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Fan of Wagamama’s ginger and white chocolate cheesecake? This is the easiest version I could come up with. I think it tastes like Wagamama’s, and you need just 7 ingredients to make it!
The BEST ginger and white chocolate cheesecake!
This ginger and white chocolate cheesecake 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 ? 😉
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 no-bake cheesecake that’s popular in our house. 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.
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 cheesecake:
- Ginger biscuits (US = ginger cookies!) and butter for the base
- 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 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.
Wagamama style ginger and white chocolate cheesecake step-by-step
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)
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)
Last but definitely not least, drizzle over caramel sauce and… enjoy!
- Use a springform pan like the one listed below to make your cheesecake in. Makes it really easy to get it out of the pan without it breaking up!
- 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.
- 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.
- 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!
- 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!
- 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.
More cheesecake recipes
- white chocolate baked cheesecake (with raspberry coulis)
- chocolate malt cheesecake in a glass
- a lighter blueberry and white chocolate cheesecake in a glass
More lower sugar desserts
- 30-minute healthy chocolate cake (don’t think – just try it!)
- Greek yogurt blueberry muffins
- really easy mini banana bread
The easiest ginger and white chocolate cheesecake (Wagamama style)
- 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!