I love a chilled cheesecake, and this No-bake Lemon and White Chocolate Cheesecake is my new favourite. 🍋 It’s the perfect dessert for any occasion — creamy, tangy, and reminiscent of lemon ice cream in every bite. Packed with flavour, it can be enjoyed simply or dressed up with beautiful decorations if you’re feeling a little extra.
This Keke Tīhi Rēmana me te Tiakarete Mā (Lemon and White Chocolate Cheesecake) is rich, creamy, and full of bright citrus flavour. I decorated mine with raupua tiakarete mā (white chocolate petals) and fresh hua (berries), but you can take this recipe in any direction you like. It’s a versatile showstopper that works just as well for a casual treat as it does for a special occasion.
More tohutao rēmana (lemon recipes) to try:
Love that creamy rēmana (lemon) flavour? Try my Lemon Bars for a zesty slice-style treat that’s always a hit. For something equally stunning, my Lemon and White Chocolate Syrup Cake is soft, rich, and perfect for celebrations.
And if you love lemon simple desserts with a twist, don’t miss my Lemon and Strawberry Jam Drops (Thumbprint Cookies) — they’re buttery, bright, and completely moreish.
Videography and photography by Sarah Henderson.
Ingredients:
- White Chocolate Chit Chats: These are so delicious in this cheesecake but you can swap them with the same amount of any white chocolate cookie.
- Coconut: I use desiccated coconut as it keeps the base to a fine crumb however ground almonds would be a great substitute.
- White Chocolate Drops: Initially I used drops in the recipe as they were a bit cheaper, however use whatever tiakarete mā (white chocolate) you want.
- Gelatine Powder: This little ingredient allows the cake to set and if you live in Aotearoa (NZ), I prefer the Mrs Rogers brand.
- Cream Cheese: Always use a full fat cream cheese for the creamiest result and do not use the spreadable kind.
- Lemons: The zest and juice of the lemons are used in the cheesecake so make sure you use fresh rēmana (lemons).
- Sour Cream: Sour cream adds a beautiful tang to the dessert, make sure you use the full fat version for this as well.
How to make this divine lemon cheesecake:
Note: The full recipe card with the full list of ingredients, instructions and step by step video are found at the bottom of this page.
1. Prepare the Cake Tin:
Grease a 19 cm or a 20 cm spring form cake tin with butter and line it with baking paper on the base and sides.
2. Make the Biscuit Base:
Crush the pihikete tiakarete mā (white chocolate biscuits) in a mortar and pestle, a food processor or with a rolling pin until you have a fine-ish crumb.
Add the kongakonga pihikete (biscuits crumbs), kokonati (coconut) and pata kua rewaina (melted butter) to a small bowl.
Whakaranuhia - stir until combined.
3. Press the Base in to the Cake Tin:
Add to the base of the prepared tin then press the kongakonga (crumb) firmly with the back of a spoon so it is flat.
Whakamātaohia (refrigerate) as you make the filling.
4. Bloom the Gelatine:
Add the wai (water) in to a small bowl. Add the paura tetepe (gelatine powder) and stir with a fork until combined. Leave to bloom for 5 minutes.
5. Melt the White Chocolate:
Add the tiakarete mā (white chocolate) and ⅓ C kirīmi (cream) in to a medium, heat proof bowl.
Place it over a pot of barely simmering water (about 3 cm deep) and gently melt. Make sure the bowl doesn't touch the water. Remove from the heat and leave to the side to cool.
6. Melt the Gelatine Mixture:
Turn the heat off the pot of simmering water and place the ranunga tetepe (gelatine mixture) bowl in to the water to gently melt it. As an alternative, melt it in the microwave for 20 seconds.
Leave for 2 minutes to cool.
7. Combine the Gelatine and Chocolate:
In two additions, stir the melted gelatine mixture in to the tiakarete mā (white chocolate) until smooth. Leave aside.
