It doesn’t get any better than no-bake cheesecakes? These Festive No-Bake White Chocolate Cheesecakes have it all, from a buttery biscuit base, a white chocolate cheesecake filling topped with a white chocolate truffle snowman!
They’re sweet, light and creamy and I’m certain these will become your go-to mini cheesecakes from now on!
This post is filled with tips and tricks to help you make the best mini cheesecakes each time.
These Festive No-Bake White Chocolate Cheesecakes have been created in collaboration with Cuisinart. All opinions expressed in the post are my own. (For more information, you can check out my Disclosure Policy.)
If you want to make a fun, quick & easy, vegan and no bake dessert for Christmas you’ve come to the right place!
These mini no bake white chocolate cheesecakes feature a delicious, 3 ingredient buttery biscuit base, white chocolate cheesecake filling and topped with a white chocolate truffle snowman.
As Christmas is just round the corner, what better way to get in the ‘festive spirit’ than with some deliciously creamy festive treats that all the family can share?
What makes these white chocolate cheesecakes so good?
Without a doubt, these are the tastiest, no-bake cheesecakes I’ve created. I had this idea in mind, since making my No-Bake Biscoff Cheesecakes, so it was a breeze thinking of ways to incorporate the simplicity of that recipe into a white chocolate version!
No-bake cheesecakes are some of my favourite desserts to make as they’re so quick and easy to make and are very popular with my followers.
The base contains 2 ‘easy to find’ ingredients – dairy-free butter / margarine and biscuits. As I want the white chocolate to be the star of this dessert, I use plain digestive biscuits. Alternately, you can use any biscuit you fancy!
The filling contains only 3 simple ingredients – dairy-free whipping cream, dairy-free cream cheese and white vegan chocolate.
Whipping cream is an essential part of making this recipe work! The best whipping cream that I found to work well in these type of cheesecakes is Elmlea Plant Based Alternative as it creates a smooth and airy texture.
No-Bake Cheesecake ‘baking’ tips:
Buttery biscuit bases need a biscuit that will soak up the butter. Try to hunt down some vegan-friendly digestives or gram crackers. Having a biscuit that soaks up butter prevents the base from crumbling when taken out of the tin.
Butter or margarine, both of these work perfectly for buttery biscuit bases. My favourites are Flora Plant Block / Plant Margarine and Naturli Vegan Block.
Use a high quality and high fat content cream cheese. This is essential for creating a thick and ultra creamy filling. I prefer to use Violife and Sainsbury’s ‘Deliciously Free From Cream Cheese’. Use it directly from the fridge for best results.
Possibly the most important aspect of this recipe. I have recipe tested countless times with different coconut creams, single and double creams etc. The best cream that works without fail each time is Elmlea Plant Based Alternative. It whips up like your ‘classic’ double cream and creates a sturdy cheesecake filling.
Dairy-free / vegan white chocolate can be hard to find, especially one that melts smoothly. Most can be grainy and very yellow in colour. My preferred white chocolate to use when baking are iChoc White Vanilla, Sainsbury’s own Free From White Chocolate and Asda’s Own Free From White Chocolate. These three are the only white chocolates I prefer to use for my bakes! They’re great for melting, grating and everything in-between.
These cheesecakes will need to go in the fridge overnight. Allow them to sit in the fridge until you can press your finger on the top and they feel firm to the touch.
Following these steps will really help you nail this recipe each and every time without fail!
This recipe takes minutes whip up (pun intended), requires minimal ingredients and tools.
Speaking of tools, to help make these tasty treats, I used the Cuisinart Cordless Hand Mixer.
Where do I start with this?! Let’s just say, how have I gone 6 years into my baking business without owning one of these?
This is a cordless hand-held mixer, with steel beaters, a speed selector and mini lcd screen.
It came is so handy while making these cheesecakes. It whipped up the filling like a dream!!! It has many speed settings, which are great for making Macarons, Buttercream and cake batter!
I’m definitely trying to make my kitchen a cleaner and less cluttered space. Having this mixer cordless means I can use it anywhere and store it anywhere too! Its so easy to use and is extremely versatile. I would highly recommend owning one of these if you are a keen novice baker or a professional.
It would make an INCREDIBLE Christmas gift for a baking enthusiast!
Equipment to make no-bake cheesecakes:
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You might have these tools already in your kitchen, but if you don’t, not to worry.. I have attached links below for you!
Bowl: This is essential so that we can mix the filling ingredients together.
Hand mixer: Definitely check out the Cuisinart Cordless Hand mixer. It would make a great Christmas present for any baking enthusiast.
Deep cheesecake tin: I am always asked about my deep cookie tin! The tin I prefer and is perfect for these type of recipes is the ‘Paul Hollywood 6 hole deep loose base tin‘.
Piping bag: I prefer to use reusable cotton piping bags. I’ve linked my exact one here. These will be handy for decorating the snowman truffles and piping out the whipped cream swirl on top.
Piping tips: To decorate the cheesecake, I added some dairy-free whipped cream into a piping bag fitted with a Wilton 2D nozzle. It gives a lovely effect and height to the cheesecakes.
Food gels: For the snowman, I coloured some white chocolate with orange and black food gel. My all time favourite vegan friendly food gels are ‘Rainbow Food Colours’. They are ultra pigmented; a little goes a long way with these colours! I highly recommend.