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!
Log this recipe in SnapCalorie
Recipe Information
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)
Instructions
In a medium bowl, mix the graham cracker crumbs with the melted butter until fully combined. The mixture should resemble wet sand.
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.
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.
In a large bowl, beat the softened cream cheese and powdered sugar together using a hand mixer or stand mixer until smooth and creamy.
Gradually beat in the melted white chocolate, heavy cream, and vanilla extract until the mixture is fully incorporated and has a thick, fluffy texture.
Remove the springform pan from the refrigerator and spoon the cheesecake filling over the chilled crust. Spread it out evenly with a spatula.
Cover the pan with plastic wrap and refrigerate the cheesecake for at least 6 hours, or preferably overnight, to allow it to set completely.
Once set, remove the outer ring of the springform pan. If desired, garnish the top with white chocolate shavings and fresh berries before serving.
Slice and serve the cheesecake chilled. Store any leftovers in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
5485 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 389.7 g | 500% | |
| Saturated Fat | 230.0 g | 1150% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 918 mg | 306% | |
| Sodium | 2912 mg | 127% | |
| Total Carbohydrate | 446.0 g | 162% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 319.9 g | ||
| Protein | 59.3 g | 119% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1093 mg | 84% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 1574 mg | 33% | |
*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.
