This post may contain affiliate links for which I earn a small commission at no extra cost to you. For more info, check out my Disclosure Policy. Thank you for your support!
These delicious White Chocolate and Raspberry Cheesecake Pots are an easy, no-bake dessert perfect for the summer. A gluten free shortbread base topped with a white chocolate cream cheese topping, spiked with raspberries. Served as mini cheesecake pots!
I love a gluten free raspberry cheesecake recipe, but I hate sharing food. Which is why my mini white chocolate raspberry cheesecakes are the perfect summer dessert!
These gluten free, no bake raspberry cheesecakes with white chocolate are so easy to make and ideal for entertaining.
Most importantly, you get your own individual cheesecake pot, so there’s no need to share.
As a no bake recipe they don’t involve turning on the oven and take up minimal kitchen time. Perfect for a summer evening for after a gluten free BBQ.
If you’re a fan of my Gluten Free Strawberry Cheesecake or my Gluten Free Lemon Cheesecake then you have to give this cheesecake pots recipe a try next.
Why make this recipe?
- Individual Cheesecake Pots: This white chocolate and raspberry cheesecake recipe is portioned into pots, so you don’t have the tense moment of trying to get it out of the tin! You can also make the cheesecake jars as big or small as you like.
- Gluten Free: This recipe uses gluten free shortbread and so is 100% gluten free and safe for people with coeliac disease. But you’d never even know!
- No Bake Dessert: There’s no need to turn on the oven or spend too much in the kitchen, keeping you cool this summer.
- Make Ahead: You can easily prepare these mini cheesecake pots the night before, meaning you don’t have to miss the fun while you’re in the kitchen.
Ingredients
To make these gluten free white chocolate and raspberry cheesecake pots you will need:
- Gluten Free Shortbread: I used my homemade gluten free shortbread for these but you can use nay shop-bought variety. Other biscuits like gluten free digestive biscuits or gluten free Graham crackers work well.
- Butter: I use unsalted butter for the no bake raspberry cheesecake base.
For the cheesecake pots topping
- Full-Fat Cream Cheese – It’s essential you use full fat cream cheese in this recipe. Using a low fat version just won’t work! Any brand works but I recommend Philadelphia for the best quality. Mascarpone is a good alternative.
- Vanilla Extract – Most vanilla extract is gluten free but always double check when buying. This adds a lovely, subtle vanilla flavour to the strawberry cheesecake.
- Icing Sugar – Adding icing sugar (powdered sugar in the US) is essential for adding a sweetness to the topping. Other types of sugar won’t work, they’ll just create a gritty texture which nobody wants!
- Double Cream – Delicious double cream is whipped up in the cheesecake topping, helping it to firm up. In the US use heavy whipping cream or heavy cream.
- White Chocolate: Not all white chocolate is gluten free so always double check for may contain warnings. I used the Dr Oetker white chocolate in this.
- Raspberries: Fresh raspberries work best. You can switch these for strawberries or blueberries if you’re not a raspberry fan.
How to make gluten free cheesecake pots
There’s a printable recipe card below, but here are some step-by-step instructions with photos to guide you through making this cheesecake pots recipe:
To make the base, melt the butter either in a pan over a low heat or in 10-second bursts in the microwave.
Blitz the gluten free shortbread biscuits in a food processor until they form a fine crumb.
Add the melted butter and blitz again to combine. Spoon the biscuit mix evenly between your four pots and gently press down.
Melt the white chocolate in 30-second blasts in the microwave (or over a bowl of hot water) and then set to one side to cool while you start the topping.
Add the cream cheese and icing sugar to a large mixing bowl and beat with an electric whisk until smooth.
Pour in the double cream and whisk again, starting on a slower speed and bringing the mixer up a speed every 20-30 seconds. Continue to whisk until the mixture becomes very thick.
Pour in the melted and cooled white chocolate. Whisk for another 30 seconds-or-so until combined.
Add the raspberries to the mixture. Fold in using a spatula until they are evenly distributed – try not to knock too much air out of the mixture.
