No-Bake White Chocolate Cheesecake
*This page may contain affiliate links
This no-bake white chocolate cheesecake has a buttery shortbread base, a creamy white chocolate filling, and a silky white chocolate ganache topping—so simple and delicious!
Why You’ll Love This No-Bake White Chocolate Cheesecake
If you love creamy, sweet, and luxurious cheesecakes, this no-bake white chocolate cheesecake is a must-try. It has a buttery shortbread biscuit base, a smooth and rich white chocolate filling, and a silky white chocolate ganache topping.
Since it’s a no-bake recipe, there’s no need for ovens, water baths, or complicated steps. Just mix, chill, and enjoy! Whether you’re a beginner or an experienced baker, this cheesecake is super easy to make and turns out perfect every time.
What Makes This Recipe Special?
This cheesecake is incredibly rich and creamy, thanks to white chocolate and full-fat cream cheese. The Milkybar chocolate gives it a nostalgic flavour, but you can use any good-quality white chocolate.
The thick shortbread base is different from the usual digestive biscuit base. It’s buttery, dense, and holds together beautifully, making every bite indulgent.
Plus, the white chocolate ganache topping adds a silky finish. It makes the cheesecake even more luxurious while ensuring a smooth, sliceable texture.
Equipment You’ll Need
To make this no-bake white chocolate cheesecake, you’ll need:
- 8-inch (20cm) springform cake tin – For easy removal.
- Mixing bowls – One for the base, two for the cheesecake filling.
- Electric whisk – Helps create a light and creamy cheesecake.
- Food processor (optional) – For finely crushing the shortbread biscuits.
- Spatula – for folding in the whipped cream.
Why This Cheesecake Works So Well
- No Baking Required: Perfect for warm days or when you don’t want to use the oven.
- Super Creamy Texture: The combination of cream cheese, double cream, and white chocolate makes it rich and smooth.
- Thick, Buttery Base: Shortbread biscuits add a dense, buttery texture instead of the usual crumbly base.
- Easy to Make Ahead: Just chill overnight, then serve the next day.
Ingredients for No-Bake White Chocolate Cheesecake
For the Base:
- 350g (3 cups) shortbread biscuits, finely crushed
- 150g (⅔ cup) salted or unsalted butter, melted
For the Cheesecake Filling:
- 250g (9 oz) Milkybar chocolate (or any white chocolate), melted and cooled
- 500g (2 cups) full-fat cream cheese, room temperature
- 120g (1 cup) icing sugar (powdered sugar), sifted
- 350ml (1 ½ cups) double cream (heavy cream), cold
For the Topping:
- 250g (9 oz) Milkybar chocolate (or any white chocolate)
- 150ml (⅔ cup) double cream (heavy cream)
- 10g (1 tbsp) shortbread crumbs
- 1 square Milkybar chocolate, for decoration
How to Make No-Bake White Chocolate Cheesecake
Step 1: Prepare the Biscuit Base
Finely crush the shortbread biscuits using a food processor or by placing them in a bag and crushing them with a rolling pin.
Transfer the crushed biscuits to a mixing bowl and mix in the melted butter until fully combined.
Press the mixture into a 20cm (8-inch) springform tin, smoothing it out evenly with the back of a spoon. Chill in the fridge while you prepare the filling.
Step 2: Melt the White Chocolate
Break the white chocolate into small pieces and melt it in the microwave in 30-second intervals, stirring between each. You can also use a double boiler.
Once melted, set the chocolate aside to cool to room temperature.
Step 3: Whip the Double Cream
In a large mixing bowl, pour in the double cream and whisk with an electric hand whisk until stiff peaks form.
Set aside while you prepare the cream cheese mixture.
Step 4: Make the Cheesecake Filling
In another large bowl, add the cream cheese and sifted icing sugar. Whisk until smooth and lump-free, make sure you don’t overmix otherwise it can go runny.
Slowly pour in the cooled melted white chocolate and whisk again until fully combined. The chocolate must be cooled to room temperature to prevent the cheesecake from becoming grainy.
Gently fold in the whipped cream using a spatula until fully combined.
Step 5: Assemble the Cheesecake
Scoop the cheesecake mixture onto the prepared biscuit base and spread it evenly to the edges. Press the filling down gently, all the way to the edges to remove any air pockets.
Smooth the top with a spatula, then refrigerate for at least 6 hours or overnight for best results.
How to Make the White Chocolate Ganache Topping
Step 6: Melt the Ganache Ingredients
Add the Milkybar chocolate and double cream to a microwave-safe bowl. Microwave for 1 minute 20 seconds, stirring halfway through. The cream should be warm enough to melt the chocolate without boiling.
Wait 2 minutes, then stir the mixture until smooth and creamy. If the ganache is too runny, chill it in the fridge for 15 minutes to thicken slightly.
Step 7: Decorate the Cheesecake
Remove the cheesecake from the tin, then pour the white chocolate ganache over the cheesecake, allowing it to drip over the edges. Smooth the top using a palette knife or the back of a spoon.
Refrigerate again until the ganache is fully set before adding the final decorations (otherwise they can slide off).
