White Chocolate Cheesecake – A No-Bake Dessert You’ll Love
No-bake white chocolate cheesecake. This is an easy dessert that looks special without using the oven. The recipe has a biscuit crust with a creamy filling of white chocolate, cream cheese, mascarpone and double cream. The rich white chocolate flavor is brightened by fresh strawberries or other berries.
This cheesecake can be made in advance, so it’s a practical dessert for birthdays, holidays, dinner parties, and family gatherings.
Why Make a No-Bake White Chocolate Cheesecake?
A no-bake cheesecake is easy to make and doesn’t involve you baking the filling. Refrigerate the crust until firm and the filling sets up in the fridge.
This is a nice recipe to have when you want a dessert that can be made several hours before serving. Together, the white chocolate and berries also provide a good balance of creamy, sweet and fruity flavors in the cheesecake.
Ingredients for White Chocolate Cheesecake
For the Crust
- 300 g digestive biscuits or sugar cookies
- 150 g unsalted butter, melted
For the Filling
- 400 g Santa Barbara White Chocolate Couverture
- 300 g full-fat cream cheese
- 250 g mascarpone
- 300 ml double cream
For the Topping
- 200 g fresh strawberries or berries of your choice.
- Whipped cream
- Strawberry and raspberry jam (optional)
How Do You Make No-Bake White Chocolate Cheesecake?
1. Prepare the Biscuit Crust
Pulse digestive biscuits in a food processor or blender until they are fine crumbs. Add melted butter and mix until the crumbs hold together.
Lightly grease a 9-inch deep loose bottomed cake tin and line the base with parchment paper. Press the biscuit mixture evenly over the base of the tin. Chill a minimum of 30 minutes.
2. Melt the White Chocolate
Place the white chocolate in a heatproof bowl over a pan of simmering water. Stir now and then until smooth.
Take the bowl off the heat and cool the chocolate for about 10 minutes. It is supposed to remain liquid but not hot.
3. Prepare the Cheesecake Filling
Place the mascarpone, cream cheese and double cream in a large bowl. Whisk until the mixture is smooth and creamy and just holds together.
4. Add the White Chocolate
Pour the melted white chocolate into the cream mixture and stir slowly. Blend until the ingredients are thoroughly combined. Do not overmix or the filling will be too heavy.
5. Chill the Cheesecake
Spoon the filling over the chilled biscuit base. Use a spatula to level the surface.
Refrigerate for at least 6 hours or overnight to set the cheesecake.
6. Decorate and Serve
When set, remove cheesecake from the tin. Top with halved strawberries, other fresh berries and piped whipped cream.
For a little extra flavor, spoon some strawberry-raspberry jam on top of the fruit just before serving.
White Chocolate Cheesecake Decoration Ideas
You can either keep it simple or dress the cheesecake up a bit:
- Whipped cream roses: Pipe small swirls around the top with a star piping tip.
- Fresh berries: Top with strawberries, raspberries, blueberries, or blackberries.
- Chocolate curls: Add curls of dark or white chocolate for a textural kick.
- Berry glaze: Warm berry jam until hot but not boiling, then brush over fruit to give a glossy finish.
Easy Variations for This Cheesecake
This white chocolate cheesecake is no bake, and super easy to customize with a few simple additions.
- Plant-based version: Use plant-based cream cheese, plant-based mascarpone and dairy-free white chocolate.
- Nutty crust: Incorporate crushed almonds or hazelnuts into the biscuit base.
- Lemon version: Add a bit of lemon zest to the filling.
- Holiday cheesecake: Stir in cranberries and candied orange peel.
Serving and Storage Tips
Serve each slice with whipped cream, berry coulis or chocolate sauce. With the cheesecake you can also serve espresso or dessert wine.
Cheesecake will keep, loosely covered, in the refrigerator for up to 4 days. Individual slices can be frozen for one month. To defrost frozen slices, leave in the fridge overnight.
Make the cheesecake a day ahead for parties and special occasions. This lets it set before serving.
Make This White Chocolate Cheesecake for Your Next Gathering
This easy dessert is a no-bake white chocolate cheesecake, with a crispy biscuit base, silky white chocolate filling and topped with fresh berries. Make it ahead of time, keep it in the refrigerator and top it off just before serving for a dessert that works for birthdays, holidays, dinner parties or a weekend treat.
Frequently Ask Questions
1. How long does no-bake white chocolate cheesecake need to set?
Chill the white chocolate cheesecake (no-bake) for a minimum of 6 hours before serving. When making ahead, a great way to do this is to leave it overnight. The extended chilling time allows the filling to firm up enough to be sliced, while still creamy.
2. Can I make white chocolate cheesecake the day before?
Yes, you can make this cheesecake a day in advance. Make the crust, make the filling, chill the finished cheesecake overnight. Add strawberries, whipped cream, chocolate curls or other decoration just before serving for a fresh presentation.
3. How do you melt white chocolate for cheesecake?
Place the white chocolate in a heatproof bowl over a pan of gently simmering water and stir until smooth. Remove from the heat and allow to cool for about 10 minutes. Gradually add the chocolate to the cheesecake filling, it should still be liquid.
4. What can I use instead of digestive biscuits?
Use sugar cookies or any other plain, crisp cookie that will crush into fine crumbs. The trick is to mix the crumbs with melted butter so it binds together when pressed down in the cake tin.
5. How should no-bake white chocolate cheesecake be stored?
Place the cheesecake in the refrigerator and cover loosely with foil or plastic wrap. It can be kept in the fridge for up to 4 days. If freezing individual slices, wrap tightly and freeze for up to one month. Thaw overnight in the refrigerator.
6. What fruit goes well with white chocolate cheesecake?
White chocolate cheesecake goes well with strawberries, raspberries, blueberries and blackberries. You can use one type of berry or mix several for a colorful topping. A strawberry-raspberry jam or berry coulis can also offer a fruity contrast to the creamy filling.