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This White Chocolate Cheesecake recipe is a winner every time. So easy, NO BAKE and deliciously creamy, with a crumbly biscuit base – it’s foolproof!

A white chocolate cheesecake on a plate with creamy swirls and white choc chunks on top.

White Chocolate Cheesecake on a plate with cream and chunks of white chocolate on top… this really is a showstopper of dessert, BUT it’s so easy to make.

I promise you can do this, even if you’re a total baking beginner (or a no-bake beginner, because this beauty doesn’t even go in the oven.)

I would like to confess that I never ever liked cheesecake until I came up with my version of a No Bake Cheesecake a few years ago. Everything changed then! 

I realised it was so different to the usual BAKED cheesecakes I’d eaten before. Instead they could be light, fluffy, creamy and – bonus – very easy to make.

Moral of the story, cheesecake-phobic people… come and embrace this dreamy dessert and thank me later for the joy in your life!


Why you’ll love this White Chocolate Cheesecake recipe

⭐️ Simple with only 5 ingredients!

⭐️ Really quick to pull together

⭐️ Everyone LOVES this classic


Slice of white chocolate cheesecake on a plate with fork.

About my Cheesecakes

In case you don’t already know… Are cheesecakes really made with real cheese? Yes. Do they taste like cheese? No! They just have a certain kind of creaminess that is so good and honestly does lend itself to a sweet dish. 

What’s more, you can adapt them to almost any occasion or flavour preference. Need an Easter offering? Try my No Bake Mini Egg Cheesecake.

Want a Christmas delight to wow your guests? Go for my No Bake Baileys Cheesecake.

For any other occasion, choose from one of my MANY no-bake options of:

I told you there were a lot!


Ingredients to make a No Bake Chocolate Cheesecake

White chocolate cheesecake ingredients.
  • Butter – I use unsalted butter for this and just melt it quickly in a mug in the microwave.
  • Gingernut biscuits – These work really well in this recipe to give an added flavour. You could use another type of ginger biscuit, digestive biscuit, or graham crackers if you’re in the USA. (You may need slightly more butter if you change the biscuit you use).
  • Cream cheese – I like to use Philadelphia brand cream cheese for this recipe. I drain off any liquid before using. You can use other brands, but I find they are SLIGHTLY more difficult to combine. Be sure to always use full fat cream cheese.
  • Double cream
  • White chocolate – I used my favourite Callebaut chocolate for this recipe. This chocolate is just amazing, it melts so well and really makes a difference to any recipe. When you buy it in bulk (1kg bags at a time) from Amazon it works out to about the same price as supermarket chocolate. A good investment I think as it really does make SUCH a difference. I do like a chunk of chocolate on top though!

What else I used

  • Cake tin – This recipe is for a 7″ tin which is also DEEP (not a standard-depth sandwich cake tin or it may overflow). You can use smaller or larger tin or a different shape, but your cheesecake will obviously be taller or shorter. I would DEFINITELY recommend this tin as it is a great size and very easy to use.
  • Vegetable peeler – I use this one to ‘grate’ a bar of white chocolate to decorate. Really quick and effective and no grating your fingers by accident.
  • Disposable piping bag – I know, I know. These are not great for the environment, but using reusable bags takes so much detergent to get them clean. I’m honestly not sure of the best option so I’m still with these ones at the moment.
  • Piping nozzle – I use this piping nozzle all the time. It’s a great all rounder.

How to make a White Chocolate Cheesecake

Crushed ginger biscuits with melted butter in a bowl for the recipe White Chocolate Cheesecake.

1. Crush the biscuits with a rolling pin or food processor. Mix with the melted butter and press into your tin.

Crushed biscuits being pressed down into a tin with the back of a spoon for the recipe White Chocolate Cheesecake.

2. Press the biscuit mixture into your tin to make a base.

Cream and white chocolate in a bowl, about to be mixed together for the recipe White Chocolate Cheesecake.

3. Combine the cream, cream cheese and melted white chocolate.

Cream being whipped with an electric whisk.

4. Whip the ingredients together until they form soft peaks.

Whipped cream on top of a biscuit base for step 5 in the recipe for White Chocolate Cheesecake.

5. Smooth on top of the biscuit, flatten and chill.

Creamy swirls being piped onto a white chocolate cheesecake.

6. Remove from the tin and pipe on the remaining cream and decorate.


Storing

Chilling the biscuit base while you’re making the cheesecake filling will allow it to set and firm up a bit, making it a bit less crumbly when you add the topping.

You can store the cheesecake in the fridge (without the topping) for a MINIMUM of 3 hours and up to 3 days from preparation. The results will be much better if it’s had time to chill overnight.

Leave it in the tin in the fridge and cover with a dinner plate of cling film (but make sure it doesn’t touch the surface of your beautiful cheesecake!)

Can White Chocolate Cheesecake be frozen?

You can also put the undecorated cheesecake in the freezer in the tin if you want to make it further in advance. Just make sure you defrost it properly in the fridge (again, in the tin) for 24 hours or until completely thawed, then decorate.

Tips

Consistency 

The consistency of the cheesecake should be sliceable but not solid. Something like room temperature butter (it will give a little quiver if you wobble it gently).

