Easy No-bake Ginger And White Chocolate Cheesecake (Wagamama Copycat)


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Fan of Wagamama’s ginger and white chocolate cheesecake? This copycat recipe tastes just like Wagamama’s. It’s a super easy no-bake mascarpone cheesecake with a tasty gingersnap crust. You need just 20 minutes and 7 ingredients to make it!

Closeup of someone eating a slice of ginger and white chocolate cheesecake with a fork

The BEST ginger and white chocolate cheesecake!

This no bake ginger and white chocolate cheesecake recipe is famous – at least in our family! For years we’ve called it the BEST ginger and white chocolate cheesecake, and no visit to Wagamama is complete without it.

When I googled it I couldn’t find Wagamama’s exact recipe. Although they have a cookbook, I assume that means it’s a top secret recipe.

So of course I decided to try making my own!

Did it taste just like the Wagamama version we know and love? I served it at a family dinner and there certainly weren’t any complaints. Is it bragging to say I think my version is a little bit better than Wagamama’s ? 😉

Closeup of a piece of ginger and white chocolate cheesecake (Wagamama style) from above

A lower sugar no-bake crowd pleaser

You know cheesecake. It’s a crowd pleaser, but it isn’t exactly healthy. My answer? Just have a small piece.

And put less sugar in it!

This white chocolate raspberry cheesecake is another white chocolate cheesecake recipe that’s popular in our house. This time it’s baked, but it’s still super easy. I keep this one super simple and on the less sweet side by using the white chocolate as the only sweetener in the cream cheese layer.

So of course I did the same for this cheesecake!

That’s not to say there’s NO other sweetness in it. The ginger biscuit/cookie base is sweet, as is the (optional but very highly recommended) caramel sauce that I like to drizzle over the top.

I really don’t think you need to add any more sugar to the cheesy part.

A piece of ginger and white chocolate cheesecake from above on a white plate with a fork

How do you make a no-bake cheesecake?

A no-bake cheesecake is generally very simple to make. It doesn’t contain any eggs or flour like a baked cheesecake does, and is largely based on a mixture of cream cheeses, cream, and sugar.

This ginger and white chocolate cheesecake is based on the same principle. I mix 2 cream cheeses together, but don’t add any more cream as mascarpone cheese is already very creamy.

As explained above, I also don’t add any extra sugar as I figure there’s already plenty in the white chocolate.

So these are the only ingredients I use to make this super easy no-bake mascarpone cheesecake:

  • Ginger biscuits (US = ginger cookies or gingersnaps!) and butter for the crust
  • Cream cheese
  • Mascarpone cheese (= very creamy)
  • White chocolate – you put most of it in with the cream cheese mixture, and save a bit to grate on top
  • Crystallised ginger, or non crystallised ginger, or candied ginger, or stem ginger/ginger in syrup. Basically any kind of ginger out of a jar or packet that is sweet and that you can chop up into pieces!
  • Caramel sauce to serve – I just buy ready-made caramel topping. You can skip this step, but I think caramel goes perfectly with the ginger and white chocolate flavours already in the cheesecake. You can even get no sugar or low sugar versions = bonus!

That’s just 7 ingredients. A very small price to pay for cheesecake heaven.

How to make it step-by-step

The step-by-step guide below should help you make the recipe perfectly first time. Scroll down to the end for the full recipe including ingredient amounts.

Crush ginger bisuits/cookies in a food processor (or with a plastic bag and rolling pin!), mix with butter and press into a springform pan. (photos 1-4)

Whisk together cream cheese and mascarpone cheese, then melt white chocolate in a jug in the microwave. (photos 5-6) 

A collage of 6 images showing how to make white chocolate and ginger cheesecake (Wagamama style) step-by-step

Gradually whisk in the slightly cooled white chocolate. Stir through the ginger pieces, then spoon on top of the biscuit base. (photos 7-9)

Smooth with a spatula or metal spoon, then let set in the fridge for a few hours or overnight. Take off the top part of the springform pan, then sprinkle with grated white chocolate! (photos 10-12)

A collage of 6 images showing the second stage of making a white chocolate and ginger cheesecake (Wagamama style) step-by-step

Last but definitely not least, drizzle over caramel sauce and… enjoy!

