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White Chocolate Amaretto Cheesecake

Prep Time: 40 mins Chill Time: 4 hours Cook Time: 6 mins

Total: 4 hrs 46 mins Yields: 10

amaretto cheesecake

Indulge in the simplicity and deliciousness of a macaroon and white chocolate cheesecake – a speedy and effortless dessert that requires no oven or gelatin. This chilled treat is an ideal companion for summer, as well as for birthday celebrations or leisurely Sundays.

Introducing the Macaroon and White Chocolate Cheesecake – a true culinary delight. With a speedy preparation process, this dessert is a true gem. The biscuit-enriched filling is a symphony of flavors, and the chocolate coating is an added treat.

The recipe for the Amaretti and White Chocolate Cheesecake is a perfect choice when you’re in need of a dessert that’s both quick to make and irresistibly creamy and enjoyable.

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amaretto cheesecake with white chocolate

White Chocolate Amaretto Cheesecake

Caroline Sciberras


For the base

  • 300 g of digestive biscuits optionally mixed with amaretti
  • 140 g of butter

For the filling

  • 500 g mascarpone or cream cheese
  • 1 egg
  • 80 g sugar
  • 60 ml Amaretto liqueur

For garnish

  • 6 amaretti crumbled digestive biscuits, or toasted almonds
  • 50 g of white chocolate
  • 30 ml milk


For the base

  • Finely grind the biscuits along with the butter, adding a little water if necessary.
  • Line a 20 cm mold with the biscuit mixture, ensuring the biscuits also form a layer along the sides of the mold.
  • Place the prepared mold into the freezer for a while.

For the filling

  • Whip the cream cheese and egg together with the liqueur until it achieves a smooth consistency.
  • Add the crumbled amaretti biscuits into the whipped cream mixture, ensuring thorough mixing.
  • Take out the mold from the freezer and pour the creamy filling into it, then return it to the freezer.

For garnish

  • Melt the white chocolate using 20-30 ml of milk, then allow it to cool.
  • Drizzle the melted chocolate over the cake, and add some amaretti biscuits as decoration.
  • Place the cake back in the refrigerator for a minimum of 30 minutes.
  • Enjoy!

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