Ah, cheesecake - the stuff of dreams. Its creamy texture and luscious flavor make it a must-have dessert for any special occasion!
Whether you're celebrating with family during Christmas or Thanksgiving, hosting an evening dinner party or just wanting to indulge yourself - this White Chocolate Cheesecake filling is one of the most decadent and amazing cheese cake recipes you will ever bake.
With less than 30 minutes of on hand time and only 6 ingredients plus the 2 ingredient cheesecake crust you can whip this decadent cheesecake filling recipe up in no time. And soon you will be digging into a delicious white chocolate cheesecake masterpiece.
You and your guests will soon be in cheese cake heaven.
Just gather your ingredients and let's get baking!
Cheesecake Desserts
Do you want to impress your friends and family this holiday season? Create a decadent, yet easy-to-make, dessert that everyone will love.
This baked White Chocolate Cheesecake Filling is the perfect choice for those who want something special without spending all day in the kitchen.
With just 30 minutes of preparation and fuss-free cooking time, you'll have an impressive cheesecake dessert to put on display for your special occasion!
Make sure you also check out my classic homemade cheesecake filling recipe topped with cherries.
Recipe Prep
Before starting the white chocolate cheesecake filling you will need to prepare the cheesecake crust and to melt the white chocolate.
The crust needs a few minutes to chill and set up and the white chocolate will need time to cool down before you can beat it into the cheesecake filling.
- Make the ladyfinger cookie cheesecake crust.
- Melt the white chocolate in a small bowl and set aside to cool.
- Preheat the oven to 325.F
Ladyfinger Cheesecake Crust Ingredients
A cheesecake as special as this one deserves a special cheesecake crust. A ladyfinger cookie crust is perfect. Or you can make a classic 9-inch graham cracker crust like the one I made for this Nutella Cheesecake.
- a package of Ladyfingers cookies
- melted unsalted butter
Ladyfinger Crust Directions
- Step 1: Place the cookies into the bowl of a food processor. Pulse until the cookies are broken into fine crumbs.
- Step 2: Drizzle the melted butter in and pulse until the butter has combined with the cookie crumbs. The cookie crumbs should be completely moistened with the melted butter.
- Step 3: Press into the bottom of a 9 inch springform pan. Place in freezer to firm.
White Chocolate Cheesecake Filling Ingredients
Below is a quick look at the ingredients and directions. You can find the entire ingredient amounts and step by step directions in the recipe card below. P. S. You can also save your favorite recipes to your personal recipe box! ⬇️
👇See the step by step directions below!
All you need are 6 ingredients to make this amazing cheesecake!
- cream cheese
- granulated sugar
- heavy cream
- pure vanilla extract (I always use my homemade vanilla extract)
- Ghirardelli Premium White Chocolate
- large eggs
White Chocolate Cheesecake Filling Directions
Scroll down to the recipe card for the more detailed step by step directions with tips for making this recipe.
- Step 1: Beat the cream cheese, heavy cream, sugar and vanilla together.
- Step 2: Add the melted white chocolate to the bowl and beat well.
- Step 3: Beat the eggs in one at a time. Scrape the sides of the bowl.
- Step 4: Pour the filling over the prepared crust.
Use the back of a spoon or an off set spatula to smooth the top.
- Step 5: Bake the white chocolate cheesecake 55 to 60 minutes or until the center is set. Turn the oven off.
- Step 6: Prop the oven door slightly open and allow the cheesecake to slowly cool for 1 hour.
- Step 7: After one hour remove the cheesecake from the oven and place the cheese cake pan on a wire cooling rack to continue to cool down to room temperature.
- Step 8: Refrigerate the cheesecake at least 4 hours before serving. I prefer the chill the cheesecake overnight before slicing. It is much easier to cut.
📌Pro Cheesecake Tip
📌 I like to bake a cheesecake using the "Bain Marie" method. You can read how and why I like to use this method when making baked cheesecakes in my Lemon Cheesecake Filling article.
Every bite of this white chocolate cheesecake is a rich and indulgent experience, perfect for special occasions or whenever you deserve a delicious treat.
With its decadent blend of flavors and perfect texture, a rich and creamy white chocolate cheesecake is truly a dessert lover's dream come true.
Garnishing the cheesecake
Garnishing the white chocolate cheesecake is optional. Here are a few garnish options if you want to serve a spectacular dessert on a holiday dessert table.
Garnish with whipped cream, white chocolate curls and fresh berries.
- piped whipped cream
- fresh blueberries, raspberries and blackberries
- white chocolate curls
Storing Leftover Cheesecake
- Refrigerating leftovers: Store any leftover cheesecake in an airtight food container to prevent the cheesecake filling from absorbing any odors from the refrigerator. You can cut the cheesecake into serving size slices or refrigerate the whole uncut cheesecake.
- Freezing leftover cheesecake: You can freeze leftover white chocolate cheesecake, provided you wrap it properly. You can freeze single serving sized pieces or the remaining uncut cheesecake. I like to loosely cover the cheesecake with plastic wrap before placing the uncut cheesecake in my freezer. Once the cheesecake has firmed up I remove it from the metal bottom of the springform pan, place it on a piece of cardboard cake board. Then I wrap it in mutlpe layers of plastic wrap.
