Creamy, rich white chocolate cheesecake is made without a water bath and can be cut into bars or served in cake-form. It’s made with lemon juice, lemon zest and is bursting with white chocolate flavor!
White chocolate is high on my list of favorite ingredients to bake with. I have lots of white chocolate-based recipes, like my favorite white chocolate raspberry loaf cake and brown butter white chocolate blondies (both are delicious).
Why this recipe works
What I love about this white chocolate cheesecake recipe is that it has the addition of lemon and is baked without a water bath. The white chocolate adds additional sweetness, so the lemon juice and zest balance the flavor nicely. Unlike traditional cheesecake which is baked in a springform pan in a water bath, this recipe is made in an 8×8-inch pan with no water bath. The result is an incredibly rich and creamy white chocolate cheesecake with a crumbly, buttery vanilla wafer crust.
How to make white chocolate cheesecake bars
This recipe starts by making a vanilla wafer crust followed by the filling. First, preheat your oven to 350°F/180°C, and once the crust is done baking, lower it slightly to 300°F/150°C.
- Make and bake the crust.
- Make a white chocolate ganache. Set aside.
- Beat cream cheese with sugar.
- Add eggs.
- Add vanilla, lemon, and white chocolate ganache.
- Bake. Pour the cheesecake filling over your cooled crust and bake for 45 minutes until the sides are set and the middle is still a bit wobbly.
- Cool. Allow the cake to sit at room temperature for 1 hour, then refrigerate for 4 hours (or, preferably, overnight) until completely set.
Tip: For a gorgeous presentation, remove the white chocolate cheesecake from the pan by lifting the parchment paper overhang. Place on a serving dish and serve dessert with lemon curd, berry sauce, or whipped cream.
Tips for making flawless white chocolate cheesecake bars
-Use room temperature ingredients. Cold ingredients have a harder time emulsifying, and are more likely to form lumps. For a smooth, creamy texture, let the cold ingredients in the cheesecake filling sit out of the fridge for 60 minutes before making.
-Allow the crust to cool completely before pouring filling on top. If your crust is still warm when you pour the cheesecake filling on top of it, it will become soggy. Allow it to cool completely after it’s baked.
-Want a little extra texture and flavor? Mix in a couple handfuls of white chocolate chips or chunks into your cheesecake batter. This step is entirely optional but if you love white chocolate, those extra morsels in every bite are delicious!
-Pay attention to the oven temperature. This recipe calls for baking the crust at 350°F/180°C and then lowering it slightly to 300°F/150°C to bake the cheesecake. Baking the cheesecake at a lower temperature helps prevent it from curdling.
-Make it gluten free! Use gluten free cookies for the crust base for an easy gluten-free dessert!
More of my favorite cheesecake recipes
- New York Cheesecake: This classic New York style cheesecake is incredibly rich, dense, and creamy (and no water bath required!).
- Snickers Cheesecake Bars: Pieces of delicious Snickers bars in every indulgent bite.
- Chocolate Cheesecake: For true chocoholics only.
- No-Bake Nutella Cheesecake: Smooth, creamy Nutella combined with heavenly cheesecake.
- Chocolate Peanut Butter Cheesecake: This flavor combo makes for a truly decadent cheesecake.
Lemon White Chocolate Cheesecake
Rich, creamy white chocolate cheesecake with lemon juice and lemon zest for a truly indulgent cheesecake.
Ingredients
Crust:
- 1 cup (100g) vanilla wafer crumbs (pulse in a food processor or blender until finely ground, then measure)
- 3 tablespoons (40g) unsalted butter, melted
Filling:
- ⅔ cup (120g) white chocolate chips or chunks
- ¼ cup (60 ml)heavy whipping cream
- 2 ½ cups (450g) full-fat cream cheese, room temperature
- ½ cup (100g) granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 2 teaspoons lemon zest
- 2 tablespoons freshly squeezed lemon juice
- white chocolate chips for sprinkling (optional)
Instructions
Make + bake the crust
-
Preheat the oven to 350°F/180°C. Line an 8×8-inch baking pan with parchment paper, leaving enough overhang on the sides for lifting the cheesecake out after baking.
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In a medium bowl, stir the cookie crumbs and melted butter together. Put mixture in the lined pan and gently press with your fingers until crumbs form an even layer. Bake for 8 minutes. Allow to cool while you prepare the filling.
Make + bake the filling
-
Reduce oven temperature to 300°F/150°C.
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In a medium heat-proof bowl, combine the white chocolate and heavy whipping cream. Melt in the microwave in 20 second-intervals, stirring between each interval, until melted. Alternatively, set the mixture over a saucepan of simmering water, stirring occasionally. Set aside.
