Luxuriously creamy no-bake white chocolate cheesecake, made from scratch. Featuring a buttery biscuit base, a creamy white chocolate filling and a sprinkling of fresh raspberries, it is rich, decadent and oh-so-easy to make! You won’t even have to turn on the oven ❤️️
Introducing the creamiest, dreamiest (not to mention super easy!) no-bake cheesecake. It combines an extraordinarily creamy white chocolate cheesecake filling with a buttery and crunchy biscuit crust. Paired with juicy raspberries to cut through the richness, it is sweet, decadent and utterly irresistible!
This white chocolate cheescake requires very little effort from you, but the result is a total showstopper dessert that is perfect for entertaining, special occasions or celebrations.
Like my blueberry cheesecake, white chocolate and raspberry cheesecake slice and Caramilk cheesecake, this cheesecake requires no oven time (just prepare and chill) and is the perfect make-ahead dessert for parties and entertaining.
Why You're Going To Love This Recipe
- No baking involved – no eggs, no water bath, no turning on the oven. Simply mix, chill and serve!
- Make ahead – make it the night before and let it set in the fridge overnight. It keeps well in the fridge and can be topped with fresh berries or cream when you are ready to serve.
- Exceptionally creamy – made with real white chocolate and cream.
- No water baths – and no baking. Everything sets in the fridge.
- Conventional and Thermomix - you will find both methods in the recipe card at the bottom of the post.
What You Need
Note: Please scroll to the recipe card at the bottom for ingredient quantities and the full detailed method.
- Plain sweet biscuits – in Australia, any plain, sweet biscuit like Arnott’s Marie, Granita, Scotch Fingers, Nice or Arrowroot will work. Elsewhere, Graham Crackers or Digestives will also work.
- Butter – unsalted butter is used to bind the biscuit base. I recommend using real butter, rather than butter substitutes or margarine for best flavour and texture.
- Cream – whipped cream is added to the cream cheese to make the filling light and fluffy. Use thickened or whipping cream with a fat content of 35% or higher and whip it yourself, into soft peaks.
- White chocolate – the star ingredient; choose a good quality white chocolate that you know and love! A good quality chocolate will make all the difference in the final flavour. I love to use Cadbury or Nestle white chocolate.
- Powdered gelatine – is dissolved in boiling water and used to help the cheesecake set when refrigerated. It also gives the cheesecake filling its mousse-like texture. Powdered gelatine can be found in supermarkets and health food stores. Use powdered gelatine rather than gelatine sheets, for accuracy.
- Cream cheese – use blocks of real cream cheese like Philadelphia cream cheese, not cream cheese spread. Full-fat cream cheese is recommended, as low-fat cream cheese won’t set as well. Make sure the cream cheese is at room temperature before beating, to prevent lumps. You can cut the cream cheese into chunks to speed up this process.
- Vanilla bean paste - or vanilla extract or essence.
- Caster sugar – sugar sweetens the cheesecake filling, while still allowing the smooth cream cheese and sweet white chocolate flavours to shine. Caster sugar will dissolve more easily into the cream cheese, but granulated white sugar will also work if this is what you have. Just make sure the filling isn’t grainy once mixed.
- Raspberries – fresh raspberries are added to the cheesecake when serving. Their tart/sweet flavour helps to cut through the richness of the cheesecake. You can also use fresh strawberries, or leave them off entirely and serve plain.
Equipment Required
While any 23cm (9") cake tin can be used, I recommend using a spring-form tin with a removable bottom, to easily remove the cheesecake once it has set.
You will also need a food processor to crush the biscuits. Or alternatively, crush them in a bag using a rolling pin.
Electric mixers (hand-held or stand mixer) are required to beat the cheesecake filling.
A microwave is used to melt the chocolate, or you could use a saucepan.
Alternatively, this recipe can be made in the Thermomix.
Step By Step Instructions
Note: Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.
Step 1 - Make The Biscuit Base
Finely crush the biscuits in a food processor and place into a bowl.
Add the melted butter and mix until well combined.
Press the mixture firmly into the base of the pan and place into the fridge.
Step 2 - Make The Cheesecake Filling
Use the beaters to whip the cream into soft peaks and set it aside.
Melt the white chocolate and set aside to cool slightly.
Pour ¼ cup of boiling water into a cup, sprinkle over the powdered gelatine and stir until dissolved. Allow to cool.
Beat the cream cheese, vanilla bean paste and caster sugar until smooth and creamy.
Add the cooled, dissolved gelatine to the mix and beat until well combined.
Gently fold through the melted white chocolate and the whipped cream.
Step 3 - Assemble
Pour the mixture into the prepared biscuit base. Spread out evenly with a spoon.
Step 4 - Refrigerate
Cover the cheesecake with plastic wrap or foil and place it into the fridge for a minimum of 4 hours to set (for best results, leave in the fridge overnight before cutting).
Decorate with grated white chocolate and fresh raspberries prior to serving.
Expert Tips
- Use a spring-form tin (with a removeable bottom) so that you can easily remove the cheesecake from the tin. When you are ready to serve, carefully run a knife along the sides and gently remove the base before sliding the cheesecake onto a serving plate.
- Make sure your ingredients are at room temperature for a smooth and creamy filling with no lumps.
- Don’t use 'light' cream cheese or 'light' cream, as the filling won’t set properly, choose full-fat for best results.
