This No Bake White Chocolate Cheesecake is the perfect last-minute dessert. An easy no-bake white chocolate cheesecake recipe with a crunchy gingersnap base topped with deliciously creamy filling. Decorate it to suit the occasion!
You will also love my amazing Biscoff Cheesecake
Post may contain affiliate links. For more information, check my disclosure
Dreaming of a White Christmas but it only snows on TV? Well this White Chocolate Cheesecake might satisfy your snow cravings… It will certainly satisfy your sweet tooth!
You can easily customise this recipe to make no bake cheesecake any time of the year of course!
Here’s why this Cheesecake is a MUST make
– SO EASY! This cheesecake uses easy to find ingredients and is foolproof
– NO BAKE! I am sure your oven is working overtime this Christmas so it’s nice to know that all this dessert requires is some chilling time
– Not just for Christmas! Easy to make your own by adding your favourite flavourings and toppings. Add mini eggs to make an Easter Cheesecake!
Take a look at the step by step tutorial and recipe video to see how its done!
What’s in my White Christmas Cheesecake
COOKIE CRUST This crumbly/crunchy base uses your favourite biscuits and melted butter. I used gingersnap biscuits but Digestives, Oreos, caramel or gingerbread cookies can all be used.
CHEESECAKE FILLING Mascarpone cheese, melted white chocolate and whipped double cream make the up the creamy indulgent filling. You can also use full fat cream cheese (such as Philadelphia) instead of the mascarpone. Try to use a good quality white chocolate bar or chips as they obviously will affect the taste of this cheesecake. Do not use candy melts!
ADD FLAVOUR! I added vanilla paste and a little orange extract but you can use any extract you like such as coconut, peppermint etc Or how about some spice drops like cinnamon?
DECORATIONS AND TOPPINGS I piped some extra whipped cream over my white chocolate cheesecake and added Raffaelo truffles, festive sprinkles and mini gingerbread cookies as decorations. Tailor your toppings to the flavouring – why not add some fresh fruit like raspberries or orange slices.
USEFUL EQUIPMENT
- You will need a 7 inch springform cake tin or a loose bottom cake tin to make this recipe. A slightly larger cake tin (8 inch) can also be used, the cheesecake will be a little less tall. I prefer to use a loose bottom tin because it has perfectly straight edges.
- Cake release spray for the tin
- Digital scales
- Piping bag and piping tips if you are piping any of the cream.
- A cake lifter is very useful for loosening the cheesecake for the base of the tin and transferring safely to a plate or cake stand.
NO BAKE WHITE CHOCOLATE CHEESECAKE STEP BY STEP
Take a look at this step by step tutorial – plas note you will find the full recipe, including ingredients in the recipe card at the end of this post.
Start by taking the cream cheese or mascarpone out of the fridge for a couple of hours before you start this recipe. Room temperature cream cheese will be much easier to mix. Make sure you allow yourself 8 hours or overnight to allow the cheesecake to set before slicing.
STEP 1. Put the white chocolate chips in ceramic bowl and place over a pot of barely simmering water (the bottom of the bowl shouldn’t touch the water). Allow the chocolate to melt slowly, stirring until completely smooth. Set aside to cool slightly. Do not add hot melted chocolate to cold cream cheese – it will harden instantly and ruin your cheesecake!
STEP 2. Put your cookies into a mini food processor and pulse until finely ground. Alternatively put them in a ziplock bag and use a rolling pin to smash them (gently) into crumbs. Add the melted butter and mix together.
STEP 3. Spray the sides of your tin with cake release and line with baking paper. Line the bottom of the tin with paper (but don’t spray it). Tip the cookie crumbs into the tin and use your hands to press down until evenly packed. Chill in the fridge while you prepare the filling.
STEP 4. Use a hand mixer to whisk the cream, icing sugar and vanilla together. Start mixing on low speed and increase gradually until the cream holds peaks. Don’t overmix! Transfer 200g /7oz of the whipped cream into a piping bag fitted with a large star tip and put in the fridge. Put the rest into a bowl.
STEP 5. Use the same mixing bowl for the cream to beat the mascarpone cheese until it has softened. Add the cooled melted white chocolate and any extracts. Beat again, on low speed, until combined.
STEP 6. Use a large metal spoon or spatula to gently fold the whipped cream into the bowl until the filling is smooth.
STEP 7. Add the filling over your chilled cookie base and level with a spatula. Tap the tin on the counter so that it settles. Put in the fridge for 8 hours or – ideally – overnight to chill and set.
STEP 8. Run a small knife under hot water and wipe dry. Run the knife blade against the tin edge to loosen the cheesecake. Place the tin over a glass and carefully push down to release the cheesecake. Peel the paper off and use a bench scraper to smooth the sides if needed.
STEP 9. Pipe the remaining cream over the cheesecake and decorate with white chocolate truffles, festive sprinkles etc or use fresh fruit such as raspberries. Enjoy!
CHEESECAKE RECIPE TIPS AND FAQs
- Melt the chocolate and then LEAVE IT TO COOL. It should be still liquid but not hot when you add it to the cream cheese. If the chocolate is too hot and the cheese too cold it can harden when added.
