• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Once Upon a Food Blog

  • Home
  • About Me
    • About Me
    • Contact
    • Privacy Policy
  • Recipes
    • All Recipes
    • By Category
      • All Categories
      • Baking
      • Breakfast and Brunch
      • Desserts
      • Drinks
      • Easy Midweek Meals
      • Great with Friends
      • Mains
      • Ready in under 30 Minutes
      • Salad, Soup and Light Meals
      • Sides, Sauces and Dips
      • Special Diet
    • Holiday Recipes
      • Christmas & New Year
      • Easter
      • Mother’s Day
  • Other
    • Blogging
    • Travel
    • Life
Home » Desserts » No Bake White Chocolate Cheesecake

No Bake White Chocolate Cheesecake

Christmas & New Year, Desserts, Easter, Great with Friends

Jump to Recipe Print Recipe
Sweet and beautifully creamy with just the right amount of salty, crunchy biscuit base, this No Bake White Chocolate Cheesecake is a fantastic dessert, perfect for Mother’s Day or even Easter Sunday.
Sweet and beautifully creamy with just the right amount of salty, crunchy biscuit base, this No Bake White Chocolate Cheesecake is a fantastic dessert, perfect for Mother’s Day or even Easter Sunday. #nobakecheesecake #nobakedesserts #quickdesserts #easydesserts #nobakewhitechocolatecheesecake #nobakechocolatecheesecake #whitechocolate #chocolate #chocolatedessert #cheesecake #onceuponafoodblog
No Bake White Chocolate Cheesecake

Sweet and beautifully creamy with just the right amount of salty, crunchy biscuit base, this No Bake White Chocolate Cheesecake is a fantastic dessert, perfect for Mother’s Day or even Easter Sunday. I’ve made no-bake cheesecakes before that need gelatine to set. Will this one set?

The beautiful thing about this cheesecake is that a perfect set is guaranteed because of the addition of the chocolate. In fact, I’d go as far as to say that you could even use this as a base for other no-bake cheesecakes. Reduce the chocolate by 100 grams, add a tablespoon of icing sugar in with the cream cheese when you beat it and then add lemon zest or perhaps a blueberry or strawberry coulis. You could even try adding in a dash of Baileys – now there’s a thought!

No Bake White Chocolate Cheesecake

Why beat the cream cheese?


You need to beat the cream cheese with a whisk to get out any lumps but it’s important not to overbeat it as it may split.

No Bake White Chocolate Cheesecake

How many bowls??!!!

Ok, I do admit that this recipe is a bit bowl heavy but if you work smart you can minimise the amount of bowls you use. Firstly, melt the butter in a medium sized pan. You can then stir the crumbs into the butter in the pan which will mean that the food processor just needs a quick rinse out. The chocolate will need a bowl all of its own, but we’ll forgive it that. And if you whip the cream in one large bowl then transfer it to a regular pasta bowl you can then beat the cream cheese in the same large bowl, adding the cream back when ready. And anyway, what are dishwashers/children/ husbands/friends for? Get them to do the washing up. I’m sure they’ll think it’s worth it when they’re served a beautiful slice of cheesecake!

No Bake White Chocolate Cheesecake

Do I really need to line the tin?

Feel free not to line the tin but it does make removing the cheesecake much easier and I find it’s the best way to get the cheesecake from the tin without mashing the edges – not a good look! I line the base and the sides of the tin with non-stick baking paper, Christmas cake style. To release the cheesecake from the tin I stand it on an upturned mug then release the spring. The sides of the tin will drop down easily because of the non-stick paper. I then carefully remove the paper from the base and place the cheesecake on a plate. Lastly, I peel the paper from around the cheesecake. Perfect!

No Bake White Chocolate Cheesecake

Can I top the cheesecake with anything I like?

Absolutely! Top the cheesecake with whatever floats your boat. I like blueberries because they look pretty but strawberries would also go well, as would white chocolate curls if you are after a real chocolate hit. I’ve recently re-discovered passion fruit, (see my Three Ingredient Lemon Posset with Passion Fruit) and I’m definitely going to give that a try next time I make this. You could even top the cheesecake with mini eggs if you’re making it for Easter. I’m sure that would go down very well!

