March 30, 2026

No-bake White Chocolate Cheesecake

Serves:

Cooking Time:

Prep Only

Ingredients:

Biscuit base:
500 g digestive biscuits
15 ml fresh rosemary, chopped
50 g melted butter

Filling:
500 g LANCEWOOD® Double Cream Vanilla Yoghurt
400 g LANCEWOOD® Medium Fat Plain Cream Cheese
45 g icing sugar
130 g white chocolate, melted
1 lemon zest

To serve:
2.5 ml fresh rosemary, chopped
25 g maple syrup
sprigs fresh rosemary

Method

Biscuit base:

Spray a 23 cm springform pan with non-stick spray.
Add the digestive biscuits to a blender and blend until fine.
Add the rosemary and butter and blend until the mixture comes together.
Transfer the biscuit base to the springform pan and press firmly into the bottom and slightly up the sides of the pan. Refrigerate while preparing the filling.

Filling:

Press the yoghurt through a tea towel to remove excess liquid.
Transfer the yoghurt into a large mixing bowl. Add the cream cheese and mix until smooth, by hand or using a stand mixer.
Add the icing sugar using a sieve. Add the white chocolate and the zest of 1 lemon and mix to combine.

To finish:

Remove the biscuit base from the fridge and spoon the cheesecake mixture on top. Spread it evenly.
Refrigerate for 3 – 4 hours.
Remove the springform pan.
Sprinkle with rosemary and a drizzle of maple syrup. Garnish with rosemary stems.
Serve and enjoy as a treat! Recipe inspired by Ottolenghi’s Cheesecake