This post may contain affiliate links.
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!
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
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:
- Chocolate Orange Cheesecake
- Ferrero Rocher Cheesecake
- Oreo Cheesecake
- Strawberry Cheesecake with Prosecco Cheesecake
- Rocky Road Cheesecake
- Peanut Butter Cheesecake
- Salted Caramel Cheesecake
- Nutella Cheesecake
- Creme Egg Cheesecake
- Biscoff Cheesecake
I told you there were a lot!
Ingredients to make a No Bake Chocolate Cheesecake
- 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
1. Crush the biscuits with a rolling pin or food processor. Mix with the melted butter and press into your tin.
2. Press the biscuit mixture into your tin to make a base.
3. Combine the cream, cream cheese and melted white chocolate.
4. Whip the ingredients together until they form soft peaks.
5. Smooth on top of the biscuit, flatten and chill.
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
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.
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).
White Chocolate Cheesecake {NO BAKE Recipe}
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe was originally published on May 15, 2019 and updated with method changes and tips on November 23, 2023.
thanks for sharing
Absolutely amazing recipe made with my 12yr old daughter x
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!
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 🤣