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!
500mlDouble CreamWhipped until forming soft peaks
500gFull Fat Cream Cheese
300gWhite ChocolateMelted and then cooled to room temperature
200gWhite chocolate12 Chunks and the remainder grated
About 2 hours before you want to start, bring your cream and cream cheese out of the fridge (see recipe notes).
Crush the biscuits (either with a rolling pin or in a food processor). Mix with the melted butter and press into your 7" tin.
Combine the whipped cream, cream cheese, melted ROOM TEMPERATURE white chocolate, lemon juice and vanilla extract. Fold in gently until fully combined.
Smooth on top of the biscuit base and flatten the top with the back of a spoon or a palette knife if you have one.
Chill for 2 hours or even better, over night.
Use my knife tip (in recipe notes) to remove the cheesecake from the tin. Pipe the remaining whipped cream and decorate with grated chocolate and chocolate chunks.
Be SURE to let your melted white chocolate come TOTALLY to room temperature before adding to your mixture. This means, almost cold whilst still runny. This is really important, as if it's too warm, it will form clumps as soon as it hits the cold cream.
To avoid this even further, try to bring the cream and cream cheese to room temperature before using too.
Run around the outside of the tin with a warm knife to easily remove the cheesecake.
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.
White Chocolate Cheesecake
Amount Per Serving
Calories 486Calories from Fat 351
% Daily Value*
Total Fat 39g60%
Saturated Fat 23g115%
Total Carbohydrates 29g10%
* Percent Daily Values are based on a 2000 calorie diet.