This easy no bake White Chocolate Cheesecake recipe is deliciously creamy with a touch of Vanilla and no added sugar. Make the biscuit base using a mix of Digestive and Biscoff Lotus biscuits for a nice caramel favoured crunch.
If you are making a cheesecake for the first time, I suggest you try this no bake recipe. The base is simple to make, and the ingredients are easy to mix together, providing you are not heavy handed with the mixer. If you are a Biscoff fan, this No Bake Biscoff Cheesecake will pair well if you are having a party or feeding a crowd.
This Baked Strawberry Cheesecake is an ideal recipe to make when making a baked Cheesecake for the first time.
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Why You Will Like This Recipe.
- It's delicious and creamy, with no added sugar.
- When kept in the fridge it will stay fresh for a couple of days.
Ingredients for this Easy White Chocolate Cheesecake recipe
This is just an overview of the ingredients I used and why I may have used them. See the recipe card below for a full list of ingredients and quantities.
- Biscuits - I used a mix of Digestives and Biscoff Lotus biscuits. Ginger biscuits would also be nice.
- Unsalted Butter - Have it melted and ready to mix with your crushed biscuits.
- White Chocolate - I used this flavour of chocolate in the cheesecake filling and for decorating the top.. If using a block of chocolate, grating it or cutting it into chunks will make melting a lot easier.
- Cream Cheese - Use full fat such as Philadelphia
- Mascarpone - This is also a form of Cream cheese. If you don't have enough add a little more Philadelphia.
- Double Cream - Not Single cream, is used in the filling and for piping some swirls on the top.
- Vanilla Extract - Adds extra flavour to the whole cheesecake dessert
Step by Step Instructions
When making a cheesecake the first thing you need to do is make the biscuit base and for this white cheesecake, I used a mix of biscuits that I had in my cupboards.
Step 1: Line the base of an 8” (20cm) loose bottom tart tin with baking parchment. Grease the sides with butter. Note: There is no added sugar in this recipe as most of the sweetness comes from white vanilla chocolate.
Step 2: Using a food processor, blitz the biscuits to a fine breadcrumb consistency.
Step 3: Add the melted butter and mix until well combined ensuring all the biscuit crumbs are coated in butter. If not, the base will not be set.
Step 4: Pour the biscuit base mixture into the prepared tart tin. Use a small spoon to help flatten the sides and base. TIP: This is a thick cheesecake biscuit base, so be as firm as you can in order for the biscuit base to set correctly. If it is too loose, the cheesecake base will crumble when sliced.
Step 5: Place in the fridge to set while you make the White Chocolate Cheesecake Filling.
Step 6: Melt the chocolate in a heatproof bowl over a pan of simmering water. When half the chocolate has melted, take the bowl off the heat and let the remaining chocolate melt in the residual heat. Leave to cool but not set.
Step 7: Using a wooden spoon or spatula, mix together the Mascarpone and Full Fat Cream cheese until well combined. Do not overmix or the mixture could split and become runny.
Step 8: Gradually add the double cream and vanilla extract and mix until thick and creamy.
Step 9: Using a handheld mixer, add the cool melted chocolate and mix until fully incorporated with the rest of the filling. It’s fine to have a few pieces of unmixed chocolate in the mixture. TIP: Ensure the melted white chocolate is cold enough before mixing it with the cream cheese filling or it may split and become too runny to set.
Step 10: Carefully pour the white chocolate filling evenly over the biscuit base let it find its own level and place it in the fridge to set for several hours, preferably overnight.
Step 11: To decorate the Cheesecake, melt the white chocolate in a bowl of simmering water, and leave to one side to cool a little. Whip together the double cream and vanilla extract to soft peaks, and place the whipped cream into a piping bag fitted with a suitable rosette nozzle. TIP: Do not overbeat the cream or it will go grainy and could turn to butter.
Remove the white cheesecake from the fridge and drizzle the cool melted chocolate over the centre.
Decorate with swirls of piping around the edge, finishing off with chocolate drops on top of the whipped cream.
Once decorated this easy white chocolate cheesecake is ready to serve. With no added sugar and all the flavour coming from the vanilla and white chocolate, there's a temptation to have another slice. I say go for it and enjoy.
Storage
Fridge: Because of the fresh cream and cream cheese content, it is best to keep No bake cheesecakes in the fridge.
