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A delicious white chocolate and ginger cheesecake with a ginger nut biscuit base, a creamy white chocolate cheesecake filling studded with crystallised ginger and more! 

So I know it has only just been Christmas.. which is the season for all things gingerbread, but this is one of the most highly requested recipes in such a long time! It is based on the Wagamama white chocolate + ginger cheesecake!! 

I loveeee all things white chocolate, and I loveeeee all things ginger. These two flavours together are an absolute dream! I am not even kidding when I say the flavour combination is probably one of my favourites of all time! 

For the main idea of this cheesecake it was based on a mixture of my no-bake white chocolate biscoff swirl cheesecake (As biscoff biscuits and ginger biscuits are similar) and my no-bake white chocolate raspberry cheesecake

I decided to use ginger nut biscuits as the base as they are available all year round, and utterly delicious. They make the perfect biscuit base for a cheesecake, especially in this case! I do find gingernut biscuits need less butter when mixing, so don’t be alarmed when you see the base quantities are different! 

For the cheesecake filling it’s the same idea as them all.. full fat soft cream cheese, icing sugar, double cream and melted white chocolate. That’s the basics for a lot of my cheesecakes (With the chocolate changing obviously) but otherwise – it’s that simple! 

I use full fat Philadelphia, but any full fat soft cream cheese works well. I use icing sugar, but you can use caster sugar!! Double cream is the fattiest liquid cream in the UK (about 47%) so if you are elsewhere, you want your equivalent! 

I use my favourite white chocolate as always – but again, any work! You could even swap the white chocolate to milk or dark, but as I say… this is based on the Wagamama’s dessert so I am sticking to the white chocolate theme! 

When I make my no-bake cheesecake mixes it’s best to use room temperature soft cream cheese, to make sure the melted chocolate has cooled sufficiently and to have faith! I add my double cream in liquid and whip it as part of the mixture, but you can also whip the cream separately and fold it through! 

For an added extra lovely flavour I added in some finely chopped crystallised ginger. I didn’t use much, maybe 4-5 chunks of it finely chopped, but you can use less,  more, or none at all! You can use a small amount of ground ginger instead, or stem ginger too.

For the decoration I did my usual drizzle of melted chocolate, swirls of whipped sweetened double cream, and then some crushed biscuits! It’s simple, but you can do whatever you want!! I hope you love the recipe! 

White Chocolate and Ginger Cheesecake!

A delicious white chocolate and ginger cheesecake with a ginger nut biscuit base, a creamy white chocolate cheesecake filling studded with crystallised ginger and more! 
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Category: Dessert
Type: Cheesecake
Keyword: Ginger, White Chocolate
Prep Time: 30 minutes
Setting + Decorating Time: 7 hours 30 minutes
Total Time: 8 hours
Servings: 12 Slices
Author: Jane's Patisserie


Biscuit Base

  • 300 g Gingernut biscuits
  • 100 g Unsalted butter (melted)

Cheesecake Filling

  • 250 g White chocolate
  • 500 g Full-fat soft cream cheese (room temp)
  • 75 g Icing sugar
  • 1/2 tsp Vanilla extract
  • 300 ml Double cream
  • 25 g Crystallised ginger (finely chopped)


  • 50 g White chocolate (melted)
  • 150 ml Double cream
  • 2 tbsp Icing sugar
  • Crushed gingernut biscuits


Biscuit Base

  • Blitz the gingernut biscuits to a fine crumb in a food processor.
  • Add in the melted butter, and mix again.
  • Press into the bottom of a 20cm/8" deep springform tin.

Cheesecake Filling

  • Melt the white chocolate until smooth - I do this in the microwave. Leave it to cool for about 10 minutes.
  • Add your cream cheese, icing sugar and vanilla to a bowl and whisk until smooth.
  • Add in the cooled melted white chocolate, and whisk again.
  • Add in the double cream, and whisk again until thick. Alternatively, whisk your cream separately to soft peaks, and fold into the other mixture.
  • Once thick, fold through the finely chopped crystallised ginger.
  • Spread the mixture onto your base, making sure to fill the tin properly around the edges to avoid any gaps.
  • Set the cheesecake in the fridge for a minimum of 6-8 hours, but preferably overnight.


  • Once your cheesecake has set, carefully remove it from the tin.
  • Drizzle over your melted white chocolate.
  • Whip together the double cream and icing sugar to soft peaks - and pipe in swirls! I used a 2D closed star piping tip.
  • Add on some crushed gingernut biscuit crumbs.


  • This cheesecake will last for 3 days in the fridge. 
  • Please use full-fat ingredients to help make sure it sets. 
  • You can use 1tsp ground ginger, or stem ginger instead of the crystallised ginger, or leave it out altogether. 
  • All the decoration is optional!
  • You can use any white chocolate, but I use this one
  • I use this 8"/20cm springform tin
  • If you want to make a smaller cheesecake, you can half the mixture - and use a 6" deep tin! 


Find my other Recipes on my Recipes Page!

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  1. Hannah on September 1, 2021 at 7:58 pm


    Can you freeze this recipe? Any advice if so?


  2. Charlotte Sweenie on June 5, 2021 at 8:26 pm

    Hi Jane,

    Would it work if added 75ml of lemon juice to the cheesecake mixture to make it a white chocolate, ginger & lemon cheesecake?

