Berry & White Chocolate Popcorn Cheesecake


For the base:

12 Red Velvet Doughlicious Dough Balls

A little gluten-free flour, for rolling

For the cheesecake:

325 g good quality white chocolate, chopped

500 g full-fat cream cheese, at room temperature

3 tbsp g icing sugar

1 ½  tsp vanilla extract

300 ml double cream, at room temperature

Raspberry coulis

To decorate:

Popcorn Shed Berry-licious Popcorn

Lemon Raspberry Lite Bites

White Chocolate curls

This super-simple no-bake dessert really has the ‘wow’ factor thanks to the dramatic layers… think Red Velvet cookie base, sweet vanilla cheesecake swirled with berry coulis, crunchy Berry Popcorn and zesty Lemon Raspberry Lite Bites – not forgetting the delicate curls of white chocolate!


Preheat the oven to 180ºC (160ºC fan) Gas 4. Grease and line an 8  in | 20 cm round tin with greaseproof paper.

Tip the Red Velvet Cookie Dough Balls into a large bowl. Bring together, using your hands, to form one large ball.

Lightly dust a work surface  and rolling pin with flour and roll out into a circle just larger than the tin. Trim to fit the tin.

Carefully transfer into the base of the prepared tin, using the trimmings to press into the circle to create a flat cookie dough base (with no gaps). Prick with a fork.

Bake in the preheated oven for 12-14 minutes until cooked (make sure it doesn’t burn). Remove from the oven and leave to cool completely.

Meanwhile, for the filling: put the white chocolate into a heat-proof bowl set over a pan of barely simmering water. Stir until melted and smooth. Leave to cool slightly.

Meanwhile, in a stand mixer with the whisk attachment, whisk the cream cheese, icing sugar and vanilla extract until completely smooth.

In a separate bowl, whisk the double cream until just holding its shape. Stir into the cream cheese mix until smooth.

Fold in the melted white chocolate until combined –  you want to have a smooth cheesecake filling.

Spoon over the cooled Red Velvet cookie dough base and spread into a smooth and even layer.

Drop teaspoons of raspberry coulis on top and swirl to create a marble effect.

Cover with cling-film and chill in the fridge for at least 6 hours – ideally overnight – until set.

Remove from the tin, peel off the greaseproof and set onto a flat plate.

Decorate with Popcorn Shed Berry-licious Popcorn and Lemon Raspberry Lite Bites around the border and curls of white chocolate.

Cut into slices and serve with extra raspberry coulis.

Cook’s Tip

Our Red Velvet cookie dough creates deliciously dramatic layers. You could also use our Raspberry White Chocolate for the base if you prefer.