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Member recipe

White Chocolate Cheesecake

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(15 ratings)

Member recipe by


Serves 6

A beautifully, creamy and sweet white chocolate cheesecake that everyone will want another piece of!

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  • 300g philadelphia cream cheese
  • 250g mascarpone cheese
  • 300ml double cream
  • 2 x 300g white chocolate bar. You can use any type of chocolate and even use less
  • 500g biscuits e.g. digestives
  • Few knobs of butter
  • Fruit for topping e.g. strawberries


    1. Crush the biscuits until completely ground. Add butter (either in food processor or gently heat on hob) until desired crumbly consistency.
    2. Add the biscuit mixture to a cake tin and pat till flat. TIP: Key is to use the right amount of butter to bind the biscuit together; too little, and it will be really crumbly; too much and it will become soft. Leave to set in the fridge for approximately 30 minutes.
    3. Begin melting the chocolate in a glass bowl over a a small pan of hot water on a low heat. Stir occasionally to prevent sticking.
    4. Mix the philadelphia and mascarpone cheese together with a whisk; hand or electric. Add double cream and whisk. Finally, add melted chocolate to the mixture and whisk. The mixture may seem slightly 'curdled' just continue whisking.
    5. Spoon the mixture over the cooled and set biscuit base. Return to the fridge to cool for as long as possible, until the topping is set. Finally decorate with fruit or other topping.

Comments, questions and tips

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Melanie Hammond's picture
Melanie Hammond
19th Apr, 2018
Varying comments about ingredient quantities. Is this down to what size tin you use? Does anyone know what size is supposed to be used or can someone who had good results let me know what size tin they used? Thanks.
6th Jun, 2016
In the fridge now, seems to be ok, didn't us all the biscuit base as it seemed a bit deep to me. I made 4 individual servings in pots, the kids will provide feedback later. Thanks.
18th May, 2014
Great recipe. Really easy to follow and delicious. I used slightly less white chocolate (400g) and just used Philadelphia rather than a mix of mascarpone and soft cheese.
30th Mar, 2014
Awful! I followed the recipe to a T and there was too much base the filling was too cheesy I had to make up the rest of the filling as there was no taste!
5th Jan, 2014
Delicious!!! : ) VERY easy to make , I used all the chocolate but next time I'll be using less as it tasted to much of chocolate and did not get enough taste of the cream cheese but it was still lovely
19th Sep, 2013
I tried this recipe yesterday and its fantastic. The first cheesecake I've ever made, very easy to follow.
5th Mar, 2013
I tried this recipe exactly as it was and the results were brilliant, the cheesecake was all gone in 2 days, it was delicious, thank you gingerella for the recipe
31st Jan, 2013
Decided to make 1.5 times the recipe to feed 9 instead of 6. Ended up with far too much biscuit and made 2 fully sized cheesecakes instead of 1 large one as intended. However the cake itself was really nice and it was easy to make. I added M&M's to make it a white chocolate and M&M cheesecake, putting them in the mix and using them to decorate. It made a marble effect of colours in the cake so looked really cool!!
29th Dec, 2012
Ingredients amounts are definitely a little off! I used 12 digestive biscuits with 75g of melted butter. Way too much cream also - I would halve and also added a layer of Philly Choc Cream Cheeese on the biscuit base as an added extra!!
4th Nov, 2012
Absolutely lovely...thank you! Made as written, other than being 100g of biscuits short (accidentally rather than intentionally to be fair) lovely all the same.


13th Mar, 2017
What size tin do I make this in please?
4th Aug, 2016
can this be made a day ahead?
19th Feb, 2016
What consistancy should this be? And did anyone's slightly curdle. I'm not sure Iv done mine thick enough. Time will tell
18th Dec, 2015
Do you mix the cheese mixture and chocolate together? Thanks
Nicky Fairey
30th Aug, 2014
Is it possible to freeze this cheesecake so I can make it in advance ?
8th Nov, 2016
I just made this and found the quantities of each to be a little too generous as I ended up with 2 cheesecakes! (Both in 7inch tins) The digestive biscuits need to be roughly halfed from 500g to 250g. The rest of the ingredients I would definately half given I've been able to make 2 good sized cheesecakes with plenty topping on each. Hope this helps anyone who is thinking of making it - it tastes fabulous and my first cheesecake has gone great! :D