Mary Berry 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.
- Prep Time: 20
- Total Time: 20 minutes
- Yield: 10 1x
- Category: Dessert
- Method: No-bake
- Cuisine: British
Ingredients
For the Base:
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250g ginger nut biscuits (crushed)
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100g unsalted butter (melted)
For the Cheesecake Filling:
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300g full-fat cream cheese
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200ml double cream
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250g white chocolate (melted and cooled slightly)
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100g icing sugar
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1 tsp vanilla extract
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Zest of 1 lemon (optional, for freshness)
For Topping (Optional):
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White chocolate curls
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Crystallised ginger pieces
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Fresh berries
Instructions
Crush the ginger biscuits into fine crumbs and mix with the melted butter to create a firm, even mixture.
Spoon the mixture into a springform tin and press it down firmly with the back of a spoon to form a smooth, compact crust.
Place the tin in the fridge for 15–20 minutes to set the base so it stays crisp once filled.
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.
Beat the cream cheese and icing sugar until smooth, creamy, and completely lump-free.
Pour the cooled white chocolate into the cream cheese mixture and whisk until it becomes thick and glossy.
Whip the double cream separately to soft peaks, then fold it gently into the cheesecake mixture to create a light but stable filling.
Spread the mixture evenly over the biscuit crust, smoothing the surface with a spatula.
Refrigerate for at least 4 hours—or overnight—for a perfectly firm cheesecake that slices cleanly.
Top with chocolate curls, crystallised ginger, or berries, then release the tin and enjoy.