From all the cheesecake recipes in our repertoire, this easy no bake white chocolate cheesecake with ginger has to be the most popular and most requested one. Delectably creamy white chocolate whipped up with cream cheese, mascarpone and double cream. Subtly laced throughout with pieces of stem ginger.
For those of you that are familiar with the Wagamama's chain, this recipe pays homage to their legendary white chocolate cheesecake. I think we've come pretty close!
If you prefer other no-bake recipes, try this easy marshmallow fridge tart, peppermint crisp tart made with aero mint, easy date squares or this festive cassata ice cream.
What's to love about this recipe
- This is a big impact, little effort recipe.
- Suitable for any time of the year, from summer parties to a Christmas pudding, a tea time treat or a dessert.
- White chocolate and ginger are the perfect partners, the creaminess of the white chocolate is delicately balanced by the spiciness of the ginger nut base and the pieces of stem ginger studded throughout the filling.
- No bake.
- No gelatine.
- If you're looking to replicate Wagamama's cheesecake, this is as close as you will get.
Key ingredient notes and substitutions
Ginger nut biscuits: Also known as ginger snap cookies. If you'd prefer to tone down the ginger, you can also use digestive biscuits or Graham crackers.
Butter: We use unsalted, but using salted won't make a huge difference to the overall cheesecake, so feel free to use salted butter instead.
White chocolate: You really don't need couverture chocolate for this. We have used both expensive couverture and the cheapest slabs of chocolate you can find at Aldi. Once combined with all the other ingredients, the difference in taste and quality is miniscule.
Double cream: Also know as heavy cream in the USA. Full fat double cream is the best option for this recipe. It's what gives it it's rich, dreamy texture.
Mascarpone cheese: This brings a whole new level of depth to the cheesecake and should not be replaced with more cream cheese or ricotta.
Soft cream cheese: Such as Philadelphia cream cheese, which is spreadable.
Icing sugar: Confectioner's or powdered sugar in the USA.
Stem ginger: Usually found in a jar in the baking aisle. Stem ginger is chunks of ginger that has been peeled, cooked and then preserved in a sugar syrup. A popular brand in the UK is Opies. You can very easily make your own with this excellent recipe from Tales from the Kitchen Shed.
I would highly advise against using ground ginger for this cheesecake.
- 23cm/9'' springform tin
- A stand mixer or a hand mixer
- A food processor
- Heatproof bowl
- Baking paper/parchment paper
- Mortar and pestle
How to make this recipe - Quick summary
Step 1: Start with your base by crushing the biscuits finely and combining it with melted butter. Press the biscuit mixture into the base of your tin and level with the back of a spoon, or the bottom of a glass. Leave the tin in the fridge whilst you get on with the cheesecake filling.
Step 2: Break the white chocolate into smaller pieces and melt to a liquid in either the microwave or on the stove top. Set aside to cool for about 10 minutes.
Step 3: Whip the double cream to soft peaks.
Step 4: With a hand mixer, or in a stand mixer, whip together the room temperature cream cheese and mascarpone. Add the whipped cream and continue mixing until you have a firm mixture.
Step 5: In a mortar or pestle, crush the stem ginger into a mush. Alternatively, you can cut it very finely with a sharp knife.
Step 6: Add the stem ginger together with the melted white chocolate and icing sugar to the cheesecake filling. Combine well.
Step 7: Scoop the filling onto the biscuit base and level with the back of a spoon. Place in the fridge for at least 6 hours, but ideally overnight.
- We prefer to give the double cream a head start by whipping it to soft peaks before adding it to the cream cheese and mascarpone. It's just a personal preference, but you can add the un-whipped cream to the cheeses and whip it all together. You will still get the same result, it may just take a little longer.
- Make sure the cream cheese and mascarpone are at room temperature before you start whipping them together. It gives a much creamier result as opposed to using it straight from the fridge.
