Milk Chocolate & Raspberry Layered Cheesecake

What’s better than a cheesecake? A cheesecake with two layers of course! As cheesecakes are often overly sweet, we dropped the sugar right down here to give a beautiful contrast of sharp and sweet flavours to keep this fresh and light. You could, if you liked, change the biscuits to a different version or in summer swap out the raspberries for blackberries.


Smash the bourbon biscuits in a bag and add the butter. Mix well and tip the mixture into a 20cm cake tin with a removable base. Smooth with the back of a spoon and chill for 20 minutes until set.

Whisk the cream cheese with the cream and sugar until smooth. It will go lumpy but persist and you’ll end up with a perfectly smooth mixture.

Split into two. To one half add the melted chocolate and mix thoroughly. To the other add the raspberries and beat with a wooden spoon until pink with flecks of fruit.

Spoon the chocolate mixture into the cake tin and smooth down, taking care not to go up the edges of the tin. Once smooth, add your raspberry mixture and smooth down.

Chill for at least two hours, covered and decorate with raspberries if you like.


The time quoted above is an estimate of the time needed until the recipe is ready to eat, allowing for preparation, baking and resting.


As you might expect from Green & Black's, this recipe is indulgent and should be enjoyed as a treat.