- Allow the mascarpone or cream cheese to come to room temperature before using, it will be easier to beat. Don’t whisk too long or on too high a speed.
- The whipped cream on the other hand needs to be COLD before whipping. Whisk until it forms peaks but no so much that it starts to curdle. Remember you are using some of it to decorate the cheesecake so don’t add the whole bowl to the filling.
- The cheesecake needs 8 hours to set properly. Allow yourself enough time for it to set. It should be lovely and creamy when set, not solid.
- Eat this white chocolate cheesecake within 3 days, stored it in the fridge.
- Can I substitute light cream cheese for full fat? In a word… NO! Light cream cheese will cause the filling to be runny and the cheesecake will not set. Use full fat cream cheese or mascarpone cheese and double (heavy) cream.
HAVE YOU MADE MY WHITE CHOCOLATE CHEESECAKE? Post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #supergoldenbakes. I can’t wait to see your take on it!
FALL IN LOVE WITH CHEESECAKE
- Biscoff Cheesecake
- No Bake Malteser Cheesecake
- Instant Pot Peanut Butter Caramel Cheesecake
- Light Quark Cheesecake
- No Bake Strawberry Cheesecake
Christmas Cheesecake | White Chocolate Cheesecake (No Bake)
Ingredients
For the base
- 200 g | 7oz gingersnap biscuits
- 100 g | 3 ½ oz unsalted butter , melted
Cheesecake filling
- 200 g | 7oz white chocolate chips or chocolate bar , chopped
- 480 ml | 2 cups double cream (heavy cream)
- 200 g | 2 cups icing sugar (powdered sugar)
- 2 tsp vanilla paste or extract
- 500 g | 17oz or 2 cups mascarpone or full fat cream cheese
- ⅛ tsp orange extract (or use your favourite)
To decorate
- White chocolate truffles
- Milk chocolate buttons
- Festive sprinkles
Instructions
- Put the white chocolate chips in ceramic bowl and place over a pot of barely simmering water (the bottom of the bowl shouldn’t touch the water). Allow the chocolate to melt slowly, stirring until completely smooth. Set aside to cool.
- Put your cookies into a mini food processor and pulse until finely ground. Alternatively put them in a ziplock bag and use a rolling pin to smash them (gently) into crumbs. Add the melted butter and mix together.
- Spray the sides of a 7inch (or 8 inch) tin with cake release and line with baking paper. Line the bottom of the tin with paper (but don’t spray it). Tip the cookie crumbs into the tin and use your hands to press down until evenly packed. If you are using the smaller tin you might not need to use them all. Chill in the fridge while you prepare the filling.
- Use a hand mixer to whisk the cream, icing sugar and vanilla together. Start mixing on low speed and increase gradually until the cream holds peaks. Don’t overmix! Transfer 100g into a piping bag fitted with a large star tip and put in the fridge. Put the rest into a bowl.
- Use the same mixing bowl for the cream to beat the mascarpone cheese until it has softened. Add the cooled melted white chocolate and any extracts. Beat again, on low speed, until combined.
- Use a large metal spoon or spatula to gently fold the whipped cream into the bowl until the filling is smooth.
- Add the filling over your chilled cookie base and level with a spatula. Tap the tin on the counter so that it settles. Put in the fridge for 8 hours or – ideally – overnight to chill and set.
- Run a small knife under hot water and wipe dry. Run the knife blade against the tin edge to loosen the cheesecake. Place the tin over a glass and carefully push down to release the cheesecake. Peel the paper off and use a bench scraper to smooth the sides if needed.
- Pipe the remaining cream over the cheesecake and decorate with white chocolate truffles, festive sprinkles etc or use fresh fruit such as raspberries. Enjoy!
Video
Notes
- Melt the chocolate and then LEAVE IT TO COOL. It should be still liquid but not hot when you add it to the cream cheese. If the chocolate is too hot and the cheese too cold it can harden when added.
- Allow the mascarpone or cream cheese to come to room temperature before using, it will be easier to beat. Don’t whisk too long or on too high a speed.
- The whipped cream on the other hand needs to be COLD before whipping. Whisk until it forms peaks but no so much that it starts to curdle. Remember you are using some of it to decorate the cheesecake so don’t add the whole bowl to the filling.
- The cheesecake needs 8 hours to set properly. Allow yourself enough time for it to set. It should be lovely and creamy when set, not solid.
- Eat this white chocolate cheesecake within 3 days, stored it in the fridge.
- Can I substitute light cream cheese for full fat? In a word… NO! Light cream cheese will cause the filling to be runny and the cheesecake will not set. Use full fat cream cheese or mascarpone cheese and double (heavy) cream.
Nutritional Info
ALL IMAGES AND CONTENT ON SUPERGOLDEN BAKES ARE COPYRIGHT PROTECTED. IF YOU WISH TO SHARE THIS RECIPE, THEN PLEASE DO SO BY USING THE SHARE BUTTONS PROVIDED. DO NOT SCREENSHOT / POST RECIPE OR CONTENT IN FULL.
Karen Ingram says
Can you freeze this cheese cake
Lucy Parissi says
Yes you could, wrap it well and thaw in fridge before serving x