Cheesecakes & Chilled Desserts

White Chocolate, Marshmallow and Raspberry Cheesecake

Prep time

30 minutes

Cooking time

10 minutes


1 x 22cm cheesecake

Skill Level

Skill level = 2


Rating: 4 / 5

This Christmas cheesecake is so pretty and such fun. Fresh berries are best in the cheesecake but fresh or frozen may be used for the sauce.

what you need

1¼ cups sweet biscuit crumbs
75g butter, melted

500g PHILADELPHIA Block Cream Cheese, softened
¾ cup caster sugar
1 teaspoon vanilla
2 teaspoons gelatine dissolved in ¼ cup boiling water, cooled
220g CADBURY White Baking Chocolate, melted and cooled slightly
1 cup cream, softly whipped

1 cup PASCALL  Marshmallows, snipped in quarters
1 punnet (125g) fresh raspberries

1 punnet (125g) fresh raspberries, extra, pureed and strained
2-3 tablespoon pure icing sugar, sifted
PASCALL  Marshmallows, extra , for decoration

make it

  1. COMBINE the biscuits and butter and press into the base of a lightly greased 22 cm springform pan.
  2. BEAT the PHILLY, sugar and vanilla with an electric mixer until smooth. Stir in the gelatine mixture and then the chocolate. Fold through the cream, and then the marshmallows and raspberries.
  3. POUR the filling into the prepared base.  Refrigerate for 3 hours or until set. Sweeten the pureed raspberries with icing sugar. Slice and serve the cheesecake with a drizzle of sauce and extra marshmallows.
Cadbury White Chocolate, Marshmallow and Raspberry Cheesecake
Share what you have baked with friends!





December 12, 2013 – Why not melt the marshmallows in hot cream and omit the gelatine?



December 12, 2012 – This is a light cheesecake! Went down a treat this Christmas! Will definitely make it again. Wasn't hard to make at all. just have to remember to do all the cooling down things first.

Helen Mullarkey


December 12, 2012 – Not reviewed.

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