A piece of ginger and white chocolate cheesecake (Wagamama style) on a white plate with the rest of the cake in the background

Pro tips

  1. Use a springform pan like this one to make your cheesecake in. Makes it really easy to get it out of the pan without it breaking up!
  2. I’ve mixed the cream cheese mixture with just a wooden spoon before. You’ll give your arm a good workout this way, but it takes just seconds to whisk it all up with a handheld whisk.
  3. Add the melted white chocolate slowly and whisk it in little by little. Sometimes it looks like it’s going a bit ‘grainy’ as you add it, but don’t worry – the finished cheesecake will look and taste just fine.
  4. Go easy on the amount of ginger you add to the cream cheese layer. It’s easy to have a taste and add a bit more, or add a bit more the next time you make it, but not so easy to take some out!
  5. Remember to save a bit of the white chocolate to grate and sprinkle over the top of the cheesecake. This step makes all the difference!
  6. Do yourself a favour and use shop bought caramel sauce for your topping. Just the ordinary stuff in a bottle works fine. I sometimes even manage to buy a lower sugar version.

Sneaky cooks’ inside info: the ratio of cream cheese to mascarpone to white chocolate doesn’t have to be exactly the same as mine! I’ve used slightly different proportions before (because the package size was different) very successfully.

Not a big fan of ginger?

You’re probably not even reading this if you aren’t, but bear in mind you can easily adapt this white chocolate cheesecake. Instead of the ginger pieces, try adding:

  • chopped berries
  • milk, dark or white chocolate chips
  • crushed Oreos
  • chopped pieces of your favourite candy/chocolate bar e.g. Snickers, fudge, Flake, Reese’s peanut butter cups… you get the idea!

How long does a no-bake cheesecake take to set?

Cheesecake is great for making ahead. You just need to plan ahead a little because no-bake cheesecakes need at least a few hours in the fridge to set properly.

This ginger and white chocolate cheesecake sets quite easily. You don’t need to add any gelatin or jello (yay).

So what sets it? Well, I find the cream cheese and mascarpone mixture stays relatively thick. But also the melted white chocolate naturally helps to firm up the cheesecake as it cools.

Can you freeze a no-bake cheesecake?

Absolutely! Again – no-bake cheesecakes are the perfect make ahead dessert.

I usually freeze this ginger and white chocolate cheesecake on the base of the springform pan I’ve made it in. I loosely cover it with aluminium foil, and place the whole cheesecake in a large container.

Defrosting is easy. Simply let sit on the counter top for a couple of hours before putting it in the fridge, or let it defrost in the fridge overnight.

I usually add the optional caramel sauce topping at the last minute, or I let people help themselves.

A closeup of a piece of ginger and white chocolate cheesecake (Wagamama style) being eaten with a fork

More cheesecake recipes

More lower sugar desserts

Or if you need more easy dessert inspiration, check out this awesome list of 21 5-minute no bake desserts, or this list of 11 really easy desserts with only 6 ingredients or less.


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A piece of ginger and white chocolate cheesecake on a white plate being eaten with a fork
5 from 8 votes

The easiest ginger and white chocolate cheesecake (Wagamama style)

Ever tried Wagamama’s ginger and white chocolate cheesecake? Or maybe you just love the convenience of no-bake cheesecakes – especially when you have guests coming over! This ginger white chocolate cheesecake is a life-changer. So easy. So delicious!
Prep: 20 minutes
Setting time: 3 hours
Total: 3 hours 20 minutes
Servings: 10 (to 12)


  • 7 ounces ginger cookies, (UK/Australia=biscuits) either blitz in a food processor, or seal the cookies in a plastic bag and bash with a rolling pin
  • 2.5 ounces butter, melted
  • 9 ounces cream cheese
  • 9 ounces mascarpone cheese
  • 7 ounces white chocolate, reserve 2 pieces for grating over at the end
  • 3 pieces candied ginger, chopped into small pieces (or crystallized ginger, or ginger in syrup – add more to taste)
  • store-bought caramel sauce


  • Melt the butter in a large saucepan, then empty the biscuit/cookie crumbs into it. Stir well, then press the crumbs into a 9-inch springform baking pan. Pop into the fridge while you prepare the cheesecake filling.
  • Break up the white chocolate and melt in a glass jug in the microwave in 30-second bursts (I find 3 to 4 bursts about right). Set aside.
  • In a medium bowl, whisk together the cream cheese and mascarpone cheese either with a handheld whisk or a wooden spoon. Slowly whisk in the white chocolate.
  • Stir through the ginger pieces, then pour the cheese mixture on top of the biscuit/cookie base. Spread over evenly, then cover and let set in the fridge for at least a few hours, or overnight.
  • Serve fairly small pieces with a bit of caramel sauce (if using) drizzled over the top. Yum!


A note on the white chocolate

Add the melted chocolate slowly. It sometimes goes a bit ‘grainy’ as it hits the cold cream cheeses. If this happens to you, don’t worry. The finished cheesecake will look and taste fine!

