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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 Time
30
minutes
mins
Chilling time
8
hours
hrs
Total Time
30
minutes
mins
Course:
Desserts and sweet treats
Cuisine:
American, Greek
Diet:
Vegetarian
Servings:
16
slices
Author:
Emily Leary
Equipment
Weighing scales
Measuring jug
Food processor
Round 23cm (9") springform cake tin
Large mixing bowl
Electric whisk
Silicone spatula
Piping bag
Star nozzle
Ingredients
For the biscuit base
100
g
slightly salted butter
250
g
digestive biscuits (graham crackers)
crushed
For the filling
1200
g
full fat cream cheese
270
g
icing sugar (powdered sugar)
powdered sugar
600
ml
double cream (heavy cream)
heavy cream
1
tbsp
vanilla extra
250
g
white chocolate
melted
To decorate
8
giant white chocolate buttons
to decorate
Metric
-
Ounces
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:
650
kcal
|
Carbohydrates:
42
g
|
Protein:
7
g
|
Fat:
51
g
|
Saturated Fat:
30
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
14
g
|
Trans Fat:
1
g
|
Cholesterol:
151
mg
|
Sodium:
389
mg
|
Potassium:
200
mg
|
Fiber:
1
g
|
Sugar:
33
g
|
Vitamin A:
1720
IU
|
Vitamin C:
1
mg
|
Calcium:
134
mg
|
Iron:
1
mg
Tried this recipe?
Snap a pic and tag
@amummytoo
on Instagram or tag @EmilyLearyCooks on Twitter. I can't wait to see your posts!