Can you really make a cheesecake with a biscuit base, creamy filling and crunchy, chocolate garnish with just three ingredients? Yes, you can! Find out what's in my 3 ingredient cheesecake.
To make this amazingly creamy, deliciously vanilla-toned cheesecake, you'll start by crushing custard cream biscuits to a fine crumb, then combine them with a little boiling water before pressing into a tin.
So that's one ingredient. How is the filling made? Well, that's where the other two ingredients come in.
You'll simply melt white chocolate and combine it with cream cheese, then spoon into the tin. It really works, sets beautifully and tastes delicious!
To decorate, you'll drizzle the set cheesecake with more white chocolate and scatter with broken custard creams.
The final result looks so polished and tastes so good, no one will guess the whole thing is made from just three ingredients: custard cream biscuits, white chocolate and cream cheese!
Below is the full recipe. Enjoy!
Ingredients
For the base
- 24 custard creams 300g / 10oz
For the filling
- 300 g (10 oz) white chocolate melted
- 400 g (1 + ⅔ cups) cream cheese
To decorate
- 35 g (1½ oz) white chocolate
- 2 custard creams 20g / 1oz
Equipment
- 20cm (8 inch) loose-bottomed cake tin
Instructions
Make the base
Break the custard creams down to a fine crumb using a food processor or in a bag with a rolling pin.
Tip into a microwave-safe bowl and heat for 90 seconds, then add 3 tbsp of boiling water.
Mix together briskly with a fork.
While still warm, tip the mixture into a 20cm sandwich tin.
Press down the back of a spoon. Place the tin in the fridge.
Make the filling
Break the white chocolate into a microwave safe bowl.
Melt in 30 second blasts. Allow to cool to room temp.
Add the cream cheese.
Fold together until smooth and just combined.
Spoon into the tin and level off. Cover and chill overnight in the fridge.
Decorate
Crush the 20g (0.75oz) of custard creams into large pieces and set aside.
Run a sharp knife around the inside of the cheesecake and stand it on a can or similar stable container so that the sides drop away. Transfer the cheesecake to a serving board.
Melt the 35g (1.25oz) of white chocolate, allow it to cool and then drizzle all over the top of the cheesecake.
Quickly, before the chocolate sets, sprinkle the crushed custard cream pieces on top.
The chocolate will set quickly because the cheesecake is cold, so within a few minutes, you'll be ready to slice your beautiful 3 ingredient cheesecake.
Serve to plates and enjoy!
Can family and friends guess how few ingredients are in this gorgeous dessert?
Pointers, tricks and troubleshooting tips for the perfect 3 ingredient cheesecake
Is this 3 ingredient cheesecake easy to make?
You really do need just three ingredients to make this super scrummy cheesecake, so it couldn't be easier.
Using custard creams for the base means there's no need to melt any butter to hold the biscuits together. And to create the perfect filling, all you need to do is mix melted white chocolate with cream cheese.
The topping it just more melted white chocolate and crumbled custard creams. So easy!
Will I need any special equipment for this cheesecake recipe?
Everything you need should be easy to find in any home baker's kitchen.
The most important thing you'll need is a 20cm (8 inch) loose bottom tin to make your cheesecake in. You will also need weighing scales, mixing bowls, and something to break the biscuits up with: either a food processor or rolling pin and food bag.
There is a full list of suggested equipment on the recipe card below.
How can I tell if cream cheese has gone off?
Once opened, cream cheese usually has a shelf life of about a week, so check the tub. You should not eat cream cheese past its Use By date, even if it looks fine.
Gone off cream cheese might look mouldy, yellow, dry/cracked or smell sour and should be discarded.
Any signs of mould, means the cream cheese is no longer safe to eat. Unlike some hard cheeses that you can cut mould off, cream cheese is so soft the mould can easily spread and track deep into the tub, even if you can't see it.
Is this 3 ingredient cheesecake suitable for vegetarians?
Yes, this white chocolate cheesecake is vegetarian if the ingredients are followed as per the recipe.
It's always a good idea to double-check all of your ingredients labels anyway to make sure that they are suitable for vegetarians. Don't forget to also check anything extra you intend to serve the recipe with.
