White Chocolate Cheesecake - No Cook Recipe

Name: White Chocolate Cheesecake - No Cook
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 400 g digestive biscuits; 400 g ginger nut biscuits; 200 g melted unsalted butter; 600 g white chocolate; 400 g cream cheese; 350 g mascarpone cheese; 100 g caster sugar; 1 tablespoon vanilla extract; 300 ml double cream; strawberry; mint

Servings: persons

400 g digestive biscuits
400 g ginger nut biscuits
200 g melted unsalted butter
600 g white chocolate
400 g cream cheese
350 g mascarpone cheese
100 g caster sugar
1 tablespoon vanilla extract
300 ml double cream
strawberry
mint

1
Grease a 23cm spring form tin or loose bottomed cake tin with some butter or oil.
2
finely crush digestive and ginger nut biscuits in a food processor or in a plastic bag and bang with heavy rolling pin.
3
combine crushed biscuit with cooled melted butter.
4
press mixture into base of tin firmly with back of a metal spoon or hands.
5
Chill the tin in fridge or freezer for at least 30 minutes.
6
while base is chilling, gently melt chocolate in a bowl over simmering water until smooth. this can burn at bottom so keep your eye on the chocolate. set aside to cool.
7
mix together the cream cheese, mascarpone, caster sugar and vanilla extract, then lightly mix in the cool white chocolate.
8
in a seperate bowl, whip double cream on a high speed until stiff peaks occur.
9
slowly add whipped double cream into cream cheese mixture and beat gently for one minute until fully incorporated.
10
pour the mixture on top of the biscuit base and chill in fridge for three hours or put it into the freezer for a couple of hours. I prefer the freezer as it really firms the cheesecake up.
11
remove cheesecake from tin and top with halved strawberries and mint sprigs.
12
serve with double cream.

2318

kcal

Calories

178

Fat

141

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 400 g digestive biscuits, 400 g ginger nut biscuits, 200 g melted unsalted butter, 600 g white chocolate, and more.

Yes, White Chocolate Cheesecake - No Cook 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.

White Chocolate Cheesecake - No Cook

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