A note on the ginger

There’s sometimes a bewildering array of candied-style ginger in the shop. Or sometimes there’s only one type and I don’t have a choice. So far I’ve used several different types successfully: ginger in syrup from a jar, non crystallised or crystallised ginger from a packet, or just plain old candied ginger. I’m not even always sure what the difference is! As long as the ginger you use has a bit of a ‘zing’ you’re good to go!

A note on freezing this no-bake cheesecake

I don’t know about Wagamama’s version, but this white chocolate and ginger cheesecake freezes really well! Simply keep the cheesecake on the base of the pan you made it in, and loosely cover with aluminium foil. Place in a large plastic or glass container and freeze. To defrost, leave on the counter top for a couple of hours, then transfer to the fridge. Or, if it’s warm out, it’s probably best to let it defrost overnight in the fridge.

A note on the caramel sauce

I usually use store bought. Any is fine! The caramel sauce is optional but highly recommended. It goes SO well with the ginger and white chocolate notes already in the cheesecake!


Calories: 443kcal, Carbohydrates: 29g, Protein: 6g, Fat: 34g, Saturated Fat: 20g, Cholesterol: 73mg, Sodium: 264mg, Potassium: 161mg, Fiber: 1g, Sugar: 17g, Vitamin A: 883IU, Vitamin C: 1mg, Calcium: 117mg, Iron: 1mg
Like this recipe? Rate and comment below!

About Helen Schofield

Don't expect to find anything fussy or complicated here. Just QUICK, EASY & (mostly!) HEALTHY recipes from the Mediterranean and beyond. ENJOY!

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  1. 5 stars
    Hi Helen, I don’t normally comment on recipes however I have to in this one. I made this over the weekend for friends and it was soooo divine!!! 100% tastier than the restaurant version. It was so simple to make, thank you for the recipe!!

    1. Hello Mo! Ahhh thank you so much for taking the time to leave a review! I so appreciate it – and of course am very pleased that this cheesecake went down well at your dinner party. It’s a huge compliment that you thought it was even better than at the restaurant. Thank you!!!

  2. Hi Helen
    If i want to make a larger cheesecake, 10″ for example. How much do i multiply the ingredients by please?
    Would it work if I doubled it?
    Thank you

    1. Hello Radhika! Do you want to serve more people, or is it just that your pan is a bit larger? Either way, you can just slide the little slider next to ‘servings’ (at the top of the recipe) up a bit and the ingredients amounts will change automatically. For a 10 inch pan (which is only a little larger than the 9 inches I suggest) doubling would be too much. Although if your pan is also quite deep, it would be fine! Good luck, and let me know how you get on!

      1. It would be to serve more people. I do have both 9 and 10 inch pans, and yes the pan is quite deep. I just wasn’t sure if doubling up on the recipe would affect the overall setting process.
        Thanks Helen!

      2. I think it will be fine, radhika. Because of the white chocolate it sets fairly firmly as long as it’s in the fridge for long enough. Good luck!

  3. Hi Helen
    I go especially to Wagamama’s to have this cheesecake!
    I’m going to make your recipe for an upcoming dinner party this weekend, can the actual cheesecake topping ingredients (excluding biscuit base) be increased a little to give it more depth or is it best to stick to the quantities stated?
    Thank you x

    1. Hello Radhika, I always order this when I go to Wagamama’s, too! Since this is a no-bake cheesecake, it would be absolutely fine to increase the amount of filling if you’d like to. I don’t think it would ruin the balance of flavors although you might just want to make sure you’ve got plenty of the topping for everyone to have as much as they like. Let me know how you get on!

      1. Thank you for your response Helen! I’m not a fan of thick biscuit bases on a cheesecake but I do like a deep cream cheese filling. Looking forward to trying your delicious looking recipe!

      2. Just WOW!! I decided to leave the quantities as stated in the recipe and the cheesecake turned out amazing. I too added some ginger syrup to caramel sauce, it was delicious! So the feedback for my dinner guests? They said it was better than Wagamama’s!! Thank you so much for the recipe!

      3. Hi again Radhika! Thank you so much for reporting back, and I’m absolutely thrilled that your guests enjoyed it so much. I love your idea of adding some of the ginger syrup to the sauce. Mmm!

  4. Can this be served at room temperature/ will it hold up at room temperature after setting in the fridge? I have to travel an hour to get to my friend and then not sure what room there will be in her fridge.

    1. Hello Katie! I’m so happy you’re going to try this! It will be absolutely fine travelling for an hour out of the fridge. I would try to put it back in the fridge when you get to your friend’s if it’s going to be a while before you’re eating it, but if it’s just another hour or so it’ll be fine. A lot of cheesecake recipes suggest taking it out of the fridge a little before you eat it, anyway. I hope you enjoy it!