- Drizzle with some of the syrup from the stem ginger jar
- Add some white chocolate curls or finely grated chocolate on top
- Pipe with whipped cream
- Drizzle with caramel sauce (like the original Wagamama's cheesecake)
- Scatter some finely chopped crystallised ginger over
- Will keep well in an airtight container in the fridge for up to 4 days.
- Freezing cheesecake has some divided opinions. You CAN freeze it, but you might find a slight graininess in the texture, especially if you keep it frozen for longer than a month.
The overall life span of a cheesecake is 4 days. Ideally you should make the cheesecake no longer than a day in advance of serving it, for optimal freshness
That's definitely down to taste! Baked cheesecakes tend to have a denser texture because it contains eggs. No bake cheesecakes are often lighter due to air being whipped into a few of the ingredients.
From a maker's perspective, no bake cheesecakes are less effort to make but by no means less nice than their baked cousins. If it's your first time making a cheesecake, start with a no bake recipe.
It will be down to two things:
1. Make sure that you whip the dairy ingredients until they are quite firm and will hold their shape.
2. It's important to rest a no bake cheesecake for at least 6 hours in the fridge to firm up. If you remove the cheesecake, put any leftovers back in the fridge as soon as possible.
Ideally yes. It's both more hygienic and you also prevent any odours from other products in the fridge affecting the cheesecake (think last night's potent curry).
If are worried about any piped decorations on your cheesecake being damaged by cling film or foil, try turning an empty cookie tin upside over the cheesecake in the fridge.
I would advise against it. You may end up with the outsides starting to freeze whilst the inside is still not set. If you do want to give it a helping hand, don't leave it in the freezer for longer than 30 minutes, then move it to the fridge and put your patience hat on.
No bake white chocolate cheesecake with ginger
For the base
- 250 gram ginger nut biscuits
- 80 gram unsalted butter
For the cheesecake filling
- 350 gram white chocolate
- 200 gram double cream
- 250 gram mascarpone cheese - room temperature
- 400 gram soft cream cheese - room temperature
- 2 tablespoons icing sugar
- 60 gram stem ginger - about 5 pieces
For the base:
- Using a food processor, crush the ginger nut biscuits into a fine crumb. You can also do this by hand by placing the biscuits in a strong plastic bag and beating it to a fine crumb with a rolling pin
- Melt the butter to liquid in the microwave, or in a small pot on the stove
- Add the melted butter to the biscuit crumbs and whizz together with the food processor. If doing this by hand, empty the bag of crumbs into a bowl and work the melted butter through with a fork
- Using the base of a 23cm springform tin, trace a circle onto a piece of baking paper. Cut the circle out and place it in the bottom of the tin. Tip the biscuit mixture into the tin and level it out with the back of a spoon, or the flat bottom of a glass. Place the tin in the fridge whilst you make the cheesecake filling
For the cheesecake filling
- Break the white chocolate into smaller pieces and place in a microwave safe bowl. Heat in 30 second intervals, stirring between each interval. Repeat until the chocolate has completely melted. You can also melt the chocolate on the stove by placing the chocolate in a metal or glass bowl sitting on top of a pot of simmering water. Ensure the bottom of the bowl does not touch the water. Stir until melted. Set the melted chocolate aside to cool down slightly, about 10 minutes
- Whip the double cream until soft peaks form
- Using a stand or hand mixer, whip together the mascarpone and cream cheese until well combined. Add the whipped double cream and continue whisking on a medium speed until you have a firm mixture
- In a mortar and pestle, mash the stem ginger as fine as you can. Alternatively, slice into very small pieces with a sharp knife
- Add the stem ginger along with the melted white chocolate and icing sugar to the filling. Mix briefly until well combined. Give it a final stir by hand with a spatula or spoon
- Scoop the cheesecake filling over the top of the biscuit base and smooth with the back of a spoon
- Place in the fridge for at least 6 hours, ideally overnight
For food safety advice, including guidance on food allergies
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