White Chocolate & Caramel Cheesecake

Here is a simple no-bake cheesecake recipe that is perfect for warmer days. The white chocolate and caramel add sweetness, so no extra sugar is needed!

preparation: 5 minutes

making: 10 minutes

total: 15 minutes

servings: 12 pieces

nutrition: 594 calories per serving

cuisine: British


  • 200g digestive biscuits
  • 150g unsalted soft butter
  • 500g mascarpone cheese alternative
  • 200g white chocolate, roughly chopped
  • 270g double cream what is?
  • 200g tinned caramel
  • 100g dark chocolate chips, for decorating


Line the round cake tin (with a diameter of 25cm) with baking parchment.

Cake tin, lined, with biscuit base for cheesecake

Make the base

Melt the butter in the microwave.

Crush the biscuits and combine them with melted butter.

Place the mixture into the tray and level it with the back of a spoon.  

Cake tin with biscuit base with filling on the top

Make the filling

Heat a pan with water, bring to a boil and reduce heat to low.   Break the white chocolate into small pieces and place it into a bowl over the pan with boiling water and wait until melted stirring regularly.

Remove from the heat and leave until cooled but still liquid. 

Pour the double cream into the mixing bowl and whisk using a mixer at high speed.

It will take a few minutes until the filling is done. Do not overmix. The cream must be fluffy but not too stiff.

In another bowl beat the mascarpone using the mixer, add white chocolate and whisk together.

Add the whipped cream and gently mix until all is well combined.

Cake tin with biscuit base with filling and caramel can open on a side

Spoon the mixture over the biscuit base and smooth the top. 

Cake tin with biscuit base with filling and caramel on the top

Pour and spread out caramel on top evenly, then decorate your cheesecake with dark chocolate chips. 

Place in the fridge to cool for at least 6 hours.

Ready to eat White Chocolate & Caramel Cheesecake, a piece on a plate