No Bake White Chocolate Cheesecake

I am making this for Easter. Do you have any other Easter recipes?

Absolutely. If mini eggs are your thing then why not try my Cadburys Mini Egg Milkshake? It’s definitely popular in our house. I absolutely love eating lamb and spring is the obvious time to indulge. I will be making my Spiced Lamb Steaks with Rocket and Feta Dressing which I love to serve as a special meal at this time of year and will also be making my Hot Lamb Salad with an Asian Style Dressing at some point as I really love the flavours. Finally, if you’re looking for something to make with the children over the holidays, why not give my Chocolate Bark a go?

No Bake White Chocolate Cheesecake
5 from 2 votes

No Bake White Chocolate Cheesecake

Course: Dessert
Cuisine: American, English
Prep Time: 20 mins
Cook Time: 5 mins
Total Time: 20 mins
Servings: 10 people
Author: Anna Bloomfield
Sweet and beautifully creamy with just the right amount of salty, crunchy biscuit base, this No Bake White Chocolate Cheesecake is a fantastic dessert, perfect for Mother’s Day or even Easter Sunday.
Print Recipe Pin Recipe

Ingredients

  • 100 g (1 stick) butter
  • 200 g (2 cups) crumbs digestive biscuits*
  • 250 g (1¼ cups) white chocolate**
  • 300 ml (1¼ cups) double (heavy) cream
  • 280 g (1¼ cups) full fat cream cheese
  • 1 teaspoon vanilla extract

Instructions

  • Start by lining a 20cm (7 inch) spring form cake tin. Line the base and sides with non-stick paper. This makes removing the cheesecake easier.
  • Melt the butter in a medium sized pan over a very low heat.
  • Using a food processor, blitz the biscuits until finely ground. Alternatively, place the biscuits in a food bag and crush with a rolling pin until you have fine crumbs.
  • Stir the crumbs into the melted butter mixing well to ensure all the crumbs are thoroughly covered. Press the buttery crumbs into the tin. Chill.
  • Melt the chocolate in a bowl over a pan of simmering water ensuring the bottom of the bowl does not come into contact with the water. Allow to cool slightly.
  • Lightly whip the double cream until it forms soft peaks.
  • Beat the vanilla extract into the cream cheese until smooth and shiny.
  • Beat the melted chocolate into the cream cheese then fold in the whipped cream.
  • Pour the cheesecake mixture over the biscuit base and smooth the top.
  • Chill for at least two hours and preferably overnight.

Notes

*Use graham crackers if you can’t get digestives.
**I use Milky Bar, but you can use white chocolate chips if measuring in cups.

Nutrition

Calories: 491kcal (25%) | Carbohydrates: 32g (11%) | Protein: 5g (10%) | Fat: 38g (58%) | Saturated Fat: 22g (110%) | Cholesterol: 98mg (33%) | Sodium: 290mg (12%) | Potassium: 159mg (5%) | Fiber: 0g | Sugar: 21g (23%) | Vitamin A: 1075IU (22%) | Vitamin C: 0.3mg | Calcium: 104mg (10%) | Iron: 0.9mg (5%)

Enjoyed this recipe?Check out all my recipes on Pinterest!

Pin No Bake White Chocolate Cheesecake for later

Sweet and beautifully creamy with just the right amount of salty, crunchy biscuit base, this No Bake White Chocolate Cheesecake is a fantastic dessert, perfect for Mother’s Day or even Easter Sunday. #nobakecheesecake #nobakedesserts #quickdesserts #easydesserts #nobakewhitechocolatecheesecake #nobakechocolatecheesecake #whitechocolate #chocolate #chocolatedessert #cheesecake #onceuponafoodblog

Filed Under: Christmas & New Year, Desserts, Easter, Great with Friends

Search here to discover your next recipe

Previous Post: « Three Ingredient Lemon Posset with Passion Fruit
Next Post: Easy Lunch Box Caprese Salad »

Reader Interactions

Comments

  1. Jaclyn

    May 3, 2022 at 8:04 am

    Do you use salted or unsalted butter in this recipe?

