Description
This no-bake white chocolate cheesecake is rich, creamy, and perfectly smooth, with a buttery biscuit base and a luscious white chocolate filling. It’s an easy dessert that requires no oven and is ideal for special occasions, gatherings, or when you want a quick yet elegant sweet treat.
Ingredients
350 g dry biscuits (such as digestive biscuits)
175 g butter, melted
250 g white chocolate, chopped
400 g cream cheese (room temperature)
200 ml heavy cream
2–3 tablespoons powdered sugar (optional, to taste)
1 teaspoon vanilla extract
Preparation Method
Prepare the Biscuit Base
Crush the dry biscuits into fine crumbs using a food processor or by placing them in a sealed bag and crushing with a rolling pin.
Mix the biscuit crumbs with the melted butter until well combined.
Press the mixture firmly into the bottom of a springform pan to create an even base.
Refrigerate for at least 30 minutes to set.
Melt the White Chocolate
Melt the white chocolate using a double boiler or in the microwave in short intervals, stirring until smooth.
Let it cool slightly.
Make the Cheesecake Filling
In a bowl, beat the cream cheese until smooth and creamy.
Add the melted white chocolate and vanilla extract, mixing well.
In a separate bowl, whip the heavy cream until soft peaks form.
Gently fold the whipped cream into the cream cheese mixture until fully combined and fluffy.
Assemble the Cheesecake
Pour the filling over the chilled biscuit base and smooth the top with a spatula.
Refrigerate for at least 4–6 hours, or until fully set.
Serve
Once set, remove from the pan, slice, and serve.
You can garnish with white chocolate shavings, fresh berries, or fruit sauce if desired.