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Home » Cheesecakes » White Chocolate Cheesecake Filling

White Chocolate Cheesecake Filling

Published: Sep 25, 2023 · Modified: Dec 6, 2023 by Arlene Mobley · This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

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Long verticale featured image for white chocolate cheesecake filling recipe.

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!

Long verticale featured image for white chocolate cheesecake filling recipe.

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.
Ladyfinger cookie cheesecake crust pressed into a 9-inch springform pan.

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! ⬇️

Premeasured white chocolate cheesecake filling ingredients.

👇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.
Beating the white chocolate cheesecake filling ingredients until creamy.
  • Step 2: Add the melted white chocolate to the bowl and beat well.
Adding melted white chocolate to the bowl of cheesecake filling ingredients.
  • Step 3: Beat the eggs in one at a time. Scrape the sides of the bowl.
Adding one egg at a time to the bowl and beating.
  • Step 4: Pour the filling over the prepared crust.
White chocolate cheesecake filling poured into a springform pan wrapped in aluminum foil to bake in a Bain Marie method.

Use the back of a spoon or an off set spatula to smooth the top.

Showing the smoothed top of a white chocolate cheesecake.
  • 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.
Baked white chocolate cheesecake in the pan on a wire cooling rack.
  • 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.

A thick wedge of white chocolate cheesecake garnished with white chocolate curls on a dessert plate.

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
Sliced White Chocolate Cheesecake filling baked with a ladyfinger crust and garnished with whip cream, chocolate curls and berries.

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

What is the best way to melt white chocolate for a cheesecake recipe?

Premium white chocolate can be melted in the microwave or in a double boiler. Both methods work very well.

Does this decadent white chocolate cheesecake filling require refrigeration?

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.

How do I store a decadent white chocolate cheesecake filling?

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.
A slice of white chocolate cheesecake topped with whip cream and fresh raspberry on a dessert plate.

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.

  • A slice of homemade cheesecake topped with homemade strawberry topping on a light beige dessert plate with a red and white polka dot napkin, a fork, a mason jar with strawberry topping in the background
    Best Homemade Cheesecake Filling
  • A slice of Vanilla Bean Cheesecake on a plate with the cheesecake in the background.
    Vanilla Bean Cheesecake
  • Slice of Key Lime Cheesecake garnished with whipped cream and lime wedge.
    Key Lime Cheesecake
  • A slice of cheesecake made with pumpkin cheesecake filling on a fall themed dessert plate.
    Pumpkin Cheesecake Filling

⭐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.

Sliced White Chocolate Cheesecake filling baked with a ladyfinger crust and garnished with whip cream, chocolate curls and berries.

White Chocolate Cheesecake Filling

Arlene Mobley - Flour On My Face
Need to make a show-stopping holiday dessert? Get ready to impress friends and family this holiday season with this decadent rich and creamy white chocolate cheesecake filling recipe! All you need is 6 ingredients and a 2 ingredient ladyfinger cookie cheesecake crust. Learn the step-by-step directions for an unforgettable dessert.
5 from 2 votes
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Prep Time 16 minutes mins
Cook Time 1 hour hr
Chilling 4 hours hrs
Total Time 5 hours hrs 16 minutes mins
Course Dessert
Cuisine American
Servings 16 Servings
Calories 425 kcal

Equipment

  • 9-inch Springform Pan

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)
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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.

Nutrition

Serving: 1ServingCalories: 425kcalCarbohydrates: 23gProtein: 7gFat: 35gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.2gCholesterol: 132mgSodium: 253mgPotassium: 164mgFiber: 0.1gSugar: 21gVitamin A: 1085IUVitamin C: 0.2mgCalcium: 111mgIron: 0.4mg
Tried this recipe?Share a picture on Instagram and tag @flouronmyface2

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About Arlene Mobley

Arlene Mobley author of Flour On My Face-a Food & Lifestyle website helping busy families get dinner on the table by serving easy recipes every week.

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Hi, I'm Arlene Mobley the cook & photographer here at Flour On My Face. I have been cooking for my family for over 40 years. I love sharing recipes to help busy families get dinner on the table.

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