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:
Biscuits:
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:
Butter or margarine, both of these work perfectly for buttery biscuit bases. My favourites are Flora Plant Block / Plant Margarine and Naturli Vegan Block.
Cream cheese:
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.
Whipping cream:
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.
White Chocolate:
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.
Chilling process:
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!
Check out the Cuisinart Hand Mixer here
Equipment to make no-bake cheesecakes:
Disclaimer- Some links below are affiliated, meaning I gain a small percentage of each product purchased. This will not effect you in any way. Read more about my ad’s and affiliates here.
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.
No-Bake White Chocolate Snowman Cheesecakes
- Total Time: Overnight
- Yield: 8 1x
- Diet: Vegan
Description
Learn how to make Mini No-Bake White Chocolate Cheesecakes, topped with a whipped cream swirl and snowman truffles. Perfect for Christmas dessert! Watch the tutorial here.
Ingredients
Ingredients for the base
- 150g of plain digestive biscuits
- 50g of dairy-free butter / margarine
Ingredients for the cheesecake filling
- 260ml of dairy-free whipping cream (1 pot of Elmlea Plant Based Alternative Double cream)
- 160g of dairy-free cream cheese
- 80g of dairy-free white chocolate
Ingredients for the truffles
- 150g of oreo cookies
- 60g of vegan cream cheese
- 200g of dairy-free white chocolate
- Orange food gel
- Black food gel
Instructions
Method (base)
- Add the dairy-free butter / margarine into a small saucepan, place on the hob and heat over low until fully melted. Remove from the heat and add into a medium sized, heat proof mixing bowl.
- Add the biscuits into a blender / food processor and blend until fine. Pour the biscuit crumbs into the melted butter and stir together using a wooden spoon or spatula. It should resemble wet sand, and when you press it between your fingers, should hold its shape. Press approximately 50g of mixture into each cookie cup tin, making sure to compact it in using clean hands. The more compact it is, the less likely it will crumble.
- Place into the freezer whilst you make the filling.
Method (cheesecake filling)
- In a medium sized bowl, add in the dairy-free whipping cream and cream cheese. Whip on low speed first to prevent it splashing out the bowl, then turn to high speed. Whip until thick. This will take around 5 minutes. I use a stand mixer with a balloon whisk attachment, but a hand whisk will work great too! The mixture should be thick and creamy.
- Grate the white chocolate, and add it into the cheesecake mixer. Fold to combine. You can also melt the white chocolate and fold it in for a creamier cheesecake.
- Transfer the cheesecake filling into a piping bag fitted with a large round tip nozzle (or snip off the tip of a piping bag).
- Pipe the cheesecake filling evenly into each cookie cup. Level off the top with an off set spatula (watch me make these cheesecakes here).
- Place into the freezer for 4 hours or until firm to the touch. If you have push up tins, push up the bases of the cookie cup tin to release the cheesecakes. If the cheesecakes haven’t set firm, they won’t come out the tin neatly.
Tip: I leave my cheesecakes in the freezer overnight then place them in the fridge an hour / 2 before serving for them to defrost.
Method (snowman truffles)
- Line a baking tray with greaseproof paper. Set aside.
- Place the cookies in a food processor or blender and whizz up until crumb-like. You could crush them using a rolling pin if you don’t have an electric mixer.
- Pour the cookie crumbs into a large mixing bowl & add in the dairy-free cream cheese. Mix the cream cheese & cookies together until fully incorporated.
- With clean hands, roll the mixture between your palms until you have small ‘truffle’ like balls and place them onto a lined tray. You’ll want 2 balls PER truffle (a medium sized ball for the body and a smaller truffle ball for the head).
- Press both truffles together until they stick and place onto the lined tray.
- Pop the tray into the freezer and allow to set for around 20 minutes.
- About 5 minutes before the truffles are ready to come out of the freezer, pop the white chocolate into a bowl on top of a saucepan with boiling water, creating a bain-marie and allow the chocolate to fully melt.
- Transfer a few tablespoons of the melted chocolate into a two separate bowl and colour one bowl with black food gel and the other with orange food gel. This will be for the snowman eyes and nose. When you add any sort of food gel or colouring to vegan white chocolate, it might go hard. If this happens, add in a small amount of coconut oil and stir over heat. This will help it get back to a smooth texture.
- Remove the truffles out of the freezer & dunk them in the melted white chocolate!
- Place the coated truffles back onto the lined tray and place them into the freezer to set. Once set, remove from the freezer and coat a second time (optional). As the truffles are very cold, the chocolate will set almost immediately.
- Transfer the orange and black chocolate into separate piping bags with the tip snipped off and pipe on the snowman’s face (watch the tutorial here).
Assemble
- Whip up some more whipping cream, add into a piping bag fitted with a large star tip nozzle. Pipe a swirl of cream on top of each cheesecake.
- Decorate with some shavings / curls of white chocolate and a snowman truffle.
As the snowmen truffles are quite heavy and the cheesecake is made from cream (so its extremely light), place the showman on JUST before serving to avoid it from sinking into the cheesecake.
Notes
What vegan double cream to use?
My favourite dairy-free double cream / whipping cream is Elmlea Plant Based Double Cream Alternative. It makes the cheesecake filling thick and ultra creamy. Something like coconut cream or a vegan single cream will be too runny and won’t set, even if its in the fridge overnight.
What cream cheese to use?
I use 1 tub of Sainsbury’s own ‘Free From Dairy-free coconut based cream cheese‘. Other great vegan cream cheeses- ‘Violife Dairy-free Cream Cheese’, ‘Nush Dairy-free Almond Cream cheese’.
What tin to use?
I use Paul Hollywoods 6 Deep Cupcake / cookie cup tin. It has a push up base, for easily sliding out the cheesecakes. Size: 27 x 18.5 cm (10.5″ x 7″)
- Prep Time: 5 minutes
- Category: christmas recipes
- Method: No-Bake
- Cuisine: Christmas recipes