Is this 3 ingredient cheesecake suitable for vegans?
All three of the ingredients in this cheesecake recipe contain cow's milk, so this cheesecake is not suitable for a vegan diet.
That said, there are vegan alternatives of all three ingredients available, so it should be possible to make a vegan version, though I haven't tested this.
Vegan white chocolate is available online, from some supermarkets, and from most health food stores.
For the custard creams, check the 'free from' aisle in your local supermarket and check that the ingredients are vegan, or look online for something similar.
And it's easy to get hold of vegan cream cheese in most supermarkets now too. My favourite at the moment is Violife Just Like Cream Cheese.
If you need to avoid eggs and dairy, it's important that you check all labels thoroughly, looking at both the ingredients lists and any 'may contain' warnings as some products may be produced in factories where cross-contamination may occur.
Don't forget to also check the labels on anything extra you intend to serve with this cheesecake too.
Is this 3 ingredient cheesecake gluten-free?
Standard custard creams contain gluten and there may be traces in the white chocolate, so as it is, this recipe is not suitable for a gluten-free diet.
However, it should be possible to make a gluten free version of this 3 ingredient cheesecake with a few tweaks.
First, you'll need to find some gluten-free custard creams or a similar type of cream-filled biscuit. It need to be a cream-filled type of biscuit as this is what helps hold the base together in the absence of added butter and sugar. Many supermarket 'free from' ranges have a gluten-free custard cream biscuit and you can also get them online.
You'll then just need to carefully check the label on your chocolate and cream cheese to make sure they're totally gluten free.
Whenever baking for someone who needs to avoid gluten double-check all of your ingredients labels to make sure that they are gluten-free. Don't forget to also check anything extra you intend to serve the cheesecake with.
Is this cheesecake recipe keto-friendly?
Like most sweet treats, this recipe contains too much sugar to be considered keto-friendly.
Is this cheesecake recipe healthy?
This is a high sugar, high fat treat that should be enjoyed on occasion, not as an everyday snack. This recipe does contain less sugar than a lot of other cheesecake recipes as no extra sugar is added to the base or filling, but it should still be enjoyed in moderation.
Is this cheesecake recipe safe to eat while pregnant?
This cheesecake should be safe to eat during pregnancy.
Check that the cream cheese you are using is made with pasteurised milk and make sure all the ingredients are in good condition and this dessert is prepared safely and hygienically.
A Mummy Too does not offer medical advice. Please seek help from a medical professional if you need further information or have any concerns.
What goes well with this 3 ingredient cheesecake?
This white chocolate cheesecake is such a quick easy dessert to make and is perfect as a Friday night treat.
White chocolate goes really well with fresh berries so you could serve with a handful. A dollop of fruit compote would be lovely too.
Can I make this recipe without custard creams?
The custard creams in this recipe are a bit of a magic ingredient. As they are warmed in the microwave, and mixed with boiling water the custard filling melts slightly to hold the base together. So you would need to replace the custard creams with another cream-filled biscuit to have the same effect.
I haven't tried this recipe with other biscuits but something like a bourbon or a crunch cream will probably work.
I haven’t got white chocolate can I use milk chocolate?
The white chocolate brings sweetness as well as flavour to this cheese, and is crucial in helping the filling to set.
If you don't have white chocolate, you could use milk chocolate instead, though obviously, this will make your cheesecake a pale chocolate colour, rather than vanilla white.
How should I store this 3 ingredient cheesecake?
As this cheesecake contains fresh dairy products, it needs to be kept in the fridge to stop it from going off.
Transfer your cheesecake into a sealed container or use an upturned bowl to protect it on a plate.
How long does this cheesecake keep?
If you've used a freshly opened cream cheese tub, this cheesecake will keep for up to 5 days in the fridge. However, if your cream cheese has been open a while, it may only keep for a day or two. Check the Use By date.
Can I leave this 3 ingredient cheesecake out on the counter?
No, it's not safe to leave food like this out on the counter, other than when serving.
This cheesecake is made with fresh dairy products that need to be kept chilled to stop bacteria from spreading on them.
Can I make this cheesecake ahead?
