No Bake White Chocolate Cheesecake
Prep Time: 20 mins
Cook Time: 5 mins
Total Time: 20 mins
Servings: 10 people
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.
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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%)
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