Whittaker’s No-Bake Chocolate Cheesecake – Rich, Decadent Dessert Recipe

This week, Nisha took the reins in the kitchen and made a Whittaker’s No-Bake Chocolate Cheesecake for dessert. I have to say, it was absolutely delicious — rich, decadent, and velvety smooth. The kind of treat that feels like a special occasion, not an everyday dessert.

From a young age, Nisha was always by my side in the kitchen, helping with baking and learning the basics. Now I think she has truly become an awesome baker in her own right. This cheesecake was something she’d been keen to try, and I’m so glad she did.

Of course, when you’re working with brilliant ingredients like Whittaker’s chocolate, it makes all the difference. The smooth chocolate flavour is simply lovely — and the gingernut base added a lovely contrasting spicy note that balanced the richness beautifully.

We made sure to enjoy it slowly, balancing out all the goodness. It lasted quite a while and fed a good number of people over a couple of days, though of course, we couldn’t resist popping a few slices in the freezer for later. Because it’s so rich, we cut into small slices, which made it last even longer and meant everyone could have a taste. I think that’s part of the joy of a cheesecake like this — it keeps well, and you can savour it over time.

How Nisha Made It Herself

Nisha followed the recipe but made it her own by using Whittaker’s Milk Chocolate (33% Cocoa) instead of the Blondie flavour (Whittaker’s Blondie is caramelised white chocolate, which not everyone enjoys). She also gave the topping a personal touch — milk chocolate again, finished with shaved chocolate and a few pretty edible flowers. It turned out beautifully— the cheesecake looked as good as it tasted.

The base was firm, buttery, and gingery. Nisha added a touch of desiccated coconut for extra flavour. The filling was rich and smooth, and the topping — with its shaved chocolate and flowers — gave it a lovely, elegant finish.

Watching her in the kitchen took me back to when she was small, always helping me with the baking. Now that she’s grown up, we still enjoy baking together quite often — see us making macarons here.

The Verdict

A wonderfully indulgent cheesecake that’s rich, smooth, and full of chocolate flavour. Not an everyday dessert — it’s definitely a treat — but perfect for sharing with family or saving a slice for later. Simple to make, yet impressive enough to wow anyone who tries it.

Recipe

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❤️ 🌟 🍫 🍰 🍫 🌟 ❤️

Whittaker’s Blondie No-Bake Cheesecake

Servings: 10
Prep Time: 30 mins
Cook Time: 5 mins
Difficulty: easy
Rating: ★★★★★
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A rich and decadent cheesecake made with Whittaker’s Blondie caramelised white chocolate. A real treat — indulgent, not everyday dessert.

Tip: Make sure the cream cheese is at room temperature so it blends smoothly, and melt the chocolate in short increments to avoid burning.

Recipe Credit: Whittaker’s.

Ingredients

Base:

375g Gingernut biscuits
120g butter, melted

Cheesecake Filling:

750g cream cheese, softened
1 tsp vanilla essence
¾ cup caster sugar
300g Whittaker’s Blondie Chocolate
¾ cup thickened cream

Topping (optional):

150g Whittaker’s Blondie Chocolate
1 tsp neutral oil (canola or vegetable)
¼ cup cream

Directions

Base:

Grease or line a 22cm springform tin.
Crush biscuits in a food processor, or place in a plastic bag and bash with a rolling pin.
Transfer crumbs to a bowl, add melted butter, and mix to combine.
Press mixture firmly into the base of the tin.
Cover and refrigerate for at least 20 minutes to set.

Cheesecake Filling:

In a clean bowl, beat cream cheese, vanilla, and sugar until creamy and satiny.
Break Whittaker’s Blondie Chocolate into chunks and melt in the microwave in short bursts, stirring often.
Fold in the thickened cream and melted chocolate until well combined.
Pour filling onto the biscuit base and smooth the top.
Cover and refrigerate for at least 4 hours until set.

Topping (optional):

Melt Blondie chocolate, oil, and cream in the microwave in short bursts until smooth.
Remove cheesecake from the tin and pour topping evenly over the chilled cheesecake. Use a spatula to smooth to the edges, letting some drip down the sides.