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.
No-Bake White Chocolate Cheesecake
- Total Time: 6 Hrs 20 Mins
- Yield: 12 Slices 1x
- Diet: Gluten Free
Description
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.
Ingredients
NO-BAKE CHOCOLATE CRUST:
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1 cup gluten-free graham cracker crumbs *use regular if not gf
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1 cup gluten-free chocolate cookie crumbs *use regular if not gf
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¼ cup brown sugar
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½ teaspoon fine sea salt
½ cup butter, melted
NO-BAKE WHITE CHOCOLATE CHEESECAKE:
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¼ cup heavy cream
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24 oz. (3 packages) full-fat cream cheese, room temperature
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1 cup icing sugar
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1 teaspoon lemon juice
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1 teaspoon vanilla extract
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½ teaspoon almond extract *optional
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Optional: Sprinkle Pop “Rockefeller” sprinkles
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Optional: whip cream
1 cup white chocolate chips
Instructions
EQUIPMENT:
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Parchment Paper
NO-BAKE CHOCOLATE CRUST:
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Parchment line and spray a 9 inch round springform pan.
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In a mixing bowl combine all the crust ingredients together and mix until a sand-like texture is achieved.
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Dump the base mixture into the prepared pan and spread evenly.
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Firmly press the mixture into the pan and put it in the freezer while you make the filling.
NO-BAKE WHITE CHOCOLATE CHEESECAKE:
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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.
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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.
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Add in the icing sugar, lemon juice, vanilla extract, and almond extract and beat on low until combined.
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Pour in the cooled white chocolate and mix on low until combined and smooth.
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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.
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Gently run an offset spatula around the edge of the well-chilled cheesecake and gently remove the springform pan and parchment paper.
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Place of a cake board, cake stand, or plate and top with whip cream swirls, cranberries, and sprinkles if desired. Enjoy!
Equipment
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- Prep Time: 20 Minutes
- Cook Time: 0 Minutes
- Category: Cakes
- Method: Baking
- Cuisine: American
Nutrition
- 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
Keywords: gluten-free white chocolate cheesecake, white chocolate cheesecake, no-bake cheesecake, no-bake white chocolate cheesecake
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.
★★★★★
You have made my heart smile with this review Sarah. Thank you for making this one and sharing it!