A delicious and easy to make no-bake white chocolate cheesecake. A crunchy biscuit base topped with smooth, creamy and indulgent white chocolate.
Last year I shared my recipe for No-Bake Chocolate Cheesecake which has proved to be very popular. It led to several requests for a white chocolate version so I got to work in the kitchen.
I finally perfected this recipe a few months ago, but as Easter was coming I decided to tweak it to make a Mini Egg Cheesecake, perfect for that time of year. Time seems to have flown by since then, and I thought it was about time I shared the original white chocolate cheesecake recipe with you all.
Love White Chocolate As Much As I Do?
If you adore white chocolate as much as I do, then take a look at all of my White Chocolate R
- White Chocolate Cake
- White Hot Chocolate from Supergolden Bakes
- White Chocolate Parfait from Recipes Made Easy
- White Chocolate & Strawberry Fudge from Eats Amazing
- White Chocolate & Almond Blondies from Jo’s Kitchen Larder
- White Chocolate & Raspberry Roulade from Apply To Face
- White Chocolate & Raspberry Cupcakes from The Baking Explorer
- White Chocolate & Strawberry Mousse from Fab Food 4 All
If you fancy try a different flavour of cheesecake, then take a look at all of my cheesecake recipes including my original no-bake chocolate cheesecake.
Can this cheesecake be frozen?
Yes!
The great thing about this cheesecake is that it can be made in advance and frozen.
How to store the cheesecake for freezing
You have three different options to store your cheesecake ready for freezing.
- If you don’t need the tin between making the cheesecake and serving it, you can leave the cheesecake in the tin (if it’s freezer safe). Simply cover the top with clingfilm and freeze.
- If you do need the tin, you can simply pop it into an airtight container once it’s chilled or
- If you are tight on freezer space, you can pop it into the freezer on a dish to freeze for a couple of hours. Once it’s completely firm you can remove it from the plate and wrap it with cling film. As it’s already frozen, it’ll hold its shape. When you want to defrost it, remove it from the freezer and remove the clingfilm when it’s still frozen and move it to your serving dish. You can then loosely cover it again to protect it if you want. Don’t worry if you get a few clingfilm marks on the cheesecake when you wrap it as these can easily be smoothed away with a palette knife once it’s defrosted.
How to decorate your white chocolate cheesecake
I decided to keep the decoration of my cheesecake nice and simple, dotting white and milk chocolate buttons around the edge and adding some chocolate sprinkles. The milk chocolate buttons add a slightly different flavour and also a contrast to the pale colour of the cheesecake.
I decorated it like this as 1) it’s very quick to do and 2) dotting things around the edge makes it easier to slice than piling them into the middle.
Alternatively, if you want something a little fancier looking then whip up 75ml of double or whipping cream and pipe eight swirls around the edge. Top each swirl with a chocolate button, some chocolate sprinkles or grated chocolate.
How to perfectly slice your cheesecake
This cheesecake is designed so that it’s just firm enough to hold its
The trick to getting a perfectly clean cut is to warm your knife (I dip mine in a cup of hot water and then dry it). The warmth of the knife helps it to glide
TIP Warm your knife before cutting your cheesecake for a perfect slice.
Free From/Suitable For
The ingredients I used to make this recipe are all free from the following allergens. However, please check any labels carefully for allergens you need to avoid as brands can vary, and product recipes can change over time.
- Suitable for Vegetarians
- Egg-Free
- Tree Nut-Free
- Peanut-Free
- Sesame-Free
- Sulphur Dioxide & Sulphite-Free
- Lupin-Free
The cheesecake can be made gluten-free by switching the digestive biscuits for a gluten-free version.
White Chocolate Cheesecake (No Bake)
INGREDIENTS
- 100 g digestive biscuits
- 40 g butter
- 250 g cream cheese
- 100 g caster sugar
- 175 g white chocolate
- 150 ml double cream
- 1½ tsp vanilla extract
INSTRUCTIONS
- Line the base of an 18cm round loose bottomed tin with greaseproof paper or a reusable baking liner.
- Crush the digestive biscuits (100g) – I use a pestle and mortar, but you can also put the biscuits into a bag and bash them with a rolling pin too. I don't like to grind mine too finely as I like them to have a slightly crunchier texture.Melt your butter (40g) and mix it with the crushed biscuits. Put the biscuit mix into the prepared tin and use the back of a spoon to push it flat. Put the tin into the fridge to chill while you make the topping.
