No Bake White Chocolate Cheesecake
Indulge in the creamy decadence of this No Bake White Chocolate Cheesecake, a dessert that combines effortless preparation with gourmet flair. Featuring a buttery graham cracker crust and a luscious filling made from velvety cream cheese, rich white chocolate, and a hint of vanilla, this no-bake treat delivers a silky texture and irresistible flavor without the need for an oven. Perfect for entertaining or as a make-ahead dessert, this cheesecake sets beautifully in the fridge and can be topped with elegant white chocolate shavings or vibrant fresh berries for a stunning presentation. With just 25 minutes of prep time and easy-to-follow instructions, this recipe is a showstopping yet simple way to satisfy your sweet tooth. A must-try for cheesecake lovers craving indulgence without the hassle!
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Ingredients
- 200 grams graham cracker crumbs
- 100 grams unsalted butter, melted
- 200 grams white chocolate, chopped
- 450 grams cream cheese, softened
- 100 grams powdered sugar
- 150 milliliters heavy cream
- 1 teaspoon vanilla extract
- 50 grams white chocolate shavings (optional, for garnish)
- 100 grams fresh berries (optional, for garnish)
Directions
Step 1
In a medium bowl, mix the graham cracker crumbs with the melted butter until fully combined. The mixture should resemble wet sand.
Step 2
Press the graham cracker mixture firmly and evenly into the bottom of a 9-inch (23 cm) springform pan to form the crust. Place the pan in the refrigerator to set while you prepare the filling.
Step 3
Melt the white chocolate in a heatproof bowl set over a pot of simmering water (double boiler method). Stir until smooth and set aside to cool slightly.
Step 4
In a large bowl, beat the softened cream cheese and powdered sugar together using a hand mixer or stand mixer until smooth and creamy.
Step 5
Gradually beat in the melted white chocolate, heavy cream, and vanilla extract until the mixture is fully incorporated and has a thick, fluffy texture.
Step 6
Remove the springform pan from the refrigerator and spoon the cheesecake filling over the chilled crust. Spread it out evenly with a spatula.
Step 7
Cover the pan with plastic wrap and refrigerate the cheesecake for at least 6 hours, or preferably overnight, to allow it to set completely.
Step 8
Once set, remove the outer ring of the springform pan. If desired, garnish the top with white chocolate shavings and fresh berries before serving.
Step 9
Slice and serve the cheesecake chilled. Store any leftovers in the refrigerator for up to 5 days.
Nutrition Facts
| Serving size | (1354.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5485.4 |
| Total Fat 389.7g | 0% |
| Saturated Fat 230.0g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 918.5mg | 0% |
| Sodium 2912.4mg | 0% |
| Total Carbohydrate 446.0g | 0% |
| Dietary Fiber 8.6g | 0% |
| Total Sugars 319.9g | |
| Protein 59.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 1092.7mg | 0% |
| Iron 10.5mg | 0% |
| Potassium 1574.1mg | 0% |
Source of Calories