Yes! As this cheesecake needs at least 2 hours in the fridge to set, it's a great one to make ahead. I love making desserts like this that are waiting in the fridge until you're ready to serve so you can concentrate on dinner and not have to worry about making dessert at the same time!
Give your cheesecake at least two hours to set, or you could even make it the day before and set it overnight.
Can I freeze this white chocolate cheesecake?
Yes, this cheesecake freezes surprisingly well. There will be a little bit of texture change in the filling but it will still taste delicious.
Make sure to freeze as soon as possible so you can keep it as its best. Depending on how much you're freezing, you can either keep it as a whole piece or cut it into slices.
If cutting into slices put them into a container large enough to leave a small gap between each slice. This will stop them sticking together, and makes it easier to just get out a slice or two when you need.
Label your containers with the date and what's inside. This cheesecake will keep in the freezer for up to 3 months.
What is the best way to defrost frozen cheesecake?
The main thing is to keep the cheesecake at a low temperature. This is important because it's not being cooked, so there would be an increased risk of bacteria spreading on the cheesecake if it were left out at room temperature to defrost.
All you need to do is transfer your cheesecake from the freezer to the fridge, and let it thaw out slowly overnight. Once thawed, do not refreeze and consume within 24 hours.
Can I make this cheesecake a different size?
Yes, you can adjust the size of this cheesecake, if you like, this can be helpful if you only want to make a small amount or have a different size tin.
You'll need to amend the number of servings on the recipe card to get the right ratio of ingredients to match the size of your tin. I used a 20cm (8 inch) tin to make my cheesecake which makes 12 slices. The biscuit base is a good thickness with a generous white chocolate filling.
Look for the recipe card below. You'll see the servings near the top left set at 12. To change this to the correct number for the size of your cake tin just click on it and a little slider will pop up. You can move the slider up or down to get the number you need.
Here's what to set the number of slices to for different size tins:
- 18cm (7inch) = 9 slices
- 23cm (9inch) = 15 slices
- 25cm (10inch) = 19 slices
Using this guide will adjust the quantities to keep the ratio of ingredients about the same as my cheesecake. You may need to round up or down any ingredients that have gone into a decimal place.
If you don't amend the number of servings to match the size of your tin ,you may end up with a very thin or far too thick cheesecake that may not fit in the tin!
Can I make this cheescake into individual portions?
I haven't tried making this as individual mini cheesecakes as I like to serve it in slices, though in theory you could easily make this in ramekins instead so that they can be easily served individually.
Depending on the size of your ramekins, this recipe will make 8-12. Follow the recipe as you would for a full-size cheesecake but divide the ingredients out into your ramekins.
Try to make the bases as equal as possible either by weighing out each one or use a tablespoon so you know how much is in each ramekin. Once the bases have set and the filling is ready to go in, divide in the same way, equally into the ramekins. You might have a bit of filling leftover so you could just set this without a biscuit base or treat it as a chef's perk!.
When the cheesecakes have set, you can decorate them with melted white chocolate and a piece of custard cream in the middle of each one. Serve in the ramekins rather than trying to turn them out.
Can I make this recipe in a stand mixer such as a KitchenAid or Kenwood Mixer?
For this cheesecake, you don't need to do any vigorous whipping so I wouldn't usually get the stand mixer out.
However, if you do find it easier then you can use the paddle attachment to fold the cream cheese into the cooled melted chocolate. Mix at a low speed, just until they are well combined.
Can I make this cheesecake with a food processor?
A quick way to break the biscuits up for the base would be to use a food processor. This saves bashing them with a rolling pin in a bag. Pulse until you have a fine, even crumb.
How can I make sure my cheesecake is perfectly set?
Time and type of cream cheese are the main things that ensure this cheesecake will set properly.
As this recipe only has 3 ingredients, it's important to use the right ones. For the cream cheese, that means full fat. Full fat cream cheese is quite a bit thicker than its reduced-fat counterparts, and that fat content is what's helping the filling set perfectly. It's not the end of the world if you have used low-fat cream cheese, hopefully, your cheesecake will still set, but it might be a bit soft to slice.
And make sure to use custard creams rather than digestives. That custard filling it what helps the base hold together once heated and mixed with a little boiling water.
