If you're looking for a show stopping dessert that couldn't be easier to make, this White Chocolate Cheesecake is it. Made with a buttery ginger nut biscuit base and a rich filling of white chocolate, cream cheese, mascarpone and cream, this no-bake cheesecake is smooth, silky and irresistibly creamy.
The warmth of the ginger biscuits balances the sweetness of the white chocolate perfectly, creating a dessert that feels both indulgent and elegant.
Like all No Bake Cheesecakes, this cheesecake needs time to set for a few hours before serving. If you have a sweet tooth and are a fan of no bake cheesecakes, why not try my Biscoff Cheesecake, Nutella Cheesecake Chocolate Cheesecake.
Whether you're making it for a dinner party, birthday celebration or simply because you're craving cheesecake, this recipe is guaranteed to impress.
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Why you will love this Recipe
- Rich and Creamy texture.
- Easy to make.
- Delicious balance of sweet white chocolate and warming ginger
- No baking required.
- Perfect make ahead dessert.
- Decorate it however you like - Dress it up to make it suitable for special occasions such as Birthday parties or Dinners.
Ingredient notes and substitutions
Please see the recipe card at the bottom of the post for the complete list of ingredients.
Here is what you need to make this milky bar cheesecake. Make sure the cream cheese and creme fraiche is full fat and make sure the cream cheese is at room temperature beforehand so the ingredients combine properly.
Ginger Nut Biscuits
Ginger nut biscuits create a wonderfully spiced base that complements the sweetness of the white chocolate filling. Their crunchy texture also helps create a firm cheesecake base that slices beautifully.
Unsalted Butter
Melted butter binds the biscuit crumbs together and helps the base hold its shape once chilled.
White Chocolate
White chocolate is the star of this cheesecake. It provides sweetness, flavour and structure while helping the filling set into a beautifully smooth texture.
Use good quality white chocolate for the best results as it makes a noticeable difference to both flavour and texture.
Full-Fat Cream Cheese
Cream cheese provides the classic tangy cheesecake flavour that balances the sweetness of the chocolate.
Always use full-fat cream cheese for the best results. Reduced-fat versions can make the cheesecake softer and less stable.
Mascarpone
Mascarpone adds an extra level of richness and creates an incredibly luxurious texture.
It's mild flavour allows the white chocolate to shine while making the filling exceptionally smooth and creamy.
Double Cream
Whipped double cream lightens the filling and gives the cheesecake a mousse-like texture that melts in the mouth.
Fresh Fruit
Fresh berries add colour, freshness and a welcome contrast to the rich cheesecake filling.
Raspberries, strawberries and blueberries work particularly well.
How to make this Recipe
Below is a step-by-step guide on how to make this easy milkybar white chocolate cheesecake. Full recipe instructions are on the recipe card at the bottom of the post.
Step 1 - Make the Biscuit Base
Blitz the ginger nut biscuits into fine crumbs.
Mix with the melted butter until evenly combined.
Press firmly into the base of a lined 20cm (8-inch) springform tin.
Place in the fridge while you prepare the filling.
Step 2 - Melt the White Chocolate
Melt the white chocolate gently in the microwave or over a bowl of simmering water.
Step 3 - Make the Filling
Beat the cream cheese and mascarpone together until smooth.
Pour in the cooled white chocolate and mix until fully combined.
In a separate bowl, whip the double cream to soft peaks.
Fold the whipped cream into the cheesecake mixture until smooth and evenly incorporated.
Step 4 - Assemble the Cheesecake
Spoon the filling onto the chilled biscuit base.
Level the surface using a palette knife or the back of a spoon.
Cover and chill for at least 6 hours, preferably overnight.
Step 5 - Decorate
Remove from the tin and decorate with fresh fruit before serving.
Variations
Topping and Filling
I placed White Chocoalte in the freezer for 20 minutes and then chopped it not shards. As well as Berries.
You can add anything you like on top of the cheesecake. Such as Whipped Cream, Extra White Chocolate, Melted Chocolate (White or Milk Chocolate), Crushed Biscuits, Milkybar Chocolate Buttons, Berries, Crushed Nuts such as Pistachios, Coulis. You can also stir some Lemon or Orange Zest into the filling.
Gluten Free
Use gluten free biscuits to make it gluten free.
Double/Heavy Cream
Use Sour Cream instead.
Biscuits
Use your favourites. E.g. Shortbread Biscuits, Chocolate Digestives, Cookies.
Vanilla
Add a teaspoon Vanilla Extract into the cheesecake chocolate mixture for added delicious flavour.
Top Tips
Use Cold Cream
Cold cream whips quicker and better than room temperature cream, so make sure your cream is cold.
Use room temperature Creme Fraiche and Cream Cheese
Cream cheese and Creme Fraiche are better whipped at room temperature for a creamier texture.
Melting the Chocolate
When melting chocolate especially white chocolate in the microwave, it is better to under microwave as any remaining solid bits will melt from the residual heat once out of the microwave.
Just give it a stir.
Over doing this stage, could burn the chocolate.
Smooth Edges
Slide a knife around the inside of the tin before you release the cheesecake from the tin to get smooth edges.
Use Room Temperature Cheese
Don't Overwhip the Cream
Soft peaks are all you need. Over whipped cream can create a heavy texture.
Allow the Chocolate to Cool
Warm chocolate can cause the mixture to seize or become grainy.
Chill Overnight
For the cleanest slices and best texture, leave the cheesecake to chill overnight.
Storage
Fridge
This White Chocolate Cheesecake will keep well in the fridge for 3-4 days.
Freezer
Once the cheesecake has set, place in an airtight container for up to 1 month. Defrost overnight in the fridge.
MORE CHOCOLATE DESSERTS
White Chocolate and Raspberry Loaf Cake
How to make Chocolate Chip Air Fryer Cookie Dough
The BEST Homemade Dark Chocolate Brownies
One Minute Hot Chocolate Mug Cake
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📖 Recipe
White Chocolate Cheesecake with Ginger Nut Base (No-Bake Recipe)
Equipment
- 1 20cm Round Tin
Ingredients
Cheesecake Base
- 300 g Digestive Biscuits Graham Crackers, around 3 cups
- 175 g Butter Salted
Cheesecake Filling
- 400 g Cream Cheese Full Fat, at Room Temperature
- 250 g Mascarpone Full Fat, at Room Temperature
- 300 g Double Cream Heavy Cream
- 400 g White Chocolate Chopped
Topping
- 100 g Milky Bars Chopped
- Mixed Berries
Instructions
- Blitz the ginger nut biscuits into crumbs and combine with melted butter. Press into a lined 20cm springform tin and chill.
- Melt the white chocolate and allow to cool.
- Beat the cream cheese and mascarpone until smooth.
- Mix in the cooled white chocolate.
- Spoon onto the biscuit base and smooth the top.
- Chill for at least 6 hours or overnight
- Decorate with chopped white chocolate and fresh fruit before serving.
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