Mary Berry White Chocolate and Ginger Cheesecake Recipe

Mary Berry White Chocolate and Ginger Cheesecake is a creamy, luxurious dessert that balances the sweetness of white chocolate with the warm, spicy notes of ginger. With a buttery ginger biscuit base and a silky smooth cheesecake filling, this dessert feels indulgent yet refreshingly simple to make. It’s an ideal choice for celebrations, weekend dinners, or when you want a show-stopping dessert without complicated baking steps.

The texture is rich but light enough to enjoy year-round, and the subtle ginger aroma lifts the sweetness beautifully.

What Is Mary Berry’s White Chocolate and Ginger Cheesecake?

Mary Berry White Chocolate and Ginger Cheesecake is a no-bake cheesecake made with melted white chocolate, cream cheese, double cream, and a ginger biscuit crust. It sits in the fridge, making it easy, fuss-free, and perfect for entertaining.

Other Popular Mary Berry Recipes

• Mary Berry Devonshire Apple Cake
• Mary Berry New York Cheesecake
• Mary Berry Genoise Sponge
• Mary Berry Fridge Cake

Why This Recipe Is Worth Trying

• Combines creamy richness with warm ginger spice
• Requires no baking, making it beginner-friendly
• Sets beautifully in the fridge for clean slicing
• Uses simple ingredients that create a premium flavour
• Works well as a make-ahead dessert for gatherings

Essential Ingredients to Make Mary Berry White Chocolate and Ginger Cheesecake

For the Base:

• 250g ginger nut biscuits (crushed)
• 100g unsalted butter (melted)

For the Cheesecake Filling:

• 300g full-fat cream cheese
• 200ml double cream
• 250g white chocolate (melted and cooled slightly)
• 100g icing sugar
• 1 tsp vanilla extract
• Zest of 1 lemon (optional, for freshness)

For Topping (Optional):

• White chocolate curls
• Crystallised ginger pieces
• Fresh berries

Handy Kitchen Tools for Best Results

• 20cm springform tin
• Mixing bowls
• Electric whisk
• Heatproof bowl for melting chocolate
• Spatula
• Small saucepan (if melting chocolate on the stove)
• Zester
• Fridge space for setting the cheesecake

Step-by-Step Guide to Making Mary Berry White Chocolate and Ginger Cheesecake

Step 1: Make the biscuit base

Crush the ginger biscuits into fine crumbs and mix with the melted butter to create a firm, even mixture.

Step 2: Press into the tin

Spoon the mixture into a springform tin and press it down firmly with the back of a spoon to form a smooth, compact crust.

Step 3: Chill the base

Place the tin in the fridge for 15–20 minutes to set the base so it stays crisp once filled.

Step 4: Melt the white chocolate

Gently melt the white chocolate in a heatproof bowl over simmering water (or using short microwave bursts), then let it cool slightly so it blends smoothly into the filling.

Step 5: Whisk the cream cheese and icing sugar

Beat the cream cheese and icing sugar until smooth, creamy, and completely lump-free.

Step 6: Add the melted chocolate

Pour the cooled white chocolate into the cream cheese mixture and whisk until it becomes thick and glossy.

Step 7: Fold in the double cream

Whip the double cream separately to soft peaks, then fold it gently into the cheesecake mixture to create a light but stable filling.

Step 8: Spoon over the chilled base

Spread the mixture evenly over the biscuit crust, smoothing the surface with a spatula.

Step 9: Chill until set

Refrigerate for at least 4 hours—or overnight—for a perfectly firm cheesecake that slices cleanly.

Step 10: Decorate and serve

Top with chocolate curls, crystallised ginger, or berries, then release the tin and enjoy.

What I Got Wrong (And How I Fixed It)

• Mixture too soft — chilling overnight solved the problem
• Chocolate seized — melting it slowly helped keep it smooth
• Base crumbly — adding a little extra butter made it firmer
• Filling grainy — ensuring the chocolate cooled slightly before mixing prevented curdling

Healthier Version of Mary Berry’s White Chocolate and Ginger Cheesecake

You can lighten this cheesecake by using reduced-fat cream cheese, halving the white chocolate, or swapping double cream for Greek yogurt. The ginger biscuit base can also be made with light ginger snaps for fewer calories.

Ingredient Substitutions for Mary Berry White Chocolate and Ginger Cheesecake

• Swap ginger nuts for digestive biscuits if you prefer a milder base
• Replace white chocolate with lemon curd for a fresh twist
• Use mascarpone instead of cream cheese for extra richness
• Add cinnamon for warming spice
• Replace vanilla with almond extract for a nutty aroma

Pairing Ideas: What to Serve With Mary Berry White Chocolate and Ginger Cheesecake

• Fresh raspberries – Add vibrant colour and tart contrast
• Citrus compote – Cuts through the sweetness beautifully
• Light whipped cream – Keeps the dessert balanced
• Ginger syrup drizzle – Enhances the spicy notes
• Black tea or herbal tea – Complements the rich filling

Expert Tips to Make Perfect White Chocolate and Ginger Cheesecake

• Use full-fat cream cheese for the best set and texture
• Cool the chocolate properly so it blends without curdling
• Beat cream cheese thoroughly to remove lumps
• Fold gently when adding whipped cream for a smooth filling
• Chill long enough for clean slices
• Line the tin base to release the cheesecake easily

Creative Ways to Customize Mary Berry White Chocolate and Ginger Cheesecake

• Add a lemon curd swirl for extra brightness
• Mix chopped ginger into the filling for a stronger flavour
• Create a layered effect by alternating chocolate and plain filling
• Make mini cheesecakes for individual servings
• Top with caramel drizzle for added sweetness

Storing Mary Berry White Chocolate and Ginger Cheesecake the Right Way

• Store in the fridge for up to 3 days
• Keep it covered to prevent the filling from drying
• Freeze slices for up to 2 months
• Thaw in the fridge for the best texture

How to Reheat Cowboy Caviar (If Needed)

Cowboy caviar is served cold and does not require reheating.

Nutritional Breakdown (per slice)

• Calories: ~410
• Fat: 30g
• Carbohydrates: 30g
• Protein: 5g
• Sugars: 27g

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FAQs

Why is my white chocolate and ginger cheesecake not setting properly?

A no-bake cheesecake stays soft when the chocolate is too warm or the filling isn’t chilled long enough. Letting the melted chocolate cool slightly before mixing and refrigerating the cheesecake for at least 4 hours—preferably overnight—helps it firm up perfectly.

How do I stop the cheesecake filling from becoming grainy?

The mixture turns grainy when hot chocolate meets cold cream cheese. Ensuring both ingredients are close to room temperature and letting the chocolate cool to lukewarm prevents curdling and keeps the filling smooth.

Why is my ginger biscuit base too crumbly?

A crumbly base means there isn’t enough butter binding the crumbs. Adding an extra tablespoon of melted butter and pressing the base firmly into the tin helps it hold together.

How can I make the ginger flavour stronger in this cheesecake?

Using crystallised ginger, adding ginger syrup, or choosing a spicier ginger nut biscuit intensifies the flavour without changing the texture of the cheesecake.

Wrapping It Up

Mary Berry White Chocolate and Ginger Cheesecake is a creamy, elegant dessert that blends the richness of white chocolate with the warm, delicate spice of ginger. It’s easy to prepare, requires no baking, and delivers a stunning result every time.