Gluten-Free White Chocolate Cheesecake

Simply Delicious

Have you ever gone to a family meal where everything looks amazing… The table is full, the effort is there, the desserts come out and suddenly you’re reminded you can’t have that. Or worse… you’re handed a separate dessert that’s clearly not the same. 

Not today! Here's a Gluten Free White Chocolate Cheesecake that’s rich, creamy, indulgent, and so good no one will believe it’s gluten free. This is the kind of dessert that belongs right in the middle of the table - no compromises, no substitutions, no feeling left out

Ingredients List

Always Check Labels for Gluten Free
  • 300g gluten-free biscuits
  • 150g unsalted butter
  • 400g gluten-free white chocolate
  • 250g soft cheese
  • 250g mascarpone
  • 300ml double cream

How to Make

Make the biscuit base
Start by crushing your gluten-free biscuits into fine crumbs. You can use a food processor or the classic rolling pin method — both work perfectly. Melt the unsalted butter and mix it through the crumbs until everything is evenly coated and looks like wet sand. Press the mixture firmly into the base of a lined springform tin. Take your time here — a solid base makes all the difference. Pop it into the fridge to chill while you prepare the filling.
Melt the white chocolate
Gently melt the gluten-free white chocolate, either over a bain-marie or in short bursts in the microwave. Once melted, set it aside to cool slightly — you want it smooth, not hot.
Create the creamy filling
In a large bowl, add the soft cheese and mascarpone. Mix until smooth and creamy, with no lumps. Pour in the cooled melted white chocolate and mix again until fully combined. In a separate bowl, whip the double cream until it reaches soft peaks — light, fluffy, and still silky. Carefully fold the whipped cream into the cheesecake mixture. This is what gives the cheesecake that rich, indulgent texture everyone loves. Proper shaping = better rise and structure.
Assemble and chill
Spoon the cheesecake filling over the chilled biscuit base and smooth the top. Place it back into the fridge and let it set for at least 4 hours, or overnight if you can wait — trust me, it’s worth it.
Serve without compromise
Once set, remove from the tin, slice, and serve proudly. This is not a “gluten-free alternative.” This is a proper dessert — one that belongs right in the middle of the table.

Recommended Equipment & Ingredients

Here are some links to what I use if you would like to use the same