8. Whip the Cream Cheese Mixture:
Add the room temperature kirīmi tīhi (cream cheese) in to a large bowl. Whip it with electric beaters for one minute until smooth.
8. Whip the Cream Cheese Mixture:
Add the puehu huka (icing sugar), kiri rēmana (lemon zest), wai rēmana (lemon juice) and wanira (vanilla) in to the kirīmi tīhi (cream cheese). Tāwhiuwhiua (whip it) on low speed for a minute until smooth.
Add a third of the white chocolate mixture at a time. Whip on low speed (for around 15-20 seconds) after each addition, until smooth.
9. Whip the Cream and Sour Cream:
To a seperate medium bowl add the kirīmi (cream). Whip until it starts to thicken. Add the kirīmi kawa (sour cream) and continue to whip until thick.
10. Fold the Cream in to the Cream Cheese:
Fold the ranunga kirīmi (cream mixture) in to the cream cheese mixture in two parts, folding after each addition.
Then pour it on top of the paparanga pihikete (biscuit layer) and smooth it out.
11. Refrigerate:
Refrigerate for 5 hours until set. I however prefer to leave it overnight to develop in flavour but do what works. If you are making it ahead, cover it with a plate or bowl cover. This will last in the fridge for up to five days.
12. Serve:
This can be served as it is with some fresh or canned fruit drizzled on top.
If you want to follow me and decorate it a little bit further, whai mai i ahau (follow me)!
13. Make the White Chocolate Decorations:
Make the raupua tiakarete mā (white chocolate petals) at least an hour before you want to serve it.
Gently peel the white chocolate decorations off the baking paper. Then stick them on around the set cheesecake until all the gaps are filled.
14. Add the Fruit:
Slice two cheeks off the mango, working around the stone. While the skin is still on, slice the mango in to thin strips.
Remove the skin and arrange on to the set keke tīhi (cheesecake).
Remove the skin off half a hua tarākona (dragon fruit) and slice in to small rectangles.
Add them around the mango. Sprinkle the tūrutu (blueberries) in to the gaps and drizzle over the wairanu kōhia (passionfruit syrup).
Finish with the lavender flowers.
Serve:
Serve to your manuhiri (guests) and be proud of your mahi (work) because all that effort and time was worth it.
This will last in the fridge for up to three days with the fruit on top.
Have you looked at these amazing
Purini (Dessert) Recipes?
Take a little peek at some more and let you imagination go wild!
DID YOU ENJOY THIS RECIPE?
It would be so awesome if you could please leave a review/comment by clicking the “leave a comment” section at the top of the page.
I love seeing you all make my creations, so send a whakaahua (photo) or kiriata (video) to my Instagram and show me what you made. Let me know if you have any pātai (questions) too, I would love to help.
Chilled Lemon and White Chocolate Cheesecake - Keke Tīhi Rēmama me te Tiakarete Mā
Equipment
- 1 x 19 cm or 20 cm spring-form cake tin
Ingredients
The Biscuit Layer - Te Paparanga Pihikete
- 180 g pihikete tiakarete mā (white chocolate biscuits, I used the Chit Chat caramelised white chocolate version)
- ⅓ C (25 g) kokonati pūtī (desiccated coconut)
- 55 g pata kua rewaina (melted butter)
The Lemon Cream Layer - Te Paparanga Kirīmi Rēmana
- 3 tablespoon (45 ml) wai mātao (cold water)
- 2 teaspoon paura tetepe (gelatine powder)
- 200 g tiakarete mā (white chocolate, I used white chocolate drops)
- ⅓ C (85 ml) kirīmi (cream)
- 250 g kirīmi tīhi (cream cheese, allow an hour to come to room temperature before creating the recipe, this helps the mixture stay smooth)
- ⅓ C (50 g) puehu huka (icing sugar)
- Kiri rēmana (lemon zest, of 2 ½ small lemons)
- ⅓ (85 ml) C wai rēmana (lemon juice)
- 1 tablespoon wanira (vanilla)
- 1 C (250 ml) kirīmi (cream, chilled)
- 200 g kirīmi kawa (sour cream, chilled)
The Decorations - Ngā Whakarākei (all optional)
- 1 quantity raupua tiakarete mā (white chocolate petals)
- ⅔ mango
- ½ hua tarākona (dragon fruit)
- 60 g tūrutu (blueberries)
- 3 tablespoon wairanu kōhia (passionfruit syrup)
- small lavender flowers
Instructions
Prepare the Cake Tin:
- Grease a 19 cm or a 20 cm spring form cake tin with butter and line it with baking paper on the base and sides.
