No Bake White Chocolate Cheesecake

This simple no bake white chocolate cheesecake recipe makes a white chocolate flavoured cheesecake with a milk or dark chocolate drizzle. Or – make this as a no bake white chocolate and raspberry cheesecake by making a fruit sauce to be served on the side.

Simple no bake white chocolate cheesecake recipe

My daughter’s best friend loves any kind of cheesecake, whereas my own daughter only likes the chocolatey type. The no bake white chocolate cheesecake topped with a chocolate drizzle is just for you, my girl. Although you will have to share. With everyone.

No bake white chocolate & raspberry cheesecake

The white chocolate and raspberry cheesecake, no bake, gives you the best of both worlds. Chocolate and fruit. Or add a dark or milk chocolate topping for more of a cocoa hit. Either way, there’s no baking required. The raspberry sauce is divine, and really simple to make, so it’s well worth the (minimal) extra effort. The tart edge of the raspberries complements the smooth, sweet cheesecake so beautifully.

As with all my easy no bake cheesecake recipes, do use full fat cream and cheese for this recipe, so it sets properly and tastes really smooth. This dessert is not a food for dieters. Whichever way you decide to make and serve it.

Makes one large cheesecake

No bake white chocolate cheesecake ingredients

Base

• Digestive biscuits, 300g
• Butter, 100g, melted

Filling

• Cream cheese, 600g
• Extra thick double cream or clotted cream, 200ml
• Icing sugar, 150g
• Vanilla extract, 1 tsp
• White chocolate, 200g, melted

Topping

Chocolate drizzle

Milk or dark chocolate, 100g, melted

or

Raspberry sauce

• Raspberries, fresh or frozen, 300g
• Icing sugar, 2 tbsp

Equipment

• Food processor
• Springform tin
• Rolling pin
• Mixing bowl
• Silicone spatula
• Palette knife
• Small saucepan
• Sieve

How to make white chocolate cheesecake

• Process the biscuits into fine crumbs, then mix with the melted butter.
• Press this mixture into a springform cake tin to make the biscuit base. I use the end of a rolling pin to press them down firmly. Then chill while you make the filling.
• Stir together the cream cheese, cream, sugar, vanilla and melted white chocolate. Once they are well combined, spoon over the base and smooth over. 
• Note – You can successfully melt chocolate and butter in the microwave – check every few seconds and stir each time. Remove as soon as it is mostly melted and stir as it returns to room temperature – the residual heat ensures that the rest will soon melt as well.
• (Don’t worry if some of the chocolate has solidified into chip-like pieces, after coming into contact with cold cream cheese and cream. This simply adds to the texture of the finished cheesecake.)
• Then, run a palette knife around the edge – this makes the finished dessert much easier to remove later on.
• Chill for about 3 to 4 hours, or ideally, overnight.

White chocolate and raspberry cheesecake, no bake

• If you want to make this as a raspberry and white chocolate cheesecake recipe, make the raspberry sauce next. Add the fruit and icing sugar to a pan and heat, stirring, until the juice is released. Push as much of this mixture as you can through a sieve.
• Serve the cheesecake with the sauce – either poured over, or on the side. Plus some fresh raspberries, if you like.

White choc cheesecake, no bake

• Or top with milk or dark chocolate. Simply drizzle the melted chocolate over the set cheesecake, then chill again to set before serving.

Related recipes:

• No bake KitKat cheesecake
• Oreo cheesecake
• Easter egg cheesecake
• Malteser cheesecake
• No bake salted caramel cheesecake

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