This Mary Berry White Chocolate Cheesecake is a smooth, creamy dessert with a rich white chocolate flavour and a crisp buttery biscuit base. The filling is silky and lightly sweet, balanced with the gentle tang of cream cheese. It is a simple no-bake recipe that looks elegant yet requires very little effort. The whole cheesecake takes about 25 minutes to prepare, plus chilling time to set perfectly.
Ingredients
For the Biscuit Base
- 200g digestive biscuits, finely crushed
- 100g unsalted butter, melted
For the White Chocolate Cheesecake Filling
- 300g white chocolate, chopped
- 400g full-fat cream cheese
- 250ml double cream
- 60g icing sugar
- 1 tsp vanilla extract
- Zest of 1 lemon (optional for freshness)
For Decoration (Optional)
- Fresh raspberries or strawberries
- White chocolate curls or shavings
- Icing sugar for light dusting
How to Make Mary Berry White Chocolate Cheesecake
- Prepare the base: Line the base of a 20cm springform cake tin with baking parchment. Mix the crushed digestive biscuits with the melted butter until evenly coated.
- Press into the tin: Tip the biscuit mixture into the prepared tin and press it firmly into an even layer using the back of a spoon. Place the tin in the refrigerator for about 20 minutes so the base sets firmly.
- Melt the white chocolate: Place the chopped white chocolate in a heatproof bowl set over a pan of gently simmering water. Stir until completely melted and smooth, then remove from the heat and 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. This helps give the cheesecake a light yet creamy texture.
- Combine the mixture: Fold the melted white chocolate into the cream cheese mixture until fully incorporated. Gently fold in the whipped cream and lemon zest if using.
- Fill the cheesecake: Spoon the filling over the chilled biscuit base and smooth the top with a spatula so it sits evenly.
- Chill until set: Refrigerate the cheesecake for at least 4 hours, or overnight, until firm and sliceable.
- Decorate and serve: Remove from the tin, decorate with fresh berries and white chocolate curls, then slice and serve.
Tips for the Best White Chocolate Cheesecake
Why is my cheesecake too soft?
This usually happens if it has not chilled long enough. Allow at least 4 hours in the refrigerator, though overnight chilling gives the best texture.
How do I keep the filling smooth?
Let the melted white chocolate cool slightly before mixing it with the cream cheese. If it is too hot, it can cause the mixture to become grainy.
Can I make the base firmer?
Press the biscuit mixture firmly into the tin and chill it well before adding the filling. This helps it hold together when slicing.
What type of white chocolate works best?
Choose a good-quality white chocolate with real cocoa butter. It melts more smoothly and gives the cheesecake a richer flavour.
Serving Suggestions
- Serve with fresh raspberries or strawberries
- Add a drizzle of raspberry coulis for a sharp contrast
- Top with white chocolate curls for an elegant finish
- Pair with a cup of tea or freshly brewed coffee
Storage
Room Temperature
This cheesecake should not be left at room temperature for more than 1 hour because of the cream cheese and cream.
Refrigerator
Store covered in the refrigerator for up to 3 days. Keep it in an airtight container or cover the tin tightly with cling film.
Freezing
You can freeze the cheesecake without toppings for up to 2 months. Wrap it well and thaw overnight in the refrigerator before serving.
Nutrition
- Calories: 430 kcal
- Carbohydrates: 32g
- Protein: 5g
- Fat: 31g
- Saturated Fat: 18g
- Sodium: 210mg
Nutrition values are estimates and may vary depending on ingredients used.
FAQs
Can I make this cheesecake without gelatine?
Yes, this recipe is naturally set using whipped cream and melted white chocolate, so gelatine is not required.
What biscuits work best for the base?
Digestive biscuits are traditional and give the best flavour, but graham crackers or shortbread biscuits also work well.
Can I use milk chocolate instead of white chocolate?
Yes, although the flavour will be richer and less sweet. Make sure it is fully melted and cooled slightly before mixing.
How long should the cheesecake chill before serving?
For the best texture, chill the cheesecake for at least 4 hours. Overnight chilling will give the firmest slices.
Mary Berry White Chocolate Cheesecake Recipe
Course: DessertCuisine: BritishDifficulty: Easy10
slices25
minutes265
minutes430
kcalA smooth and creamy Mary Berry White Chocolate Cheesecake with a buttery biscuit base and a rich white chocolate filling. An elegant no-bake dessert that is simple to prepare and perfect for any occasion.
Ingredients
200g digestive biscuits, crushed
100g unsalted butter, melted
300g white chocolate
400g full-fat cream cheese
250ml double cream
60g icing sugar
1 tsp vanilla extract
Zest of 1 lemon (optional)
Fresh berries and white chocolate curls for decoration
Directions
- Line a 20cm springform tin with baking parchment.
- Mix crushed digestive biscuits with melted butter until combined.
- Press mixture firmly into the tin and chill for 20 minutes.
- Melt white chocolate gently over simmering water and allow to cool slightly.
- Beat cream cheese, icing sugar and vanilla until smooth.
- Whip double cream to soft peaks.
- Fold melted white chocolate into the cream cheese mixture.
- Fold in whipped cream and lemon zest.
- Spread filling over chilled base and refrigerate for at least 4 hours until set.
- Decorate with berries and white chocolate curls before serving.
Notes
- Allow the white chocolate to cool slightly before mixing to prevent curdling.
- Chilling overnight produces the cleanest slices.
- The cheesecake can be frozen without toppings for up to 2 months.
