Unbaked white chocolate cheesecake – a delicious recipe with sweet biscuit, butter, cream cheese, condensed milk, white chocolate, milk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Crush biscuits in food processor until they are a fine crumb
2
Melt butter in microwave and then combine to biscuit crumb
3
Mix until a thick crumb and then make cake base in a spring form pan, put in freezer for 20 mins.
4
Combine cream cheese and condensed milk in a large bowl and beat on high with electric mixer until smooth
5
Place gelatine leaves in room temp water for approx 2 mins, heat milk up in microwave (approx 20 seconds).
6
Then squeeze water from gelatine and add to milk.
7
Set aside.
8
Melt white chocolate either in microwave or in a heat proof bowl over boiling water, one removed, mix until smooth.
9
Add gelatine / milk mix and white chocolate to the cream cheese mix and fold.
10
Whip cream until soft peaks form and then fold into mixture.
11
Add to cake base and refrigerate minimum 6 hours or overnight.
12
Garnish with fresh berries or leave plain!
1092
kcal
Calories
97
g
Fat
40
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 300 grams sweet biscuit, 50 grams butter, 500 grams cream cheese, 1 can sweetened condensed milk, and more.
Yes, Unbaked white chocolate cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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