White Chocolate No-Bake Cheesecake
Prep
30 mins
Cook
0 mins
Servings
8
Difficulty
Easy
This white chocolate no bake cheesecake is my go to dessert when I want something impressive without turning on the oven. The beauty of this recipe is that it comes together in just thirty minutes, making it perfect for last minute gatherings or when you're craving something sweet. Cream cheese, one of our star ingredients, provides probiotics that support digestive health while creating that rich, creamy texture we all love. The combination of white chocolate and vanilla creates an elegant flavor that feels fancy but honestly couldn't be simpler to make. Trust me, your friends will be amazed when you tell them there's no baking involved.
Ella x
Ingredients
- 300 ggraham cracker crumbs
- 100 gbutter(melted)
- 400 gwhite chocolate
- 600 gcream cheese
- 200 ggranulated sugar
- 1egg
- 1 mLvanilla extract
- 300 mLunsalted milk
- 50 gunsalted butter, melted
- 100 mLheavy cream
Detail level
Instructions
- 1
Crush the graham cracker crumbs in a bowl and mix with the melted butter until well combined.
Tip: Use a food processor or place in a plastic bag and crush with a rolling pin.
- 2
Press the graham cracker mixture into the bottom of a 20cm (8in) springform pan.
Tip: Make sure to press the mixture evenly and firmly.
- 3
Melt the white chocolate in a double boiler or in the microwave in 100g increments, stirring between each interval.
Tip: Melted white chocolate should be smooth and creamy.
- 4
Beat the cream cheese and granulated sugar until light and fluffy.
Tip: Use an electric mixer on medium speed for about 2 minutes.
- 5
Add the egg and vanilla extract, beating until well combined.
Tip: Make sure to scrape down the sides of the bowl after adding the egg.
- 6
Gradually add the milk and melted white chocolate, beating until smooth and creamy.
Tip: Use an electric mixer on medium speed for about 2 minutes.
- 7
Pour the cheesecake batter into the prepared pan and smooth the top.
Tip: Use an offset spatula or a knife to smooth the top of the cheesecake.
- 8
Refrigerate the cheesecake for at least 4 hours or overnight.
Tip: Let it sit at room temperature for 30 minutes before serving.
- 9
Top with the melted butter and heavy cream, spreading evenly.
Tip: Use a spatula or knife to spread the topping evenly.
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