Christmas Cheesecake | White Chocolate Cheesecake (No Bake)
This Christmas Cheesecake is the perfect last-minute festive dessert. This easy white chocolate cheesecake has crunchy gingersnap base topped with deliciously creamy filling – delicious and requires no baking.
Keyword: Christmas Cheesecake, No Bake Cheesecake Recipe, No Bake White Chocolate Cheesecake, White Chocolate Cheesecake
200g| 7oz white chocolate chips or chocolate bar, chopped
480ml| 2 cups double cream(heavy cream)
200g| 2 cups icing sugar(powdered sugar)
2tspvanilla paste or extract
500g| 17oz or 2 cups mascarpone or full fat cream cheese
⅛tsporange extract(or use your favourite)
White chocolate truffles
Milk chocolate buttons
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!
NO BAKE WHITE CHOCOLATE CHEESECAKE RECIPE TIPS AND FAQs
This cheesecake recipe is EASY but here's some essential tips to get it just right!
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.