Sarah's White Chocolate Cheesecake with Fresh Berries

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By Sarah Butler


For equipment you will need 1 x 8” round tin with removable base. Or if you would prefer to make mini cheesecakes you can use 6 x 3” circular baking cutters.

12 people 0 minutes 20 minutes


Biscuit Base

  • 80 g Butter melted
  • 170 g Digestive Biscuits

Cheesecake Filling

  • 250 ml Fresh Cream
  • 2 tbsp Icing Sugar
  • 250 g Mascarpone Cheese (or Philadelphia)
  • 1 handfull Mixed Berries (chopped, optional)
  • 1 tsp Vanilla Extract
  • 100 g White Chocolate melted


  • 200 ml Fresh Cream whipped
  • 120 g Raspberries
  • 120 g SuperValu Signature Tastes Irish Grown Strawberries


  1. To make the biscuit base, crush the digestive biscuits until fine and add the melted butter, mix until well combined.
  2. Spoon into the base of larger tin or divide between the six cutters if making mini cheesecakes.
  3. Press down well to compact the biscuit base, especially around the edges.
  4. Refrigerate while you make the filling.
  5. To make the filling, add all ingredients into a bowl and whisk using an electric whisk or by hand until it reaches a smooth texture.
  6. Pour the filling into the biscuit base and smooth it out.
  7. Cover in cling film and refrigerate overnight.
  8. To decorate, pipe the whipped cream on top, around the edges and fill the centre with fresh strawberries and raspberries.
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