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With no baking skill required at all, this easy to make, mouth-watering white chocolate cheesecake is probably the perfect dessert.
This cheesecake can be made well in advance giving you more time to enjoy more time around the dinner table with your friends and family.
No-Bake White Chocolate Cheesecake
Course: DessertCuisine: BritishDifficulty: EasyServings
8
servingsPrep time
20
minutesResting Time
4 – 24
HoursNo Bake White Chocolate Cheesecake
Ingredients
175 g Digestive biscuits
75 g Butter
500 ml Double Cream Whipped until forming soft peaks
500 g Full Fat Cream Cheese
300 g White Chocolate Melted and then cooled to room temperature
1/2 Lemon
1 tsp Vanilla Extract
- To Decorate
100 ml Double Cream
50 g White chocolate
Chilli chocolate
Strawberries
Directions
- About 2 hours before you want to start, bring your cream and cream cheese out of the fridge to bring to room temperature.
- Crush the biscuits (either with a rolling pin or in a food processor). Mix with the melted butter and press into your 9″ tin.
Place the cheesecake base in the fridge for a half hour to set. - Combine the whipped cream, cream cheese, melted ROOM TEMPERATURE white chocolate, lemon juice and vanilla extract. Fold in gently until fully combined.
- Remove base from the fridge and smooth the creamed mixture on top of the biscuit base and flatten the top with the back of a spoon or a palette knife.
Chill for 4 hours or if possible, overnight. - Use my knife tip (in recipe notes) to remove the cheesecake from the tin. Pipe the remaining whipped cream and decorate with grated chocolate and chocolate chunks
Notes
- To help with the removal from the springform tin, warm a knife up in a glass of warm water and gently run the knife around the inner rim of the tin.
