Layered white chocolate raspberry cheesecake with blueberry chocolate bavarois – no bake

berry cheesecake

My son had this idea for this spectacular dessert. He wanted a fresh berry cheesecake and I thought white and dark chocolate layers combined with different berries. This dessert was inspired by his triple layer icecream cake.

White chocolate cheesecake formed the bottom layer over a ginger-tinted biscuit base and I started thinking it might work to have a milk chocolate mousse over the top. In the end I decided on a bavarois because well, it sounded fancy and I wanted to try it, and it is supposed to result in a creamier and airier texture. You may well ask what a bavarois is? Well it is Bavarian cream….. basically a crème anglaise with gelatine and whipped cream folded through. Light and airy and very creamy. For the fruits I used raspberries in the white chocolate (as it’s a great pairing) and blueberry with the milk chocolate – frozen because they behave better. Fresh strawberries on top to really bring out the colour. You could use dark chocolate for the top layer (my son prefers milk chocolate) and you could top it with fresh whipped cream, but honestly, I don’t think it needs it. 

Layered white chocolate raspberry cheesecake with blueberry chocolate bavarois – no bake

  • Difficulty: challenging (complex and multiple steps)
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Serves 12 

White chocolate and raspberry cheesecake base


  • 125 g Marie biscuits
  • 75 g ginger nut biscuits
  • 100 g unsalted butter, melted
  • 425 g cream cheese, softened
  • 50 g caster sugar
  • 150 ml thickened (35% fat) cream
  • 1 ½ teaspoons gelatine powder
  • 50 ml boiled water
  • 200 g white chocolate, melted and allowed to cool
  • 125 g frozen raspberries


  • Prepare a 23 cm springform tin by lightly greasing the sides and base with melted butter and lining with baking paper.
  • Combine the biscuits and crush with a rolling pin or in a food processor.
  • Add the melted butter and mix well, then press the moist crumb into the base of the springform tin.
  • Cover with cling film and refrigerate while preparing the cheesecake filling.
  • Sprinkle the gelatine powder over the boiled water and allow to dissolve.
  • Using a stand mixer, beat the cream cheese, caster sugar, and cream together on a medium setting until smooth.
  • Gradually add the gelatine to the cream cheese mixture while continuing to beat.
  • Fold through the melted white chocolate, then pour over the biscuit base in the springform tin.
  • Stud the raspberries into the cheesecake base, ensuring they are distributed as evenly as possible (don’t mix through or else they will ‘bleed’ into the white cheesecake).
  • Refrigerate for at least two hours.

Chocolate and blueberry bavarois


  • 100 ml full cream milk
  • 100 ml single (pouring) cream
  • ½ vanilla bean, seeds scraped
  • 25 g caster sugar
  • 3 egg yolks
  • 1 sheet gelatine leaf, soaked in cold water for 5 minutes
  • 100 g milk chocolate, grated
  • 250 ml thickened cream
  • 125 g fresh or frozen blueberries


  • Make a custard by heating the milk and 100 ml single cream with the vanilla (pod and seeds) in a pot over a medium heat on the stove top until steaming hot (but not boiling).
  • In a heat proof bowl, whisk the egg yolks and sugar until pale and creamy.
  • Slowly pour the heated milk mixture over the eggs while continuing to whisk.
  • Return the mixture to the pot on the stove top and heat on a gentle heat while stirring constantly until the custard is thickened. Be careful not to overheat or the eggs will curdle in the custard.
  • Remove the gelatine from its water and gently squeeze to remove extra water, then add to the custard. Stir until fully dissolved.
  • Place the grated chocolate in a large heat proof bowl and place a sieve over the bowl.
  • Remove custard from heat and pass through the sieve over the chocolate (the sieve will remove the vanilla pod and any lumpy bits from the custard).
  • Stir the custard into the chocolate until all is melted and smooth. Allow to cool but not set in the refrigerator.
  • In a separate bowl, whip the rest of the cream (250 ml) until it forms soft peaks.
  • Gently fold a few tablespoons of the whipped cream into the chocolate custard, then fold the chocolate custard into the rest of the whipped cream.
  • Do not over mix.
  • Fold in the blueberries and pour over the top of the white chocolate/raspberry cheesecake base.
  • Return to fridge for at least four hours until set.
  • Decorate with fresh strawberries before serving.

berry cheesecake slice



8 thoughts on “Layered white chocolate raspberry cheesecake with blueberry chocolate bavarois – no bake

  1. Pingback: Nutella and blueberry chocolate mousse cake – with caviar fruit | short and sweet

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