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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! 

White chocolate and ginger 

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 and 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 for my white chocolate and ginger cheesecake 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! 


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! 

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 white chocolate and ginger cheesecake dessert so I am sticking to the white chocolate theme! 

Ginger and decoration

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 this white chocolate and ginger cheesecake 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 but I use this piping tip!
  • 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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J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.


  1. Denise on April 10, 2024 at 3:19 pm

    Hi Jane. I love your recipes! I was wondering, could I substitute some of the cream cheese for mascarpone? Thankyou

    • Jane's Patisserie on April 11, 2024 at 12:07 pm

      For sure! Just make sure its the full fat one x

  2. Lilly on November 3, 2023 at 10:18 pm

    Perfection in a rich, yet light and creamy cheesecake!

  3. Denise Morris on August 29, 2023 at 11:31 am

    My aunt apparently makes a very delicious white chocolate and ginger cheesecake with a ginger syrup to pour over that everyone raves about. She hasn’t given out the recipe to anyone (also protected) so I’m going to try doing yours.

  4. MoD on April 27, 2023 at 5:40 pm

    Hi Jane absolutely love your cheesecakes. My dad was famous for his, but he sadly passed away last year and I was never given his recipe s. Yours are similar to his and I couldn’t be happier as I can now make them and feel closer to him and his memory. Thank you.

    I was wondering, instead of 100% hard butter what ratio would you recommend with hard to soft, so it can be cut more easily straight out of the fridge?👍😉

    • Jane's Patisserie on May 3, 2023 at 1:15 pm

      Hiya! Oh bless you, I’m so glad my recipes help in some way. By hard butter, do you mean the base is too hard? You can reduce the butter content of the base by a third. x

  5. K Ridley on March 12, 2023 at 7:52 pm

    5 stars
    I saw this recipe and knew I had to try it and it didn’t disappoint. The combination of ingredients tasted really nice and with the added cream and chocolate on top, yum…. All my family loved it. Will definitely make it again.

  6. Sam on March 5, 2023 at 11:32 pm

    Hi Jane,
    What proportion of the ingredients would I need for a 7 inch springform tin please?

  7. Kimberley on December 18, 2022 at 2:36 pm

    Hi Jane, this cheesecake looks amazing and I plan to make it for Christmas this year, how much ground ginger would you recommend as a substitute if I don’t have crystallised ginger? Thanks.

    • Jane's Patisserie on December 23, 2022 at 12:17 pm

      Hiya! Use 1-2 tsp. Hope this helps! x

  8. Amy on December 18, 2022 at 12:59 pm

    So I tried to make this vegan and it worked well! Swapped out the ingredients for Vegan butter, cream cheese and double cream and used vegan dark chocolate instead of the white. Was maybe not as firm as a normal cheesecake but held together well and tasted lovely!

  9. Grainne on December 9, 2022 at 12:45 pm

    Hi Jane, love your recipes and excited to try this one. Would cranberry sauce as a decorative piece be too much?

  10. Molly on October 7, 2022 at 9:39 pm

    Hi Jane! Can I sub the cream for sour cream? Love all your recipes! Xxx

    • Jane's Patisserie on October 13, 2022 at 2:57 pm

      Hiya! Unfortunately I have never tested this – But if you do, let me know the outcome! x

  11. Emily on October 5, 2022 at 8:44 pm

    Hi Jane, Can you use Dark Chocolate instead of white chocolate?

    • Jane's Patisserie on October 7, 2022 at 11:34 am

      Yes absolutely! Sounds yummy! x

  12. Margaretta on August 6, 2022 at 9:55 pm

    5 stars
    I’ve made the original recipe and it turned out great. I’ve also made it with an oreo base and left out the ginger in the filling, when I couldn’t get hold of ginger nuts overseas. Both received lots of compliments. So creamy!

  13. Emma on October 24, 2021 at 4:53 pm

    Hi! I’m going to make this for Christmas Day pudding. All of the other cheesecakes I’ve made have been great but the base is always rock solid and makes it difficult to cut. Am I doing something wrong?

    • Louise on November 29, 2021 at 8:15 pm

      Hi, are you cutting this straight from the fridge or at room temperature?

      I was always cutting mine straight out of the fridge but read somewhere that it’s better to leave the cheesecake out for about half and hour which makes it easier to cut. After finding this out it definitely helps. 🙂

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


    Can you freeze this recipe? Any advice if so?


  15. 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

  16. 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

    • Amy on December 2, 2022 at 4:10 pm

      Could this be made vegan?

    • Jane's Patisserie on December 6, 2022 at 9:29 am

      Hiya! I personally have not tried this – however it is definitely worth a go! Let me know the outcome! x

  17. 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

  18. 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

  19. 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

  20. 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

  21. 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

  22. 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

  23. 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

  24. 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!

  25. 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

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

    5 stars
    Thanks for sharing, this cheesecake looks amazing 🙂

  27. 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!

  28. 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.

  29. 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!

  30. 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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