If it won’t set

If it’s too runny it’s probably because your cream wasn’t whipped quite enough. No problem – pop it into the freezer for a few hours before serving.

Melting your chocolate 

Melt your white chocolate by breaking into chunks and microwaving for 30 seconds at a time (no more!) and stirring well in between.

It will probably only take 1.5 minutes in total. If the melted white chocolate seizes (i.e. goes too thick), add a small amount of vegetable oil and keep stirring until it returns to the correct consistency.

MOST IMPORTANT TOP TIP: Room temperature 

Be sure to let your white chocolate come TOTALLY to room temperature before adding to your mixture. This means almost cold while still runny. 

This is really important, as if it’s too warm it will form clumps as soon as it hits the cold cream. To avoid this even further, try to bring the cream and cream cheese to room temperature before using too.

Generally cream whisks much more easily at fridge temperature, but here it is inclined to ‘clump’ with the chocolate if it’s too cold.

Cheesecake FAQs

How do I get the cheesecake out of the tin?

Use a tin with either a springform (unclippable sides) or removable base. Warm a sharp, thin knife under a hot tap and then dry it. Use this to run around the outside of the cake, inside the tin, before removing it. Remove the knife and wipe as you work your way around the cake.

If you have a removable base, sit the tin on a tall glass and carefully press down so the sides of the tin can slip down lower than the cheesecake and you can easily remove it.

Once it’s out of the tin, it will start to lose its shape a little, so I like to do this no more than 3 hours before serving it. Keep it uncovered in the fridge on a plate or serving platter. You can decorate then or just before serving.

What kind of biscuit should I use for cheesecake crust?

For this recipe I use gingernuts because they work really well and add the right kind of flavour. But I don’t always use these in my cheesecakes. Digestives are always a winner for the crust, and if you’re in the USA, graham crackers would work.

Let me know how you got on and what you thought of these recipes. Please rate the recipe using the ⭐️ below.

Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).

4.81 from 146 votes

White Chocolate Cheesecake {NO BAKE Recipe}

This easy No Bake White Chocolate Cheesecake recipe is a winner every time. Simple to make and deliciously creamy, with a crumbly biscuit base – it is foolproof!
Prep Time: 10 minutes
Total Time: 3 hours 10 minutes
Servings: 16

Ingredients 

  • 175 g Ginger biscuits
  • 75 g Butter
  • 400 ml Double cream
  • 400 g Full fat cream cheese
  • 300 g White chocolate, Melted and then cooled to room temperature

To decorate:

  • 200 ml Double cream
  • 200 g White chocolate, 12 chunks and the remainder grated

Instructions 

  • About 2 hours before you want to start, bring your cream and cream cheese out of the fridge (see recipe notes).
  • Crush the biscuits (either with a rolling pin or in a food processor). Mix with the melted butter and press into your 7″ tin.
  • Whip together the double cream, cream cheese and melted ROOM TEMPERATURE white chocolate until fully combined.
  • Smooth on top of the biscuit base and flatten the top with the back of a spoon or a palette knife if you have one.
  • Chill for 3 hours or, even better, overnight.
  • Use my knife tip (in recipe notes) to remove the cheesecake from the tin. Pipe the remaining whipped cream and decorate with grated chocolate and chocolate chunks.

Notes

Room temperature: Be SURE to let your melted white chocolate come TOTALLY to room temperature before adding to your mixture. This means, almost cold while still runny. This is really important, as if it’s too warm, it will form clumps as soon as it hits the cold cream.
Cream cheese: Try to bring the cream and cream cheese to room temperature before using too. Full fat Philadelphia is by far the best for this job.
Removing the cheesecake from the tin: Run around the outside of the tin with a warm knife to easily remove the cheesecake. 
Decorating: To decorate, save 12 chunks of chocolate and grate the rest. Sprinkle the grated chocolate on top, then pipe 12 swirls and top with the chunks.
Consistency: The consistency of the cheesecake should be sliceable but not solid. Something like room temperature butter (it will give a little quiver if you wobble it gently).
If too runny: If it’s too runny it’s probably because your cream wasn’t whipped quite enough. No problem – pop it into the freezer for a few hours before serving.

Nutrition

Calories: 463kcalCarbohydrates: 29gProtein: 5gFat: 37gSaturated Fat: 22gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.2gCholesterol: 85mgSodium: 208mgPotassium: 197mgFiber: 0.3gSugar: 23gVitamin A: 1017IUVitamin C: 0.4mgCalcium: 121mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: Family Food
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This recipe was originally published on May 15, 2019 and updated with method changes and tips on November 23, 2023.

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Sarah Rossi founder of TamingTwins.com and author of 'What's for Dinner?' books.

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15 Comments

  1. 5 stars
    Amazing recipe. Made a few weeks before Christmas and folded a punnet of raspberries in (washed and dried as much as possible). Froze it and defrosted it in the fridge. Absolutely delicious!

  2. Hi, just wondered if this tastes quite cheesy? I love a cheesecake but I’m not a fan of cheesy cheesecakes if that makes sense 🤣