No-Bake White Chocolate Cheesecake

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This No-Bake White Chocolate Cheesecake is sweet and light, with a delicious gingersnap crust. It's a super simple make-ahead dessert that's beautiful for all seasons.

  • Author: Renee Rendall
  • Prep Time: 40
  • Total Time: 40 minutes
  • Yield: 10 servings 1x
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: British
  • Diet: Vegetarian


Units Scale
  • 200 grams white chocolate, chopped or chips
  • 175 grams gingersnaps or gingernuts
  • 50 grams butter, melted
  • 300 grams cream cheese, room temperature
  • 1 teaspoon lemon juice
  • 1 teaspoon vanilla extract
  • 300 ml heavy or double cream, chilled


  1. Melt your white chocolate in the microwave or in a glass bowl over a saucepan of simmering water. Stir frequently until just melted. Set aside to cool for 10 minutes. Don't move on to the next step until those 10 minutes are up.
  2. Add your gingersnaps to a food processor, crushing them up a bit as you do. Blitz them to fine crumbs. Or you can smash them in a zip top bag then transfer the crumbs to a bowl. Add the melted butter and mix until you have a wet sand consistency.
  3. Transfer the buttery crumbs to your springform pan and press the crumbs evenly into the base. Put this in the refrigerator while you make your filling.
  4. In a large mixing bowl, beat your cream cheese with a rubber spatula for a minute to work some air into it. Then fold in your melted and cooled white chocolate. Finally, stir in the lemon juice and vanilla.
  5. In another mixing bowl, use an electric mixer to whisk your cream to soft peaks. You want it to hold its shape but not be too stiff, otherwise it won't incorporate evenly into the cream cheese.
  6. Gently fold your whipped cream into the cream cheese mixture in two or three batches until it's fully incorporated.
  7. Transfer you filling into the springform pan and refrigerate for 8 hours or overnight.
  8. Gently remove the collar of your springform pan, slice, and serve.


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