This no bake white chocolate cheesecake is incredible easy to make, slices beautifully, tastes delicious and looks amazing with beautiful rosettes piped on top.
The smooth white chocolate cheesecake filling contrasts perfectly with the crisp, buttery digestive biscuit base. It's a really show stopping dessert.
To make this wonderful white chocolate cheesecake, you'll start by crushing digestive biscuits (graham crackers) and combining with melted butter. You'll then press the mixture into the base of your tin and chill.
For the filling, you'll whip cream, vanilla and icing sugar together, then fold in cream cheese and melted white chocolate.
Once that's all come together, you'll pile the filling into the tin, leaving a little leftover to pipe in rosettes on top of the cake.
A few giant white chocolate buttons completes the decoration and then all that's left to do is chill the cheesecake over night until firm and ready to slice.
Read on for a full, detailed recipe, including step-by-step photographs to help you along the way.
Ingredients
For the biscuit base
- 100 g (7 tbsp) salted butter
- 250 g (18 sheets) digestive biscuits (graham crackers) crushed
For the filling
- 1200 g (5½ x 8oz blocks) full fat cream cheese
- 270 g (2 cups + 2 tbsp) icing sugar (powdered sugar) powdered sugar
- 600 ml (2½ cups) double cream (heavy cream) heavy cream
- 1 tbsp vanilla extra
- 250 g (9 oz) white chocolate melted
To decorate
- 8 giant white chocolate buttons to decorate
Instructions
Make the biscuit base
Crush the biscuits (either with the end of a rolling pin or briefly in a food processor).
Melt the butter and add to the biscuits.
Mix until all the butter is absorbed.
Press into the bottom of a large springform tin, then refrigerate while you make the filling.
Make the white chocolate cheesecake filling
Melt the white chocolate and set aside to cool.
Put the double cream, vanilla and icing sugar in a large bowl.
Whisk to stiff peaks.
Add the cream cheese.
Fold in until just combined.
Add the cooled melted white chocolate.
Fold together.
Spoon about ¾ of the filling onto the biscuit base - enough to fill the tin - and smooth over the surface.
Decorate
Transfer the remaining filling into a piping bag fitted with an open star nozzle.
Pipe rosettes on top of the cheesecake all the way around.
Push the white chocolate buttons into the surface gently, standing one up between each piped rosette.
Refrigerate overnight or until firmly set.
To serve
Stand the tin on a large jar or tin.
Run a thin knife or palette knife around the inside edge of the tin, then release the clasp to allow the sides to drop away.
Slice the cake onto a serving board and cut into slices with a sharp knife, wiping the knife between slices for nice, clean edges.
Print this white chocolate cheesecake recipe
White Chocolate Cheesecake Recipe
Ingredients
For the biscuit base
- 100 g (7 tbsp) salted butter
- 250 g (18 sheets) digestive biscuits (graham crackers) crushed
For the filling
- 1200 g (5½ x 8oz blocks) full fat cream cheese
- 270 g (2 cups + 2 tbsp) icing sugar (powdered sugar) powdered sugar
- 600 ml (2½ cups) double cream (heavy cream) heavy cream
- 1 tbsp vanilla extra
- 250 g (9 oz) white chocolate melted
To decorate
- 8 giant white chocolate buttons to decorate
Instructions
Make the biscuit base
- Crush the biscuits (either with the end of a rolling pin or briefly in a food processor).
- Melt the butter, add to the biscuits, stirring until all the butter is absorbed.
- Press into the bottom of a large springform tin, then refrigerate while you make the filling.
Make the white chocolate cheesecake filling
- Melt the white chocolate and set aside to cool.
- Put the double cream, vanilla and icing sugar in a large bowl. Whisk to stiff peaks.
- Add the cream cheese and fold in until just combined.
- Add the cooled melted white chocolate and fold together.
- Spoon about ¾ of the filling onto the biscuit base - enough to fill the tin - and smooth over the surface.
Decorate
- Transfer the remaining filling into a piping bag fitted with an open star nozzle.
- Pipe rosettes on top of the cheesecake all the way around.
- Push the white chocolate buttons into the surface gently, standing one up between each piped rosette.
- Refrigerate overnight or until firmly set.
To serve
- Stand the tin on a large jar or tin.
- Run a thin knife or palette knife around the inside edge of the tin, then release the clasp to allow the sides to drop away.
- Slice the cake onto a serving board and cut into slices with a sharp knife, wiping the knife between slices for nice, clean edges.
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