The Best White Chocolate Cheesecake Recipe (Easy & No-Bake)

Let’s be honest: while we all crave a slice of rich, creamy cheesecake, the fear of making one can be real. Water baths? Cracked tops? Springform pan leaks? It’s enough to make you just go to the store. But what if you could make the most luxurious, velvety White Chocolate Cheesecake you’ve ever tasted… without ever turning on your oven?

This no-bake recipe is your answer. It’s a game-changer, swapping the typical digestive base for a spicy, crunchy gingernut crust that perfectly complements the sweet, smooth filling. This is pure, decadent simplicity—no baking, no cracking, just a perfect, creamy dessert every single time.

Ingredients for No-Bake White Chocolate Cheesecake

This recipe uses a small, high-quality list of ingredients to create a truly luxurious filling. The gingernut base is the perfect spicy counterpoint to the sweet white chocolate.

Component	Ingredient	Amount/Quantity
For the Base	Gingernut biscuits	175 grams
	Soft unsalted butter	50 grams
For the Filling	White cooking chocolate	200 grams, roughly chopped
	Full-fat cream cheese	300 grams (at room temperature)
	Chilled double cream	300 millilitres
	Fresh lemon juice	1 teaspoon
	Vanilla extract	1 teaspoon

this now & bake later ❤️

Timing

The beauty of this recipe is in its simplicity. The active prep time is minimal, but the (hands-off) chill time is essential for the perfect set.

• Prep time: 25-30 minutes
• Cook time: 0 minutes (No-bake!)
• Chill time: Overnight (minimum 6-8 hours)
• Total time: 8+ hours (mostly inactive)

Step-by-Step Instructions

You will need one 20cm (8-inch) springform cake tin for this recipe.

Step 1: Gently Melt the White Chocolate

Place your chopped white chocolate into a heatproof bowl. Fill a saucepan with a small amount of water (about 3-4cm) and bring it to a boil. Sit the bowl of chocolate on top, making sure the base of the bowl does not touch the hot water. Turn the heat down to a gentle simmer.

Let the chocolate melt very gently, giving it an occasional stir. Once only a few small lumps are left, give it a final stir, then remove the bowl from the heat. Set it aside to cool for about 10-15 minutes. It should be liquid but cooled to room temperature.

Step 2: Create the Gingernut Crust

While the chocolate cools, make the base. Place the gingernut biscuits in a food processor and blitz until they are almost all fine crumbs. Add the soft butter and process again until the mixture starts to clump together.

• No Food Processor? No problem. Place the biscuits in a Ziploc bag, seal it, and crush them with a rolling pin. Melt the butter in a separate bowl, then stir in the biscuit crumbs until well mixed.

Step 3: Press and Chill the Base

Press the buttery biscuit mixture firmly into the bottom of your springform tin. You can use the back of a spoon to get it flat and even. Let the crumbs come a little way up the sides. Stash the tin in the fridge to chill and firm up while you make the filling.

Step 4: Start the Cheesecake Filling

Place your room temperature cream cheese in a large bowl. Beat it with a wooden spoon or electric mixer until it is soft and smooth, with no lumps.

Step 5: Fold in the Cooled Chocolate

Gently fold the slightly cooled, melted white chocolate into the softened cream cheese using a silicone spatula. Fold until it’s just combined—don’t overmix.

Step 6: Whip and Fold the Cream

In a separate bowl, softly whip the double cream. You want it to be noticeably thickened, but the peaks should be soft and just barely hold their shape. Do not whip it to stiff peaks, or your cheesecake will be grainy.

Gently fold the whipped cream into the white chocolate mixture in two batches. This keeps the filling light and airy.

Step 7: Finalize and Pour the Filling

Add the fresh lemon juice and vanilla extract to the bowl. Fold these in until everything is just incorporated. The final mixture should be pale, light, and almost like a mousse. Pour and scrape this beautiful, airy mixture into your chilled biscuit-lined tin.

Step 8: Chill Overnight

Smooth the top of the cheesecake with your spatula. Cover the tin with plastic wrap (cling film) and refrigerate overnight. This is not a step to rush! A no-bake cheesecake needs this long chill time to set up properly into a firm, sliceable dessert.

Step 9: Serve the Cheesecake

When you’re ready to serve, take the cheesecake out of the fridge and let it sit at room temperature for 10-15 minutes. This small rest makes it easier to slice. Run a knife around the edge, then carefully unclip and remove the side of the springform tin. Serve in slices directly from the tin’s base.

