Description
A rich and creamy no-bake white chocolate cheesecake with a buttery biscuit base and a smooth, luxurious filling. Perfect for an elegant dessert without the need for baking.
Ingredients
250 g digestive biscuits
100 g unsalted butter, melted
300 g white chocolate
400 g cream cheese
300 ml double cream
75 g powdered sugar
1 teaspoon vanilla extract
Instructions
- Crush the digestive biscuits into fine crumbs using a food processor or rolling pin.
- Mix the crumbs with melted butter until the texture resembles wet sand.
- Press the mixture firmly into the base of a springform pan to form an even crust. Refrigerate for 30 minutes.
- Melt the white chocolate gently in the microwave or over a double boiler, stirring until smooth. Let it cool slightly.
- In a large bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- Add the melted white chocolate to the cream cheese mixture and mix until fully combined.
- In a separate bowl, whip the double cream until soft peaks form.
- Gently fold the whipped cream into the cheesecake mixture until light and fluffy.
- Spoon the filling over the chilled crust and smooth the top evenly.
- Refrigerate for at least 4 hours or overnight until fully set.
- Remove from the tin, slice, and serve chilled.
Notes
Top with fresh berries, raspberry sauce, or lemon curd for added flavor contrast.
Substitute digestive biscuits with graham crackers, vanilla cookies, or shortbread.
Allow slices to sit at room temperature for a few minutes for cleaner cuts.
Store covered in the refrigerator for up to 4 days.
Freeze for up to 1 month and thaw overnight in the refrigerator before serving.
- Prep Time: 25 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: International
Nutrition
- Serving Size: 1 slice
- Calories: 520 kcal
- Sugar: 32 g
- Sodium: 220 mg
- Fat: 38 g
- Saturated Fat: 23 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 95 mg
