White Chocolate Cheesecake

A delicious no-bake white chocolate cheesecake which is truly one of the best cheesecakes I’ve ever had!!

Looking for a decadent treat? Indulge in this creamy, smooth and rich white chocolate cheese cake. I have the confidence to describe this recipe as “perfect”. Because this is simply the best, one of the most wonderful cheesecakes I have ever had, and have ever made. It has to be, as i got this recipe from India’s most loved chef, Sanjeev Kapoor’s website.

Aside from being the best cheesecake recipe from the taste point of view, i just simply luv the fact that this cheesecake doesn’t require baking. So this dessert is super easy to make and super duper good to eat. 🙂 Try making this scrumptious cheesecake to make a show-stopping end to any party. Enjoy!

White Chocolate Cheesecake


  • 2 Cups powdered digestive biscuit
  • 100 Grams melted butter
  • 2 Cups cream
  • ½ Cup caster sugar
  • Cups cream cheese softened at room temp
  • 1 Tsp vanilla essence
  • 2 Tsp gelatin melted in 2 tbsp water in microwave
  • 180 Grams melted white chocolate


  • 1. Butter an 8 inch springform pan and line with baking paper
  • 2. Crush the biscuits and put them in a bowl. Add the butter and mix. Line the tin with this mixture and press well. Keep it in the refrigerator for fifteen minutes.
  • 3. Mix gelatin with two tablespoons of water and melt it in the microwave oven for forty five seconds.
  • 4. Take fresh cream in a bowl. Add castor sugar and mix. Add vanilla essence and cream cheese and continue to mix.
  • 5. Melt white chocolate in the microwave oven. Whisk well and add it to the cream and cheese mixture. Mix well.
  • 6. Pour the melted gelatin through a strainer into the above mixture and mix well.
  • 7. Pour this mixture over the biscuit base in the tin. Let it set in the refrigerator for 4-5 hours.
  • 8. Sprinkle some grated white chocolate or melted lotus over the top and top with strawberries.


Do not substitute the fresh cream with whipping cream. I used thick cream.
Do not pour very hot gelatin into the mixture. Let it cool a little bit.
You can either use a springform pan or a tart tin.

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