And don't skip the white chocolate - it's doing a lot of work in sweetening the filling, adding flavour and helping it to set properly. Make sure your chocolate is cool before mixing it with the cream cheese or you could end up with a melted mess.
Giving the cheesecake at least 2 hours, longer if you can bear to wait, is important to ensure it has time to completely firm up.
Why did my base turn out dry and crumbly?
The nature of the base will mean its a little crumbly like a biscuit, but it should be firm enough to get nice, neat slices.
First, make sure to get a fine even crumb when breaking up your biscuits. If there are any big lumps left, this will create weak points in the base. It's also key when making the base to warm the broken biscuits in the microwave, and use hot water to mix the pieces together. This melts the cream filling and moistens the biscuit crumb just enough to help hold everything together.
Once the biscuit crumb is made, don't let it go cold, press it firmly into the tin straight away. You can use a tumbler or the back of a spoon. And remember to put the base into the fridge to firm up before adding the filling.
Why did my filling turn out too soft to slice?
You need to give the cheesecake plenty of time to set in the fridge before attempting to get it out. It needs a minimum of 2 hours, but longer is better to ensure a firm cheesecake. Run a knife around the edge before removing from the tin - this helps release it.
It's also important to use full-fat cream cheese. Low fat cream cheese isn't as thick to start with so doesn't set as well as full fat. If you've used the lightest cream cheese by mistake, your cheesecake will probably turn out softer. It will still be tasty but might be a bit tricky to slice!
One trick if you're struggling to cut a soft cheesecake would be to heat up the knife. Run it under the hot tap until the blade warms up, dry it really well and then slice. Repeat as necessary.
Why did my filling split?
When it comes to mixing the cream cheese and melted white chocolate together, make sure the chocolate has cooled down to room temperature. If you have a probe thermometer, it should be below 20C. Any warmer than this and the chocolate will start to cook the cream cheese, melting it and potentially causing it to split.
There's also no need to whip the filling into a frenzy. Just gently fold the two ingredients into each other until well combined.
How can I add/change the flavours in this cheesecake?
With only 3 ingredients to play around with you can change the flavours of this cheesecake by making simple switches.
For a different flavoured base, for example, why not try an alternative cream-filled biscuit like a bourbon or cream crunch? If you've gone for a bourbon base you could use milk chocolate in the filling to make a milk chocolate version of this cheesecake.
Other ways to change this cheesecake would be to add things like fresh fruit or compote, either to the top as decoration, or just to serve alongside your cheesecake. A swirl of squirty cream is always a winner too.
Print this 3 ingredient cheesecake recipe
3 ingredient cheesecake
Ingredients
For the base
- 24 custard creams 300g / 10oz
For the filling
- 300 g (10 oz) white chocolate melted
- 400 g (1 + ⅔ cups) cream cheese
To decorate
- 35 g (1½ oz) white chocolate
- 2 custard creams 20g / 1oz
Equipment
- 20cm (8 inch) loose-bottomed cake tin
Instructions
Make the base
- Break the custard creams down to a fine crumb using a food processor or in a bag with a rolling pin.
- Tip into a microwave-safe bowl and heat for 90 seconds, then add 3 tbsp of boiling water.
- Mix together briskly with a fork.
- While still warm, tip the mixture into a 20cm sandwich tin.
- Press down the back of a spoon. Place the tin in the fridge.
Make the filling
- Break the white chocolate into a microwave safe bowl.
- Melt in 30 second blasts. Allow to cool to room temp.
- Add the cream cheese.
- Fold together until smooth and just combined.
- Spoon into the tin and level off. Cover and chill in the fridge for at least 2 hours or overnight.
Decorate
- Crush the custard creams into large pieces and set aside.
- Run a sharp knife around the inside of the cheesecake and stand it on a can or similar stable container so that the sides drop away. Transfer the cheesecake to a serving board.
- Melt the white chocolate, allow it to cool and then drizzle all over the top of the cheesecake.
- Quickly, before the chocolate sets, sprinkle the crushed custard cream pieces on top.
- Your cheesecake is now ready to serve!
Video
Notes
Nutrition
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Lucia Fedorchuk says
Absolutely delicious! I made this for Mother’s Day and both my mum and auntie love it. Thanks!,
Emily Leary says
I'm so pleased!