White Chocolate Cheesecake on a plate with cream and chunks of white chocolate on top… this really is a showstopper of dessert, BUT it’s so easy to make. I promise you can do this, even if you’re a total baking beginner (or a no-bake beginner, because this beauty doesn’t even go in the oven.) I would like to confess that I never ever liked cheesecake until I came up with my version of a No Bake Cheesecake a few years ago. Everything changed then! I realised it was so different to the usual BAKED cheesecakes I’d eaten before. Instead they could be light, fluffy, creamy and – bonus – very easy to make. Moral of the story, cheesecake-phobic people… come and embrace this dreamy dessert and thank me later for the joy in your life!
Why you’ll love this White Chocolate Cheesecake recipe
⭐️ Simple with only 5 ingredients! ⭐️ Really quick to pull together ⭐️ Everyone LOVES this classic Want a Christmas delight to wow your guests? Go for my No Bake Baileys Cheesecake. For any other occasion, choose from one of my MANY no-bake options of:
Chocolate Orange Cheesecake Ferrero Rocher Cheesecake Oreo Cheesecake Strawberry Cheesecake Rocky Road Cheesecake Peanut Butter Cheesecake Salted Caramel Cheesecake Nutella Cheesecake Creme Egg Cheesecake Biscoff Cheesecake Vanilla Cheesecake Lemon Cheesecake
I told you there were a lot! You can store the cheesecake in the fridge (without the topping) for a MINIMUM of 3 hours and up to 3 days from preparation. The results will be much better if it’s had time to chill overnight. Leave it in the tin in the fridge and cover with a dinner plate of cling film (but make sure it doesn’t touch the surface of your beautiful cheesecake!) Can White Chocolate Cheesecake be frozen? You can also put the undecorated cheesecake in the freezer in the tin if you want to make it further in advance. Just make sure you defrost it properly in the fridge (again, in the tin) for 24 hours or until completely thawed, then decorate. If it’s too runny it’s probably because your cream wasn’t whipped quite enough. No problem – pop it into the freezer for a few hours before serving. Melt your white chocolate by breaking into chunks and microwaving for 30 seconds at a time (no more!) and stirring well in between. It will probably only take 1.5 minutes in total. If the melted white chocolate seizes (i.e. goes too thick), add a small amount of vegetable oil and keep stirring until it returns to the correct consistency. Be sure to let your white chocolate come TOTALLY to room temperature before adding to your mixture. This means almost cold while still runny. This is really important, as if it’s too warm it will form clumps as soon as it hits the cold cream. To avoid this even further, try to bring the cream and cream cheese to room temperature before using too. Generally cream whisks much more easily at fridge temperature, but here it is inclined to ‘clump’ with the chocolate if it’s too cold. Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