Spoon the mixture into the pots evenly, ensuring they cover the bases evenly. Set in the fridge for at least 3-4 hours – or ideally, make these the day before and leave to set overnight.
Top with extra raspberries, chunks of shortbread and white chocolate chips before serving.
Frequently Asked Questions
Before we get stuck into this recipe, here are some answers to commonly asked questions about my individual white chocolate and raspberry cheesecakes:
Usually cheesecake and cheesecake pots are made with a biscuit base, which is not gluten free. However these cheesecake pots are completely gluten free. I use gluten free shortbread biscuits in the bases and honestly, you wouldn’t know the difference. That way everyone can enjoy the same dessert!
Unfortunately this recipe relies heavily on dairy and while you can switch out a lot of my other recipes, this one needs more testing. I wouldn’t be confident saying you could simply switch the ingredients for dairy free. But I will ensure I get testing to try and create a gluten and dairy free cheesecake recipe for you!
If you want to make a biscuit cheesecake base without a food processor don’t worry, you can do this easily! Simply pop the biscuits in a sandwich bag, seal it up and bash it with a rolling pin. Once the biscuits have turned to crumbs you can add them to the melted butter and mix. This is how we made cheesecake bases as kids, and it’s certainly a great stress relief!
I’m not fussy about the brand of cream cheese but there is one simple rule – it MUST be full-fat cream cheese. Using low fat cream cheese will make the topping too runny and it will not set properly. I always recommend Philadelphia full fat cream cheese as I find it has the best consistency. If using a cheaper full fat cream cheese, drain off any excess liquid on top before adding.
Yes! If you want to use this recipe to make one large cheesecake instead of individual cheesecake pots, you can. Follow the ingredients and instructions to make the base and topping, but instead of pots, press the biscuit base down into a 20cm springform tin. Then smooth the topping on top of this, just like in my strawberry cheesecake recipe. Leave to set for 6-8 hours but ideally overnight.
You Might Also Like
If you make this recipe and love it, please do let me know by tagging me on my Instagram or using #theglutenfreeblogger. You can also share your creations in my Facebook group! And please do leave a 5* review ⭐️⭐️⭐️⭐️⭐️ to let others know you loved it too! It would mean the world to me and really helps support my website.
White Choc and Raspberry Cheesecake Pots (Gluten Free)
Ingredients
For the base:
- 350 g gluten free shortbread
- 50 g unsalted butter
For the topping:
- 300 g full fat cream cheese
- 200 ml double cream
- 50 g icing sugar
- 100 g white chocolate
- 150 g raspberries
- 50 g white chocolate chips
To decorate:
- Gluten free shortbread
- White chocolate chips
- Raspberries
Instructions
- To make the base, melt the butter either in a pan over a low heat or in 10-second bursts in the microwave.
- Blitz the gluten free shortbread biscuits in a food processor until they form a fine crumb. Add the melted butter and blitz again to combine. Spoon the biscuit mix evenly between your four pots and gently press down.
To make the topping:
- Melt the white chocolate in 30-second blasts in the microwave (or over a bowl of hot water) and then set to one side to cool while you start the topping.
- Add the cream cheese and icing sugar to a large mixing bowl and beat with an electric whisk until smooth.
- Pour in the double cream and whisk again, starting on a slower speed and bringing the mixer up a speed every 20-30 seconds. Continue to whisk until the mixture becomes very thick.
- Pour in the melted and cooled white chocolate. Whisk for another 30 seconds-or-so until combined.
- Add the raspberries to the mixture. Fold in using a spatula until they are evenly distributed – try not to knock too much air out of the mixture.
- Spoon the mixture into the pots evenly, ensuring they cover the bases evenly. Set in the fridge for at least 3-4 hours – or ideally, make these the day before and leave to set overnight.
- Top with extra raspberries, chunks of shortbread and white chocolate chips before serving.
More no-bake, gluten free dessert recipes
Get my cookbook!
Want more gluten free meals inspiration? My debut cookbook, Delicious Gluten Free Meals, has 100+ gluten free recipes, from breakfast and lunch ideas to dinners, desserts and sides.
