No Bake White Chocolate Cheesecake
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.
- 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
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.
*Use graham crackers if you can’t get digestives.
**I use Milky Bar, but you can use white chocolate chips if measuring in cups.
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%)