Gingerbread is such a delicious festive flavour, and this Ginger & White Chocolate Cheesecake captures that ginger warmth and pairs it with sweet and creamy white chocolate. It's such a delicious combination! This easy no bake cheesecake has a ginger biscuit base, and a creamy white chocolate filling that's studded with pieces of stem ginger. It's such a gorgeous centerpiece for a festive occasion, during the Christmas period, or for enjoying any time of the year!
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Ingredient Tips & Equipment Information
- It is really important to stick to the ingredients and use full fat cream cheese and double cream (a cream with a 48% fat content), both of these ingredients are essential to ensure the no bake cheesecake sets. If you want to make a low fat version, I suggest doing this in small dessert glasses or ramekins as they will not set well enough to be sliced.
- I am based in the UK and I find that Philadelphia cream cheese is the thickest and best quality cream cheese to use for no bake cheesecakes. I have made many cheesecakes with supermarket own brand cream cheeses too, and they have worked great. If you can though, I think it is worth spending a little more for Philadelphia (and no they haven't paid me to say this!)
- I used ginger nut biscuits for the base to add to the ginger flavour, but you could also use digestive biscuits (Graham crackers if you're in the US) for the base, and mix 1 tsp of ground ginger into them.
- You can use either butter or baking spread for the biscuit base, I find that baking spread makes the cheesecake easier to remove from the tin as it doesn't make the base set as solidly.
- You can find lots of answers to common no bake cheesecake questions on my How To Make A No Bake Cheesecake guide. If you've never made a no bake cheesecake before, I highly recommend reading through my guide first!
- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
For the full recipe with measurements, head to the recipe card at the end of this post.
How to make Ginger & White Chocolate Cheesecake
To make the biscuit base, whizz the ginger nut biscuits in a food processor until they become crumbs. Stir in melted butter or baking spread, then press the mixture into the tin until compact and even. Put in the fridge to set.
For the filling, mix the cream cheese, icing sugar and ginger syrup together. Then mix in the double cream until the mixture is very thick and holds its shape, then mix in the melted white chocolate. Fold in the chopped up stem ginger gently. Spoon the filling into the tin over the biscuit base and smooth it out. Put in the fridge for 4 hours to set. Remove from the tin, drizzle over the melted white chocolate. Whip up the double cream, vanilla extract and icing sugar, pipe it around the edge of the cheesecake and decorate with broken up ginger nut biscuits.
For the full recipe with measurements, head to the recipe card at the end of this post.
How do you make sure the cheesecake sets?
When you’re mixing the filling, you want it to get to a stage where you can scoop some up with your spatula or spoon and you have to give it a tap on the side of the bowl or slight flick of the wrist to get the mixture off the spoon. If it’s sloppy and slides right off the spoon without any encouragement needed, then you need to mix it more. Always use an electric mixer for best results. It’s also very important to use full fat cream cheese and double cream (heavy cream), as any low fat versions will affect the setting of the cheesecake. I always set my cheesecake overnight in the fridge, I’d suggest a minimum of 4 hours.
How long does the cheesecake last and can it be frozen?
The cheesecake should be stored in the fridge and will last for 3-4 days. You can freeze the undecorated cheesecake, however you do need to let it set in the fridge first. Setting it in the freezer will affect the texture and it won't be as nice. Once it's set in the fridge, you can remove it from the tin and put the cheesecake in a box or tupperware. You could also slice it up, and freeze in portions. Then you can easily defrost a few slices at a time depending on when you'd like some cheesecake!
How do you remove a no bake cheesecake from the tin?
To see step by step photos and a video showing you how to remove a no bake cheesecake from the tin, as well as the answers to lots of other common no bake cheesecake questions, check out my How to make a No Bake Cheesecake guide!
Can this cheesecake be made gluten free?
Yes! To make this recipe gluten free, swap the biscuits in the biscuit base for gluten free biscuits, as well as the biscuits used to decorate the cheesecake. I would also recommend that you check the packaging of everything you're using in the recipe in case of cross contamination. And especially if you're serving this to someone with an allergy or intolerance.
