This no-bake White Chocolate Forest Fruit Cheesecake brings you a crisp Biscoff cookies crust, a silky white chocolate cheesecake layer that actually sets, and a shiny forest fruit jelly on top. Bakery look, home kitchen effort.
In One Glance
- 🍰 Recipe name: White Chocolate Forest Fruit Cheesecake (No Bake)
- ⏱️ Prep time: 30 minutes
- ❄️ Chill time: 5-6 hours (or overnight)
- 🕒 Total time: about 5½-6½ hours (mostly chilling)
- 👥 Servings: 10-12 slices
- 🔥 Oven: not needed (no bake)
- 🧾 Main elements: Biscoff cookie crust, white chocolate cheesecake filling, forest fruit jelly
- 😋 Taste: creamy, sweet, tangy, airy, fresh berry finish
- 📏 Texture: crunchy base, smooth set filling, soft glossy jelly, clean slices
- 🧪 Allergens: Contains gluten (Biscoff cookies), milk (butter, white chocolate, mascarpone, Monchou (cream cheese), cream), and gelatin. May contain soy (some chocolate/crackers). Free from: eggs (base recipe), peanuts, tree nuts, sesame, celery, mustard, and fish.
- 💚 Why make it: no bake, beginner-friendly, showstopper look, great make-ahead dessert
- 🍴 Difficulty: easy: follow the steps and chill well.
Jump to:
Forest Fruit Cheesecake With Biscoff Crust
This is one of those cakes that refuses to leave your mind once you've seen it. I spotted a white chocolate cheesecake and knew I had to make my own version. One test later, and it quietly turned into a family favorite. My husband goes straight for the edge pieces with the thickest crust. The boys argue over which slice has "more berries," and I always sneak one forkful just to check if the texture is still perfect. Spoiler: it is.
You get that creamy white chocolate flavor without heaviness, the crunch of the Biscoff crust base, and a tangy forest fruit layer that keeps every bite fresh. It slices neatly, looks party-ready, and behaves like the kind of cake people assume came from a bakery, not from a busy home kitchen with a full table and a curious cat.
What You'll Need
You can find the exact amounts in the recipe card below.
- Biscoff cookies: Give you a classic crunchy, buttery base that holds together when pressed firmly.
- Butter: Binds the crumbs and adds rich flavor so the crust doesn't crumble.
- White chocolate: Sweet, creamy, and smooth, it helps the filling set and adds that "treat" factor.
- Mascarpone: Makes the filling extra silky and mellow; pairs beautifully with white chocolate.
- Monchou Cream Cheese: Adds gentle tang and structure so the filling isn't too sweet.
- Sugar: A small amount balances the cheeses; white chocolate already brings sweetness.
- Heavy cream: Whipped and folded in for a light, airy texture.
- Gelatin (sheet or powdered): Key to a no-bake filling that sets softly but slices clean.
- Forest fruits (mixed berries): A blend of raspberries, blackberries, blueberries, and currants for color and tartness.
- Suggested forest fruit mix: Aim for about 50% raspberries, 25% blackberries, 25% blueberries or redcurrants. Taste and adjust sugar to keep it tangy, not candy-sweet.
- Lemon juice: Lifts the berry flavor and keeps the jelly bright.
- Sugar for jelly: Sweetens just enough so the berries stay fruity, not sharp.
- Extra berries and white chocolate curls (optional): For a simple, elegant finish on top.
How to Make It
You can find the full step-by-step instructions in the recipe card below.
- Step 1: Make and chill the crust: mix biscoff cookie crumbs with melted butter, press firmly into a lined springform pan, and refrigerate so it sets.
- Step 2: Prepare the white chocolate cheesecake filling: melt white chocolate, dissolve bloomed gelatin in warm cream, beat cheeses and sugar smooth, whisk in chocolate and gelatin, fold in whipped cream, and pour over the cold crust; chill until firm.
- Step 3: Cook the forest fruit jelly: simmer berries with sugar and lemon, blend and strain, stir in gelatin, and let it cool to lukewarm.
- Step 4: Finish the cake: pour the lukewarm jelly over the fully set cheesecake layer, chill again until the top is firm and glossy, then decorate with berries and white chocolate.
Top Tips
- Line the pan: Use parchment on the base and sides of your springform so the layers release cleanly.
- Press firmly: Really pack the Biscoff crust with the back of a spoon or flat glass; loose crumbs = messy slices.
- Cool the chocolate: White chocolate should be melted and smooth but only just warm when added to the filling.
- Bloom gelatin properly: Soak sheets in cold water or sprinkle powdered gelatin on cold water, then fully dissolve in warm cream before mixing in.
- Let layers set: Cheesecake layer must be cold and firm before you add the jelly; no shortcuts here.
- Jelly temperature: Pour only when the berry mixture is lukewarm, not hot, so it doesn't melt the filling.
- Chill long enough: Plan on at least 4-6 hours total set time; overnight is perfect for neat wedges.
- Slice sharp: Use a hot, clean knife (dip in warm water, wipe) for bakery-style slices.
Did you make this delicious recipe? Tag #byandreajanssen via Instagram! I love to see what your creation looks like and regularly share the most beautiful photos of you! Did you like this recipe? Then leave a rating on the recipe card! Your feedback helps other home cooks and me enormously.
Need more inspiration?
