White Chocolate Ginger Cheesecake {no bake}

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An amazingly creamy no-bake cheesecake that’s incredibly easy to pull together. Set on a buttery ginger biscuit crust and speckled with spicy stem ginger this White Chocolate Ginger Cheesecake is a complete crowd pleaser.

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Cheesecake is a dessert I can never resist. Still I was out for lunch with my mum recently and I had to be persuaded by my very needy sweet tooth to try Wagamama's White Chocolate Ginger Cheesecake. I would never really profess to be a great lover of white chocolate but this cheesecake was something else and I knew I had found my heaven.

Some sort of mystical alchemy happens when white chocolate meets cream cheese (just ask Mary Berry!) and along with mascarpone you can produce the most perfectly balanced creamy cheesecake imaginable.

Due to its sweetness you don’t need any extra sugar which is perfect for me since I am renowned for forgetting to add the sugar into my cheesecake layer. It has happened twice and I will never live either occasion down.

Why you'll love this recipe

• It’s no-bake so is quick and easy to make.
• The crunchy ginger biscuit base adds another layer of flavour.
• It's easy to make this a gluten-free ginger cheesecake by using gluten-free ginger biscuits.
• Super creamy luxurious cheesecake layer made with melted white chocolate, cream cheese and mascarpone.
• This is a sublime stem ginger cheesecake. Little jewels of spicy stem ginger are dotted throughout the cheesecake layer.
• No extra sugar added to the base or the cheesecake layer.

What are the ingredients in White Chocolate Ginger Cheesecake?

• Gluten-free (or not) Ginger Biscuits. Think crunchy ones not chewy cookies.
• Melted Butter
• Salt
• White Chocolate – get good quality like Green & Black’s
• Cream Cheese – I really only buy Philadelphia
• Mascarpone – so creamy
• Vanilla Extract – to amp up the white chocolate flavour
• Lemon Juice – to add a little extra dimension
• Stem Ginger – buy Stem Ginger in Syrup if you can get hold of it. Or crystallised ginger or candied ginger
• Whipped Double Cream
• White Chocolate Curls
• Crystallised Ginger – you can omit or use stem ginger or crystallised ginger again.

How do you make White Chocolate Ginger Cheesecake?

1. Whizz up ginger biscuits with melted butter and salt until it looks like wet sand.
2. Tip into a greased springform tin and press to make an even base layer.
3. Melt the white chocolate.
4. Turn off the heat then add the cream cheese and mascarpone. Then pour into a mixer to beat until smooth.
5. Stir in the vanilla extract, lemon juice and diced stem ginger.
6. Pour on top of the biscuit base and place in the fridge overnight to set.
7. Remove the cheesecake from the tin before serving and decorate with whipped double cream, white chocolate curls and crystallised ginger.

Baker’s Tips

• After melting the butter for the ginger base leave off the heat to cool for a bit. If you add the butter to the biscuit crumbs when it’s too hot it makes for a greasy base.
• Springform cake tins are the best for cheesecake since they can be removed from the tin very easily. This recipe uses a 20cm springform cake tin.
• If you can get hold of it then I recommend Green and Black’s White Chocolate which is speckled with vanilla – it’s wonderful.
• Melt the white chocolate in a double boiler (or bowl set over simmering water) on a very low heat setting. White chocolate seizes very easily so be patient and take your time during the melt.
• Don’t use low-fat cream cheese, it changes the flavour.
• You add the cream cheese and mascarpone into the white chocolate whilst still on the heat so that the chill of the other ingredients doesn’t make the white chocolate solidify again. Once all the ingredients have warmed together then you can transfer to a stand mixer to blend smoothly.
• To make this a stem ginger cheesecake you need stem ginger in syrup (drained of the syrup) but you could switch out for crystallised or candied ginger if that's all you can find.
• However, if you can’t get hold of any of them at the supermarket then head over to my recipes for Homemade Stem Ginger in Syrup and Homemade Crystallised Ginger. They are better than shop-bought anyway.
• Just before serving place the cheesecake in the freezer for 20 minutes, it will make the cutting a breeze.

Recipe variations

• Simple White Chocolate Cheesecake - use plain oat biscuits and omit the stem ginger.
• White Chocolate Cheesecake with Fruit Compote - Drizzle with a fruit compote to create all kinds of different flavours. Try blueberry, raspberry, strawberry, cherry, mango or passion fruit.
• White and Dark Chocolate Cheesecake - Use chocolate oat biscuits and decorate with dark chocolate curls.

