Prepare your taste buds for the tantalising taste of this incredible No Bake White Chocolate Cheesecake! From the buttery biscoff base and the sublime melted white chocolate filling to the whipped cream topping, this decadent dessert has it all!
Why you’ll love this recipe
- The combination of the crumbly biscuit base and the melted chocolate filling is simply sensational!
- Unlike a baked cheesecake, this one requires absolutely no baking. This makes it easier to make, as there’s no need for an oven – ideal if you’re making this in the summer
- It looks incredible and is great for showing off your dessert-making skills
Equipment needed to make this recipe
There are a few important kitchen items you’ll need before you start making this salted caramel cheesecake recipe.
- Food processor – you’ll need this to blitz up your buttery biscoff biscuit base
- 9 inch springform cheesecake pan – the ultimate no bake cheesecake pan. A springform pan makes it so easy much easier to remove the cheesecake
- Weighing scales – when it comes to making cheese cake, precision is key
- Stand mixer – you’ll need a proper stand mixer to whip up your white chocolate mixture
- Wooden spoon – you’ll need a trusty wooden spoon to stir up your mixture
What to serve with white chocolate cheesecake
A semi or demi sec dessert wine, sparkling if you prefer, would pair very well. You could also plump for a Chardonnay.
Tea or coffee
You can’t go wrong with a cup of tea and a slice of cheesecake. No bake cheesecakes also pair perfectly well with my iced rooibos tea with raspberries and mint, especially on a hot summer’s day!
If a cup of tea isn’t your… well, ‘cup of tea’, then serve this white chocolate cheesecake with your favourite cup of coffee.
Popular substitutions for this recipe
This no bake white chocolate cheesecake is perfectly adaptable. Here are a few ideas when it comes to substituting ingredients:
- If you want a plainer base, swap out the biscoff for digestives or, if you’re in the US, something like Graham crackers.
- Swap cream cheese for mascarpone cheese
- If you can’t get hold of vanilla paste, you can swap it like for like with vanilla extract.
- Always use full fat cream cheese when making a no bake cheesecake. Reduced fat cream cheese doesn’t hold as well and can sometimes give you a grainy cheesecake mixture.
- Pack down your biscuit base properly so that it gives you a stable foundation. Use the bottom of a large glass or a coffee tamper
- Remove bubbles in the cheesecake filling by dropping the tin onto the countertop 5 to 10 times from about 5 inches
- For best results, allow the cheesecake to set in the fridge for about 24 hours
There are few golden rules to follow when making a no bake cheesecake, all of which help to make sure it sets perfectly. They are:
Leave it in the fridge for at least 6 hours, but preferably overnight.
Make sure you whisk the filling properly. If you don’t whisk it enough, you won’t get that luscious thick and creamy texture and the cheesecake won’t set properly.
Always use full fat version of cream cheese and leave it out of the fridge for around ½ hour before you make your filling.
It’s all down to the ingredients and packing the crumbs down firmly. First of all, make sure you follow the measurements below, as you want just the right amount of butter to help the biscuit crumbs to bind properly.
Also, you need to pack the biscuit crumbs down to form a condensed base. Without this, your cheesecake could fail on you, leaving that delicious filling without a proper foundation.
Full fat cream cheese! Any other kind and you’ll end up with a filling that’s not thick enough and doesn’t set properly. A spreadable cream cheese from any good supermarket will do the job.
It’s not needed. When double cream and the cream cheese are whisked together properly and left to set in the fridge, you’ll have a cheesecake filling that sets perfectly without the need for gelatin.
Anything, use your imagination! Crushed nuts like walnuts, pecans, hazelnuts or pistachios would be perfect. You could even add fruit, like strawberries, blueberries or raspberries.
This size of cheesecake serves between 8 to 12 people.
The best way to store your white chocolate cheesecake is to chill it in the fridge. Store it in a suitable airtight container. You could either use a large cheesecake container or slice up the leftovers and store it in smaller containers.
White chocolate cheesecake will stay fresh for around 2 to 3 days when you store it in an airtight container in the fridge.
No. Dairy products should be kept in the fridge and shouldn’t be left out of the fridge for more than two hours. You can leave it out for half an hour or so if you don’t want it fully chilled but make sure you don’t leave it for more than 2 hours.
Yes! White chocolate cheesecake freezes pretty well. You will lose a bit of texture, so it might be best to store it in the fridge if you’re able to eat it within 3 days.