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In a mixer fitted with the paddle attachment, beat cream cheese on medium speed until smooth, about 1 minute. Add sugar and beat for another 2 minutes. Scrape down the sides and bottom of the bowl as necessary.
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Add eggs, one at a time, until fully combined. Add vanilla, lemon zest and juice and beat until incorporated and smooth. Stir in the white chocolate ganache mixture and mix until combined.
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Pour batter over the cooled crust and spread evenly. Sprinkle with white chocolate chips if desired. Bake for about 45 minutes. The center of the cake should be slightly wobbly when it’s taken out of the oven.
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Allow the cake to sit at room temperature for 1 hour, then refrigerate for 4 hours (or, preferably, overnight) until completely set. Lift the cake out of the pan using the parchment paper and cut into squares.
Recipe Notes
- Want it more lemon-y? Add more zest!
- Cheesecake bars taste best after 24-hours of refrigeration.
- You can double the recipe and bake it in a 9×13-inch pan for 50-60 minutes.
- Store cheesecake bars in an airtight container in the refrigerator for up to 5 days.
- Freeze cheesecake bars for up to 2 months in an airtight container.
Melanie @ Carmel Moments says
Oh so delicious! These would be at hit at the all the picnics this summer.
Have a wonderful Wednesday Shiran!
Shiran says
Thanks Melanie! You too! 🙂
Kathi @ Deliciously Yum! says
Yep, definitely a great choice. I’ve never had a white chocolate and cheesecake dessert, but I’m thinking that needs to be changed ASAP. These bars couldn’t look any more perfect, Shiran. Hope you’re having the most amazing day! XOXO
Shiran says
Thank you so much Kathi! Hope you are too!
Winnie says
קודם כל אני מאדדדדדדדדד אוהבת שוקולד לבן, ובטח שעוגות גבינה עם שוקולד לבן, ואכן אין כמו השילוב של לימון עם שוקולד לבן, ובעצם לימון עם גבינה.
החיתוכיות האלה נראות מעולה!!
רק חבל ששבועות זה יום אחד בלבד….. צריך להאריך את החג הזה לפחות לשבוע 🙂
Shiran says
Winnie, you can make more than one cake for the holiday! 🙂
Anne says
Wow! I love white chocolate and those look perfect!
Have you ever tried baking them in mini muffin cups? I find that those give the perfect serving.
traditionallymodernfood says
Tempting me!! White choc cheese cake omg I would like to have a bite
Chitra says
Awesome recipe. I am not seeing what needs to be done with the white choc & whipped cream mixture pl clarify
Shiran says
Thank you Chitra! I added it to the recipe, sorry about that! All you need to do is add it to the batter.
Costanza says
I would like to say thank you for uploading such a great cheesecake recipe. I have tried it and it was awesome! Will definitely be posting about it on my blog (amusebouchecostanza.wordpress.com) this week !!! #greatrecipe #foodblog
Shiran says
I’m so glad to hear that, Costanza! Thank you so much 🙂
Kristen says
This recipe was amazing! Sooo delicious and a big hit with my family. It balances the tang of the lemon and the smooth creamy sweetness of the white chocolate perfectly. I think I’d like to try a traditional graham cracker crust next time though, just to cut some of the sweetness.
The only thing that was confusing for me was knowing when the cheesecake was done! It was all pretty jiggly and not brown at all, so I kept it in for 15 minutes extra. It was still jiggly, so I just decided to take it out. After cooling for an hour it fully set, and once refrigerated, it hardened to perfection!
Also as a side note: this is probably obvious to everyone else but I should have cut the parchment paper at the corners of the 8×8 pan to make it lay flat against the sides and form perfect squares. Mine are a little rounded looking, but great to eat nonetheless.
Eileen says
These are wonderful! I doubled the recipe, sprinkled white chocolate on top and they’re perfect!
I even had to go to the store and my other half pulled them out of the oven still perfect.
Thank you.
Atalia says
Hi Shiran! Would adding frozen blueberries to the cheese-mixture ruin the texture of the cake? Im very tempted to try but don’t want to ruin a perfect recipe 🙂
Amber says
I am going to be trying this when I do my holiday baking. I think I will try it this way and do a 2nd batch to try with a raspberry jam layer on top.
Janet says
How many 8 oz. pkgs. of cream cheese is used in this recipe? Thanks!!
Stephanie @ Pretty.Simple.Sweet. says
Hi Janet! 8 oz of cream cheese is 226g, so if you use two 8oz packages, that will get you to 452g of cream cheese. Enjoy this yummy dessert!
Stephanie