More dessert recipes like this

Cranberry Cream Pie
Strawberry Pink Peppercorn Cheesecake
Goats Cheese Honey and Thyme Cheesecake

If you make White Chocolate Ginger Cheesecake then please leave a comment below and/or give the recipe a rating. If you then go on to use this recipe as a launch pad for your own baking creation then I’d also love it if you’d share it and tag me on Instagram. It is so lovely for me to see your versions and variations of my recipes.

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White Chocolate Ginger Cheesecake {no bake}

Georgina Hartley

An amazingly creamy no-bake cheesecake that’s incredibly easy to pull together. Set on a buttery ginger biscuit crust and speckled with spicy stem ginger this White Chocolate Ginger Cheesecake is a complete crowd pleaser.

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Setting Time 8 hours hrs

Total Time 8 hours hrs 30 minutes mins

Course Dessert

Cuisine British

Servings 9 people

Calories 632 kcal

Ingredients

  

1x2x3x

• ▢ 160 g gluten-free ginger biscuits
• ▢ 70 g unsalted butter - melted
• ▢ ¼ teaspoon salt
• ▢ 200 g white chocolate
• ▢ 340 g cream cheese
• ▢ 250 g mascarpone
• ▢ ½ teaspoon vanilla extract
• ▢ 1 tablespoon lemon juice
• ▢ 40 g stem ginger cut very finely

Topping

• ▢ 200 ml double cream
• ▢ 2 teaspoons icing sugar
• ▢ 50 g white chocolate bar - chilled
• ▢ 20 g crystallised ginger to decorate

Instructions

 

1. Whizz the ginger biscuits up in a food processor until they reach fine breadcrumbs.
2. With the mixer still running add the melted butter and salt and mix until the mixture resembles wet sand.
3. Tip the biscuit crumbs into a lined and greased 8 inch springform cake tin. Using a silicone spatula press the crumbs into an even layer at the bottom of the cake tin. Place in the freezer for 30 minutes to set.
4. Melt the white chocolate in a bain marie or a glass/metal bowl set over simmering water.
5. Once melted, turn off the heat and stir the cream cheese and mascarpone into the white chocolate.
6. Pour the mixture into a mixer to beat until smooth then add the vanilla extract and lemon juice.
7. Stir in the diced stem ginger.
8. Pour on top of the cheesecake base and place in the fridge overnight to set.
9. Remove the cheesecake from the springform tin carefully and peel off the greaseproof paper from the bottom. Place on a serving plate.
10. Whip the double cream with the icing sugar until it becomes thick enough to hold shape but not stiff. Pipe the double cream around the edges of the cheesecake.
11. Hold the white chocolate with one hand then using a vegetable peeler, peel the chocolate down lengthways at the side of the bar to create chocolate curls. Peel over a plate to catch the curls.
12. Decorate the cheesecake with the crystallised ginger and white chocolate curls.

Notes

Biscuit Base

• • If you can’t find gluten-free ginger biscuits then use gluten-free digestives or gluten-free oat biscuits and add 1 teaspoon ground ginger along with the melted butter.
  • I use Nairn Biscuit Breaks

• You want the melted butter to be warm not scorching hot. This avoids a greasy biscuit base.
• If you can’t fit your biscuit base in the freezer to set then place in the fridge for at least 4 hours.

Cheesecake Layer

• Melt the white chocolate in a bain marie on a very low heat setting. White chocolate seizes very easily so be patient and take your time during the melt.
• You add the cream cheese and mascarpone into the white chocolate whilst still on the heat so that the chill of the other ingredients doesn’t make the white chocolate solidify again. Once all the ingredients have warmed together then you can transfer to a stand mixer to blend smoothly.
• If you can’t get hold of stem ginger (often called Stem Ginger in Syrup) then use crystallised ginger or candied ginger. I like stem ginger the best because it’s a little softer in texture which goes beautifully in the cheesecake.

Try recipes for Homemade Stem Ginger in Syrup or Homemade Crystallised Ginger

Topping

If you can’t get hold of crystallised ginger or don’t want to buy two different kinds of preserved ginger then just use stem ginger or omit entirely.

Storing

This cheesecake can be make ahead of time and keeps well in the fridge for up to 3 days.

Freezing

This cheesecake freezes really well. Just remove from the freezer and place in the fridge to defrost the night before serving.

Nutrition

Calories: 632kcalCarbohydrates: 36gProtein: 8gFat: 52gSaturated Fat: 30gCholesterol: 122mgSodium: 302mgPotassium: 148mgFiber: 1gSugar: 29gVitamin A: 1424IUVitamin C: 1mgCalcium: 159mgIron: 1mg

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