If you decide to freeze your white chocolate cheesecake, slice it up first. Then flash freeze the slices on a baking tray. This involves freezing them for 30 minutes to an hour, then storing them together in the same container.
It’ll store in the freezer for up to 2 months.
Defrost in the fridge overnight, to minimise the impact on the taste and texture.
No, this recipe can’t be scaled. The measurements are precise and are specific to the size of the cheesecake tin.
Yes it can. You can make this white chocolate cheesecake up to 2 days in advance. However, it’s best to leave the final step, the decorating stage, until you’re ready to serve it.
This is a part of cheesecake making that many people find hard, but it’s so important to get it right. After all the effort you’ve put into making the white chocolate cheesecake, the last thing you want is for it all to fall apart at the final step.
So, make sure that you take the right approach to removing the cheesecake. There are three methods, each of which works really well:
Using a kitchen blowtorch is the easiest and most effective method. You just need to heat the outside of the tin and simply remove it from the cheesecake. Using a blowtorch might sound extreme, but these gizmos are great.
You can also use a non-stick palette knife dipped in boiling water. Run it around the edge of the tin and you’ll be able to easily remove the cheesecake...
Another simple way is to run a cloth soaked in hot water around the edge of the tin.
Other no bake cheesecake recipes you’ll love
Once you’ve mastered this no bake white chocolate cheesecake, try one of these fantastic cheesecake recipes:
- No bake Oreo cheesecake – speaking of decadent, here’s one for the chocoholics! When it comes to easy desserts that never fail to impress, this recipe is right up the top of the list. Simply sensational!
- No bake mocha cheesecake – one for the coffee lovers! Coffee and chocolate combine for an incredible cheesecake that you’ll go back to again and again
- No bake espresso cheesecake – here’s another coffee flavoured sensation. Creamy, rich and incredible satisfying, this no bake is wonderful
- No bake pomegranate cheesecake – fancy something a little fruitier? This one is bursting with flavour. Pomegranate is such an underused fruit and is absolutely perfect for a cheesecake. Make this on a summer’s day and let the day float away
- Easter egg cheesecake – when Easter rolls around, this is the dessert to make! Full on chocolate heaven, with the indulgence factor turned up to 11
- No bake lemon cheesecake – another fruity cheesecake, this one is absolutely perfect for a spring or summer day. Zesty, refreshing and decadent, all in one
- No bake cherry cheesecake – a big flavoured fruity favoured, this is a cheesecake with lots of flavour and heaps of charm
- Gin and tonic cheesecake – fresh, vibrant and utterly delicious, this is a cheesecake with a boozy twist
- 4 cups biscoff biscuits
- ⅔ cup unsalted butter melted
- 2 cups white chocolate
- 2⅔ cups cream cheese
- 1 tsp vanilla paste
- ¾ cup icing sugar
- 1½ cups double cream
- ½ cup heavy (double) cream
- 2 tbsp icing sugar
- 1 tsp vanilla paste
- biscoff biscuit crumbs
- For the base: Crush the biscuits. I used a food processor to achieve a consistent crumb, and the butter and mix through until fully combined.
- Pour into your 9 inch springform tin, I line the base with greaseproof paper as it makes it so much easier to remove at the end. Spread the crumb evenly and with the base of a glass compact the base and then transfer to the fridge
- For the filling: Place the white chocolate in a microwavable bowl and on 30 second blasts, stirring after each blast, until fully melted. Set aside to cool.
- In your mixing bowl, place the cream cheese and the vanilla paste and whisk together. Slowly add the icing sugar a spoonful at a time until fully incorporated and then do the same with the white chocolate. I used a KitchenAid stand mixer.
- In a separate bowl, whisk the double cream until you achieve soft peaks and then fold through the cream cheese mixture.
- Remove the base from the refrigerator and pour the filling mixture over the top and with the back of a spoon spread evenly.
- Drop the tin onto the counter top to release any bubbles that may have been trapped. I do this 5-10 times from about 12.5cm (5 inches) from the counter top.
- Transfer to the fridge and leave to set for around 6 hours or preferably overnight.
- Place the heavy (double) cream, icing sugar and vanilla paste into a bowl and whisk until you achieve soft peak consistency.
- Transfer the whipped cream to a piping bag and decorate as you so desire and sprinkle over the biscoff crumb. Use our pictures for inspiration.
- You can use whatever biscuit you like for the base. I found the spiced flavour of the Biscoff goes so well and cuts through the richness of the filling.