Freezer: I have never frozen a cheesecake so cannot confirm whether it will freeze well or not. It's really a question of whether it will thaw out properly.
Baker's Tips
- Tip 1: Press down the biscuit base firmly enough before you place it in the fridge to set. You also need to make sure you have enough room to take all the filling
- Tip 2 - When making the cheesecake filling, make sure the melted chocolate is cooled enough before mixing it in with the cream cheese mixture.
- Tip 3: Leaving the cheesecake to set overnight in the fridge will make it easier to slice.
Frequently Asked Questions
Both are interchangeable in cheesecakes. Use Philadelphia for a tangy taste, and Mascarpone for a creamy flavour.
Full Fat cream cheese such as Philadelphia is mostly used to make cheesecakes, and so too is Mascarpone. Both have a very thick consistency that's needed to set a no bake cheesecake.
More Dessert Recipes You May Like To Try
After making this recipe please let me know how you got on by leaving a comment below. Especially if you used alternative ingredients.
Recipe
White Chocolate No Bake Cheesecake
Equipment
- 8 inch round loose bottom cake or tart tin
- Baking Parchment for lining the base of the tart tin
Ingredients
For the Base
- 250 g Biscuits use a mix of Digestives and Biscoff Lotus Biscuits
- 100 g Unsalted butter melted
For the Filling
- 300 g White Chocolate drops if using a block of chocolate, cut it into chunks or grate it.
- 110 g Full Fat Cream Cheese such as Philladelphia cream cheese
- 250 g Mascarpone
- 200 ml Double cream
- 1 teaspoon Vanilla Extract
For the Decorations.
- 50 g White Chocolate drops
- 175 ml Double or whipping cream
- ½ teaspoon Vanilla Extract
Instructions
- Line the base of an 8” (20cm) loose bottom tart tin with baking parchment. Grease the sides with butter. Note: There is no added sugar in this recipe as most of the sweetness comes from the white vanilla chocolate.
Make the Biscuit Base
- Using a food processor, blitz the biscuits to a fine breadcrumb consistency.250 g Biscuits
- Add the melted butter and mix until well combined ensuring all the biscuit crumbs are coated in butter. If not, the base will not set.100 g Unsalted butter
- Pour the biscuit base mixture into the prepared tart tin. Use a small spoon to help flatten the sides and base. TIP: This is a thick cheesecake biscuit base, so be as firm as you can in order for the biscuit base to set correctly. If it is too loose, the cheesecake base will crumble when sliced.
- Place in the fridge to set while you make the Cheesecake Filling.
Make the White Chocolate Cheesecake Filling
- Melt the chocolate in a heatproof bowl over a pan of simmering water. When half the chocolate has melted, take the bowl off the heat and let the remaining chocolate melt in the residual heat. Leave to cool but not set.300 g White Chocolate drops
- Using a wooden spoon or spatula, mix together the Mascarpone and Full Fat (Philadelphia) Cream cheese until well combined. Do not overmix or the mixture could split and become runny.110 g Full Fat Cream Cheese, 250 g Mascarpone
- Gradually add the double cream and vanilla extract and mix until thick and creamy.200 ml Double cream, 1 teaspoon Vanilla Extract
- Using a hand held mixer, add the cool melted chocolate. Mix until fully incorporated with the rest of the filling. It’s fine to have a few pieces of unmixed chocolate in the filling. TIP: Ensure the melted white chocolate is cold enough before mixing with the cream cheese filling or it may split and become too runny to set.
- Carefully pour the white chocolate filling evenly over the biscuit base let it find its own level and place in the fridge to set for several hours, preferably overnight.
To Decorate the Cheesecake,
- Melt the white chocolate in a bowl of simmering water, leave to one side to cool a little. Whip together the double cream and vanilla extract to soft peaks, place the whipped cream into a piping bag fitted with a suitable rosette nozzle. TIP: Do not overbeat the cream or it will go grainy and could turn to butter.175 ml Double or whipping cream, 50 g White Chocolate drops, ½ teaspoon Vanilla Extract
- Remove the cheesecake from the fridge and drizzle the cool melted chocolate over the centre, then decorate with swirls of piping around the edge. Finish off with chocolate drops on top of the whipped cream.
Notes
Nutrition
Note: Recipes are tested using Metric only. The provided nutrition information is an estimate for the entire recipe, the calorie accuracy nutritional facts, unit and portion conversion are calculated by a third party app. and are not guaranteed.
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