Creamy, smooth, and finished with a vibrant fruit layer, this white chocolate cheesecake combines classic indulgence with a modern, Australian twist. With a crisp biscuit base, a rich white chocolate filling, and a glossy topping made with PurQ Plum Nectar, it’s a dessert designed to feel special without being complicated.
As a no-bake cheesecake recipe, it’s ideal for entertaining, warm-weather gatherings, or afternoons when you want something impressive that doesn’t require turning on the oven. The deep colour and gentle tartness of Queen Garnet plum balances the sweetness of white chocolate, creating a dessert that feels considered rather than overly rich.
Recipe Overview
A creamy white chocolate cheesecake layered with a vibrant PurQ Plum Nectar topping. Perfect for entertaining or an afternoon treat.
Ingredients
Base
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250 g Scotch Finger biscuits
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150 g butter, melted
Filling
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3 tbsp boiling water
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1½ tsp gelatine powder
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375 g cream cheese, at room temperature
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¼ cup caster sugar
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300 ml thickened cream
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½ tsp vanilla bean paste
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200 g white cooking chocolate, melted
Topping
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1 bottle PurQ Plum Nectar (available from 2026)
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3 tbsp boiling water
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1½ tsp gelatine powder
Method
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Line a 20 x 30 cm slice pan with non-stick baking paper, allowing the sides to overhang.
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In a food processor, combine biscuits and melted butter until the mixture resembles fine crumbs. Press firmly into the base of the prepared pan and refrigerate to chill.
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Place boiling water in a small microwave-safe dish. Sprinkle over gelatine, stir, then microwave for 30 seconds. Stir again until fully dissolved and set aside.
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In a large bowl, beat cream cheese and sugar until smooth. Add cream, vanilla, and melted white chocolate, then beat until well combined. Add the gelatine mixture and beat briefly.
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Spread the filling evenly over the chilled base and smooth the surface.
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For the topping, repeat the gelatine process with boiling water and gelatine. Allow to cool slightly, then add Plum Nectar and blend until smooth.
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Pour the plum topping over the cheesecake filling and refrigerate for at least 3 hours, or until fully set.
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Slice into squares and serve.
Why it works
The creamy white chocolate filling pairs beautifully with the fruity brightness of PurQ Plum Nectar, while the biscuit base adds a satisfying crunch.
Tip
For a lighter version, swap Scotch Fingers for oat biscuits and serve with fresh seasonal fruit.
Why This White Chocolate Cheesecake Works
This plum cheesecake is all about balance. The biscuit base provides crunch, the filling is smooth and creamy, and the plum layer adds brightness and contrast. White chocolate brings richness, while the fruit topping keeps the dessert feeling light and fresh rather than heavy.
Using a no-bake cheesecake recipe also allows the flavours to stay clean and defined. Without baking, the texture remains soft and silky, and the colour of the plum topping stays vibrant and glossy.
The Role of Queen Garnet Plum Nectar
Queen Garnet plums are Australian-developed and recognised for their deep purple colour and naturally high anthocyanin content. Anthocyanins are plant compounds that have been studied for their antioxidant properties and their role in supporting everyday well-being.
In this no-bake cheesecake recipe, Plum Nectar brings more than colour. It adds gentle acidity and fruit depth that lifts the entire dessert, cutting through the sweetness of white chocolate and creating a more layered flavour profile. It’s a simple way to introduce antioxidant-rich fruit into a classic dessert format.
Serving & Variations
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Serve chilled for clean slices and the best texture.
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For a lighter feel, pair with fresh seasonal fruit on the side.
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Swap Scotch Fingers for oat biscuits if preferred, or adjust the base to suit your taste.
