White Chocolate Cheesecake {NO BAKE Recipe}

A close view of a white chocolate cheesecake.

4.81 from 162 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 Time10

Chilling Time3

Total Time3 10

Course: Dessert

Cuisine: Family Food

Servings:

Author: Sarah Rossi

Ingredients

175 g Ginger biscuits (or graham crackers)
75 g Butter
400 ml Double cream (heavy whipping cream (US/CAN) - min 35% fat - or (AUS) thickened cream)
400 g Full fat cream cheese
300 g White chocolate Melted and then cooled to room temperature

To decorate:

200 ml Double cream (heavy whipping cream (US/CAN) - min 35% fat - or (AUS) thickened cream)
200 g White chocolate 12 chunks and the remainder grated

Metric - Imperial

Instructions

Before you begin: About 2 hours before you want to start, bring your cream and cream cheese out of the fridge (see recipe notes).
Make the base: Crush the biscuits (either with a rolling pin or in a food processor). Mix with the melted butter and press into your 18cm (7") springform pan (US)/loose-bottomed tin (UK).
Create the creamy filling: Whip together the double cream, cream cheese and melted ROOM TEMPERATURE white chocolate until fully combined.
Assemble the cheesecake: Smooth the creamy filling on top of the biscuit base and flatten out with the back of a spoon or a palette knife if you have one.
To set: Chill for 3 hours or, even better, overnight.
To finish: Use my knife tip in the notes below to remove the cheesecake from the tin. Pipe the remaining whipped cream and decorate with grated chocolate and chocolate chunks. For clean slices, dip your knife in hot water and wipe dry between each cut.

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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. For clean slices, dip your knife in hot water and wipe dry between each cut.

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