Skip to content
Open menu Close menu

Feed your appetite for cooking with Penguin’s expert authors

penguin logo

Fitwaffle’s White Chocolate Cheesecake Bars

These no-bake white chocolate cheesecake bars from social media baking sensation Fitwaffle are a firm fan favourite. With a smooth and creamy white chocolate filling and crumbly shortbread base, it's easy to see why.

From the book

Eloise Head

Ebook deal this week

Fitwaffle’s Baked In One


Available to download for 99p for a limited time. UK customers only.


These cheesecake bars are sweet, creamy and so easy to make. They have a buttery, melt-in-your-mouth shortbread base, a smooth white chocolate cheesecake filling topped with a white chocolate ganache and chunks of white chocolate to finish. The perfect dessert for white chocolate lovers and you don’t even need to turn on the oven.

Read more Read less


For the base:
200g (7oz) shortbread biscuits
60g (4 tbsp) unsalted or salted butter, melted
For the filling:
500g (1lb) cream cheese, at room temperature
100g (generous ¾ cup) icing (powdered) sugar, sifted
150g (5.25oz) white chocolate, broken into pieces, melted and cooled slightly
For the topping:
200g (7oz) white chocolate, broken into pieces + 16 chunks to decorate
100ml (scant ½ cup) double (or heavy) cream

Essential kit

You will need: a 20cm (8in) square baking tin and an electric hand mixer.

Don't miss our spring eBook sale!


Prep time: 20 minutes + 4 hours chilling.

FOR THE BASE: Line a 20cm (8in) square baking tin with nonstick baking paper. Put the biscuits into a food processor and process until finely crushed. Alternatively, put them into a plastic bag and crush with a rolling pin. Tip into a medium mixing bowl, then pour in the melted butter and mix with a spoon until fully combined. Press the mixture firmly into the bottom of your prepared tin with the back of a spoon, then pop into the refrigerator while you make the filling.

FOR THE FILLING: In a large mixing bowl, beat together the cream cheese, icing (powdered) sugar and melted white chocolate with an electric hand mixer until smooth. Remove the chilled base from the refrigerator, then spoon on the filling, smoothing it out to the edges.

FOR THE TOPPING: Put the white chocolate pieces and cream into a microwave-safe bowl and microwave on high for 1 minute 20 seconds (the cream should be warm enough to melt the chocolate without boiling and curdling). Leave to stand for about 2 minutes, then gently stir until the cream and chocolate start to come together. Continue to stir until smooth and creamy. Pour the topping over the cheesecake and smooth it out quickly but gently with the back of a metal spoon or a spatula. Place the chunks of chocolate on the top so there will be a chunk per bar. Chill in the refrigerator for at least 4 hours, or overnight, until completely set. Cut into 16 squares and enjoy!

Store in the refrigerator for up to 3 days.

Comments are closed.

Latest ebook deal

Fitwaffle's Baked In One

In Baked in One, Eloise brings us one hundred new easy bakes all designed to be made in the same 20cm square tin. With popular fan-favourite recipes as well as brand-new, never-before-seen creations, this cookbook will keep any avid baker busy. From five-ingredient bakes to special occasion creations for impressing friends and family, there’s a bake for all eventualities, including some extra special seasonal bakes for Easter, Christmas and more.

Available to download for 99p for a limited time. UK customers only.


Subscribe to The Happy Foodie email newsletter

Get our latest recipes, features, book news and ebook deals straight to your inbox every week

From the book: Fitwaffle’s Baked In One: 100 desserts using just one tin

Close menu