Easy No Bake White Chocolate Cheesecake Recipes

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WHITE CHOCOLATE CHEESECAKE - AN EASY NO BAKE RECIPE



White Chocolate Cheesecake - An Easy NO BAKE Recipe image

This easy No Bake White Chocolate Cheesecake recipe is a winner every time. Simple to make and deliciously creamy, with a crumbly biscuit base, it is foolproof!

Provided by Sarah Barnes

Categories     Dessert

Time 10m

Number Of Ingredients 9

175 g Ginger biscuits
75 g Butter
500 ml Double Cream (Whipped until forming soft peaks)
500 g Full Fat Cream Cheese
300 g White Chocolate (Melted and then cooled to room temperature)
1/2 Lemon
1 tsp Vanilla Extract
100 ml Double Cream
200 g White chocolate (12 Chunks and the remainder grated)

Steps:

  • About 2 hours before you want to start, bring your cream and cream cheese out of the fridge (see recipe notes).
  • Crush the biscuits (either with a rolling pin or in a food processor). Mix with the melted butter and press into your 7" tin.
  • Combine the whipped cream, cream cheese, melted ROOM TEMPERATURE white chocolate, lemon juice and vanilla extract. Fold in gently until fully combined.
  • Smooth on top of the biscuit base and flatten the top with the back of a spoon or a palette knife if you have one.
  • Chill for 2 hours or even better, over night.
  • Use my knife tip (in recipe notes) to remove the cheesecake from the tin. Pipe the remaining whipped cream and decorate with grated chocolate and chocolate chunks.

Nutrition Facts : Calories 486 kcal, Carbohydrate 29 g, Protein 5 g, Fat 39 g, SaturatedFat 23 g, Cholesterol 102 mg, Sodium 228 mg, Sugar 23 g, ServingSize 1 serving

EASY NO BAKE WHITE CHOCOLATE CHEESECAKE



Easy No Bake White Chocolate Cheesecake image

This is a very quick, easy and delicious dessert. We like ours with berries on top, and the sweet berry juice running down the sides. Yum! (Please note that cook time is a total guess for the refrigeration time.)

Provided by Junebug

Categories     Cheesecake

Time 2h15m

Yield 1 pie

Number Of Ingredients 5

1 cup white chocolate chips
2 (8 ounce) packages cream cheese, cubed & softened
1 (8 ounce) carton Cool Whip
1 9 inch crumb pie crust, any flavor
raspberries or blueberries, with sweetened juice

Steps:

  • Melt chocolate chips and stir until smooth.
  • Remove from heat and stir in cream cheese until smooth.
  • Fold in the cool whip until well blended.
  • Pour into pie crust.
  • Cover and refrigerate until set or overnight.
  • Serve with your choice of berries on top, preferably with some berry juice, as on shortcake.

Nutrition Facts : Calories 4101.5, Fat 327.3, SaturatedFat 185, Cholesterol 535.5, Sodium 2603.4, Carbohydrate 253.6, Fiber 6.9, Sugar 167.5, Protein 50.8

NO-BAKE RASPBERRY CHEESECAKE



No-bake raspberry cheesecake image

Customise our raspberry cheesecake by adding white chocolate, yogurt or mascarpone, or, for a richer base, swap the digestive biscuits for shortbread

Provided by Samuel Goldsmith

Categories     Dessert

Time 30m

Number Of Ingredients 8

300g digestive biscuits
100g unsalted butter, melted
500g full-fat soft cheese
100g caster sugar, plus 2 tbsp
1 tsp vanilla extract
300ml double cream
300g raspberries
icing sugar, for dusting (optional)

Steps:

  • Blitz the biscuits in a food processor or tip into a food bag and bash to fine crumbs using a rolling pin. Transfer to a bowl and stir in the melted butter until the mixture looks like damp sand. Tip the buttery crumbs into a 20cm springform tin and press into the base using the back of a spoon until you have a smooth, even layer. Chill until needed.
  • Tip the soft cheese, sugar, vanilla, and cream into a bowl and beat using an electric whisk until thick and creamy. Fold in about two-thirds of the raspberries, pressing the berries lightly against the side of the bowl as you do to squeeze out some of their juices and lightly ripple the cream.
  • Scrape the cheesecake mixture over the chilled base and smooth the top with a spatula. Chill for at least 6 hrs, or preferably overnight. Can be made up to two days ahead and chilled. To serve, carefully remove from the tin, scatter with the remaining raspberries and dust with icing sugar, if using.

Nutrition Facts : Calories 459 calories, Fat 36 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 17 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.79 milligram of sodium

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