No-Bake White Chocolate Cheesecake
This no-bake white chocolate cheesecake is as simple as it is delicious. With a smooth and creamy filling atop a crunchy biscuit base, it's a real treat for any occasion.
Ingredients
- 175 g Digestive biscuits crushed
- 75 g Butter melted
- 400 ml Double cream
- 400 g Full fat cream cheese
- 300 g White chocolate melted and cooled
- 200 ml Double cream
- 200 g White chocolate for decoration
Instructions
- Plan ahead by taking your cream and cream cheese out of the fridge for about two hours before starting.
- Crush your digestive biscuits into fine crumbs, then combine them with melted butter and firmly press the mixture into the bottom of a 7-inch tin.
- In a large bowl, whip the double cream, cream cheese, and room-temperature melted white chocolate together until fluffy and smooth.
- Spread the creamy mixture evenly over the biscuit base, smoothing it out with the back of a spoon.
- Let the cheesecake chill in the fridge for at least 3 hours, or ideally overnight for the best texture.
- To serve, carefully run a knife around the edge of the tin before lifting the cheesecake out. Top with remaining whipped cream and the extra white chocolate for a fancy finish.
Notes
This cheesecake is truly foolproof! Be sure to let your cream cheese come to room temperature for a smoother mix. Enjoy its rich flavor and creamy texture!