Instructions
How to Make Ultimate No Bake White Chocolate Cheesecake
Graham Cracker Crust
Using a food processor, pulverize the graham crackers until finely ground into crumbs or place graham crackers in a large ziploc bag and use a rolling pin to crush them.
Mix graham cracker crumbs and sugar in a bowl. Pour in melted butter/coconut oil and mix with a fork until all the crumbs are wet.
Pour the mixture into an 8-inch springform pan. Use the bottom of a clean measuring cup to press the crumbs firmly into the bottom and up the sides of the pan. Place in fridge while you start the white chocolate cheesecake filling.
No Bake White Chocolate Cheesecake Filling
If using heavy cream to make whipped cream instead of Cool Whip in this recipe, start out by whipping the 1 cup of the heavy cream with 3 tablespoons powdered sugar. Set aside to add in step 3.
Mix the cream cheese, sugar, and vanilla together. Beat until it’s soft, creamy, and fluffy. Put it in the fridge while you wait.
Put the white chocolate chunks or chips in the microwave. Heat them for 1 minute. Stir the chocolate and keep microwaving them in 15-second intervals, stirring in between. Keep going until the chocolate is melted and mixed together. Pour white chocolate mixture into the cream cheese mix and stir quickly so the white
chocolate doesn’t harden, especially if you are using chips. Blend until it’s mixed together smoothly.
Mix the whipped cream until it’s combined with the other ingredients. Spread the mixture over the graham cracker crust and put it in the fridge for 6 hours.
Make the white chocolate ganache after you make the cheesecake a couple of hours before serving.
White Chocolate Ganache
Prepare white chocolate bar, by finely chopping or white chocolate chips and place in a microwaveable bowl.
Heat cream in the microwave or stove until it simmers and is hot.
Gently combine the hot cream with the white chocolate and let it set for 3 minutes.
Whisk the mixture to achieve a smooth, velvety ganache. Add the softened butter, if desired.
Enhance with vanilla or orange zest for a customized twist.
Let the ganache set by allowing it to cool at room temperature for 1-2 hours, then pour some on top of your white chocolate cheesecake.
Toppings on Cheesecake
If using heavy cream to make whipped cream instead of Cool Whip for the top, start out by whipping the 1 cup of the heavy cream with 3 tablespoons powdered sugar.
Pipe some freshly whipped cream on top or pipe some Cool Whip Topping on top and add some white chocolate bar and serve.
Tip: Bring the cheesecake out 5-10 minutes before serving if desired so the white chocolate ganache on top is perfect for cutting into!
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