This Mary Berry White Chocolate Cheesecake is a rich and decadent recipe, which is made with a buttery digestive biscuit crust and a creamy, no-bake white chocolate filling. It’s the perfect make-ahead dessert for a dinner party, ready in about 30 minutes, plus chilling time.
Mary Berry White Chocolate Cheesecake Ingredients
For the Crust:
- 250g (9 oz) digestive biscuits (or graham crackers), crushed
- 100g (½ cup) butter, melted
For the Filling:
- 200g (7 oz) good quality white chocolate, broken into pieces
- 500g (18 oz) full-fat cream cheese, at room temperature
- 100g (1 cup) icing sugar, sifted
- 1 teaspoon vanilla extract
- 284ml (1 ¼ cups) double cream or heavy whipping cream
To Decorate (optional):
- White chocolate curls or grated white chocolate
- Fresh raspberries or strawberries
How To Make Mary Berry White Chocolate Cheesecake
- Make the Crust: In a bowl, mix the crushed digestive biscuits with the melted butter until the crumbs are evenly moistened and resemble wet sand.
- Press the Crust: Tip the crumb mixture into a 23cm (9in) springform or loose-bottomed cake tin. Use the back of a spoon to press the crumbs firmly and evenly into the base of the tin. Place the tin in the refrigerator to chill and firm up for at least 30 minutes.
- Melt the Chocolate: While the crust chills, gently melt the white chocolate pieces in a heatproof bowl set over a pan of simmering water (a double boiler), or in the microwave in 20-second intervals, stirring frequently. Be very careful not to overheat it. Set aside to cool slightly.
- Make the Cheesecake Filling: In a large bowl, use an electric mixer to beat the room-temperature cream cheese until it is completely smooth and free of lumps. On a low speed, gradually beat in the sifted icing sugar and the vanilla extract until combined.
- Combine and Chill: Pour in the slightly cooled melted white chocolate and continue to beat until the mixture is smooth and a uniform colour. In a separate, clean bowl, lightly whip the double cream until it holds soft peaks. Gently fold the whipped cream into the white chocolate and cream cheese mixture with a large metal spoon or spatula until it is just combined.
- Chill Until Firm: Spoon the filling over the chilled biscuit crust and spread it into an even layer. Place the cheesecake in the refrigerator to chill for at least 6 hours, or preferably overnight, until it is completely firm.
- Decorate and Serve: When you are ready to serve, carefully remove the cheesecake from the tin. Decorate with white chocolate curls or fresh raspberries, if desired.
Recipe Tips
- How to get a perfectly smooth, non-lumpy filling? The two most important secrets are to use cream cheese that is fully softened to room temperature, and to let the melted white chocolate cool slightly before you add it to the cream cheese mixture. Adding hot chocolate to cold cream cheese can cause it to seize and become lumpy.
- Can I make this ahead of time? Absolutely! This no-bake cheesecake is the perfect make-ahead dessert. It needs at least 6 hours to set, but its flavor and texture are even better if it’s made a full day in advance.
- How do I get the best flavor? For the most authentic flavor, use a good quality white chocolate with a high percentage of cocoa butter. This will give you a rich, creamy flavor, not just a waxy sweetness.
- Why did my cheesecake not set? This can happen if it wasn’t chilled for long enough, or if low-fat ingredients were used. For a no-bake cheesecake to set up properly, it is essential to use full-fat cream cheese and double (heavy) cream.
What To Serve With White Chocolate Cheesecake
This is a rich and decadent dessert that is a complete treat on its own. The sweetness is perfectly balanced by something sharp and fruity. Serve it with:
- A side of fresh raspberries or a mixed berry coulis.
- A passion fruit drizzle.
- A strong cup of coffee or an espresso.
How To Store White Chocolate Cheesecake
- Refrigerate: This cheesecake must be stored in the refrigerator because of the cream cheese. Keep it covered in a cake carrier or with plastic wrap. It will keep well for up to 4 days.
- Freeze: This cheesecake freezes beautifully. You can freeze it whole or in individual slices. Wrap it well in plastic wrap and foil and it will keep for up to 3 months. Thaw it in the refrigerator before serving.
White Chocolate Cheesecake Nutrition Facts
- Serving: 1 slice (1/12th of cake)
- Calories: 610 kcal
- Carbohydrates: 50g
- Protein: 7g
- Fat: 45g
- Saturated Fat: 28g
- Sugar: 42g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Digestive biscuits are a classic British semi-sweet biscuit with a crumbly texture, similar to an American graham cracker. Graham crackers are the perfect substitute if you can’t find them.
White chocolate is very delicate and sensitive to heat. It seizes (becomes thick and grainy) if it gets too hot or if it comes into contact with even a tiny drop of water. The best method is to melt it very gently in a clean, dry bowl over a pan of simmering water, ensuring the bowl does not touch the water.
A crumbly crust that doesn’t hold together is usually because it wasn’t pressed firmly enough into the tin. Use the bottom of a glass or a flat measuring cup to really compact the buttery crumbs into a solid base before you chill it.
Try More Recipes:
- Mary Berry Lemon and Lime Cheesecake Recipe
- Mary Berry No-Bake Strawberry Cheesecake Recipe
- Mary Berry No-Bake Chocolate Cheesecake Recipe
Mary Berry White Chocolate Cheesecake Recipe
Description
A classic and incredibly easy no-bake white chocolate cheesecake with a rich, creamy, and decadent filling, all set on a simple, buttery digestive biscuit crust.
Ingredients
Instructions
- Make the crust by mixing the crushed biscuits with the melted butter. Press this mixture firmly into the base of a 23cm (9in) springform tin. Chill in the refrigerator for 30 minutes.
- Gently melt the white chocolate and let it cool slightly.
- In a large bowl, beat the softened cream cheese until completely smooth. Beat in the icing sugar and vanilla, then beat in the cooled, melted chocolate until smooth.
- In a separate bowl, lightly whip the double cream to soft peaks. Gently fold the whipped cream into the cream cheese mixture.
- Pour the filling over the chilled biscuit base and spread it evenly.
- Refrigerate for at least 6 hours, or preferably overnight, until completely firm.
Notes
- The most important tip for this recipe is to let the cheesecake chill for at least 6 hours (or overnight); this is not optional and is essential for the no-bake filling to set up properly.
- For the smoothest, lump-free filling, ensure your cream cheese is fully softened to room temperature and that your melted white chocolate has cooled slightly before combining.
- Be very gentle when folding the whipped cream into the cream cheese base to keep the filling light and airy.
- This is the perfect make-ahead dinner party dessert, as it’s incredibly easy and the flavor is even better on the second day.
