Gluten Free Raspberry and White Chocolate Cheesecake Recipe

This post is sponsored by Philadelphia

Cheesecake is one of my all time favourite desserts and I have been meaning to try and make a gluten free version for ages. I chose to make the Raspberry & White Chocolate Cheesecake  Slice into my own gluten free version.

It is so yummy and decadent, it’s heavenly.

Gluten Free Raspberry and White Chocolate Cheesecake


Philly Cheesecake Ingedients


  • 200 grams crushed gluten free arrowroot biscuit
  • 100 gram butter, melted


  • 500 grams Philadelphia block cream cheese, softened
  • 3/4 cup caster sugar
  • 2 teaspoons gelatine dissolved in 1/4 cup boiling water
  • 200 grams white chocolate melts – I used Cadbury’s
  • 1 cup cream
  • 130 grams raspberries, fresh or frozen – I used frozen


  • Spray a springform tin lightly with cooking spray.
  • Mix the gluten free biscuit crumbs and melted butter together and press in the bottom the tin. Chill.
  • While the bases is chilling, prepare the filling.
  • Melt the white chocolate melts and let it cool slightly, I use the microwave in short increments to melt mine but the double boiler method will work too.
  • Beat the cream cheese and sugar together until just smooth.
  • Add the gelatine and white chocolate and mix until combined.
  • With a spoon, stir through the cream
  • Add the raspberries and stir through
  • Chill for at least 2 hours – I chill mine for about 6 hours.
  • Serve and Enjoy!

Philly Cheesecake


There are so  many recipes over on the Philly website, be sure to  check them out

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2 Responses to Gluten Free Raspberry and White Chocolate Cheesecake Recipe

  1. Mary Preston says:


    Something we would all enjoy thank you.