Fitwaffle No Bake White Chocolate Cheesecake | At Home | Waitrose

Crush shortbread biscuits in a food processor until finely crushed, doing this in two batches if necessary.

Pour crushed biscuits into a bowl and mix with melted unsalted butter until fully combined, ensuring no dry patches remain.

Transfer the biscuit mixture into a pre-lined springform cake tin and press down firmly to create an even base.

Chill the biscuit base in the fridge.

Whisk cold double cream to stiff peaks in a separate bowl.

In another bowl, combine full fat cream cheese and pre-sifted icing sugar, whisking together until combined.

Add melted and slightly cooled white chocolate to the cream cheese mixture and whisk until smooth.

Fold in the ready whipped cream gently to ensure a smooth and combined mixture without overmixing.

Transfer the cheesecake filling onto the chilled biscuit base, smoothing it out to eliminate gaps.

Chill the cheesecake for a minimum of six hours, preferably overnight.

Prepare the white chocolate ganache by microwaving white chocolate and double cream for just over a minute, stirring until combined and smooth.

Allow the ganache to cool slightly before pouring it over the cheesecake, using a spoon to spread it evenly.

Sprinkle crumbled shortbread around the edge of the cheesecake for decoration and add a white chocolate chunk in the center.

Return the cheesecake to the fridge to set fully.

Equipment Needed

Spice Level:

Allergens