Sprinkle shortbread crumbs around the edge and place a single Milkybar square in the centre for a simple but elegant finish.
Tips for the Best No-Bake Cheesecake
- Use Full-Fat Cream Cheese: This ensures a firm, creamy cheesecake that sets properly.
- Cool the Chocolate Before Mixing: Adding warm chocolate can cause the filling to seize.
- Chill for At Least 6 Hours: Overnight is best for a fully set cheesecake.
- If You Prefer a Crumblier Base: Use 350g digestive biscuits or malted milk biscuits instead of shortbread and mix with 180g of melted butter.
Storage Tips
- Store in the fridge for up to 4 days in an airtight container.
- Freeze for up to 2 months without the ganache topping, wrapped tightly in clingfilm and foil. Defrost in the fridge before serving.
Watch My Step-by-Step Video
Want to see exactly how it’s done? Watch my full tutorial on the Fitwaffle Kitchen YouTube channel.
For more no-bake desserts, follow me on Instagram @fitwafflekitchen and TikTok @fitwaffle.
Other Recipes to Try
If you loved this no-bake white chocolate cheesecake, check out these other delicious no-bake desserts from Fitwaffle Kitchen:
- No-Bake Biscoff Cheesecake: A creamy cheesecake with a Biscoff base and topping.
- No-bake New York Cheesecake: An amazing easy to make classic no-bake vanilla cheesecake.
Both are easy, creamy, and absolutely delicious!
No-Bake Milkybar Cheesecake
Ingredients
Base
- 350 g shortbread biscuits finely crushed
- 150 g unsalted butter melted
Cheesecake
- 250 g Milkybar chocolate melted and cooled
- 500 g cream cheese room temperature
- 120 g icing sugar sifted
- 350 ml double cream cold
Topping
- 250 g Milkybar chocolate
- 150 ml double cream
- 10 g shortbread crumbs
- 1 square Milkybar chocolate
Instructions
Base
- Finely crush up the shortbread biscuits using a food processor or a bag and rolling pin. Pour them in a medium mixing bowl and mix with melted butter until fully combined
- Press the mix into an 8" springform cake tin and press it down firmly with the back of a spoon. Pop this in the fridge whilst you make the filling
Cheesecake filling
- Melt the Milkybar chocolate in the microwave in 30 second intervals or using a double boiler until smooth, then set aside to cool
- In a large mixing bowl, pour in your double cream and whisk with an electric hand whisk to form stiff peaks
- In another large mxing bowl, add the cream cheese and icing sugar. Whisk these together until smooth and lump free
- Pour in the melted Milkybar chocolate and whisk until fully combined. The chocolate needs to have cooled to at least room temperature
- Fold in your prepared whipped cream until fully combined
- Scoop the cheesecake mix onto your prepared base and smooth it out to the edges, making sure you press it down to the base to avoid any gaps
- Refrigerate for at least 5 hours or overnight if possible. This gives the cheesecake the best chance to set properly
Topping
- Add your Milkybar chocolate and double cream to a microwave-safe bowl and microwave for 1 minute 20 seconds. The cream should be warm enough to melt the chocolate without boiling and curdling
- Wait for about 2 minutes before stirring the mix. You will see the cream and chocolate start to come together. Keep stirring until smooth and creamy. If the mix appears to be too runny, pop it in the fridge for about 15 minutes to help it thicken
- Pour the white chocolate ganache over the cheesecake, allowing it to drip over the edge. Quickly smooth the top using a palette knife or the back of a spoon
- Refrigerate for at least 2 hours to allow the ganache to fully set before adding the finshing touches
- Sprinkle the shortbread crumbs around the edge of the cheesecake and add a single Milkybar square to the centre to finish it off. Enjoy!
Notes
- This cheesecake will last 3-4 days in the fridge.
- I used Lidl full-fat cream cheese for this recipe as it's very thick and not watery. Philadelphia cream cheese would also be perfect. I find cheaper cream cheese to be more watery and don't work as well in cheesecakes.
- Make sure your cream cheese is at room temperature. this will help it combine better with the other ingredients and allow the cheesecake to set properly.
- The shortbread base is very dense as shortbread biscuits are much less crumbly and more buttery than digestive biscuits. I love a thick, buttery base, but if you prefer a crumbly cheesecake base I would swap them for digestive biscuits.
- If you're struggling to reach stiff peaks with your double cream, it may be that your cream is too warm. Put the bowl in the fridge for 20 minutes or so and continue from there.
- The white chocolate ganache topping is completely optional. Feel free to decorate however you wish, but it does give it a really sweet and creamy taste and texture.
This was by far the best cheesecake I have ever made! Thank you so much 👍🍰
The best ever
This was by far the best cheesecake I have ever made! Thank you so much🍰👍
Delicious
Can it be frozen?
We don’t have a Milkybar here. If I omit that, do I need to change the “cheesecake” part of the recipe like add more cream cheese or some flour? If so, how much. Thanks.
Amazing cheesecake!
Could you cook the base would that still be yummy? I’ve made this twice it’s a great hit thank you