Mary Berry White Chocolate Cheesecake​ Recipe

This simple Mary Berry White Chocolate Cheesecake is made with full-fat cream cheese, white chocolate, double cream, and a classic digestive biscuit crust. This recipe creates an irresistibly creamy, rich, and decadent dessert, perfect for any special occasion or when you’re craving a sweet, comforting treat, and yields 8-10 servings.

Jump to Recipe

Mary Berry White Chocolate Cheesecake Ingredients

For the Base:

• 7 oz (200g) digestive biscuits
• 3 oz (75g) unsalted butter, melted

For the Filling:

• 7 oz (200g) good quality white chocolate
• 1 lb (450g) full-fat cream cheese, at room temperature
• 3 oz (75g) icing sugar (confectioners’ sugar)
• 1 teaspoon vanilla extract
• 10 fl oz (300ml) double cream (heavy cream)

For the Topping (Optional):

• Fresh raspberries or strawberries
• White chocolate shavings

How To Make Mary Berry White Chocolate Cheesecake

1. Prepare the tin: Lightly grease and line the base of an 8-inch (20cm) loose-bottomed springform pan with parchment paper.
2. Melt the chocolate: Break the white chocolate into pieces and place it in a heatproof bowl set over a saucepan of simmering water (a bain-marie). Stir until completely smooth, then remove from the heat and set aside to cool slightly.
3. Make the biscuit base: Crush the digestive biscuits into fine crumbs using a food processor or by placing them in a sealed plastic bag and crushing them with a rolling pin.
4. Combine the base: Pour the melted butter over the biscuit crumbs and mix well until every crumb is coated and the mixture looks like wet sand.
5. Press into the pan: Tip the mixture into the prepared tin. Use the back of a spoon to press the crumbs firmly and evenly across the base. Place the base in the refrigerator to chill for at least 30 minutes.
6. Beat the cream cheese: In a large bowl, beat the room temperature cream cheese with the icing sugar and vanilla extract until the mixture is smooth and light.
7. Add the chocolate: Pour the slightly cooled, melted white chocolate into the cream cheese mixture and beat until the filling is smooth and fully combined.
8. Whip the double cream: In a separate, clean bowl, pour in the double cream (heavy cream). Use a whisk or electric mixer to whip the cream until soft peaks form.
9. Fold the cream: Gently fold the whipped cream into the white chocolate cream cheese mixture using a large metal spoon or spatula. Use a light, cutting motion to incorporate the cream without deflating the filling.
10. Assemble the cheesecake: Spoon the white chocolate filling onto the chilled biscuit base. Use an offset spatula or the back of a spoon to smooth the surface.
11. Chill and set: Place the cheesecake in the refrigerator to chill for a minimum of 6 hours, or ideally, overnight, to allow the filling to set completely firm.
12. Garnish and serve: Before serving, carefully remove the cheesecake from the tin. Decorate the top with fresh berries for a pop of color and tartness, and finish with white chocolate shavings.

Recipe Tips

• Cool the White Chocolate Properly: Do not add the melted white chocolate while it is hot. If it’s too warm, it can make the cream cheese mixture seize or separate, leading to a grainy filling that won’t set. Let it cool until it is just warm to the touch.
• Use Full-Fat Dairy: The structural integrity of this no-bake cheesecake relies on the fat content of the cream cheese and double cream. Always use full-fat versions to ensure the filling sets correctly and has the intended rich, creamy texture.
• Avoid Over-Beating: Once you add the double cream, be very gentle. Over-mixing will deflate the air you whipped into the cream, which is vital for a light texture and proper setting. Fold it in just until no streaks of cream remain.
• The Power of Vanilla: The vanilla extract is important in white chocolate recipes. It helps deepen the flavor and prevents the overall taste from being overly one-dimensional.

What To Serve White Chocolate Cheesecake

The intense sweetness of the white chocolate is best balanced by something tart and fruity. Serve this cheesecake with a generous helping of fresh raspberries or blackcurrants, or drizzle a simple raspberry coulis over the plate. For a decadent twist, a small side of toasted, chopped pistachios adds a lovely color and crunch. A chilled glass of sparkling wine or a strong, hot black coffee makes an excellent drink pairing.

How To Store White Chocolate Cheesecake Leftovers

• Refrigerate: Store the White Chocolate Cheesecake in an airtight container or covered tightly with plastic wrap in the refrigerator for up to 5 days.
• Freeze: This cheesecake freezes well without the fresh fruit topping. Place it in the freezer until firm, then wrap it tightly in plastic wrap followed by a layer of aluminum foil. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before serving.

Mary Berry White Chocolate Cheesecake Nutrition Facts

• Calories: 460 kcal
• Total Fat: 37g
• Saturated Fat: 23g
• Cholesterol: 100mg
• Sodium: 240mg
• Total Carbohydrate: 28g
• Dietary Fiber: 1g
• Sugars: 25g
• Protein: 6g

Frequently Asked Questions

• Why did my white chocolate make my cream cheese filling grainy? This usually happens if the white chocolate was too hot when you added it. The high heat can “scramble” the fats in the cream cheese, causing it to separate and look grainy. Make sure the melted chocolate is only lukewarm before mixing it in.
• Can I use a different kind of cookie for the base? Yes, you can substitute the digestive biscuits with 7 oz of Graham crackers, shortbread, or vanilla wafers. Ensure they are finely crushed and use the same amount of melted butter to hold the base together.
• How do I prevent the topping from sinking? If you are topping the cheesecake with heavy items like whole strawberries, it’s best to wait until just before serving. For light items like shavings or cocoa, you can add them after the cheesecake is fully set, right before removing it from the pan.

Try More Recipes:

• Mary Berry Lemon And Lime​ Cheesecake Recipe
• Mary Berry No Bake​ Strawberry Cheesecake
• Mary Berry No Bake​ Chocolate Cheesecake Recipe