Make the Biscuit Base:
- Crush the pihikete tiakarete mā (white chocolate biscuits) in a mortar and pestle, a food processor or with a rolling pin. You should have a fine-ish crumb.
- Add the kongakonga pihikete (biscuits crumbs), kokonati (coconut) and pata (butter) to a small bowl. Whakaranuhia - stir until combined.
Press the Base in to the Cake Tin:
- Add to the base of the prepared tin. Press the kongakonga (crumb) firmly with the back of a spoon so it is flat. Whakamātaohia (refrigerate) as you make the filling.
Bloom the Gelatine:
- Add the wai (water) in to a small bowl. Add the paura tetepe (gelatine powder) and stir with a fork until combined. Leave to bloom for 5 minutes.
Melt the White Chocolate:
- Add the tiakarete mā (white chocolate) and ⅓ C kirīmi (cream) in to a medium, heat proof bowl.
- Place it over a pot of barely simmering water (about 3 cm deep) and gently melt. Make sure the bowl doesn't touch the water. Remove from the heat and leave to the side to cool.
Melt the Gelatine Mixture:
- Turn the heat off the pot of simmering water and place the ranunga tetepe (gelatine mixture) bowl in to the water to gently melt it. As an alternative, melt it in the microwave for 20 seconds.
- Leave for 2 minutes to cool.
Combine the Gelatine and Chocolate:
- In two additions, stir the melted gelatine mixture in to the tiakarete mā (white chocolate). Leave aside.
Whip the Cream Cheese Mixture:
- Add the room temperature kirīmi tīhi (cream cheese) in to a large bowl. Whip it with electric beaters for one minute until smooth.
- Add the puehu huka (icing sugar), kiri rēmana (lemon zest), wai rēmana (lemon juice) and wanira (vanilla) in to the kirīmi tīhi (cream cheese).
- Tāwhiuwhiua (whip it) on low speed for a minute until smooth.
- Add a third of the white chocolate mixture at a time. Whip on low speed (for around 15-20 seconds) after each addition, until smooth.
Whip the Cream and Sour Cream:
- To a medium bowl add the kirīmi (cream). Whip until it starts to thicken. Add the kirīmi kawa (sour cream) and continue to whip until thick.
Fold the Cream in to the Cream Cheese:
- Fold the ranunga kirīmi (cream mixture) in to the cream cheese mixture in two parts, folding after each addition.
- Pour it on top of the paparanga pihikete (biscuit layer) and smooth it out.
Refrigerate:
- Refrigerate for 5 hours. I prefer to leave it overnight to develop in flavour. If you are making it ahead, cover it with a plate or bowl cover. This will last in the fridge for up to five days.
Serve:
- This can be served as it is with some fresh or canned fruit drizzled on top.
- If you want to follow me and decorate it a little bit further, whai mai I ahau (follow me)!
Make the White Chocolate Decorations:
- Make the raupua tiakarete mā (white chocolate petals) at least an hour before you want to serve it.
- Gently peel the white chocolate decorations off the baking paper and stick them on around the set cheesecake.
Add the Fruit:
- Slice two cheeks off the mango, working around the stone. While the skin is still on, slice the mango in to thin strips. Remove the skin and arrange on to the set keke tīhi (cheesecake).
- Remove the skin off half a hua tarākona (dragon fruit) and slice in to small rectangles. Add them around the mango.