More tips for making the Ginger & White Chocolate Cheesecake:
- The ginger nut biscuits on top of the cheesecake will eventually go soft after being in contact with the cream. You can add them right before serving to avoid this.
- You could also decorate the cheesecake with mini gingerbread men or some crystallised ginger.
Troubleshooting
My number one tip for getting the best results is to read through this whole page of tips and recommendations before starting, and follow the recipe exactly. If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!
Recommended equipment & ingredients
- Mixing bowls
- 23cm Springform tin
- Measuring spoons
- Cooling rack
- Kitchen scales
- Electric hand mixer
- Piping bags
- Food processor
- Angled palette knife
- White chocolate
- Stem ginger in syrup
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Ginger & White Chocolate Cheesecake
Ingredients
For the biscuit base
- 300 g Ginger nut biscuits
- 135 g Butter or baking spread melted
For the cheesecake filling
- 750 g Full fat cream cheese I used Philadelphia
- 125 g Icing sugar
- 2 tbsp Ginger syrup from a jar of stem ginger
- 300 ml Double cream
- 200 g White chocolate melted
- 50 g Stem ginger finely chopped
For decoration
- 50 g White chocolate melted
- 200 ml Double cream
- 1 tbsp Icing sugar
- 1 tsp Vanilla extract
- 2 Ginger nut biscuits broken up
Instructions
- To make the base use a food processor to whizz up the biscuits into crumbs, if you don't have a food processor, bash the biscuits gently with a rolling pin in a bowl or freezer bag
- Mix the melted butter (or baking spread) into the biscuit crumbs, and press the mixture into the bottom of a 23cm springform tin. Put it in the fridge for 30 minutes to set
- Melt the white chocolate so it has time to cool. I usually melt mine in the microwave, start with a 30 second blast, then stir, keep blasting for 10 seconds, stirring between each one, until it's melted. Or you can melt it in a glass bowl over a pan of simmering water
- For the cheesecake filling use a food mixer with a whisk attachment or an electric hand whisk to mix together the cream cheese, ginger syrup and icing sugar until smooth with no lumps
- Add the double cream and whisk until it is very thick and holds it's shape, You want it to get to a stage where you can scoop some up with your spatula or spoon and you have to give it a tap on the side of the bowl or slight flick of the wrist to get the mixture off the spoon. If it’s sloppy and slides right off the spoon without any encouragement needed, then you need to mix it more
- Mix in the white chocolate, then gently fold in the finely chopped stem ginger using a spatula or a spoon
- Smooth the filling into the tin on top of the biscuit base, then put it in the fridge overnight, or for at least 4 hours, to set
- Remove the cheesecake from the tin and put on your serving plate. Smooth the sides with a butter knife to create a neater finish if needed
- Drizzle or pipe the melted white chocolate all over the cheesecake
- Whip up the double cream with the icing sugar and vanilla, ideally using an electric whisk, and pipe swirls all around the edge of the cheesecake. Decorate with the broken up ginger biscuits and ginger biscuit crumbs
- Serve immediately, store any leftovers in the fridge and eat within 2-3 days
Video
Notes
- It is really important to stick to the ingredients and use full fat cream cheese and double cream (a cream with a 48% fat content), both of these ingredients are essential to ensure the no bake cheesecake sets. If you want to make a low fat version, I suggest doing this in small dessert glasses or ramekins as they will not set well enough to be sliced.
- I am based in the UK and I find that Philadelphia cream cheese is the thickest and best quality cream cheese to use for no bake cheesecakes. I have made many cheesecakes with supermarket own brand cream cheeses too, and they have worked great. If you can though, I think it is worth spending a little more for Philadelphia (and no they haven't paid me to say this!)
- I used ginger nut biscuits for the base to add to the ginger flavour, but you could also use digestive biscuits (Graham crackers if you're in the US) for the base, and mix 1 tsp of ground ginger into them.
- You can use either butter or baking spread for the biscuit base, I find that baking spread makes the cheesecake easier to remove from the tin as it doesn't make the base set as solidly.
- You can find lots of answers to common no bake cheesecake questions on my How To Make A No Bake Cheesecake guide. If you've never made a no bake cheesecake before, I highly recommend reading through my guide first!
- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
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