Flag
Recipes

No Bake White Chocolate Cheesecake

12 slices
Easy
210 minutes
This No Bake White Chocolate Cheesecake is a great Easter dessert. Try this chocolate biscuit base topped with creamy white chocolate and Mini Eggs!
Try our No Bake White Chocolate Cheesecake recipe today and indulge in a slice of pure bliss - without turning on your oven!
Recipe Ingredients
How to Prepare
For The Base
125 g
Unsalted butter
300 g
Digestive Biscuits
50 g
Dr. Oetker Fine Dark Cocoa Powder
For The Cheesecake
400 g
Dr. Oetker 26% White Chocolate
450 g
Full Fat Cream Cheese at room temperature
300 ml
Double Cream
5 ml
Dr. Oetker Madagascan Vanilla Extract (1 tsp)
For The Decoration
15 g
Dr. Oetker Fine Dark Cocoa Powder (1 tsp)
about 20 - 25 ml
Water (4 - 5 tsp)
50 g
Dr. Oetker Dark Chocolate
80 g
Chocolate Mini Eggs

Buy the Products

Dr. Oetker Fine Dark Cocoa Powder
Dr. Oetker Madagascan Vanilla Extract (1 tsp)
Dr. Oetker Fine Dark Cocoa Powder (1 tsp)
Total:
210 minutes
Prep:
30 minutes
1
For The Base

Line a 9” spring form cake tin with greaseproof paper. Place the digestive biscuits in a food processer and blitz until a fine crumb. – if you do not have a food processor place the biscuits onto a sandwich bag and crush using a rolling pin.

2

Place the crushed biscuits and Cocoa Powder in a bowl and mix until the biscuit is coated in Cocoa Powder. Pour in the melted butter and stir to coat all the biscuit in butter.

3

Pour the biscuit mixture into the prepared cake tin and press into the base of the tin to create an even biscuit base layer. Place in fridge to allow the set whilst making the topping.

4
For The Topping

Break the Chocolate into squares and place in a microwavable bowl. Microwave the Chocolate for 1 minute and stir, continue to microwave in 10 seconds bursts, stirring between bursts until the Chocolate is melted and leave to one side to cool.

5

 Place  the cream cheese, cream and Vanilla Extract into a separate bowl and whisk until soft peaks form. Whisk the White Chocolate into the mixture ensuring the chocolate is not too cool as lumps will form in the mixture as the chocolate begins to set.

6

Remove the base from the fridge and pour the mixture on top smoothing the top to cover the base and create an even finish. Place back in the fridge and leave to set for 3 hours or overnight. 

7
For The Decoration

Before serving remove the cheesecake from the fridge and remove from the tin, placing the cheesecake onto your serving plate.  

8

In a small bowl add the Cocoa Powder, add the water a tsp at a time stirring after each addition until you have a smooth paste to create the splatters onto the cheesecake. 

9

Using a paint brush dip into the cocoa paste and splatter over the cheesecake, repeat until the whole cheesecake is splattered. – This a messy job, we suggest placing a baking tray behind the cheesecake to catch any extra splatters and protect your walls!

10

Create the chocolate curls by running a potato peeler down the edge of the chocolate bar. Place the chocolate curls in the centre of the cheesecake to represent a nest and place the chocolate eggs on top. Your Easter Cheesecake is now ready to serve and enjoy!

Tips
Your cheesecake will keep for up to 3 days stored in the fridge. 
Tips
Enjoyed this recipe? Get inspired by out other Cheesecake Recipes. From Chocolate Cheesecake to New York Cheesecake.
Picture -
Picture -
PLEASE RATE THIS RECIPE
How did this recipe go?

RELATED RECIPES

More delicious ideas for you

Follow Us
Follow Dr. Oetker on Social Media
Picture -
Home Baking Facebook
Picture -
Home Baking Twitter
Picture -
Home Baking Instagram
Picture -
Pizza Ristorante Instagram
Picture -
Pizza Ristorante Facebook
Picture - Hero image

Recipe Ingredients

For The Base
125 gUnsalted butter
300 gDigestive Biscuits
50 gDr. Oetker Fine Dark Cocoa Powder
For The Cheesecake
400 gDr. Oetker 26% White Chocolate
450 gFull Fat Cream Cheese at room temperature
300 mlDouble Cream
5 mlDr. Oetker Madagascan Vanilla Extract (1 tsp)
For The Decoration
15 gDr. Oetker Fine Dark Cocoa Powder (1 tsp)
about 20 - 25 mlWater (4 - 5 tsp)
50 gDr. Oetker Dark Chocolate
80 gChocolate Mini Eggs

Buy the Products

Picture - Dr. Oetker Fine Dark Cocoa Powder
Picture - Dr. Oetker Madagascan Vanilla Extract (1 tsp)
Picture - Dr. Oetker Fine Dark Cocoa Powder (1 tsp)
1

For The Base

Line a 9” spring form cake tin with greaseproof paper. Place the digestive biscuits in a food processer and blitz until a fine crumb. – if you do not have a food processor place the biscuits onto a sandwich bag and crush using a rolling pin.

2

Place the crushed biscuits and Cocoa Powder in a bowl and mix until the biscuit is coated in Cocoa Powder. Pour in the melted butter and stir to coat all the biscuit in butter.

3

Pour the biscuit mixture into the prepared cake tin and press into the base of the tin to create an even biscuit base layer. Place in fridge to allow the set whilst making the topping.

4

For The Topping

Break the Chocolate into squares and place in a microwavable bowl. Microwave the Chocolate for 1 minute and stir, continue to microwave in 10 seconds bursts, stirring between bursts until the Chocolate is melted and leave to one side to cool.

5

 Place  the cream cheese, cream and Vanilla Extract into a separate bowl and whisk until soft peaks form. Whisk the White Chocolate into the mixture ensuring the chocolate is not too cool as lumps will form in the mixture as the chocolate begins to set.

6

Remove the base from the fridge and pour the mixture on top smoothing the top to cover the base and create an even finish. Place back in the fridge and leave to set for 3 hours or overnight. 

7

For The Decoration

Before serving remove the cheesecake from the fridge and remove from the tin, placing the cheesecake onto your serving plate.  

8

In a small bowl add the Cocoa Powder, add the water a tsp at a time stirring after each addition until you have a smooth paste to create the splatters onto the cheesecake. 

9

Using a paint brush dip into the cocoa paste and splatter over the cheesecake, repeat until the whole cheesecake is splattered. – This a messy job, we suggest placing a baking tray behind the cheesecake to catch any extra splatters and protect your walls!

10

Create the chocolate curls by running a potato peeler down the edge of the chocolate bar. Place the chocolate curls in the centre of the cheesecake to represent a nest and place the chocolate eggs on top. Your Easter Cheesecake is now ready to serve and enjoy!

Tips