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
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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
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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.