By following the aforementioned steps, you can ensure that your cheesecake leftovers are just as delicious as the day they were made.
Recipe FAQS
Premium white chocolate can be melted in the microwave or in a double boiler. Both methods work very well.
Yes, all cheesecakes must be refrigerated before and after serving because they are made using dairy products. Cream cheese and heavy cream must be kept cold to prevent spoilage.
Store white chocolate cheesecake in the refrigerator before and after serving.
Helpful Products
Here are some of the tools I used to make this recipe.
- 9-inch springform pan
- 9-inch parchment paper circles
- a hand held mixer
- holiday cloth napkins
- silicone spatulas
- dessert plates
📌Pro Cheesecake Making Tips
- cooling the melted white chocolate: It took 17 minutes for the melted chocolate to cool for me.
- crushing ladyfinger cookies: a food processor does the best job when it comes to crushing cookies finely. If you don't own one put the cookies in a zip topped bag, seal it and crush with a heavy rolling pin or the bottom of a heavy glass.
- quality white chocolate: buy the best premium melting chocolate you can afford. Melting chocolates are not created equally and you get what you pay for when it comes to chocolates.
- chilling overnight: refrigerating overnight allows the rich and dense cheesecake filling to firm up completely.
- garnishing cheesecakes: garnishing is optional. This cheesecake is amazing on its own. But if you are baking this cheesecake for a special occasion it's worth the extra time for a beautiful display.
Make It!
As you can see, this decadent rich and creamy white chocolate cheesecake is not only impressively delicious, it's also surprisingly easy to make.
If you want to shake up the dessert menu for your next special occasion, this is the choice for you.
All of your guests will be delighted at the sight and taste of such a mouthwatering treat.
Not to mention that it's sure to satisfy any sweet tooth cravings! If you would like to treat your family or friends to something extraordinary, give this recipe a try and you won't be disappointed!
More Cheesecake Filling Recipes
Check out some of my other cheesecake recipes you might like to try.
⭐Leave a Star Rating
Have you tried the recipe? Leave a star rating in the recipe card below to let me know how the recipe turn out.
Email questions or recipe requests to flouronmyface@gmail.com. Follow me on Pinterest, YouTube, Instagram and Facebook.
White Chocolate Cheesecake Filling
Equipment
Ingredients
Ladyfinger Cheesecake Crust
- 26 whole Ladyfinger cookies
- 6 tablespoons melted unsalted butter
White Chocolate Cheesecake Filling
- 32 oz. softened cream cheese
- ½ cup granulated white sugar
- ½ cup heavy cream
- 1 teaspoon pure vanilla extract
- 12 oz. Ghirardelli Premium White Chocolate
- 4 large eggs (room temperature)
Instructions
Recipe Prep
- Preheat the oven to 325 °F
- Make the crust following the directions below.
- Melt the white chocolate in the microwave slowly. Heat for 30 seconds and then stir. Repeat until almost all of the white chocolate is melted. Once there are just small bits of chocolate left stir until all pieces have melted complexly. Set aside to cool until needed.
Crust Directions
- Place the ladyfinger cookies into the bowl of a food processor. Pulse until the cookies are broken into fine crumbs.
- Drizzle the melted butter into the food processor over the cookie crumbs and pulse until combined.
- Press the cookie crust into the bottom of a 9 inch springform pan. Place in freezer to firm.
White Chocolate Cheesecake Filling
- With a handheld mixer beat the cream cheese until smooth and creamy.
- Add the heavy cream, sugar and vanilla extract to the bowl. Beat until well blended.
- Add the melted and cooled white chocolate to the bowl and beat well.
- Beat the eggs in on low one at a time, until just blended. Scrape the sides of the bowl with a spatula after the 4th egg has been beaten in. Beat on low for 30 seconds to incorporate.
- Pour the cheesecake filling into the prepared cheesecake crust. Use the back of a spoon or an offset spatula to smooth the top.
- Bake the cheesecake in the preheated oven for 55 to 60 minutes or until the center is almost set.
- Open the oven door and allow to the cheesecake to slowly cool for 1 hour.
- Place the still warm white chocolate cheese cake pan on a wire cooling rack to cool completely to room temperature.
- Refrigerate 4 hours or overnight before slicing.
Garnish
- Garnish with white chocolate curls, fresh berries and whip cream if desired.
- Makes 12 to 16 servings.
Recipe Expert Tips
- cooling the melted white chocolate: It took 17 minutes for the melted chocolate to cool for me.
- crushing ladyfinger cookies: a food processor does the best job when it comes to crushing cookies finely. If you don't own one put the cookies in a zip topped bag, seal it and crush with a heavy rolling pin or the bottom of a heavy glass.
- quality white chocolate: buy the best premium melting chocolate you can afford. Melting chocolates are not created equally and you get what you pay for when it comes to chocolates.
- chilling overnight: refrigerating overnight allows the rich and dense cheesecake filling to firm up completely.
- garnishing cheesecakes: garnishing is optional. This cheesecake is amazing on its own. But if you are baking this cheesecake for a special occasion it's worth the extra time for a beautiful display.
- use the "Bain Marie" method to bake the cheesecake to prevent cracking.
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