- Don't skip the chilling time! Leave the cheesecake in the fridge for a minimum of 4 hours, to allow it to set firmly into sliceable sections. Make it the day before and keep it in the fridge overnight, for best results.
- Storage - when stored correctly in an airtight container, this cheesecake will keep for 4-5 days. It can also be wrapped and frozen for up to 3 months.
- Serving suggestions - try topping white chocolate cheesecake with raspberry coulis, fresh raspberries or fresh fruit (or even poached fruits in winter), salted caramel sauce or white chocolate shavings.
FAQ's
This cheesecake is perfectly suitable for freezing and makes a great last-minute dessert when stored this way! Allow the cheesecake to set fully in the fridge before slicing (or freeze it whole). Wrap the individual serves or whole cheesecake and store it in an airtight container in the freezer for up to 3 months. To thaw, leave it in the fridge overnight, or on the counter for 1-2 hours (individual slices) until thawed, then decorate prior to serving.
When the white chocolate cheesecake is set, the top will be shiny and firm to the touch.
Related Recipes
Who can resist a no-bake cheesecake!? Certainly not me!
Here's a few more of my most popular cheesecake recipes:
White Chocolate Cheesecake
Ingredients
- 250 g plain sweet biscuits like Arnotts Scotch Finger or Nice
- 125 g butter melted
- 240 g (1 cup) cream lightly whipped
- 200 g white chocolate
- 2 tsp gelatine dissolved in ¼ cup boiling water, cooled
- 500 g cream cheese softened
- 1 tsp vanilla bean paste optional, or vanilla extract
- 150 g (¾ cup) caster sugar superfine
- 50 g white chocolate grated, to decorate (optional)
- fresh raspberries to serve (optional)
Instructions
Conventional Method
- To ensure a smooth cheesecake, ensure all ingredients are at room temperature before starting.
- Grease and line the base and sides of a 23cm spring-form pan with baking paper and set aside.
- Finely crush the biscuits in a food processor and place into a bowl.
- Add the melted butter and mix until well combined.
- Press the mixture firmly into the base of the pan and place into the fridge.
- Whip cream and set aside.
- Melt the white chocolate in a microwave at 50% power in 30 second bursts, and then set aside to cool slightly.
- Pour ¼ cup of boiling water into a cup, sprinkle over the gelatine and stir until dissolved. Allow to cool.
- Beat the cream cheese, vanilla bean paste and caster sugar until smooth and creamy.
- Add the cooled, dissolved gelatine to the mix and beat until well combined.
- Fold through the melted white chocolate and the whipped cream.
- Spoon the mixture into the prepared tin. Spread out evenly with a spoon.
- Place the cheesecake into the fridge to set for a minimum of 4 hours (for best results, leave in the fridge overnight before cutting).
- Decorate with grated white chocolate and fresh raspberries.
Thermomix Method
- To ensure a smooth cheesecake, ensure all ingredients are at room temperature before starting.
- Grease and line the base and sides of a 23cm spring-form pan with baking paper and set aside.
- Melt butter in the TM bowl for 2 minutes, 100 degrees, Speed 1. Add the biscuits and crush for 10 seconds, Speed 10. Scrape down the sides of the bowl and repeat until well combined.
- Press the mixture firmly into the base of the pan and place into the fridge.
- Whip cream in a clean, dry TM bowl on Speed 3.5 until lightly whipped (the time it takes will depend on the freshness of the cream - it can be anywhere between 10 seconds and 2 minutes!!) Set the cream aside in a separate bowl.
- Place the white chocolate into the TM bowl and melt for 3 minutes on 50 degrees, Speed 2. Set aside in a bowl to cool slightly.
- Pour ¼ cup of boiling water into a cup, sprinkle over the gelatine and stir until dissolved. Allow to cool.
- Beat the cream cheese, vanilla bean paste and caster sugar in a clean and dry TM bowl for 30 seconds on Speed 5. Scrape down the sides with a spatula and repeat until smooth and creamy.
- Add the cooled, dissolved gelatine to the mix and mix for 30 seconds on Speed 5.
- Fold through the melted white chocolate and the whipped cream with the spatula.
- Spoon the mixture into the prepared tin. Spread out evenly with a spoon.
- Place the cheesecake into the fridge to set for a minimum of 4 hours (for best results, leave in the fridge overnight before cutting).
- Decorate with grated white chocolate and fresh raspberries.
Notes
- Use a spring-form tin (with a removeable bottom) so that you can easily remove the cheesecake from the tin. When you are ready to serve, carefully run a knife along the sides and gently remove the base before sliding the cheesecake onto a serving plate.
- Make sure your ingredients are at room temperature for a smooth and creamy filling with no lumps.
- Don’t use 'light' cream cheese or 'light' cream, as the filling won’t set properly, use full-fat for best results.
- Chill the cheesecake for a minimum of 4 hours, to allow it to set into sliceable sections. Make it the day before and keep it in the fridge overnight, for best results.
- Storage - when stored correctly in an airtight container, this cheesecake will keep for 4-5 days. It can also be wrapped and frozen for up to 3 months.
- Freezing - allow the cheesecake to set fully in the fridge before slicing (or freeze it whole). Wrap the individual serves or whole cheesecake and store it in an airtight container in the freezer for up to 3 months. To thaw, leave it in the fridge overnight, or on the counter for 1-2 hours (individual slices) until thawed, then decorate prior to serving.
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