- Sprinkle the tūrutu (blueberries) in to the gaps and drizzle over the wairanu kōhia (passionfruit syrup). Finish with the lavender flowers.
- Serve to your manuhiri (guests) and be proud of your mahi (work)!
Video
Handle White Chocolate with Care:
Tiakarete mā (white chocolate) is very heat-sensitive and can easily seize if overheated. To prevent this, melt it gently in a heatproof bowl set over a pot of barely simmering water (a double boiler), making sure the bowl doesn’t touch the water.
Bring Cream Cheese to Room Temperature:
Ensure the kirīmi tīhi (cream cheese) is at room temperature before whipping. Leave it on the bench for about an hour beforehand. This helps it blend smoothly and prevents lumps in your cheesecake mixture.
Don’t Over-Whip the Mixture:
Be careful not to over-whip, as cream cheese mixtures can split if worked too much. Stick closely to the timings in the recipe for the best texture and stability.
Follow the Method in Order:
Follow the steps in the order they are written, even if it seems unusual. The sequence is intentional and ensures ingredients are at the right temperature before combining for the best result.
Variations:
Add a Biscuit Base Twist:
Swap the classic base for digestive biscuits, gingernut biscuits, or even white Oreo crumbs for a different flavour and texture.
Try a Berry Topping:
Top with fresh berries, berry compote, or a swirl of raspberry coulis for a vibrant, tangy contrast to the creamy filling.
White Chocolate Decoration Options:
Instead of raupua tiakarete mā (white chocolate petals), you could drizzle melted white chocolate ganache over the top and sprinkle with freeze-dried fruit for a simpler finish.
Storage:
Store the cheesecake covered in the fridge for up to 5 days. It’s best kept chilled due to the cream cheese filling and will hold its texture well when cold.
You can also freeze it for up to 2 months. Wrap it tightly in plastic wrap and foil, then thaw in the fridge overnight before serving. For best results, add any fresh fruit or decorative toppings after thawing.
Frequently asked Questions:
Yes, this cheesecake is perfect for making ahead. In fact, it tastes even better after chilling overnight as the flavours develop.
Short answer - no! Full-fat cream cheese is recommended for the best texture. Light versions can make the cheesecake softer and less stable.
There is no oven or water bath required in this recipe. The method is designed to set the cheesecake gently in the fridge instead.
You can, but the tiakarete mā (white chocolate) adds sweetness and structure. Without it, the cheesecake will be more tangy and slightly softer in texture. If you are removing the white chocolate, add another 1 teaspoon of paura tepepe (gelatine powder) for more hold.
Catherine
Fabulous recipe. A light and delicious cheese cake. Easy to follow instructions and I even managed the chocolate petals which just made it look next level. The whanau were suitably impressed. This will be my go to cheesecake recipe from now on. Thank you!
Naomi Toilalo WhānauKai
That is just so awesome to hear Catherine! How cool that you did the chocolate petals as well, I think they are totally worth it. So cool to hear that it will be your go to from now on! Woo hoo!
Louise Evans
Another banging recipe. Switched up Christmas treats this year for this instead of trifle. Was holding my breath but zero complaints. And plenty of praise. Naomi you make me look good! This cheesecake was light and delicious and far easier than I thought. I chose lavender, blueberries and lemon curd on top - beautiful and tasty.
Naomi Toilalo WhānauKai
Kia ora Louise, what a wonderful message to read! So awesome to hear and I love your combination of lemon curd, lavender and blueberries-that sounds perfect! So glad you enjoyed the recipe!
Amy
Whanaukai recipes never let me down and this was no exception 😍. This was one of two of Naomi's cheesecakes I made over Christmas and they were both Amazing. I did the full fruit and decoration for this and it was stunning. So beautifully lemony xx
Arohanui
Naomi Toilalo WhānauKai
Tēnā koe Amy - this makes me so happy. I love that you did all the decorations too - it looks so pretty for Christmas.
Thank you for your amazing feedback.
Naomi