White Chocolate Cheesecake {No Bake Recipe} Recipe
This no-bake white chocolate cheesecake is a luscious and creamy dessert that comes together effortlessly without needing an oven. Featuring a crunchy ginger biscuit base and a smooth, rich white chocolate and cream cheese filling, it’s perfect for those seeking an elegant yet simple treat. Decorated with whipped cream, grated white chocolate, and chunks for a beautiful finish, this cheesecake requires minimal prep and rewards with pure indulgence after chilling.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 3 hours 20 minutes (includes chilling time)
- Yield: 16 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: British
- Diet: Vegetarian
Ingredients
Base
- 175 g Ginger biscuits
- 75 g Butter
Filling
- 400 ml Double cream
- 400 g Full fat cream cheese
- 300 g White chocolate (melted and cooled to room temperature)
Topping
- 200 ml Double cream
- 200 g White chocolate (12 chunks and the remainder grated)
Instructions
- Prepare ingredients: About 2 hours before starting, remove the double cream and cream cheese from the fridge to bring them to room temperature. This ensures easier mixing and a smoother texture for the filling.
- Make the base: Crush the ginger biscuits using a rolling pin or a food processor until finely crumbed. Combine the crumbs with the melted butter, then press the mixture firmly into the base of a 7-inch springform tin to form an even crust.
- Mix the filling: In a large bowl, whip together the room temperature double cream, cream cheese, and the melted and cooled white chocolate until fully combined, resulting in a smooth, creamy mixture.
- Assemble the cheesecake: Pour the filling over the prepared biscuit base, smoothing the surface with the back of a spoon or a palette knife to create an even layer.
- Chill: Place the cheesecake in the fridge and chill for at least 3 hours, though overnight chilling is recommended for best results to allow it to set completely.
- Decorate: Carefully remove the cheesecake from the tin using a knife to loosen the edges. Whip the remaining double cream and pipe it decoratively on top of the cheesecake. Finish by sprinkling the grated white chocolate and placing white chocolate chunks on top for garnish.
Notes
- Bringing creams and cream cheese to room temperature helps the filling combine smoothly and prevents lumps.
- Use a warm knife to loosen the cheesecake from the tin cleanly without damaging the edges.
- Chilling overnight improves the texture and makes slicing easier.
- You can substitute ginger biscuits with digestive biscuits if preferred.
- For a firmer base, press the biscuit mixture down firmly and chill before adding the filling.
