Fluffy White Chocolate Cheesecake (No Bake)
Everyone will love this fluffy no bake white chocolate cheesecake, super easy and quick to prepare and made with mascarpone, digestive cookies, butter, cream cheese, vanilla extract, and cream. This No Eggs, No Gelatine Cheesecake will have everyone asking for seconds.
- 150 grams melted unsalted butter plus extra to grease
- 320 grams digestive biscuits
- 250 grams mascarpone
- 300 grams cream cheese
- 300 grams heavy cream
- 4 grams vanilla extract
- 450 grams white chocolate broken into pieces
- 300 grams of strawberry or fruit of choice optional
In a food processor, pulse the biscuits until completely ground.
Then add butter and mix together until you get the desired crumbly consistency.
Grease and line a spring cake pan. Add the biscuit mixture to the bottom of the cake pan and press using a bottom of a cup or spatula. Allow it to set in the fridge for approximately 30 minutes.
Melt the chocolate in a heatproof bowl over a small pan of hot water on low heat.
Stir from time to time to prevent sticking. Take it down from the heat and allow it to cool for 10 mins until it is a bit warm but still liquid.
Whisk the mascarpone and cheese together in a medium-size bowl. Then add the heavy cream and vanilla and continue whisking until the mixture is well combined.
Lastly, add the melted white chocolate and whisk until the mixture is homogenized.
Use a spoon to scoop the mixture over the cooled and set biscuit base, making the top smooth.
Return the cheesecake back into the fridge to cool for at least 6 hrs until the topping is set.
Decorate with Strawberry fruit or your choice of fruit and serve.