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Home » sweet things » Quick and easy desserts » Easy No-bake Ginger And White Chocolate Cheesecake (Wagamama Copycat)

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

Posted Jul 28, 2019 | Updated Jun 25, 2020 by Helen | 24 Comments |

This post may contain affiliate links. Please read my disclosure for more info.

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The easiest ginger and white chocolate cheesecake (Wagamama style)

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

  • white chocolate baked cheesecake (with raspberry puree)
  • chocolate malt cheesecake in a glass
  • a lighter blueberry and white chocolate cheesecake in a glass
  • San Sebastian cheesecake (burnt Basque cheesecake) – this is a legendary crustless cheesecake that you just have to try!

More lower sugar desserts

  • 30-minute healthy chocolate cake (don’t think – just try it!)
  • Greek yogurt blueberry muffins
  • really easy mini banana bread
  • 6-ingredient chocolate self saucing pudding (lower sugar, no eggs)

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.

IF YOU MAKE THIS RECIPE, LET ME KNOW HOW YOU GET ON BY LEAVING A COMMENT AND RATING BELOW… AND DON’T FORGET TO SIGN UP TO RECEIVE ALL MY NEW RECIPES BY EMAIL!

A piece of ginger and white chocolate cheesecake on a white plate being eaten with a fork

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!
5 from 21 votes
Print Recipe Pin Recipe SaveSaved!
Prep Time 20 mins
Cuisine British
Servings (click to change) 10 (to 12)
Author Helen

Equipment (affiliate links)

  • Breville Handy Mix Scraper handheld whisk
  • Cuisinart Gold 9 inch springform pan
  • colorful 5 piece spatula set

Ingredients (UK/Australia? Click below for grams/ml)

cups/ounces – grams/ml
  • 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
Prevent your screen from going dark

Instructions
 

  • 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!

Notes

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!

Nutrition

Calories: 443kcalCarbohydrates: 29gProtein: 6gFat: 34gSaturated Fat: 20gCholesterol: 73mgSodium: 264mgPotassium: 161mgFiber: 1gSugar: 17gVitamin A: 883IUVitamin C: 1mgCalcium: 117mgIron: 1mg
Tried this recipe?Let me know if you liked it!

Comments

  1. Katie says

    21 Nov 22 at 5:34 pm

    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.

    Reply
    • Helen says

      21 Nov 22 at 8:35 pm

      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!

      Reply
  2. Trish says

    04 Oct 22 at 9:29 pm

    Want to make this for Christmas. Do you do equal amounts of the cheeses, roughly how much in grams
    Thanks

    Reply
    • Helen says

      05 Oct 22 at 11:28 am

      Hi Trish! Glad you like the look of this and I think it would be perfect for Christmas, especially as you can make it ahead. There’s a little button just above the ingredients list that you can click to change the ingredients to grams. And yes, it’s equal amounts of both cheeses. Good luck and let me know if it’s still not clear 🙂

      Reply
  3. Kyle Whittall says

    15 Dec 21 at 4:04 am

    Medium this last year, and I’m making it again this year, because it was easy, and damn good, thank you 🙂

    Reply
    • Helen says

      15 Dec 21 at 9:37 am

      Ah so happy you liked it enough to make it again, Kyle! I find this a great make ahead recipe for Christmas etc! Enjoy!

      Reply
  4. Izzy says

    23 Dec 20 at 11:51 pm

    5 stars
    This looks good and really straight forward. I am going to try it this season.

    Reply
    • Helen says

      24 Dec 20 at 7:40 pm

      Great to hear, Izzy. Let me know what you think!

      Reply
  5. Bhavika says

    17 Aug 20 at 7:45 am

    This cheesecake was simply divine and so simple to make. It’s win-win all the way !

    Reply
    • Helen says

      18 Aug 20 at 8:57 am

      Hi Bhavika! Thank you so much for your feedback. I love this cheesecake too – it’s definitely one of my go-tos!

      Reply
    • Sarah says

      13 Dec 21 at 12:45 am

      5 stars
      Wow! My son works in wagamamas and I recently tried the cheesecake for the first time and loved it. I followed your recipe and gave some to my son to try and he loved , said it tasted just like wagamamas. My husband can’t get enough either. 😊

      Reply
      • Helen says

        15 Dec 21 at 9:39 am

        That is the biggest compliment ever (coming from someone who actually works in Wagamama). I really appreciate you taking the time to review. Thank you, and I’m so glad you enjoyed it so much! 🙂

  6. Heather Elvidge says

    09 Mar 20 at 9:37 pm

    5 stars
    Oh my goodness this is SO good! The Wagamamas version is my favourite desert ever and this is just the same! I can’t believe how close it is. I bought the Tesco Finest salted caramel sauce and warmed it through with some of the syrup from the ginger jar and a touch of water to get a more runny consistency – it was bang on and everyone loved it. Thank you for such a fab recipe, I will definitely make this again!!

    Reply
    • Helen says

      12 Mar 20 at 1:42 pm

      Hi Heather! Thank you so much for reporting back! I really appreciate it, and I’m so glad you like the recipe. I love the sound of what you did with your caramel sauce!

      Reply
  7. Meeta says

    16 Dec 19 at 8:16 pm

    Hi,
    Which ginger biscuits did you use. Will mcvities ginger nut biscuits create a very hard base? Thanks.

    Reply
    • Helen says

      16 Dec 19 at 9:11 pm

      Hi Meeta! Mcvities are fine, but I tend to just use any ginger biscuits. Supermarket own brand usually. No, the base doesn’t end up hard at all because you have all the yummy butter mixed in! You just get a subtle gingery flavour. I hope you enjoy it!

      Reply
  8. Natsy says

    01 Nov 19 at 2:59 am

    5 stars
    So excited to make this!
    If not freezing and leaving in fridge how long will it last? 2/3 days?

    Reply
    • Helen says

      01 Nov 19 at 8:08 am

      Hi Natsy! I’m so pleased you’re going to give this a go! I’m sure you’ll love it, and it’s soooo easy to make. And yes, it will be good in the fridge for at least that long. To be honest we’ve left it for even longer and it still tasted great. I think you’ll be fine up to 5 days actually, but it’s probably at its best for up to 3 days. Just make sure it’s in a sealed container or covered well, of course, and you’ll be fine. Enjoy!

      Reply
  9. Douglas says

    01 Aug 19 at 11:05 pm

    5 stars
    This recipe worked brilliantly. Instead of a caramel sauce we use a rhubarb and ginger compote which worked really well.

    Reply
    • Helen says

      02 Aug 19 at 5:39 pm

      Thanks so much for the feedback, Douglas. I’m so glad you enjoyed the cheesecake – and great idea to add a compote!

      Reply
  10. Ashley says

    30 Jul 19 at 10:08 pm

    5 stars
    I was looking for a cheesecake recipe and stumbled upon this. I love the candied ginger. So delicious!

    Reply
    • Helen says

      31 Jul 19 at 11:53 am

      So glad I could help you, Ashley! Thanks for leaving a comment!

      Reply
  11. Mary Beth says

    30 Jul 19 at 9:58 pm

    5 stars
    This recipe is a winner! My youngest son’s favorite dessert is cheesecake and I am always looking for unique recipes to surprise him. This is not only unique but delicious!

    Reply
    • Helen says

      31 Jul 19 at 11:54 am

      So glad you and your son enjoyed it, Mary Beth!

      Reply

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