Prep Time 30 Min
Cook Time 0 Min
Servings4 servings People
Calories350 kcal
Cheesecakes are always a favorite in my kitchen, especially this white chocolate version. It’s one of those desserts that feels special without requiring hours of baking. My kids absolutely love it, which is why I often make it for gatherings or just as a weekend treat. The beauty of this cheesecake is that it’s a no-bake recipe; you simply prep it and let the fridge do the hard work. I’ve had my fair share of burns while melting chocolate, so I always keep an eye on it to avoid that mishap. Overall, this cheesecake is a crowd pleaser that fun to make and even better to slice into.
Ingredients
- 10.5 oz digestive biscuits
- 5.3 oz unsalted butter, melted
- 14 oz white chocolate, chopped
- 10.5 oz cream cheese, full-fat
- 10.5 oz double cream
Instructions
- Crush the digestive biscuits until they resemble fine crumbs, either in a food processor or by placing them in a sealed plastic bag and smashing them with a rolling pin.
- Mix the crushed biscuits with the melted butter until well combined, then press the mixture firmly into the base of a springform pan to form an even layer. Refrigerate for about 30 minutes.
- Melt the white chocolate in a glass bowl set over a pot of simmering water, stirring continuously to avoid burning. Let it cool slightly after melting.
- In a separate bowl, whip the cream cheese and double cream together until the mixture is smooth and thick. Combine with the melted white chocolate and mix well until fully incorporated.
- Pour the filling over the chilled biscuit base and smooth the top. Refrigerate for at least 6 hours, or overnight, until set. Serve chilled, optionally topped with strawberries, blueberries, or chocolate shavings.
Why You’ll Love This Recipe
- It’s incredibly simple to make, requiring no baking.
- The creamy texture paired with the sweet white chocolate is divine.
- I make it for family gatherings since it slices beautifully and everyone enjoys it.
Chef’s Tips for Perfection
- Be careful not to let the white chocolate overheat, or it might seize up.
- Allow the cheesecake to chill for a good amount of time, as this is key for the perfect texture.
- If you want to switch it up, dark chocolate can be used instead of white chocolate for a richer flavor.
Storage and Reheating
Store any leftovers in the refrigerator, wrapped tightly in plastic wrap or stored in an airtight container. It’s best enjoyed within a few days, as the crust may soften over time.
Nutritional Notes
Each serving of this white chocolate cheesecake has approximately 350 calories. Keep in mind that the total may vary based on specific brands used and portion sizes.
