Hi! I’m Cassandre, and today on Caramel Loafing, we’re making a refreshing no-bake cheesecake, perfect for summer: a No-Bake White Chocolate Cheesecake with Maple Bourbon Syrup—chilled, creamy, and full of flavor.
No-bake cheesecakes are perfect for summer days—cool, creamy, and refreshing right out of the fridge. Best of all, there’s no oven involved! This version is super simple to make, using just a handful of ingredients and featuring a luxurious texture thanks to the use of white chocolate instead of gelatin. The white chocolate helps it set beautifully while adding a rich, creamy depth.
But the real magic comes from the maple bourbon syrup: a quick drizzle of maple syrup infused with the warm, smoky aroma of bourbon whiskey takes this chilled dessert to the next level. It’s a surprisingly elegant twist that pairs perfectly with the delicate sweetness of the white chocolate filling. I hope you’ll give it a try—this one’s a keeper! 😋
More sweet desserts you’ll love: If you enjoyed this refreshing yet indulgent White Chocolate No-Bake Cheesecake, don’t miss these other classic and irresistible desserts:
Light, silky, and perfect for sharing with the whole family: Classic Italian Mango Panna Cotta
Rich, creamy, and an all-time favorite: Classic New York Cheesecake
Crispy, nutty, and delightfully chewy: French Florentine Almond Toffee Cookies
A melt-in-your-mouth Portuguese classic: Pão de Ló de Ovar (Portuguese Sponge Cake)
Rich, aromatic, and elegant: Earl Grey Cheesecake (inspired by Japan’s iconic Mr. Cheesecake)
No-Bake White Chocolate Cheesecake with Maple Bourbon Syrup
Ingredients
Mold size: 7.5 cm diameter × 5 cm height
Yield: Makes 2 servings
☞ Cheesecake Base
- Unsalted butter, melted – 20g (0.7 oz)
- Digestive biscuits – 65g (2.3 oz)
- Warm heavy cream – 30g (1.1 oz)
- White chocolate – 90g (3.2 oz)
- Cream cheese, softened – 100g (3.5 oz)
- Mascarpone cheese – 80g (2.8 oz)
☞ Maple Bourbon Syrup
- Maple syrup – 40g (1.4 oz)
- Bourbon whiskey – 3g (0.1 oz)
Use our Dessert Nutrition Calculator to see full nutritional info for this recipe.
Instructions
- Crush the digestive biscuits into fine crumbs using a food processor. Optionally, mix in a pinch of fleur de sel.
- Add the melted butter and stir until evenly combined.
- Spoon the crumb mixture into the mold and press firmly to form a base about 1 cm thick. Chill in the fridge for at least 30 minutes.
- Place the white chocolate and warm cream in a heatproof bowl, then place it over a bowl of hot water to create a double boiler. Let sit for 5 minutes.
- Once the chocolate softens, stir until smooth and fully melted. Set aside to cool.
- In a separate bowl, beat the softened cream cheese together with the mascarpone using a hand mixer on low speed until smooth.
- Pour in the cooled white chocolate ganache and mix on low speed until fully combined and creamy.
- Transfer the filling into the chilled mold, smoothing out the surface. The filling should be about 2.5–3 cm high. Chill in the fridge overnight, or for at least 5 hours.
- To make the syrup, simply mix the maple syrup and bourbon together until well combined.
- Drizzle the maple bourbon syrup over the cheesecake just before serving.
Watch the full step-by-step tutorial here:
No-Bake White Chocolate Cheesecake with Maple Bourbon Syrup