Hello, I’m Tamara, and I’m (possibly, slightly, maybe…) addicted to cheesecakes. I have a thing for them. Cheesecake and I share a long-term bond; it’s my best friend in times of both solitude and celebration, my sweet comfort at the end of the day, my breakfast of champions… welcome anytime on my plate. I can have it both with or without toppings, although there’s just something so ostentatiously seductive about the deep-colored fruit topping over the creamy cheese filling. For me, cheesecake is the epitome of what a cake should be made of: a crunchy, delicious bottom, a rich vanilla-cheese filling, and a slightly sour, fruity topping.
How to Make White Chocolate and Cherry Cheesecake
Prepare the Base
- Wrap the ring of your springform pan with plastic wrap.
- In a large bowl, mix finely crushed biscuits with melted butter and sugar.
- Press the mixture onto the bottom of your springform pan and refrigerate while you make the filling.
Make the Filling
- Beat the cream cheese with sugar and vanilla extract until light and fluffy.
- In a separate bowl, beat the whipping cream until soft peaks form. Fold it into the cheese mixture.
- Melt white chocolate in a double boiler or microwave, then add to the cheese mixture.
- Prepare gelatin according to package instructions and add to the mixture. Combine everything and pour over the chilled crust.
- Refrigerate while you make the topping.
Prepare the Topping
- Combine cherry juice with cherries and sugar in a saucepan, cook on low heat until sugar dissolves.
- Add sifted vanilla pudding powder, combine, and cook for a few more minutes, constantly stirring to avoid lumps.
- Remove from heat and let cool for 15 minutes. When slightly cooled, pour over the cheesecake and refrigerate overnight.
Serve the Cheesecake
- The next day, unclasp the sides of the pan, remove the cheesecake, and serve.
Recipe Notes
- Ensure the cream cheese is at room temperature for easier mixing.
- Sift the vanilla pudding powder to avoid lumps in the topping.
- Allow the cheesecake to chill overnight for the best texture and flavor.
- You can use store-bought cherry pie filling for the topping.
- You can substitute the cherry topping with other fruit toppings of your choice.
White Chocolate And Cherry Cheesecake
- Total Time: 35 minutes
- Yield: Serves 12 1x
- Diet: Omnivore
Description
Rich, creamy white chocolate cheesecake topped with a luscious homemade cherry sauce. A delightful no-bake dessert, perfect for any occasion.
Ingredients
- 1 1/2 cups (100 g) digestive biscuits or graham crackers
- 2 tbsp sugar
- 5 tbsp (70 g) unsalted butter, melted
- 1 lbs (500 g) cream cheese
- 1 cups (250 ml) whipping cream
- 50 g (2 oz) white chocolate
- 40 g (1 oz) sugar
- 2 tsp vanilla extract
- 2 tsp (10 g) powdered gelatin
- 8 oz (200 ml) cherry juice
- 100 g (4 oz) pitted cherries
- 2 tbsp vanilla pudding powder
- 3 tbsp sugar
Instructions
- Wrap the ring of your springform pan with plastic wrap.
- In a large bowl, mix finely crushed biscuits with melted butter and sugar.
- Press the mixture onto the bottom of your springform pan and refrigerate while you make the filling.
- Beat the cream cheese with sugar and vanilla extract until light and fluffy.
- In a separate bowl, beat the whipping cream until soft peaks form. Fold it into the cheese mixture.
- Melt white chocolate in a double boiler or microwave, then add to the cheese mixture.
- Prepare gelatin according to package instructions and add to the mixture. Combine everything and pour over the chilled crust.
- Refrigerate while you make the topping.
- Combine cherry juice with cherries and sugar in a saucepan, cook on low heat until sugar dissolves.
- Add sifted vanilla pudding powder, combine, and cook for a few more minutes, constantly stirring to avoid lumps.
- Remove from heat and let cool for 15 minutes. When slightly cooled, pour over the cheesecake and refrigerate overnight.
- The next day, unclasp the sides of the pan, remove the cheesecake, and serve.
Notes
- For a smoother cheesecake, ensure your cream cheese is softened to room temperature before beating.
- To intensify the cherry flavor, use a high-quality cherry juice or add a teaspoon of cherry extract to the sauce.
- This cheesecake can be made ahead of time; it tastes even better after a day or two in the refrigerator.
- Prep Time: 25 minutes
- Chilling Time: Overnight
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 50
- Sodium: 100
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 10
- Trans Fat: 0g
- Carbohydrates: 60
- Fiber: 3
- Protein: 6
- Cholesterol: 60
Frequently Asked Questions
How do I prevent cracks in my white chocolate and cherry cheesecake?
Avoid overmixing the batter once the eggs are added, and bake at a moderate temperature. Letting the cheesecake cool gradually in the oven with the door slightly open also helps prevent surface cracks. 
Can I use frozen cherries instead of fresh?
Frozen cherries work well. Thaw them first and drain off any excess liquid so the moisture does not make the filling too wet or affect the texture of the cheesecake.
How far in advance can I make this cheesecake?
This cheesecake actually improves after resting overnight in the fridge. You can make it a full day ahead, which also makes it easier to slice cleanly.
delicious summer recipe – what size spring form did you use?
tks!
This uses a 9-inch springform pan. Happy cheese-caking!
Is it weird to fall in love with a cheesecake? Asking for a friend.
Why have I been living without this recipe? The white chocolate filling is creamy heaven.
This cheesecake is life-changing. The texture, the flavors, it’s all perfection, so delicious. I have made it twice in a week, and I have a feeling a third one is coming ?
I recently had a no-bake cheesecake that had some white chocolate in it that used a McVites crust and topped with fresh fruit that was made by a friend in England. However, the fiiling just oozed out all over the place so although the taste was lovely, it looked a mess on the plate.
However, I noted that you’ve used gelatin – what a great idea to keep it together – recipe looks wonderful and I will be making it next week for a friend’s birthday treat. Thanks so much for posting it!
AJ, yes, the gelatin will keep it together and it will look very nice when you cut it, so I defnitiely recommend you try this recipe :) I am glad you like it!
I love recipes that are written and made by such passionate food lovers.
Another beautiful cheesecake from your kitchen. I love the addition of white chocolate and it is a perfect cheesecake for those who are scared of raw egg yolks in the filling.
Jelena, thank you for your support and kind words!
My mouth is watering…the softness of this cheescake is exuding from your pictures. It is by far one of my favorite desserts to eat and yours looks simply scrum-diddly-umptious!. I am so happy to be able to share this wonderful place with wonderfully talented people, your blog is absolutely beautiful :)
Pleasure to meet you and look forward to sharing with each other!
I have never heard of an unbaked (or mock) cheesecake but I love the concept. I think baking is the trickiest part of making a cheesecake. Oh and by the way, your cheesecake is absolutely beautiful!
Hi girls, thank you for your kind comments :)
I absolutely love baked cheesecake and have 2-3 recipes I often make, but sometimes I take this recipe and make it without baking, it’s quick and refreshing :) I’m really glad you like this version!
Ohh me too – i try not to make cheesecakes when i am alone – very dangerous. But this cheesecake is gorgeous, impossible to resist and absolutely delicious.