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

By Helen Schofield

on Jul 28, 2019, Updated Jun 25, 2020

35 Comments

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!

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 ? 😉

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.

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) 

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!

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 puree)
• chocolate malt cheesecake in a glass
• a lighter blueberry and white chocolate cheesecake in a glass
• 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.

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5 from 8 votes

The easiest ginger and white chocolate cheesecake (Wagamama style)

By: Helen Schofield

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 mins

Setting time: 3 hours hrs

Total: 3 hours hrs 20 minutes mins

Servings: 10 (to 12)

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Equipment

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

Ingredients 

cups/ouncesgrams/ml

 

1x2x3x

• ▢ 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

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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!

Video

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: 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

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