No-Bake White Chocolate Cheesecake

I keep things fairly dairy-free around here. However, there are times in life when I simply cannot refuse the goodness that is dairy. No-bake cheesecake is such a time like that. The pure creamy decadence of a cheesecake cannot be resisted and I will gladly take the digestive upset in order to savour a few fully delicious forkfuls. And that is exactly what I did with this easy and festive No-Bake White Chocolate Cheesecake.

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No One Does it Like Mom

My mom made a mean no-bake cheesecake. A fluffy creamy cheesecake layered on top of a crisp and buttery graham cracker crumb base and a can of cherry filling on top. It was so dang good. And I can’t help but feel a bit nostalgic when I find myself in the kitchen making a no-bake cheesecake. While this one has a few more steps than my mother’s recipe, I promise the extra effort is worth it.

The sweetness of the white chocolate pairs beautifully with the well-known and loved tang of cream cheese. A little splash of lemon juice really enhances that delicious contrast too. Topped with some fresh whipped cream, festive cranberries, and a healthy sprinkling of those most glamorous Christmas sprinkles, this easy No-Bake White Chocolate Cheesecake is a holiday treat to indulge.

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No-Bake White Chocolate Cheesecake

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5 from 1 review

  • Author: Katie
  • Total Time: 6 Hrs 20 Mins
  • Yield: 12 Slices 1x
  • Diet: Gluten Free


This no-bake white chocolate cheesecake is a hit every single time. A crunchy chocolate base topped with silky smooth white chocolate cheesecake. Everyone will be reaching for a second piece.




  • ½ cup butter, melted

  • 1 cup gluten-free graham cracker crumbs *use regular if not gf

  • 1 cup gluten-free chocolate cookie crumbs *use regular if not gf

  • ¼ cup brown sugar

  • ½ teaspoon fine sea salt


  • 1 cup white chocolate chips

  • ¼ cup heavy cream

  • 24 oz. (3 packages) full-fat cream cheese, room temperature

  • 1 cup icing sugar

  • 1 teaspoon lemon juice

  • 1 teaspoon vanilla extract

  • ½ teaspoon almond extract *optional

  • Optional: Sprinkle Pop “Rockefeller” sprinkles

  • Optional: whip cream





  1. Parchment line and spray a 9 inch round springform pan.

  2. In a mixing bowl combine all the crust ingredients together and mix until a sand-like texture is achieved.

  3. Dump the base mixture into the prepared pan and spread evenly.

  4. Firmly press the mixture into the pan and put it in the freezer while you make the filling.


  1. In a microwave-safe bowl, heat the heavy cream and white chocolate chips in 30-second intervals until fully melted and smooth, making sure to stir between each interval. Set aside to cool.

  2. In the bowl of a stand mixer beat the cream cheese until smooth with the paddle attachment. Make sure there are no lumps. This will take 5-10 minutes.

  3. Add in the icing sugar, lemon juice, vanilla extract, and almond extract and beat on low until combined.

  4. Pour in the cooled white chocolate and mix on low until combined and smooth.

  5. In the chilled chocolate base crust, pour the cheesecake batter in. Smooth the top and allow to chill in the refrigerator for at least 6 hours or overnight.

  6. Gently run an offset spatula around the edge of the well-chilled cheesecake and gently remove the springform pan and parchment paper.

  7. Place of a cake board, cake stand, or plate and top with whip cream swirls, cranberries, and sprinkles if desired. Enjoy!

  • Prep Time: 20 Minutes
  • Cook Time: 0 Minutes
  • Category: Cakes
  • Method: Baking
  • Cuisine: American


  • Serving Size: 1 Slice
  • Calories: 480
  • Sugar: 30 Grams
  • Sodium: 377 Miligrams
  • Fat: 34 Grams
  • Saturated Fat: 20 Grams
  • Unsaturated Fat: 11 Grams
  • Trans Fat: 0 Grams
  • Carbohydrates: 38 Grams
  • Fiber: 1 Gram
  • Protein: 5 Grams
  • Cholesterol: 83 Miligrams


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  1. It was seriously so perfect!! My sister in law asked me to make a raspberry cheese cake for her and I didn’t have a cheesecake recipe.

    Then I thought, “I wonder if Katie has one” and it was white chocolate. So perfect, I just added raspberry coulis on top. I only had three spoonfuls, but it was seriously in the top three best things I’ve ever tasted.

    Thank you for sharing the recipe! Katie is the only food blogger that I 100% trust to know the recipe will turn out.

    1. You have made my heart smile with this review Sarah. Thank you for making this one and sharing it!

  2. Hi! This looks like very delicious! I have a question, though, plz;
    Can’t be done without the sugar? Or would omitting it affects the consistency of the cheesecake batter?

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