    • Jane's Patisserie on June 10, 2021 at 10:58 am

      Hey, any added liquid can risk it not setting so lemon extract would be safer xx

  3. Emma on May 23, 2021 at 5:16 pm

    Hi, I have made a few of your cheesecakes and they’ve all turned out great,, thank you but one question – how do you get all your cheesecakes to look so smooth around the sides? When I release my cheesecakes from the springform tin the filling never looks as smooth, any tips? Thanks

    • Jane's Patisserie on May 24, 2021 at 1:00 pm

      Use a little tiny knife all around the outside!xx

  4. Sarah Sheehy on April 2, 2021 at 12:00 am

    Hi Jane, does the idea of the deep tin make the cheesecake filling taller because I’ve always wondered why my cheesecake fillings were a lot lower?

    • Jane's Patisserie on April 3, 2021 at 10:19 pm

      The depth is based on the diameter of the tin – if yours is bigger it will make it shallower x

  5. Ruth Bentley on March 13, 2021 at 12:49 pm

    Can you freeze the cheesecake?

    • Jane's Patisserie on March 15, 2021 at 11:49 am

      Hii! Yes you can, I would just leave it to set in the fridge first x

  6. Elle Clarke on February 15, 2021 at 7:15 pm

    Hi Jane – If I wanted to use a 4” springform, what would you recommend the recipe be?
    Thank you x

    • Jane's Patisserie on February 15, 2021 at 8:50 pm

      I would use 1/3 of the recipe!! x

  7. Kate Conway on February 8, 2021 at 8:34 pm

    5 stars
    Hi jayne.

    Loved the cheesecake. It got slightly stuck to the tin though and ruined the appearance somewhat. I used the recommended tin. Any suggestions to avoid this next time?

    Also could you do this in mini cheesecake tins to make multiple separate cheesecakes for family. If so how many mini moulds for the recipe please?

    • Jane's Patisserie on February 9, 2021 at 9:19 am

      Did it get stuck on the base or the sides? You can line it if you want but I personally don’t! And the best thing I can recommend for mini ones is to look at my mini chocolate orange cheesecake recipe and use that as a guide! x

  8. Livy on February 6, 2021 at 9:29 pm

    5 stars
    Hi Jane!
    Love this recipe. Mine is just in the fridge overnight waiting to set. One question – How long do you whisk everything together for? Mine was about 10 min but I’m worried it was too thin as I could almost pour it in.
    Love all your recipes!

    • Jane's Patisserie on February 7, 2021 at 12:29 pm

      Timings are hard to say as it depends on the mixer, and temperature etc! 10 minutes is quite a long time though so it may have been over whisked. You can freeze it for a while to make it easier too serve this time though x

  9. Louise Roulston on January 31, 2021 at 10:26 pm

    Hi Jane, are there any particular brands of supermarket own brand full fat cream cheese that you recommend or avoid?

    • Jane's Patisserie on February 1, 2021 at 10:05 am

      I generally always use Philadelphia as I find it best, or aldi/lidl own x

  10. Courtney on January 31, 2021 at 8:53 am

    5 stars
    Hi Jane, just out of interest what piping tip do you use to decorate your cheesecakes? All of your cheesecakes look amazing and the ones I’ve made also taste incredible!!

    • Jane's Patisserie on January 31, 2021 at 11:47 am

      Ahh thank you! A 2d closed star x

  11. Juliet Scott-Pritchard on January 29, 2021 at 1:34 pm

    5 stars
    Made this last week and it was absolutely delicious! so proud of myself! Everyone absolutely devoured it, amazing recipe! love all your recipes I don’t use anyone else! You have kept me busy through lockdown!

  12. Amy on January 27, 2021 at 9:53 pm

    5 stars

    Everytime I make cheesecakes my mixture seems to go thick very very fast and is very “velvety” with air pockets. I use mascarpone should I just be using Philadelphia? Or is it the icing sugar? Thank you!

    • Jane's Patisserie on January 28, 2021 at 7:15 pm

      Mascarpone is naturally more like that! x

  13. Nic | Nic's Adventures & Bakes on January 26, 2021 at 4:49 pm

    5 stars
    Thanks for sharing, this cheesecake looks amazing 🙂

  14. Judles on January 20, 2021 at 11:42 pm

    5 stars
    This sounds delicious and I actually love using ginger biscuits for bases yet don’t eat them on their own; I’ve been using ginger biscuits for a raspberry and white chocolate cheesecake for some years now so I’ll definitely be giving this a go. Thanks so much. Love your bakes!

  15. Sue on January 20, 2021 at 10:06 pm

    Will i still get the same effect by crushing the biscuits in a bag (with pastry roller) as i don’t have a food processor..i use the crushing method in your other 3 cheesecakes i’ve made 🙂

    • Jane's Patisserie on January 21, 2021 at 12:02 pm

      Yes, as long as you crush them to a very fine crumb it works.

  16. Elle Clarke on January 20, 2021 at 12:26 pm

    Hi Jane – If I use a 9″ Tin and a 7″ spring form tin, will it still be okay and will it be okay to half the recipe for the 7″?
    Thank you and can’t wait to try this one this weekend!

    • Jane's Patisserie on January 20, 2021 at 12:37 pm

      You can still halve it, but it will just be thinner is all!

  17. Gemma on January 20, 2021 at 10:02 am

    Hi Jane, do you think I would be able to substitute Crystalised ginger for stemmed ginger? This wounds delicious!

    • Jane's Patisserie on January 20, 2021 at 12:40 pm

      Yes, you can! (Mentioned in the notes)

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