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No-Bake White Chocolate Cheesecake

With no baking skill required at all, this easy to make, mouth-watering white chocolate cheesecake is probably the perfect dessert.

This cheesecake can be made well in advance giving you more time to enjoy more time around the dinner table with your friends and family.

No-Bake White Chocolate Cheesecake

Recipe by Steve WalkerCourse: DessertCuisine: BritishDifficulty: Easy
Servings

8

servings
Prep time

20

minutes
Resting Time

4 – 24

Hours

No Bake White Chocolate Cheesecake

Ingredients:

  • 175 g Digestive biscuits

  • 75 g Butter

  • 500 ml Double Cream Whipped until forming soft peaks

  • 500 g Full Fat Cream Cheese

  • 300 g White Chocolate Melted and then cooled to room temperature

  • 1/2 Lemon

  • 1 tsp Vanilla Extract



  • To Decorate

  • 100 ml Double Cream

  • 50 g White chocolate

  • Chilli chocolate

  • Strawberries

Method:

  • About 2 hours before you want to start, bring your cream and cream cheese out of the fridge to bring to room temperature.
  • Crush the biscuits (either with a rolling pin or in a food processor). Mix with the melted butter and press into your 9″ tin.

    Place the cheesecake base in the fridge for a half hour to set.
  • Combine the whipped cream, cream cheese, melted ROOM TEMPERATURE white chocolate, lemon juice and vanilla extract. Fold in gently until fully combined.
  • Remove base from the fridge and smooth the creamed mixture on top of the biscuit base and flatten the top with the back of a spoon or a palette knife.

    Chill for 4 hours or if possible, overnight.
  • Use my knife tip (in recipe notes) to remove the cheesecake from the tin. Pipe the remaining whipped cream and decorate with grated chocolate and chocolate chunks

Watch how to make this dish.

  • To help with the removal from the springform tin, warm a knife up in a glass of warm water and gently run the knife around the inner rim of the tin.

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