White Cheesecake is a dreamy dessert that never fails to impress. This creamy delight is a no-bake treat layered over a crunchy white chocolate and puffed rice base, adorned with Turkish delight and pistachios. Each bite melts in your mouth, making it perfect for special occasions or just to satisfy your sweet tooth. Let’s dive into how to create this elegant dessert!

Why You’ll Love This White Cheesecake

There are countless reasons to adore this white cheesecake. Firstly, it’s a no-bake recipe, making it an easy white cheesecake dessert. The combination of white chocolate and Turkish delight gives it a unique flavor profile, and it’s also a gluten-free white cheesecake option if you’re mindful of dietary restrictions. Plus, with just a handful of ingredients, you can whip up a rich and creamy white cheesecake that looks as impressive as it tastes. Whether you’re serving it at a dinner party or enjoying a slice at home, it’s a true crowd-pleaser!

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Ingredients for White Cheesecake

Gather these items:

1 1/2 x 180 g blocks white chocolate, chopped
3 cups puffed rice cereal
1/2 cup desiccated coconut
3 x 55 g Turkish delight chocolate bars, chopped
1/3 cup chopped pistachios
Whipped cream, to serve
Extra chopped Turkish delight, to decorate
Red M&M’s and mini M&M’s, to decorate
Silver cachous, to decorate
White mini marshmallows, to decorate
500 g cream cheese, softened
2/3 cup caster sugar
2 tsp vanilla extract
50 g coconut milk powder
3 tsp gelatine powder
2 tbsp boiling water
300 ml thickened cream

How to Make White Cheesecake Step-by-Step

Step 1: Grease and line a 22 cm springform pan and a baking tray with baking paper.
Step 2: Melt white chocolate in the microwave in 30-second bursts, stirring until smooth.
Step 3: In a large bowl, combine puffed rice, coconut, Turkish delight, and pistachios. Pour over the melted chocolate and mix to coat.
Step 4: Press two-thirds of the mixture into the prepared pan as the base. Spread the rest onto the lined tray and refrigerate both until firm.
Step 5: Beat cream cheese, sugar, and vanilla until smooth. Add coconut milk powder and mix until combined.
Step 6: Dissolve gelatine in boiling water, let stand for 1 minute, then beat into the cream cheese mixture. Add thickened cream and beat until slightly thickened.
Step 7: Pour filling over the prepared base, smooth the top, and refrigerate for at least 6 hours or until set.
Step 8: Remove cheesecake from the pan, place on a serving plate, and decorate with broken clusters of the reserved base mix, whipped cream, Turkish delight, M&M’s, marshmallows, and cachous. Serve chilled.

Pro Tips for the Perfect White Cheesecake

Keep these in mind:

Ensure your cream cheese is softened to room temperature for easy mixing.
For a silky smooth white cheesecake, beat the filling until thickened but not overmixed.
Use high-quality white chocolate for the best flavor.

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Best Ways to Serve White Cheesecake

There are many delightful ways to serve this white cheesecake. Consider pairing it with fresh berries for a burst of flavor, or drizzle a raspberry sauce over each slice for a touch of acidity. Alternatively, you can create mini white cheesecakes for individual servings, making them perfect for parties!

How to Store and Reheat White Cheesecake

To keep your cheesecake fresh, store it in the refrigerator, covered, for up to 5 days. This dessert is best served chilled and does not require reheating. If you’re meal prepping, remember to set aside some toppings until you are ready to serve.

Frequently Asked Questions About White Cheesecake

What’s the secret to perfect White Cheesecake?

The secret lies in using quality ingredients and allowing the cheesecake to set properly in the refrigerator. Avoid opening the fridge too often during the setting process to maintain even cooling.

Can I make White Cheesecake ahead of time?

Absolutely! This no-bake white cheesecake can be made a day in advance, making it a perfect dessert for gatherings. Just ensure it’s well covered in the fridge.

How do I avoid common mistakes with White Cheesecake?

To avoid cracking, make sure all ingredients are at room temperature before mixing, and don’t overbeat the filling. Follow the chilling instructions carefully for the best results.

Variations of White Cheesecake You Can Try

Get creative with your cheesecake by trying different variations! Consider a white chocolate raspberry cheesecake for a fruity twist, or opt for mini white cheesecakes for bite-sized treats. You can also explore gluten-free white cheesecake options or experiment with various toppings, like fresh fruit or chocolate shavings.

For more delicious dessert ideas, check out our dessert recipes or learn how to make pistachio pavlova for a delightful twist. If you’re interested in gluten-free options, visit this link for more inspiration.

Indulge in 6 Irresistible White Cheesecake Recipes

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Author: Michael
Total Time: 6 hours 30 minutes
Yield: 8 servings 1x
Diet: Vegetarian

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Description

This White Cheesecake is a no-bake, creamy delight layered over a crunchy white chocolate and puffed rice base. With bits of Turkish delight, pistachios, and a smooth coconut-infused filling, it’s a showstopping dessert that’s simple to make yet irresistibly elegant.

Ingredients

Scale

1 1/2 x 180 g blocks white chocolate, chopped
3 cups puffed rice cereal
1/2 cup desiccated coconut
3 x 55 g Turkish delight chocolate bars, chopped
1/3 cup chopped pistachios
Whipped cream, to serve
Extra chopped Turkish delight, to decorate
Red M&M’s and mini M&M’s, to decorate
Silver cachous, to decorate
White mini marshmallows, to decorate
500 g cream cheese, softened
2/3 cup caster sugar
2 tsp vanilla extract
50 g coconut milk powder
3 tsp gelatine powder
2 tbsp boiling water
300 ml thickened cream

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Instructions

Grease and line a 22 cm springform pan and a baking tray with baking paper.
Melt white chocolate in the microwave in 30-second bursts, stirring until smooth.
In a large bowl, combine puffed rice, coconut, Turkish delight, and pistachios. Pour over the melted chocolate and mix to coat.
Press two-thirds of the mixture into the prepared pan as the base. Spread the rest onto the lined tray and refrigerate both until firm.
Beat cream cheese, sugar, and vanilla until smooth. Add coconut milk powder and mix until combined.
Dissolve gelatine in boiling water, let stand for 1 minute, then beat into the cream cheese mixture. Add thickened cream and beat until slightly thickened.
Pour filling over the prepared base, smooth the top, and refrigerate for at least 6 hours or until set.
Remove cheesecake from the pan, place on a serving plate, and decorate with broken clusters of the reserved base mix, whipped cream, Turkish delight, M&M’s, marshmallows, and cachous. Serve chilled.