White Chocolate and Raspberry Swirl Cheesecake Slices



  • 250 g plain sweet biscuits
  • 155 g butter, melted
  • 3 tsp gelatine
  • 2 tbsp boiling water
  • 375 g cream cheese, softened
  • 2 tbsp caster sugar
  • 250ml thickened cream
  • 1 tsp vanilla extract
  • 200 g white chocolate, melted & cooled

Raspberry Topping

  • 225g frozen raspberries, thawed
  • 1 tbsp icing sugar
  • 1 tsp gelatine
  • 1 tbsp boiling water


  • Grease a rectangular pan; lining the base and long sides with baking paper, extending paper 5cm over sides.
  • Process biscuits until fine. Add butter; process until combined.
  • Press mixture over base of pan. Refrigerate 30 minutes.
  • For the raspberry topping; process raspberries until smooth; strain puree into small bowl, discard seeds then stir sifted icing sugar into puree.
  • Sprinkle gelatine over the water in small heatproof jug; stand jug in small saucepan of simmering water. Stir until gelatine dissolves.
  • Cool for 5 minutes then stir mixture through raspberry puree.
  • Beat cream cheese and sugar in medium bowl with electric mixer until smooth. Beat in cream, extract and chocolate until combined. Stir in gelatine mixture. Pour over biscuit base.
  • Spoon raspberry topping over cream cheese mixture; swirl with a skewer. Refrigerate 3 hours or overnight before cutting.

Store slice in an airtight container in the fridge for up to 4 days.

Recipe & Image Courtesy of Women's Weekly, found on Food To Love.

Better food starts today

Same day grocery delivery from the best local shops