries in the filling and white chocolate drizzled over the top

     

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    Reader Interactions

    Comments

    1. Marilyn

      May 12, 2017 at 1:25 pm

      Can you freeze the unbaked slices...such as Licorice All Sorts,

      Reply
      • Bake Play Smile

        May 13, 2017 at 9:44 am

        Hi Marilyn, yes you can freeze the Licorice All Sorts Slice!

        Reply
    2. Irene

      November 08, 2018 at 12:24 pm

      Hi, Just wondering, can this slice be frozen? Or, could I halve the recipe ? Love your recipes, every single one I have tried has been great! Irene

      Reply
      • Lucy Mathieson

        November 09, 2018 at 6:03 am

        Hi Irene, I dont usually freeze cheesecakes (but you could try!). Yes you could have the recipe and use a smaller tin. xx

        Reply
    3. Tania

      November 21, 2019 at 1:17 am

      5 stars
      Just wondering how many days in advance could you make this.

      Reply
      • Lucy

        November 21, 2019 at 6:37 am

        Hi Tania, you can store this in the fridge in an airtight container for up to 3 days. xx

        Reply
    4. Robyn Bowman

      June 10, 2020 at 2:27 pm

      This is delicious, but its too soft to handle, which is necessary for a slice. How can I make it set a bit harder? An extra egg, for example? More chocolate?

      Reply
      • Lucy

        June 11, 2020 at 7:54 am

        Hi Robyn, I would simply try cooking it for a little longer. All ovens are so different so this cheesecake might need a little longer in yours! xx

        Reply
        • Robyn Bowman

          June 12, 2020 at 11:22 am

          It was browning too much on top to go any longer, so thats not a option. Next time I will try a different oven setting. It was really delicious though.

          Reply
          • Lucy

            June 15, 2020 at 8:05 pm

            Hi Robyn, yes definitely reduce the temp but also pop a sheet of foil over the top as this will stop the browning. xx

            Reply
    5. Shyla Godin-Swereda

      August 13, 2020 at 11:12 am

      If I want to make a round one instead what size pan and would there be any other changes?

      Reply
      • Lucy

        August 14, 2020 at 7:40 am

        Hi Shyla, as long as it holds approximately the same amount of mixture, it should be fine. You might also like to use a round springform tin which will make it easier to remove (round is a bit tricker with this slice!).

        Reply

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    I’m Lucy! A mum, a wife, a food blogger and a lover of all things to do with food! I love creating delicious, no-fuss Thermomix and conventional recipes the whole family will love. Classic baking favourites, lunch box snacks, quick and easy family dinners and more!

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