No-Bake White Chocolate Cheesecake Recipe

If you love desserts but feel overwhelmed by the idea of baking, this recipe is perfect for you! This no-bake white chocolate cheesecake is not only easy to make, but it’s also incredibly delicious. I've made it on two occassions now, once topped with rose petals and pistachios and the other time for halloween, with a chocolate web.

Ingredients

• For the Crust:

- 1 ½ cups of Lotus Biscoff

- ½ cup of unsalted butter, melted

• For the Filling:

- 10 ounces or 280 grams of white chocolate, chopped

- 2 cups of cream cheese, softened

- 1 cup of powdered sugar

- 1 teaspoon of vanilla extract

- 1 cup of heavy whipping cream

• For Garnishing:

- Pistachios (optional)

- Fresh berries (optional)

In a mixing bowl, combine the biscuits, melted butter, and granulated sugar. Grind till everything turns into a coarse powder. Press this mixture firmly into the bottom of a 9-inch springform pan.

In a microwave-safe bowl, melt the chopped white chocolate in 30-second intervals, stirring in between until smooth, or use a double boiler. Let it cool slightly once fully melted.

In a large mixing bowl, use an electric mixer to beat the softened cream cheese until smooth and creamy. Gradually add the powdered sugar and vanilla extract, mixing until well blended.

Once the melted white chocolate has cooled down slightly, gently fold it into the cream cheese mixture. Use a spatula to ensure everything is evenly mixed, but be careful not to overmix.

In another bowl, whip the heavy cream with an electric mixer until stiff peaks form—this usually takes about 3-5 minutes. Carefully fold the whipped cream into the cream cheese and white chocolate mixture until there's no white streak left.

Pour the creamy filling over the chilled crust, smoothing the top with a spatula. To minimize air bubbles, try tapping the pan gently on your counter. Cover the cheesecake with plastic wrap and refrigerate overnight.

After the cheesecake has set, carefully remove it from the springform pan. Top with garnishes of your choice, white chocolate shavings, nuts, or fresh berries.

TIPS

• Use good quality white chocolate, I went with the Lindt

• You can substitute the Lotus Biscoff with any other biscuits of your choice

• To decorate with a chocolate spider web, trace a spider web on parchment paper and pipe melted chocolate using a piping bag onto the design, let it set in the refrigerator then gently place on top of the cheesecake.