Easy No Bake White Chocolate Cheesecake
Indulge in the silky decadence of this *Easy No Bake White Chocolate Cheesecake*, a dessert that combines luscious creaminess with effortless preparation. Perfect for cheesecake lovers looking for a fuss-free recipe, this no-bake treat features a buttery graham cracker crust and a rich, velvety filling made with melted white chocolate, cream cheese, and a hint of vanilla. With no need for oven time, it comes together in just 25 minutes and sets beautifully in the fridge for a cool, creamy finish. Ideal for special occasions or everyday indulgence, this dessert can be garnished with fresh berries, chocolate shavings, or a drizzle of extra white chocolate for a stunning presentation. Make this delightful cheesecake your go-to recipe for a sweet, stress-free showstopper!
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Recipe Information
Ingredients
- 200 grams graham cracker crumbs
- 90 grams unsalted butter (melted)
- 200 grams white chocolate
- 400 grams cream cheese (softened)
- 100 grams powdered sugar
- 250 milliliters heavy cream (cold)
- 1 teaspoon vanilla extract
Instructions
Step 1: Prepare the crust by combining the graham cracker crumbs with the melted butter in a mixing bowl. Mix until the crumbs are evenly coated.
Step 2: Press the crumb mixture firmly into the base of a 9-inch springform pan to form an even layer. Place in the refrigerator to set while you prepare the filling.
Step 3: Melt the white chocolate in a heatproof bowl over a pot of simmering water, stirring occasionally. Once fully melted, set aside to cool slightly.
Step 4: In a large mixing bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy.
Step 5: Slowly mix the melted white chocolate into the cream cheese mixture until well combined.
Step 6: In a separate bowl, whip the cold heavy cream and vanilla extract until stiff peaks form.
Step 7: Gently fold the whipped cream into the cream cheese and chocolate mixture using a spatula until fully incorporated.
Step 8: Pour the filling over the prepared crust in the springform pan, smoothing the top with a spatula.
Step 9: Cover the cheesecake with plastic wrap and refrigerate for at least 6 hours, or ideally overnight, to set completely.
Step 10: Once set, carefully release the cheesecake from the springform pan. Slice and serve chilled. Enjoy!
Nutrition Facts
Calories |
5266 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 387.8 g | 497% | |
| Saturated Fat | 230.8 g | 1154% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 965 mg | 322% | |
| Sodium | 2732 mg | 119% | |
| Total Carbohydrate | 402.9 g | 147% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 286.3 g | ||
| Protein | 56.3 g | 113% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1085 mg | 83% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 1385 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