- Melt the white chocolate (175g). I melt mine in the microwave using 20 second bursts until the chocolate is just melted, stirring in between. You can also use a bain marie, or a saucepan over a very low heat if you prefer. Set the chocolate aside to cool – it must have cooled to room temperature before being added to the other ingredients.
- Whip the double cream (150ml) until it forms a stiff peak.
- Add the cooled, melted white chocolate to the whipped cream and whisk together.
- Add the cream cheese (250g), caster sugar (100g) and vanilla extract (1½ tsp) and whisk into the cream & white chocolate mixture until combined and thick.
- Remove the tin from the fridge and add the cheesecake mixture. Use a small palette knife or the back of a spoon to smooth the top (you’ll need to push it down to avoid air bubbles before smoothing).
- Refrigerate until the cheesecake has set.
- About 30 minutes before you want to serve your cheesecake check it has set. If it's looking a little soft move it to the freezer for the remaining time to set completely before serving.When you're ready to serve, carefully remove the cheesecake from the tin. If you find the edges have become a little smudged by the movement, run a palette knife around the edge to smooth it again.
NOTES
NUTRITIONAL INFORMATION
Any nutritional information provided is the estimated nutritional information per serving. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you would like to learn more about how this is calculated.
Chloe Edges says
I make this for New Year’s Day and it was just fab – the texture from adding the white chocolate to the cream cheese layer makes it rich and delicious without being cloying. I was aiming for a dupe for the Wagamama’s White Chocolate and Ginger Cheesecake so I also combined it with flavours from your Ginger Cheesecake – absolutely fab – I will be making again and not sharing next time!
Gary says
Wondering is it better to use cooking white chocolate or regular white chocolate
Charlotte Oates says
I always use white chocolate from the baking aisle as I find it is less likely to go grainy when it is melted.
Sarah says
Hi, is the tin the equivalent of a 9 inch tin?
Charlotte Oates says
No, it’s the equivalent of a 7″ tin.
If you want to use a 9″ tin you’ll need to increase all of the quantities by 50%
Katie says
I read one of the other reviews about the sugar content and I left out the sugar. It was perfectly sweet enough with the white chocolate. I decorated it with Montezuma milk chocolate buttons. The whole family enjoyed it.
Lynda says
Beautiful cheesecake
Victoria Stone says
Easy to make but too sweet. If I left out all the sugar it would have worked better.
Olivia Gullam says
Easy to follow recipe and very tasty! It turned out perfectly.
Tina says
This cheesecake is Amazing. I have done is with white chocolate buttons on top. I have dipped strawberries in the melted chocolate then put them on the top. I have also cut strawberries up and added them to the cream topping. And today I have cut up cherries and put them in They have been a win win during lockdown
Jill says
Is it okay to freeze the cheesecake with the chocolate buttons on the top or is it best to do that once it has defrosted?
Charlotte Oates says
I would add them after it’s defrosted as chocolate that’s frozen tends to get white speckles on it (there’s not really anything wrong with it, it just doesn’t look great).
Elizabeth Welsh says
I am from the UK, I always check Charlotte’s page before making any cakes. The white chocolate cheese cake is wonderful! I made it as an extra special treat for my grandchildren, not usually allowed cake, but as this was our first meeting since ‘lockdown’ it was allowed. Thank you Charlotte an exceptional cake and so quick any easy to make.
stacey says
Do you need to put the base in the fridge for a certain time before applying the top please?
Charlotte Oates says
I usually refrigerate my base while I’m making the topping. This should be enough time for it to become nice and firm.
Elaine clark says
I made this cheesecake for a family celebration and it lasted only a few minutes, everyone loved it! Thank you
Trace says
Hi did you use caster sugar, was it grainy ? I’ve made cheesecake with icing sugar never caster, I’m going to try it today with icing sugar and hope it turns out fine.
Charlotte Oates says
Yes I used caster sugar and no it’s not grainy (the sugar dissolves in the other ingredients). I wouldn’t make it with granulated sugar as I think that would start to be a bit grainy. I’ve tested my cheesecakes with both caster and icing sugar and I found I preferred the texture of the cheesecake made with caster. However, if you prefer to use icing sugar then it’ll stall work just fine.
Richard Goodhand says
It’s FANTASTIC
Barbara says
Just made this. So easy. I am going to put strawberries on top instead to contrast the sweetness.
Jenny Walters says
No bake cheesecakes are a real passion of mine. They really, really float my boat. I love the sound of this white chocolate one and I think your decoration is brilliant! I will definitely be pinning this for future demolishment.
Kat (The Baking Explorer) says
What a dreamy looking cheesecake, I can imagine it melts in the mouth