White Cheesecake

Why You’ll Love This Recipe

I love this recipe because it’s both elegant and easy. The base is like a sweet, crunchy white chocolate slice, while the cheesecake layer is light and silky with just the right amount of sweetness. I also love that it can be made ahead of time, making it ideal for parties or special occasions. The toppings—creamy whipped cream, bits of Turkish delight, marshmallows, and pops of color—make it look as beautiful as it tastes.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 1/2 x 180g blocks white chocolate, chopped
3 cups puffed rice cereal
1/2 cup desiccated coconut
3 x 55g Turkish delight chocolate bars, chopped
1/3 cup Coles Pistachios, chopped
Whipped cream, to serve
Extra chopped Turkish delight, to decorate
Red m&m’s, to decorate
Mini red m&m’s, to decorate
Silver cachous, to decorate
White mini marshmallows, to decorate

Filling
500g cream cheese, softened
2/3 cup caster sugar
2 tsp vanilla extract
50g sachet coconut milk powder
3 tsp gelatine powder
2 tbsp boiling water
300ml thickened cream

Directions

1. I begin by greasing a 22cm round springform pan and lining the base and sides with baking paper. I also line a separate baking tray with baking paper.

2. I melt the white chocolate in a microwave-safe bowl on HIGH for 1–2 minutes, stirring every 30 seconds until smooth and glossy.

3. In a large bowl, I combine the puffed rice cereal, desiccated coconut, chopped Turkish delight, and pistachios. I pour in the melted chocolate and mix until everything is evenly coated.

4. I spoon two-thirds of this mixture into the prepared springform pan, pressing it down evenly to form the base. I spread the remaining mixture onto the lined tray (without flattening it) and refrigerate both until firm.

5. To make the filling, I use an electric mixer to beat the cream cheese, caster sugar, and vanilla extract until smooth. I add the coconut milk powder and beat until combined.

6. In a small bowl, I sprinkle gelatine over the boiling water and whisk until dissolved. After letting it stand for 1 minute, I gradually beat the warm gelatine into the cream cheese mixture. Then, I add the thickened cream and continue to beat until the filling becomes smooth and slightly thick.

7. I pour the filling over the prepared base, smoothing the top. I refrigerate the cheesecake for at least 6 hours, or until completely set.

8. Once chilled, I remove the cheesecake from the pan and place it on a serving plate. I break up the reserved rice cereal mixture into small clusters. I top the cheesecake with half of these clusters, then dollop whipped cream over the top. Finally, I decorate with the remaining clusters, extra chopped Turkish delight, m&m’s, silver cachous, and mini marshmallows.

Servings and Timing

This recipe serves 12 people. It takes about 30 minutes to prepare, plus at least 6 hours of chilling time.

Variations

I sometimes replace the Turkish delight with chunks of white chocolate or dried fruit for a different twist. When I want extra texture, I add a few chopped macadamias or almonds to the base. For a tropical variation, I swap the coconut milk powder for a bit of lime zest and shredded coconut.

Storage/Reheating

I store the cheesecake covered in the refrigerator for up to 3 days. Since it’s a no-bake dessert, I don’t reheat it. If I need to make it ahead, I prepare the cheesecake a day in advance and add the toppings just before serving to keep them crisp and fresh.

FAQs

Can I make this cheesecake ahead of time?

Yes, I usually prepare it the day before serving so it has plenty of time to chill and set properly.

Can I use milk chocolate instead of white chocolate?

Yes, but the flavor will be less sweet and the base will be darker in color.

How do I make sure the cheesecake sets properly?

I dissolve the gelatine completely and make sure the filling is well mixed before pouring it over the base.

Can I make this without gelatine?

Yes, I can use a vegetarian gel substitute or whipped cream stabilizer, but the texture may be softer.

What can I use instead of coconut milk powder?

I sometimes use a tablespoon of coconut cream or coconut yogurt for a similar flavor.

Can I freeze this cheesecake?

Yes, I freeze it (without toppings) for up to a month, then thaw it in the fridge overnight before decorating.

How do I get clean slices?

I dip a sharp knife in hot water, wipe it dry, and cut, repeating between slices for perfect edges.

Can I use store-bought whipped cream?

Yes, but I prefer freshly whipped cream for the best texture and flavor.

How can I make it nut-free?

I simply leave out the pistachios or replace them with extra coconut or rice cereal.

Can I make individual cheesecakes instead of one large one?

Yes, I divide the base and filling into small cups or mini springform tins for single serves.

Conclusion

I love how this white cheesecake brings together creamy filling, a crunchy base, and colorful toppings for a dessert that looks stunning and tastes divine. It’s light yet indulgent, easy to make, and always a centerpiece-worthy addition to any table. Whether I serve it for a special occasion or just as a treat, it never fails to impress with its smooth texture and delicious mix of flavors.