    Reply
  2. Bettina

    April 6, 2021 at 1:53 pm

    5 stars
    I don’t like white chocolate that much but this cheesecake…..yummy! Greetings from Germany!

    Reply
  3. Jody

    December 23, 2020 at 4:01 am

    Hi guys,
    Any idea how long this will keep? Uncovered/ covered in the fridge once made?

    Reply
  4. Chef Bega

    December 6, 2020 at 11:45 pm

    5 stars
    Oh, Anna such a great recipe. My pregnant wife loves white chocolate, I will surprise her with the cheesecake. I’ll let you know about her reaction :). Thanks, Anna, btw I love the details and the photos on your site.

    Reply
  5. Pooja

    May 5, 2020 at 11:25 am

    Hi Anna, thanks for the amazing recipe. I had a doubt though. Can I use milk compound chocolate instead of white chocolate? I’m just worried that chocolate compound hardens later. I don’t have white chocolate currently. What do I do ?

    Reply
  6. Somi Ray

    December 16, 2019 at 6:17 pm

    Hi Anna,

    I have a 9inch pan. Will the measurements change for a 9 inch pan?

    Thank you,
    Somi

    Reply
    • Anna Bloomfield

      February 10, 2020 at 5:26 pm

      Your cheesecake will be ever so slightly thinner, but no so that you’d notice, so just stick with the quantities given x

      Reply
  7. Kelly | Foodtasia

    March 24, 2019 at 12:40 pm

    Anna, this cheesecake looks wonderful! The texture looks amazing and no-bake is so easy. It’s like a canvas to be decorated anyway the imagination takes you. The simplicity of the blueberries is very elegant. Love it!

    Reply
    • Anna

      March 29, 2019 at 4:35 pm

      Thanks Kelly, absolutely – go for it! The cheesecake is great for any season as whatever you choose to decorate it with will work brilliantly.

      Reply
  8. giorgia

    March 23, 2019 at 9:53 pm

    your recipes are great and very useful.

    Reply
    • Anna

      March 29, 2019 at 4:31 pm

      Thanks Giorgia. That’s really good to know 🙂

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Food Advertising by logo

Hi, I’m Anna, and this is my food blog. I love cooking. I love eating even more. It seems that wherever I go recipes jump out at me and this blog is my place to record them. They are usually quick and simple, mostly seasonal and always delicious. I hope you enjoy them as much as my family and I do. For more about me read more...

Sides, Sauces & Dips

Chicken Fajita Salad with Avocado Lime Dressing

Avocado Lime Dressing

A bowl of fresh, homemade guacamole garnished with red onion and lime

Best Ever Guacamole

Gluten Free Cauliflower Cheese

Gluten Free Cauliflower Cheese

Easy Summer Coleslaw. This fresh, light, summer coleslaw is a slaw that you will come back to again and again. Crunchy, but with none of the toughness of traditional coleslaw. The tangy lime dressing really makes the flavours sing.

Easy Summer Coleslaw

A bowl of delicious cheesy leeks served with crusty brown bread

Cheesy Leeks

Christmas Spiced Braised Red Cabbage

Christmas Spiced Braised Red Cabbage

More →

Food Advertising by logo

Search by Category

Food Advertising by logo

Footer

About Me

I'm a UK food blogger and recipe creator who loves cooking meals that are big on taste but not on time, whatever the season or occasion. Read More…

Recipes

  • Baking
  • Breakfast and Brunch
  • Desserts
  • Drinks
  • Easy Midweek Meals
  • Great with Friends
  • Mains
  • Ready in under 30 Minutes
  • Salad, Soup and Light Meals
  • Sides, Sauces and Dips
  • Special Diet

Holiday Recipes

  • Christmas & New Year
  • Easter
  • Mother’s Day

Pages

  • All Recipes
  • Contact
  • Privacy Policy
  • About Me
Copyright © 2023 Once Upon a Food Blog