Velvety white chocolate and warm ginger come together in this rich, creamy cheesecake—perfect for holidays, dinner parties, or indulgent cravings.
Why You’ll Love This Recipe
- No oven required: A completely no-bake recipe that’s easy and fuss-free.
- Elegant flavor combo: Creamy white chocolate meets the subtle heat of ginger.
- Perfect texture: Light and smooth with a buttery biscuit base.
- Ideal for holidays or special occasions: A crowd-pleaser that looks as good as it tastes.
- Make-ahead friendly: Prepare a day in advance for stress-free serving.
- Versatile decoration: Dress it up with whipped cream, chocolate shavings, or ginger pieces.
- Balanced sweetness: Not overly sugary thanks to the ginger and tangy cream cheese.
- Great presentation: Set in a springform pan for clean slices and elegant plating.
- Serves a crowd: Generously yields 12 servings.
- Customizable: Adjust the spice or sweetness to your taste.
Ingredients
For The Base:
- 300g ginger biscuits (about 10.5 oz)
- 150g unsalted butter, melted (about 2/3 cup)
For The Filling:
- 300g white chocolate, chopped (about 10.5 oz)
- 500g full-fat cream cheese (about 2 cups)
- 100g powdered sugar (about 3/4 cup)
- 1 teaspoon ground ginger
- 1 teaspoon vanilla extract
- 300ml double cream (about 1 1/4 cups), cold
For Decoration (Optional):
- Whipped cream
- White chocolate shavings
- Crystallized ginger pieces
Directions
- Crush the ginger biscuits in a food processor or with a rolling pin until fine. Combine with the melted butter and mix well.
- Press the mixture into the base of a 9-inch springform pan. Chill in the fridge while preparing the filling.
- Gently melt the white chocolate over a double boiler or in the microwave (20-second intervals), stirring until smooth. Allow to cool slightly.
- In a large bowl, beat the cream cheese, powdered sugar, ground ginger, and vanilla until smooth and creamy.
- Add the melted white chocolate to the cream cheese mixture and mix until well combined.
- In a separate bowl, whip the cold double cream until soft peaks form. Fold it gently into the chocolate-cheese mixture until fully incorporated.
- Spoon the filling onto the chilled base and smooth the top with a spatula.
- Chill for at least 6 hours, preferably overnight, until completely set.
- Before serving, decorate with whipped cream, white chocolate shavings, and crystallized ginger, if desired.
Servings And Timing
- Servings: 12 servings
- Prep time: 30 minutes
- Chilling time: 6 hours
- Total time: 6 hours 30 minutes
- Calories per serving: Approximately 470 kcal
Variations
- Add lemon zest: For a fresh contrast to the rich white chocolate.
- Use a chocolate crust: Swap ginger biscuits for chocolate cookies for a different base.
- Spice it up: Increase ginger or add a pinch of cinnamon or cloves.
- Make mini cheesecakes: Use a muffin tin with liners for individual servings.
- Add crushed ginger snaps: Sprinkle on top for extra crunch.
- Swap cream cheese: Try mascarpone for a milder, creamier filling.
- Mix in candied ginger: Add chopped pieces to the filling for bursts of flavor.
- Top with fruit: Fresh berries or poached pears pair beautifully with the white chocolate.
- Make it gluten-free: Use gluten-free ginger cookies for the base.
- Use flavored white chocolate: Try lemon or vanilla-infused white chocolate for variety.
Storage/Reheating
- Storage: Store covered in the fridge for up to 4 days.
- Freezing: Freeze the cheesecake (without decorations) wrapped tightly for up to 1 month. Thaw overnight in the fridge before serving.
- Reheating: Not applicable—this is a chilled dessert.
FAQs
Can I Use Low-Fat Cream Cheese?
Full-fat is recommended for the best texture, but low-fat can be used with a slightly softer result.
Do I Have To Use A Springform Pan?
It’s ideal for easy release, but you can use a deep pie dish or lined cake pan with care.
