Mary Berry Ginger and White Chocolate Cheesecake Recipe

This Mary Berry Ginger and White Chocolate Cheesecake is a wonderfully creamy, no-fuss dessert with a gentle warmth from ginger biscuits and a rich, smooth white chocolate filling. The contrast between the spiced base and the silky topping makes every bite indulgent yet balanced. It’s a simple, no-bake recipe that’s ideal for beginners and perfect for entertaining. Total time is around 4 hours including chilling, with only 25 minutes of hands-on preparation.

Ingredients

For the base

• 250g ginger biscuits
• 100g unsalted butter, melted

For the filling

• 300g white chocolate, chopped
• 400g full-fat cream cheese
• 300ml double cream
• 2 tbsp icing sugar
• 1 tsp vanilla extract

For the topping (optional)

• Extra whipped cream
• White chocolate shavings
• Crushed ginger biscuits

How to Make Mary Berry Ginger and White Chocolate Cheesecake

• Prepare the tin: Line the base of a 20cm springform tin with baking parchment. Lightly grease the sides for easy removal later.
• Make the biscuit base: Crush the ginger biscuits into fine crumbs using a food processor or by placing them in a sealed bag and crushing with a rolling pin. Mix with the melted butter until fully combined.
• Press and chill: Press the mixture firmly into the base of the prepared tin, creating an even layer. Chill in the fridge for at least 30 minutes to set.
• Melt the chocolate: Gently melt the white chocolate in a heatproof bowl over a pan of simmering water or in short bursts in the microwave. Stir until smooth, then allow it to cool slightly.
• Prepare the filling: In a large bowl, beat the cream cheese, icing sugar, and vanilla extract until smooth and creamy.
• Whip the cream: In a separate bowl, whip the double cream until it forms soft peaks. Do not overwhip.
• Combine the mixture: Fold the melted white chocolate into the cream cheese mixture, then gently fold in the whipped cream until fully incorporated and smooth.
• Assemble the cheesecake: Spoon the filling over the chilled base and smooth the top with a spatula.
• Chill to set: Refrigerate for at least 3–4 hours, or overnight for best results, until firm.
• Decorate and serve: Remove from the tin, decorate with whipped cream, chocolate shavings, and biscuit crumbs if desired, then slice and serve.

Tips

Why is my cheesecake too soft?

This usually means it hasn’t chilled long enough. Allow at least 4 hours, or overnight, for a firm and sliceable texture.

How do I prevent lumps in the filling?

Ensure the cream cheese is at room temperature before mixing, and beat it until completely smooth before adding other ingredients.

Can I make it less sweet?

You can reduce the icing sugar slightly or use a higher-quality white chocolate with less sugar for a more balanced flavour.

How do I get clean slices?

Use a sharp knife dipped in hot water, wiping it clean between each cut for neat, professional slices.

Serving Suggestions

• Serve chilled with fresh berries for contrast
• Pair with a cup of tea or coffee
• Add a drizzle of caramel sauce for extra indulgence
• Top with candied ginger for a stronger spice note

Storage

At room temperature

Not suitable for long storage at room temperature. Serve within 1–2 hours.

In the refrigerator

Store in an airtight container in the fridge for up to 3 days. Keep it well covered to maintain freshness.

Freezing

Freeze without toppings for up to 1 month. Wrap tightly and thaw overnight in the fridge before serving.

Nutrition

• Calories: 420 kcal
• Carbohydrates: 32g
• Protein: 5g
• Fat: 30g
• Saturated Fat: 18g
• Sodium: 220mg

These values are approximate and may vary depending on ingredients used.

FAQs

Mary Berry Ginger and White Chocolate Cheesecake Recipe

Recipe by Milli RoseCourse: DessertCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

A creamy no-bake cheesecake with a spiced ginger biscuit base and a rich white chocolate filling. Smooth, indulgent and easy to prepare.

Ingredients

• 250g ginger biscuits

• 100g unsalted butter, melted

• 300g white chocolate

• 400g cream cheese

• 300ml double cream

• 2 tbsp icing sugar

• 1 tsp vanilla extract

• Whipped cream for topping

• White chocolate shavings

• Crushed biscuits for decoration

Directions

• Crush biscuits and mix with melted butter.
• Press into tin and chill.
• Melt white chocolate and cool slightly.
• Beat cream cheese, icing sugar and vanilla.
• Whip cream to soft peaks.
• Fold chocolate and cream into mixture.
• Spread over base and smooth top.
• Chill for 3–4 hours or overnight.
• Decorate and serve.

Notes

• Chill overnight for best texture.
• Use full-fat cream cheese for stability.
• Do not overwhip the cream.