Easy No Bake White Chocolate Cheese Cake With a Cheesecake Mix

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!

Oh easy peasy no bake cheesecakes recipe, I've missed youuuuu! It's been a few months.

I can't believe I've never shared this most basic, classic, DREAMY of cheesecake recipes.

At this point, I would like to confess that I've never ever liked cheesecakes until I came up with my version of a No Bake Cheesecake about 5 years ago. It's so different to the usual, BAKED cheesecakes I'd eaten before. Light, fluffy, creamy and bonus, easy to make.

Moral of the story, cheesecake phobic people, come and embrace this beaut' and thank me later for the joy in your life!

This No Bake White Chocolate Cheesecake recipe should definitely make it onto your TO BE COOKED list because:

✅ Simple, easy to get hold of ingredients.

✅ Really quick to pull together.

✅ Easily adaptable, add raspberries, strawberries or even more white chocolate (hello Milky Bar Cheesecake!)

✅ Everyone LOVES this classic.

How to make a White Chocolate Cheesecake:

Make a simple biscuit base with crushedginger nut biscuits and then top with the deliciously light and creamy filling. ThisWhite Chocolate Cheesecakeuses whipped double cream, cream cheeseand melted white chocolate.

When thecheesecake is set, decorate with grated white chocolate, swirls of cream and chunks of Milky Bar chocolate.

Ingredients to make a No Bake Chocolate Cheesecake:

Butter – I use unsalted butter for this and just melt it quickly in a mug in the microwave.

Gingernut Biscuits – Gingernut biscuits work really well in this recipe to give an added flavour. You could use another type of ginger biscuit, digestive biscuit, or graham crackers if you're in the USA. (You may need slightly more butter if you change the biscuit you use).

Cream Cheese – I like to use Philadelphia brand cream cheese for this recipe, I drain off any liquid before using. You can use other brands, but I find they are SLIGHTLY more difficult to combine. Be sure to always use Full Fat Cream Cheese.

Double Cream – Whip this before using until light and holding soft peaks. For this recipe, the cream does not need to be as stiff as some of my other No Bake Cheesecake recipes as the chocolate helps to set the cheesecake.

White Chocolate – I used my favourite Callebaut chocolate for this recipe. This chocolate is just amazing, it melts so well and really makes a difference to any recipe. When you buy it in bulk (1kg bags at a time) from Amazon it works out about the same price as supermarket chocolate. A good investment I think as it really does make SUCH a difference. I do like a chunk of Milky Bar on top though!

Lemon – After you add your lemon juice, taste the mixture in case you think it needs a little more to balance out the sweetness. It's personal preference.

Vanilla Extract – Be sure to use extract and not essence as it's the pure, real taste. A little goes a long way.

What I used to make the White Chocolate Cheesecake recipe:

Cake tin – This recipe is for a 7″ tin which is also DEEP (not a standard depth sandwich cake tin, it may overflow). You can use smaller or larger tin or a different shape, but your cheesecake will obviously be taller or shorter. I would DEFINITELY recommend this tin though as it is a great size and very easy to use.

Vegetable peeler – I use these to 'grate' a bar of white chocolate to decorate. Really quick and effective and no grating your fingers by accident.

Disposable piping bag –  I know, these are not great for the environment. But using reusable bags takes so much detergent to get them clean, I'm honestly not sure of the best option so I'm still with these at the moment.

Piping Nozzle – I use this piping nozzle all the time, a great all rounder.

TIPS FOR MAKING THISNO BAKE WHITE CHOCOLATE CHEESECAKE RECIPE:

• The consistency of thisno bake cheesecake should be sliceable but not solid. Something like room temperature butter, it will give a little quiver if you wobble it gently.
• White Chocolate Cheesecake too runny and won't set? It's probably because your cream wasn't whipped quite enough. No problem, pop it into the freezer for a few hours before serving.

• Melt your white chocolate by breaking into chunks and microwaving for 30 seconds at a time (no more!) and stirring well in between. It will probably only take 1.5 minutes in total.
• If the melted white chocolate seizes (i.e. goes too thick) add a small amount of vegetable oil and keep stirring until it returns to the correct consistency.

Most important top tip:

• Be SURE to let your 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.

Cheesecake lover? Try these..

• No Bake Chocolate Orange Cheesecake
• No Bake Ferrero Rocher Cheesecake
• No Bake Oreo Cheesecake Recipe
• ULTIMATE No Bake Nutella Cheesecake Recipe
• No Bake Mini Egg Cheesecake
• No Bake Rocky Road Cheesecake

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Hope you enjoy this recipe as much as we do. I'd love to know how you got on and what you thought of it if you make this. Please rate the recipe and leave me a comment below if you do.

How to make this White Chocolate Cheesecake Recipe:

White Chocolate Cheesecake

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 Time 10 minutes

Chilling Time 2 hours

Total Time 10 minutes

Servings 16

Calories 486 kcal

Ingredients

• 175
  g
  Ginger biscuits
• 75
  g
  Butter
• 500
  ml
  Double Cream
  Whipped until forming soft peaks
• 500
  g
  Full Fat Cream Cheese
• 300
  g
  White Chocolate
  Melted and then cooled to room temperature
• 1/2
  Lemon
• 1
  tsp
  Vanilla Extract

To decorate:

• 100
  ml
  Double Cream
• 200
  g
  White chocolate
  12 Chunks and the remainder grated

Instructions

1. About 2 hours before you want to start, bring your cream and cream cheese out of the fridge (see recipe notes).

2. Crush the biscuits (either with a rolling pin or in a food processor). Mix with the melted butter and press into your 7″ tin.

3. Combine the whipped cream, cream cheese, melted ROOM TEMPERATURE white chocolate, lemon juice and vanilla extract. Fold in gently until fully combined.

4. 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.

5. Chill for 2 hours or even better, over night.

6. 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.

Recipe Notes

• Be SURE to let your meltedwhite 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.

Nutrition Facts

White Chocolate Cheesecake

Amount per Serving

% Daily Value*

* Percent Daily Values are based on a 2000 calorie diet.

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Source: https://myroilist.com/2022/07/no-bake-white-chocolate-cheesecake/

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