Raspberry and milk chocolate cheesecake

Raspberry and milk chocolate cheesecake

  • serves 4
  • Easy

Who doesn’t love cheesecake? This chocolate raspberry version makes a really indulgent dessert. Use good-quality chocolate and leave the raspberries out if it’s the wrong time of the year.



  • digestive biscuits 180g
  • butter 75g, melted
  • milk chocolate 100g
  • cream cheese 300g
  • double cream 200ml
  • sugar 75g
  • raspberries 150g
  • icing sugar

  • melted, to serve (optional)


  • Step 1

    Baking this for someone special? Check out more of our party cake ideas here

    Crumble the digestives in a food processor, add the melted butter and mix well. Place in a 20cm flan ring with a push-up base and pat down with the back of a spoon.

  • Step 2

    Melt the chocolate in a microwave or a glass bowl set over a pan of simmering water. Mix the cream cheese, cream and sugar together until smooth. Add the raspberries and stir in, then add the melted chocolate and quickly swirl through.

  • Step 3

    Spoon into the flan ring and smooth the top with a palette knife, then chill in the fridge for 2 hours. Serve dusted with icing sugar and a little melted chocolate if you like.

Got you in the mood for cheesecake? Try our top cheesecake recipes here.Black forest cheesecake

Nutritional Information

  • Kcals 382
  • Fat 31.6g
  • Saturates 18.5g
  • Carbs 23.2g
  • Fibre 0.7g
  • Protein 2.9g
  • Salt 0.55g