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5 from 3 votes

White Chocolate Ginger Cheesecake {no bake}

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.
Prep Time30 mins
Setting Time8 hrs
Course: Dessert
Cuisine: British
Servings: 9 people
Calories: 632kcal


  • 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


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


  • Whizz the ginger biscuits up in a food processor until they reach fine breadcrumbs.
  • With the mixer still running add the melted butter and salt and mix until the mixture resembles wet sand.
  • 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.
  • Melt the white chocolate in a bain marie or a glass/metal bowl set over simmering water.
  • Once melted, turn off the heat and stir the cream cheese and mascarpone into the white chocolate.
  • Pour the mixture into a mixer to beat until smooth then add the vanilla extract and lemon juice.
  • Stir in the diced stem ginger.
  • Pour on top of the cheesecake base and place in the fridge overnight to set.
  • Remove the cheesecake from the springform tin carefully and peel off the greaseproof paper from the bottom. Place on a serving plate.
  • 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.
  • 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.
  • Decorate the cheesecake with the crystallised ginger and white chocolate curls.


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
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.
This cheesecake can be make ahead of time and keeps well in the fridge for up to 3 days.
This cheesecake freezes really well. Just remove from the freezer and place in the fridge to defrost the night before serving.


Calories: 632kcal | Carbohydrates: 36g | Protein: 8g | Fat: 52g | Saturated Fat: 30g | Cholesterol: 122mg | Sodium: 302mg | Potassium: 148mg | Fiber: 1g | Sugar: 29g | Vitamin A: 1424IU | Vitamin C: 1mg | Calcium: 159mg | Iron: 1mg