Creamy white chocolate cheesecake

    2 hours

    An easy, no nonsense, no bake white chocolate cheesecake, for all you white chocolate lovers out there. ENJOY!

    24 people made this

    Serves: 14 

    • 100g digestive biscuits (approx 7 each)
    • 70g porridge oat flakes (Mornflake super fast)
    • 1 teaspoon cocoa powder, sifted
    • 75g unsalted butter, melted
    • 20-25g white chocolate, melted (4 chunks)
    • 300g soft cheese (1/2 or full fat)
    • 125g caster sugar
    • 300ml double cream, whipped to stiff peaks
    • 150g white chocolate, melted
    • 10-12g (1 sachet) gelatine mixed with 120ml hot water
    • chocolate flakes for decoration (optional)

    Prep:30min  ›  Extra time:1hr30min chilling  ›  Ready in:2hr 

    1. Crush digestive biscuits and mix with oats, cocoa powder, melted butter and melted (20-25g) white chocolate. Press into a deep 8"(20cm) loose based / springform cake tin. I line the base of tin with greaseproof paper. This allows easier transfer finished cake to plate later.
    2. Beat or whisk soft cheese and caster sugar together in bowl (one minute with an electric whisk). Whisk double cream in seperate bowl until stiff. Melt remaining 150g white chocolate.
    3. Add melted chocolate and whipped cream to soft cheese / sugar mix, and fold together a little to form cheesecake mix. Heat 120ml water, place in bowl and add gelatine powder sachet, mix quickly till all sachet dissolved (or follow gelatine packet instructions).
    4. Add warm gelatine mix to cheesecake mix and whisk in for 20-40 seconds with an electric whisk.
    5. Spoon all cheesecake mix into loose based/ springform tin covering crumb base. Level out top with spoon, and sprinkle with chocolate flakes (optional). Place tin into freezer, level base 1 hour, and then transfer to fridge for at least 1/2 hour.
    6. When ready to serve run a knife around outer rim of tin and push base out. The cake will easily cut into 10-14 slices.

    Other ideas

    This is a simple recipe that can be modified easily. You could use dark chocolate instead of white, or why not separate mix into two bowls, and add white chocolate to one half and dark chocolate to other. Then spoon one mix at a time over crumb base and run a skewer through cheesecake to create a marble effect (double chocolate marble cheesecake!).

    Watch how!

    Watch our video to see how to make the easiest no-bake chocolate cheesecake ever! Watch now!

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    Reviews in English (1)


    Easy to make, but would generaly prepare a day before, and chill overnight in fridge.  -  13 Oct 2011