Mary Berry White Chocolate Cheesecake
The Mary Berry White Chocolate Cheesecake is a no-bake cheesecake that combines the sweet creaminess of white chocolate with a buttery, biscuit crust. The filling is made with melted white chocolate, cream cheese, and a hint of vanilla, resulting in a dessert that’s wonderfully smooth and rich. It’s topped with fresh berries or chocolate shavings, making it as visually stunning as it is delicious.
- Prep Time: 25
- Total Time: 25 minutes
- Yield: 8 1x
- Category: Dessert
- Method: No-bake
- Cuisine: British
Ingredients
Scale
For the Crust
- 200g Digestive Biscuits (or graham crackers): Crushed to form a crunchy, buttery base.
- 100g Unsalted Butter: Melted to bind the crust.
For the Filling
- 300g White Chocolate: Melted for a creamy, sweet flavor.
- 500g Full-Fat Cream Cheese: Adds richness and a smooth texture.
- 250ml Double Cream (or heavy cream): Whipped and folded in for a light, airy filling.
- 1 tsp Vanilla Extract: Enhances the sweetness of the white chocolate.
- 2 tbsp Powdered Sugar (optional): For extra sweetness, if desired.
For the Topping (optional)
- Fresh Berries (like raspberries or strawberries): Adds a burst of color and freshness.
- White Chocolate Shavings: Decorative and adds extra chocolate flavor.
- Fruit Compote or Coulis: A tangy option to balance the sweetness.
Instructions
- Prepare the Crust:
Crush the digestive biscuits into fine crumbs using a food processor or by placing them in a ziplock bag and rolling them over with a rolling pin. In a mixing bowl, combine the biscuit crumbs with the melted butter until well-coated. Press the mixture firmly into the base of a springform pan, creating an even layer. Chill in the fridge for 15-20 minutes to set. - Melt the White Chocolate:
Using a double boiler or microwave, gently melt the white chocolate. Stir frequently to avoid overheating, and set aside to cool slightly. - Make the Filling:
In a large mixing bowl, beat the cream cheese until smooth and creamy. Add the melted white chocolate and vanilla extract, and mix until well combined. In a separate bowl, whip the double cream to soft peaks, then gently fold it into the cream cheese mixture to maintain a light texture. - Assemble the Cheesecake:
Pour the white chocolate filling over the chilled crust in the springform pan. Use a spatula to smooth the top, ensuring an even layer. Cover and refrigerate for at least 4 hours, or until set. For best results, chill overnight. - Add Toppings and Serve:
Before serving, remove the cheesecake from the pan and transfer it to a serving plate. Decorate with fresh berries, white chocolate shavings, or a drizzle of fruit compote.