White Chocolate No Bake Cheesecake Pie Recipes

WHITE CHOCOLATE CHEESECAKE - AN EASY NO BAKE RECIPE

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.

CHOCOLATE CHEESECAKE PIE

Steps:

• In a large bowl, beat cream cheese, butter, sugar and vanilla until smooth. Beat in cooled chocolate. Fold in whipped topping. Spoon into crust. Refrigerate until serving. Decorate with chocolate curls as desired.

NO-BAKE CHEESECAKE PIE

Steps:

• In a microwave-safe bowl, melt chips; stir until smooth. Stir in cream cheese until smooth. Fold in whipped topping. Pour into the crust. , Cover and refrigerate overnight or until set. Just before serving, sprinkle with toffee bits.

WHITE CHOCOLATE NO-BAKE CHEESECAKE PIE

Steps:

• Melt the chocolate chips slowly in microwave, stirring often until smooth.
• Stir in cream cheese until smooth.
• Fold in whipped topping.
• Pour into crust.
• Cover and chill until set (about 4-5 hours).
• Sprinkle with topping.

LIME-WHITE CHOCOLATE CHEESECAKE PIE

Steps:

• Combine gingersnaps, butter, and sugar in a large bowl. Press onto the bottom and 1 inch up the sides of a greased 9-inch springform pan.
• Sprinkle gelatin over lime juice in a microwave-safe dish. Let stand for 1 minute. Microwave on high power for about 20 seconds. Stir until gelatin is dissolved. Set aside.
• Combine 1/2 cup heavy cream and chocolate in a large microwave-safe bowl. Melt in 15-second intervals, stirring after each interval, 1 to 3 minutes. Stir until smooth. Cool for 5 minutes.
• Stir dissolved gelatin into the melted chocolate.
• Beat cream cheese and sugar in a large bowl until smooth. Gradually add chocolate mixture and lime zest; mix well.
• Beat remaining heavy cream in another large bowl until stiff peaks form. Gently fold in cream cheese mixture. Spoon over the gingersnap crust. Cover and refrigerate until set, 8 hours to overnight.

NO BAKE WHITE CHOCOLATE CHEESECAKE (AND NOT SO BAD 4 U!)

Steps:

• Melt chocolate chips in the microwave for a minute, stir, then cook for another minute and stir (if it still needs more time then do more until the chips are melted... BUT DO NOT BURN!).
• Cube cream cheese and add to the white chocolate.
• Mix with beaters until smooth.
• Fold in whip cream until completely incorporated.
• Pour into graham cracker crust.
• Refrigerate for 4 hours or until firm.

FLUFFY WHITE CHOCOLATE CHEESECAKE

Steps:

• Beat cream cheese and 1/4 cup milk in large bowl with whisk until blended.
• Add remaining milk and dry pudding mix; beat with whisk 2 min. Stir in COOL WHIP. Spoon into crust.
• Refrigerate 4 hours or until firm. Meanwhile, make chocolate curls from white chocolate. (See tip.)
• Garnish pie with chocolate curls before serving.