Request a sample Find a supplier Order Packaging
White Chocolate Cheesecake


  1. Line a 9” spring form cake tin with greaseproof paper. Place the digestive biscuits in a food processer and blitz until a fine crumb. – if you do not have a food processor place the biscuits onto a sandwich bag and crush using a rolling pin.
  2. Place the crushed biscuits and Cocoa Powder in a bowl and mix until the biscuit is coated in Cocoa Powder. Pour in the melted butter and stir to coat all the biscuit in butter.
  3. Pour the biscuit mixture into the prepared cake tin and press into the base of the tin to create an even biscuit base layer. Place in fridge to allow the set whilst making the topping.


  1. Break the Chocolate into squares and place in a microwavable bowl. Microwave the Chocolate for 1 minute and stir, continue to microwave in 10 seconds bursts, stirring between bursts until the Chocolate is melted and leave to one side to cool.
  2. Place the cream cheese, cream and Vanilla Extract into a separate bowl and whisk until soft peaks form. Whisk the White Chocolate into the mixture ensuring the chocolate is not too cool as lumps will form in the mixture as the chocolate begins to set. Step 6: Remove the base from the fridge and pour the mixture on top smoothing the top to cover the base and create an even finish. Place back in the fridge and leave to set for 3 hours or overnight.


  1. Before serving remove the cheesecake from the fridge and remove from the tin, placing the cheesecake onto your serving plate.
  2. In a small bowl add the Cocoa Powder, add the water a tsp at a time stirring after each addition until you have a smooth paste to create the splatters onto the cheesecake.
  3. Using a paint brush dip into the cocoa paste and splatter over the cheesecake, repeat until the whole cheesecake is splattered. – This a messy job, we suggest placing a baking tray behind the cheesecake to catch any extra splatters and protect your walls!
  4. Create the chocolate curls by running a potato peeler down the edge of the chocolate bar. Place the chocolate curls in the centre of the cheesecake to represent a nest and place the chocolate eggs on top. Your Easter Cheesecake is now ready to serve and enjoy!

Duration: 30mins

  • Ingredients


    • 125g Unsalted butter
    • 300g Digestive Biscuits
    • 50g Dr. Oetker Professional Fat Reduced Cocoa Powder


    • 400g Dr. Oetker 26% White Chocolate
    • 450g Full Fat Cream Cheese at room temperature
    • 300ml Double Cream
    • 5ml Dr. Oetker Madagascan Vanilla Extract (1 tsp)


    • 15g Dr. Oetker Professional Far Reduced Cocoa Powder (1 tsp)
    • about 20 – 25ml Water (4 – 5 tsp)
    • 50g Dr. Oetker Dark Chocolate
    • 80g Chocolate Mini Eggs
  • Cooking information

    Serves: 12

    Cooking method: No bake

    Minutes: 30

  • Nutritional Information

    • Vegetarian