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    White chocolate cheesecake

    Jump to Recipe

    This no bake white chocolate cheesecake is incredible easy to make, slices beautifully, tastes delicious and looks amazing with beautiful rosettes piped on top.

    a slice of white chocolate cheesecake on a white plare with a fork and white chocolate buttons on the side.

    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 slice of white chocolate cheesecake on a white plate with a fork breaking off a chunk at the front.

    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

    Equipment

    • Weighing scales
    • Measuring jug
    • Food processor
    • Round 23cm (9") springform cake tin
    • Large mixing bowl
    • Electric whisk
    • Silicone spatula
    • Piping bag
    • Star nozzle

    Instructions

    Make the biscuit base

    Crush the biscuits (either with the end of a rolling pin or briefly in a food processor).

    crushed biscuit crumbs in a large clear bowl.

    Melt the butter and add to the biscuits.

    crushed biscuit crumbs in a large clear bowl topped with melted butter.

    Mix until all the butter is absorbed.

    melted butter mixed with crushed biscuit crumbs in a large clear bowl.

    Press into the bottom of a large springform tin, then refrigerate while you make the filling.

    buttery biscuit base pressed down into a round cake tin on a red surface.

    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.

    double cream, vanilla and icing sugar in a large clear bowl.

    Whisk to stiff peaks.

    whisked double cream and icing sugar mix in a large clear bowl.

    Add the cream cheese.

    whisked double cream and icing sugar mix in a large clear bowl topped with cream cheese.

    Fold in until just combined. 

    whisked cream cheese and double cream icing mix in a large clear bowl.

    Add the cooled melted white chocolate.

    whisked cream cheese and double cream icing mix in a large clear bowl topped with melted white chocolate.

    Fold together.

    white chocolate cheesecake mixture in a large clear bowl.

    Spoon about ¾ of the filling onto the biscuit base - enough to fill the tin - and smooth over the surface.

    white chocolate cheesecake mixture in a round cake tin filled to the top.

    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. 

    white chocolate cheesecake mixture in a round cake tin filled to the top decorated with white chocolate cheesecake rosettes.

    Push the white chocolate buttons into the surface gently, standing one up between each piped rosette.

    white chocolate cheesecake mixture in a round cake tin filled to the top decorated with white chocolate cheesecake rosettes and white chocolate buttons.

    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.

    a slice of white chocolate cheesecake on a white plate topped with a decorative rosette and white chocolate buttons on the side.

    Print this white chocolate cheesecake recipe

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    5 from 1 vote

    White Chocolate Cheesecake Recipe

    This no bake white chocolate cheesecake is incredible easy to make, slices beautifully, tastes delicious and looks amazing with beautiful rosettes piped on top.
    Prep Time30 minutes mins
    Chilling time8 hours hrs
    Total Time30 minutes mins
    Course: Desserts and sweet treats
    Cuisine: American, Greek
    Diet: Vegetarian
    Servings: 16 slices
    Author: Emily Leary

    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

    Equipment

    • Weighing scales
    • Measuring jug
    • Food processor
    • Round 23cm (9") springform cake tin
    • Large mixing bowl
    • Electric whisk
    • Silicone spatula
    • Piping bag
    • Star nozzle

    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.

    Video

    Nutrition

    Calories: 650kcal | Carbohydrates: 42g | Protein: 7g | Fat: 51g | Saturated Fat: 30g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 151mg | Sodium: 389mg | Potassium: 200mg | Fiber: 1g | Sugar: 33g | Vitamin A: 1720IU | Vitamin C: 1mg | Calcium: 134mg | Iron: 1mg
    * Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Information on this website should not be taken as medical advice. Cuisines identify the primary region of inspiration for a dish.
    Tried this recipe?Snap a pic and tag @amummytoo on Instagram or tag @EmilyLearyCooks on Twitter. I can't wait to see your posts!

    Pin this white chocolate cheesecake recipe

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