Beverages
White chocolate cheesecake with ginger cookies
Easy, cheap and fast white chocolate cheesecake with ginger cookies. Delicious pie for the winter time, best enjoyed with a large cup of tea!
Updated at: 2025-07-19
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Recipe white chocolate cheesecake with ginger cookies
Ingredients
12 persons
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Made by Véronique
Published at 2016-11-04, this recipe is for 12 persons and takes 25 minutes.
Founder of Ohmydish (since 2014), she prefers to spend all day in the kitchen. Once working in the hospitality industry as an independent chef, she loves helping you gain confidence in the kitchen. With her easy-to-follow recipes, handy tips, and cooking knowledge, you'll make the most delicious dishes yourself! The recipes are accessible to everyone, from beginners to advanced home cooks.
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Preparation time
10 minutes
Time cooking
15 minutes
Total time
25 minutes
Preparation - 15 minutes
Create a bain marie by filling a small saucepan with a layer of water. Bring the water to a boil and place the bowl on top of the saucepan. Make sure that the water does not touch the bowl.
Place the white chocolate droplets or chunks into the bowl, melt slowly while gently stirring with a silicone spatula. Re-use the small saucepan for heating up the butter.
Meanwhile crush the ginger cookies. You can use a food processor, blender of a rolling-pin for this. Keep aside a small handful of cookie crumbs for garnishing.
Mix the cookie crumbs into the melted butter. Grease the cake pan using butter. Press the cookie crumbs into the cake pan. Place the cake pan into the refrigerator while making the cheesecake filling.
Finishing up the white chocolate cheesecake with ginger cookies - 10 minutes + waiting time
Mix the cooled down white chocolate with the cream cheese. You can use a whisk or stand mixer for this. Whip the heavy cream until it has about the same thickness as yogurt.
Fold the whipped cream through the cream cheese mixture. Divide the cheesecake filing over the cake bottom and place into the refrigerator. Keep the white chocolate cheesecake for at least 2 hours in the refrigerator.
Garnish with the remaining ginger cookie crumbs, enjoy!
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