Introduction: Mini White Chocolate Cheesecake

About: Cookaholic!

Indulgent individual white chocolate cheesecakes topped with fresh raspberries and white chocolate curls. These no-bake treats are a breeze to whip up for a fancy dessert at short notice.

I'm generally a fan of baked cheesecakes but I have to say that this is my favourite 'No-Bake' cheesecake for a number of reasons. This cheesecake is so quick and simple to prepare, it holds it's shape easily, it is so pretty to look at and last but not least, it tastes great!

So here it is. The one and only .... white chocolate cheesecake.

Step 1: Ingredients


2 x Graham Crackers (or 4 plain sweet cookies)
15-20 grams unsalted butter

100 grams cream cheese (low fat is ok)
100 grams white chocolate melted
40ml thickened cream
1/2 tsp vanilla extract (I used Vanilla Butternut flavouring)

Fresh Raspberries
Extra white chocolate to garnish if desired.

Step 2: Cookie Crumb Base

Step 1:
  • Crush Graham Crackers to a bread crumb consistency. (Image 1)
  • Gradually add melted butter and stir well to combine.  Mixture should be just wet enough to press together but not wet. (Image 2). Add more butter as needed but be careful not to add too much at a time.
  • Roughly divide the mixture into 4 and shape into rounds on a tray lined with baking paper by pressing firmly into a ring mold or round cookie cutter. (Image 3)
  • Place the cookie disks into the refrigerator while preparing the topping. (Image 4)

Step 3: White Chocolate Cheesecake Topping

Step 2:
  • Add the thickened cream to the white chocolate and gently melt the mixture using a microwave or double boiler. Stir until smooth and creamy. Set aside to cool for 5 mins as you don't want it too hot when adding to the cream cheese.
  • Add Vanilla and mix well.
  • Using a spoon or spatula, beat the cream cheese in a separate bowl until soft and smooth.
  • Pour the chocolate mixture over the cream cheese and stir briskly to produce a thick creamy mixture.

Step 4: Assembly

Step 3:
  • Remove cookie bases from the refrigerator and gently loosen them from the baking paper to make it easier to transfer to serving plates later.
  • Place white chocolate cheesecake mixture into a piping bag with a large round tip and pipe a large mound onto each cookie by starting at the middle of the cookie, holding the tip still and pushing a large amount out before raising the tip. This will help the mixture to form a nice bulging dome out to the edge of the base. Try to divide the mixture evenly between the discs.
  • At this point you may wish to put the desserts into the refrigerator until you are ready to serve. (Image 2)
  • Use fresh raspberries and chocolate curls to decorate the top.
  • Most importantly... Enjoy!

Note: You might like to also try this with dark chocolate or consider a combination of the two served in a wine glass with Oreo cookies crumbled in the bottom. Unfortunately I didn't have time for all of this.
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