What If My Cheesecake Doesn’t Set?
Ensure the double cream is whipped to soft peaks and the filling is well chilled—overnight chilling works best.
Can I Make This Without A Food Processor?
Yes, crush biscuits in a ziplock bag with a rolling pin until fine.
What Is Double Cream?
It’s a rich cream with high fat content; if unavailable, use heavy whipping cream.
How Sweet Is This Cheesecake?
The sweetness is moderate, balanced by the tang of cream cheese and spice of ginger.
Can I Use Store-Bought Whipped Cream?
Yes, but fresh whipped cream offers better flavor and texture.
Is This Cheesecake Dense Or Light?
It’s rich yet light and fluffy thanks to the whipped cream in the filling.
Can I Make It Ahead Of Time?
Absolutely—it’s best made the day before to allow time to fully set.
What’s The Best Way To Slice It Cleanly?
Use a hot, clean knife, wiping between cuts for neat slices.
Conclusion
White Chocolate And Ginger Cheesecake is a luxurious, no-bake dessert that delivers elegance and ease in every slice. With its spiced biscuit base, creamy white chocolate filling, and dreamy decorations, it’s a showstopper that’s surprisingly simple to make. Whether for holidays, gatherings, or just a personal indulgence, this cheesecake is sure to leave a lasting impression.
You May Also Like
If the sweet spice and creamy decadence of this White Chocolate and Ginger Cheesecake left you wanting more, there are plenty of other indulgent treats to satisfy your dessert cravings. Experience the rich fusion of flavor in the Creamy Lotus Biscoff Cheesecake, or enjoy a fruity twist with the vibrant Pink Velvet Raspberry Cheesecake. For fans of elegant simplicity, the Delicious Cream Cheese Danish offers that same luscious texture in pastry form. You can also explore the exotic and nutty profile of Dubai-Inspired Chocolate Halva Bars, or dive into layers of indulgence with the gooey, chocolatey Gooey Nutella Cookie Pie.
Print
White Chocolate And Ginger Cheesecake
- Total Time: 6 hours 30 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
A decadent no-bake cheesecake infused with creamy white chocolate and a warming touch of ginger, all set on a buttery ginger biscuit crust and topped with swirls of whipped cream.
Ingredients
- For the base:
- 300g ginger biscuits (about 10.5 oz)
- 150g unsalted butter, melted (about 2/3 cup)
- For the filling:
- 300g white chocolate, chopped (about 10.5 oz)
- 500g full-fat cream cheese (about 2 cups)
- 100g powdered sugar (about 3/4 cup)
- 1 teaspoon ground ginger
- 1 teaspoon vanilla extract
- 300ml double cream (about 1 1/4 cups), cold
- For decoration (optional):
- Whipped cream
- White chocolate shavings
- Crystallized ginger pieces
Instructions
- Blitz the ginger biscuits in a food processor until they become fine crumbs. Mix with the melted butter until fully combined.
- Press the mixture firmly into the base of a 9-inch springform tin. Chill in the fridge while you prepare the filling.
- Melt the white chocolate gently over a double boiler or in the microwave in 20-second intervals, stirring until smooth. Set aside to cool slightly.
- In a large bowl, beat the cream cheese, powdered sugar, ground ginger, and vanilla extract until smooth.
- Pour in the melted white chocolate and mix until fully incorporated.
- In a separate bowl, whip the double cream to soft peaks. Gently fold it into the cream cheese mixture until combined.
- Spoon the filling over the chilled base and smooth the top with a spatula.
- Chill in the fridge for at least 6 hours, or preferably overnight, until set.
- Before serving, decorate with whipped cream, white chocolate shavings, and crystallized ginger if desired.
Notes
- Use good-quality white chocolate for best results.
- Make sure the cream cheese is at room temperature before mixing to ensure a smooth texture.
- For a firmer crust, bake the biscuit base for 10 minutes at 350°F (175°C), then let it cool before adding the filling.
- This cheesecake can be made a day ahead for convenience.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: British