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📖 Recipe
RECIPE CARD
No-bake White Chocolate Forest Fruit Cheesecake with crunchy crust, creamy filling, and glossy berry jelly. Bakery-style look, easy recipe.
Ingredients
Biscoff cookies bottom
- 9 oz. Biscoff Cookies, gives about 2½ cups crumbles
- 3½ oz. butter, 7 tablespoons, melted
Cheesecake filling
- 3 sheets gelatin, 2¼ teaspoons powdered gelatin
- 7 oz. white chocolate , finely chopped
- 1 cup heavy cream
- 9 oz. mascarpone, room temperature
- 3½ oz. cream cheese, room temperature
- ¼ cup sugar
Forest fruit jelly
- 2 sheets gelatin, or about 1½ teaspoons powdered gelatin
- 9 oz. mixed forest fruits, fresh or frozen, blackberries, raspberries, strawberries and blueberries
- ¼ cup sugar
- 1 teaspoon lemon juice
- 2 tablespoons water
Garnish (optional)
- white chocolate, curls or flakes
- extra mixed forest fruits
- Red velvet white chocolate
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
Pre preparation
- Line the bottom and sides of a 10-inch (26 cm) springform pan with parchment paper.
Biscoff cookies bottom
- Finely grind the Biscoff cookies in the food processor. If you don't have a food processor, put the crackers in a bag and smash them with a heavy object (such as a rolling pin).9 oz. Biscoff Cookies
- Stir the Biscoff crumbs and melted butter together in a bowl.3½ oz. butter
- Press the mixture firmly into the bottom of the pan to form an even crust.
- Refrigerate the crust while you prepare the filling.
Cheesecake filling
- Soak the 3 gelatin sheets in cold water for about 5 minutes (or bloom powdered gelatin in 2 tablespoons cold water).3 sheets gelatin
- Melt the white chocolate gently in a heatproof bowl over a pan of simmering water (or in short bursts in the microwave).7 oz. white chocolate
- When melted, remove from heat and let cool until just warm.
- Warm 2 tablespoons of the heavy cream in a small pan. Squeeze excess water from the gelatin sheets and stir into the warm cream until fully dissolved (or stir in the bloomed powdered gelatin).1 cup heavy cream
- In a large bowl, beat mascarpone, cream cheese, and sugar until smooth.9 oz. mascarpone, 3½ oz. cream cheese, ¼ cup sugar
- Whisk the melted white chocolate into the cheese mixture. Pour in the warm gelatin mixture and mix well.
- In a separate bowl, whip the remaining heavy cream to soft peaks.
- Gently fold the whipped cream into the white chocolate mixture until smooth.
- Pour the filling over the chilled crust and smooth the top.
- Refrigerate for at least 3 hours, until the cheesecake layer is set.
Forest fruit jelly
- Soak the 2 gelatin sheets for the jelly in cold water for about 5 minutes (or bloom powdered gelatin in 2 tablespoons cold water).2 sheets gelatin
- Add forest fruits, sugar, lemon juice, and water to a saucepan.9 oz. mixed forest fruits, ¼ cup sugar, 1 teaspoon lemon juice, 2 tablespoons water
- Bring to a gentle simmer and cook for 5 minutes until the fruit softens.
- Blend the mixture with an immersion blender until smooth.
- Press the berry purée through a fine sieve into a clean bowl to remove seeds and skins.
- Warm the purée slightly if needed, then squeeze the gelatin and whisk it in until fully dissolved (or stir in bloomed powdered gelatin).
- Let the berry mixture cool to lukewarm.
- Pour the lukewarm jelly gently over the fully set cheesecake layer.
- Tilt the pan if needed so the jelly spreads evenly. Refrigerate for at least 1½-2 hours, until the jelly is firm.
- Remove the cheesecake from the springform and transfer it to a serving plate.
Garnish
- Decorate with extra berries and white chocolate curls if desired. Slice with a hot, clean knife and serve chilled.white chocolate, extra mixed forest fruits, Red velvet white chocolate
Notes
1. Problem shooting
- Filling too soft: Gelatin may not be fully dissolved or cake not chilled long enough. Next time, dissolve gelatin in warm cream and chill overnight.
- Rubbery jelly: Usually too much gelatin or overheating. Measure carefully and only warm until the gelatin melts.
- Layers separating: Jelly was poured too hot, or the filling wasn't firm yet. Always pour lukewarm jelly over a cold, set cheesecake.
- Soggy crust: Crust not tightly packed or not chilled before filling. Press firmly and chill before adding filling.
- Messy slices: Use a sharp knife dipped in hot water and wiped clean between cuts.
- Dark chocolate swirl: Drizzle melted dark chocolate over the set jelly before serving.
- Berry-only top: Skip the jelly and pile fresh berries on the chilled cheesecake.
- Fridge: Keep covered for up to 3 days.
- Freezer: Freeze (without fresh berry garnish) up to 1 month; thaw overnight in the fridge.
- Serving: Always serve well chilled for clean cuts and best texture.
Nutrition
Calories: 596kcalCarbohydrates: 43gProtein: 7gFat: 45gSaturated Fat: 26gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.3gCholesterol: 88mgSodium: 226mgFiber: 1gSugar: 31gVitamin A: 1133IUVitamin C: 1mgIron: 1mg
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