It’s bakemas 2020!
If it’s your first bakemas here, welcome. It is my annual mini-series in which I show you how to make a various Christmas themed baked goods – perfect if you want to impress your family and/or friends or if you’re hosting a festive get together
Today I’m sharing my recipe for a simple no bake white chocolate cheesecake. It’s rich, creamy and indulgent – the perfect accompaniment to your holiday celebrations.
The best thin about this cheesecake is that you can make individual portions, like I have or you can make it in a 8 inch round cake tin and even better – its no bake. The festive period is already stressful and with how different your celebrations may be this year, you don’t need added stress when it comes to the baked treats you offer.
I love this cheesecake as it can be made a day before you need it, best made the night before you need it as it doesn’t contain any gelatine but uses cream to set and firm up the cheesecake – so time is your best friend here.
Anyway, let’s get started, shall we?
250g Digestive biscuits.
600g Soft cheese.
100g Icing sugar.
2 tsp Vanilla extract.
250ml Salted caramel sauce.
300ml Double cream.
White chocolate chips.
Before you get started on the recipe, you’ll want to do some prep work. Start by weighing up all of your ingredients, grabbing your glasses/8 inch round cake tin and grab any equipment you may need such as a hand mixer and mixing bowl/stand mixer and bowl.
To start on the recipe, you’ll want to work on the base. Take your biscuits and crush them into a fine crumb, it should resemble sand – I used a food processor but feel free to place the biscuits into a food safe bag and crush them until you get a sand like consistency.
Now add the melted butter and combine the two until they are fully incorporated – you’ll know once they are combined as the mixture will now resemble wet sand.
Scoop the mixture into your glasses (or the base of the cake tin and compress using a spoon/cup measurement or something similar) and place into the fridge while you make the cheesecake filling.
To make the filling, place the soft cheese, icing sugar, melted white chocolate (that has been allowed to cool significantly) along with the vanilla extract into a bowl and beat until they are fully incorporated. All of the ingredients should be well combined and the mixture should be pretty thick – being able to hold its shape.
Now go ahead and add in the double cream and whisk until the mixture is thicker in consistency, it should be able to hold its shape well and be a white/off white colour.
Place the cheesecake filling into a piping bag and piped it into the glasses, this is the most convenient way to do it if you’re using glasses.
If you’re using a 8-inch cake tin, feel free to scoop or pour the mixture into the tin and level it out using a cranked/off-set palette knife and smooth it off the best you can.
You can place these in the fridge to firm up for a couple of hours (I recommend making this the night before you need it, that way you’re not just waiting for the cheesecake to set).
To finish the cheesecake, use a good selection of white chocolate chips and just play them on top of the cheesecake. If you don’t like the idea of white chocolate chips, feel free to use whipped cream – whichever works best for you.
That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my other social’s – Facebook, Instagram, Pinterest, TikTok, Twitter and YouTube. The YouTube tutorial will be linked down below.