No-Bake White Chocolate Cheesecake
A velvety and sweet cheesecake with a buttery shortbread crust that requires no baking, perfect for any gathering or special occasion.
Ingredients
For the crust
- 280 g shortbread cookies or biscuits, crushed into fine crumbs
- 70 g unsalted butter, melted
For the filling
- 350 ml cold double cream or 250ml heavy cream mixed with 4 tablespoons sour cream
- 500 g cold full-fat cream cheese
- 120 g icing sugar, sifted if needed
- 250 g white chocolate, melted and cooled to room temperature
- 300 g white chocolate, chopped into pieces, plus 1 extra square for garnish
- 150 ml double cream or 140ml heavy cream with 1 tablespoon unsalted butter
- 10 g fine shortbread crumbs, for finishing
Instructions
Preparation
- Line the base of a 20cm springform pan with a round of nonstick baking paper.
- Make the crust by crushing the shortbread into fine crumbs. Mix with the melted butter until evenly coated, then press the mixture firmly into the bottom of the pan. Refrigerate while preparing the filling.
- Whip the cream in a large bowl until stiff peaks form.
- In another bowl, beat the cream cheese with the icing sugar until smooth.
- Mix in the cooled melted white chocolate, then gently fold in the whipped cream until just combined.
Assembly
- Spoon the filling over the chilled base, spread it evenly, and press lightly to remove any air gaps.
- Chill for at least 6 hours, or overnight, until fully set.
Topping
- For the topping, place the white chocolate pieces and cream in a microwave-safe bowl. Heat for about 1 minute 20 seconds, then let it stand briefly. Stir until smooth and glossy.
- If it seems too thin, refrigerate it for about 20 minutes to thicken slightly.
- Remove the cheesecake from the tin and pour the topping over it, guiding it gently to the edges so some drips down the sides.
- Smooth the surface quickly, then chill for at least 2 more hours to set.
- Finish by scattering the shortbread crumbs around the outer edge and placing the chocolate square in the center.
- Slice into 12 portions.
Notes
Store in the refrigerator for up to three days. Can be frozen for longer storage, but expect slight texture change upon thawing.