No Bake White Chocolate Cheesecake and Not So Bad 4 U
Indulge guilt-free with this No Bake White Chocolate Cheesecake that's silky, creamy, and surprisingly better-for-you! Perfect for dessert lovers seeking a lighter option, this easy recipe stars reduced-fat cream cheese and protein-packed Greek yogurt, harmonized with the luscious sweetness of melted white chocolate. The graham cracker crust comes together in minutes with a touch of honey or maple syrup, while the no-bake method eliminates the hassle of an oven. Topped with fresh berries and delicate shavings of white chocolate, it's a visually stunning treat that’s as wholesome as it is decadent. Ready in just 20 minutes of prep and requiring no cooking, this cheesecake is perfect for entertaining or indulging in a luxurious yet health-conscious dessert.
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Recipe Information
Ingredients
- 1.5 cups graham cracker crumbs
- 0.25 cups unsalted butter, melted
- 2 tablespoons honey or maple syrup
- 16 ounces reduced-fat cream cheese, softened
- 1 cup plain Greek yogurt
- 8 ounces white chocolate, melted and slightly cooled
- 2 teaspoons vanilla extract
- 0.5 cups powdered sugar
- 1 cup fresh berries (optional, for topping)
- 2 tablespoons shaved white chocolate (optional, for garnish)
Instructions
In a medium bowl, combine the graham cracker crumbs, melted butter, and honey or maple syrup. Mix until the crumbs are evenly coated and the mixture resembles wet sand.
Press the crumb mixture firmly into the bottom of a 9-inch springform pan to form the crust. Use the back of a spoon or the bottom of a measuring cup to ensure an even layer. Refrigerate while you prepare the filling.
In a large mixing bowl, beat the softened cream cheese and Greek yogurt together until smooth and creamy using a handheld or stand mixer on medium speed.
Add the melted white chocolate and vanilla extract to the cream cheese mixture, mixing until fully incorporated.
Sift in the powdered sugar and continue to beat the mixture until it is smooth and fluffy.
Pour the cream cheese mixture over the prepared crust in the springform pan. Smooth the top with a spatula for an even layer.
Cover the pan with plastic wrap or aluminum foil and refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to set.
Once set, remove the springform pan's outer ring. Garnish with fresh berries and shaved white chocolate, if desired.
Slice and serve chilled. Store any leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition Facts
Calories |
528 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.2 g | 36% | |
| Saturated Fat | 16.1 g | 81% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 54 mg | 18% | |
| Sodium | 383 mg | 17% | |
| Total Carbohydrate | 54.1 g | 20% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 40.9 g | ||
| Protein | 11.0 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 148 mg | 11% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 286 mg | 6% | |
*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.