Nutritional Information

This is a rich, decadent dessert, perfect for a special occasion! Here is an estimated nutritional breakdown per serving (assuming the cheesecake is cut into 8 slices).

• Calories: 480 kcal
• Fat: 38 g
• Carbohydrates: 30 g
• Sugar: 25 g
• Protein: 5 g

(Disclaimer: These values are estimates and will vary based on your specific ingredient brands.)

Healthier Alternatives

While this recipe is a true indulgence, you can make a few modifications if you’re accommodating dietary needs.

• Gluten-Free: This is an easy one! Simply substitute the gingernuts with your favorite gluten-free gingernut or plain sweet biscuit.
• Lower Fat: You can try using reduced-fat cream cheese and a lighter cream. Be warned: This will significantly change the final texture. The richness of the full-fat dairy is what makes this cheesecake so creamy and helps it set firmly.
• Different Base: If gingernuts aren’t your thing, you can use digestive biscuits or graham crackers in the exact same quantity.

Serving Suggestions

This white chocolate cheesecake is a stunning, blank canvas. It pairs beautifully with sharp, tart flavors to cut through the richness.

• With a Fruit Coulis: A drizzle of a sharp raspberry or passion fruit coulis is the absolute best pairing. The vibrant, tart sauce contrasts perfectly with the sweet, creamy cheesecake.
• With Fresh Berries: A simple pile of fresh berries (raspberries, blueberries, and sliced strawberries) adds a fresh, beautiful, and light element.
• With Chocolate Shavings: For a “death by chocolate” version, grate some extra white chocolate (or dark chocolate for contrast) over the top before serving.
• For the Holidays: This is the perfect make-ahead dessert for a holiday gathering or a special dinner party.

Common Mistakes to Avoid

• Seized, Lumpy Chocolate: This happens if you melt your white chocolate too fast (too high heat) or if any water gets into the bowl. Solution: Melt it gently over simmering (not boiling) water, and make sure your bowl and spatula are completely dry.
• Grainy Filling: This is the #1 mistake. It’s caused by one of two things: 1) You used cold cream cheese, or 2) You over-whipped the double cream. Solution: Use room temperature cream cheese (it’s essential!) and only whip your cream to soft peaks.
• Cheesecake is Too Soft: You didn’t chill it long enough. Solution: “Overnight” is a non-negotiable rule here. A no-bake cheesecake needs at least 6-8 hours, but overnight is always best to guarantee a firm, perfect set.

Storing Tips

This cheesecake is a fantastic make-ahead dessert as it stores beautifully.

• Refrigerator: Store the cheesecake (covered) in the fridge for up to 4 days. It will stay fresh and delicious.
• Freezer: Yes, this cheesecake freezes wonderfully! You can freeze it whole or in individual slices. Wrap the slices tightly in plastic wrap and then in foil. It will keep in the freezer for up to 3 months. To serve, thaw in the fridge overnight.

Conclusion

Making a show-stopping White Chocolate Cheesecake doesn’t have to be a stressful, oven-watching affair. This no-bake recipe delivers that luxurious, creamy texture and decadent flavor you crave, all with a simple, forgiving process. The spicy gingernut crust and smooth, moussy filling are a match made in heaven.

We hope you enjoy making (and eating!) this easy, elegant dessert. Try it out and let us know in the comments how it turned out for you! We’d love to hear your feedback. Don’t forget to rate the recipe!

FAQs

Q1. Why use gingernut biscuits for the base?

The sharp, spicy flavor of gingernuts is the perfect “secret weapon” for a very sweet dessert like white chocolate cheesecake. It cuts through the richness and adds a layer of complex, warm spice that a plain digestive biscuit just can’t match.

Q2. Can I use a different size tin?

Yes, but an 8-inch (20cm) springform tin is ideal. If you use a 9-inch (23cm) tin, your cheesecake will be thinner and may set more quickly. If you use a smaller tin, it will be very tall and may need extra time to set in the middle.

Q3. My filling turned out lumpy! What went wrong?

This is almost always a temperature issue. Either your cream cheese was too cold and didn’t beat smoothly, or your melted white chocolate was too hot when you added it, causing the cream cheese to curdle. The solution is room temperature cream cheese and cooled melted chocolate.

Q4. Can I add fruit or other things into the filling?

I’d recommend serving fruit on top or alongside it. Mixing things into this type of no-bake filling can add extra moisture, which may prevent it from setting properly. A fruit coulis or fresh berries is the perfect way to add that flavor!

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