No-Bake White Chocolate Cheesecake
A no-bake white chocolate cheesecake with a buttery graham cracker crust, a creamy filling made with real melted white chocolate, and a glossy white chocolate ganache poured over the top. No oven and no water bath required. This is the ultimate white chocolate dessert!
Servings 12 slices
Calories 689kcal
Ingredients
Crust
- 6 tablespoons unsalted butter
- 9 graham crackers 1 sleeve
Cheesecake Filling
- 13.2 ounce white chocolate I used Lindt White Chocolate Bars: 3 bars (4.4-ounce each), chopped
- 24 ounces cream cheese room temperature
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 8 ounces whipped topping Thawed (I used Cool Whip)
White Chocolate Ganache
- 8.8 ounce white chocolate 2 bars (4.4-ounce each), chopped
- ½ cup heavy whipping cream
Instructions
- Prep the pan. Grease a 9-inch springform pan with shortening or butter and set it aside.
- Make the crust. Melt the butter in a small microwave-safe bowl for 30 seconds. Pulse the graham crackers in a food processor into fine crumbs, then pour in the melted butter with the processor running on low. Run until the crumbs resemble wet sand.
- Press the crumbs firmly into the base of the springform pan. Freeze for 20 minutes, or until hardened.
- Melt the chocolate. Add 1 inch of water to a small saucepan over high heat. Place the chopped white chocolate in a glass bowl set on top of the saucepan and stir until melted and smooth. Set aside to cool.
- Make the filling. Beat the cream cheese, powdered sugar, and vanilla with an electric mixer until smooth. Pour in the cooled white chocolate and mix until smooth again. Fold in the whipped topping by hand until thoroughly combined.
- Spoon the filling into the springform pan and spread it evenly. Cover with plastic wrap and refrigerate at least 5 hours.
- Make the ganache. Combine the chopped white chocolate and heavy whipping cream in a small microwave-safe bowl. Heat in 30-second increments, stirring between each, until melted and smooth. Watch closely so it does not burn.
- Cool the ganache slightly, pour it over the cheesecake, and chill for 10 minutes.
- Release and serve. Run a thin knife around the edge, then carefully release the springform ring. The ganache will run down the sides a bit. Transfer to a cake stand, top with whipped cream and extra chopped white chocolate if desired, and serve chilled.
Notes
- The cheesecake filling should be completely smooth and lump-free before adding the white chocolate to avoid a lumpy cheesecake.
- Melting the white chocolate over boiling water is best because it can burn easily in the microwave on its own. Be careful not to get any water on the white chocolate, and watch for steam when you move the bowl.
- Firmly press the graham cracker crumbs into the pan, ideally with the flat bottom of a glass or measuring cup, to keep the crust intact when you slice the cheesecake.
- Freeze the crust for the full 20 minutes. It needs to be firm before you add the filling, or it will shift and crack when you spread and press.
- The 5-hour chill time is a minimum. Overnight is better.
- Ganache texture: If your ganache is too thick to pour smoothly, add a teaspoon of warm cream and stir until it loosens. If it's too thin, let it cool a few more minutes at room temperature before pouring.
- Run the knife around the edge of the springform before releasing the ring. The ganache will have adhered slightly to the sides, and releasing without loosening first can tear the edge of the cheesecake.
- White chocolate: Use 4.4-ounce baking bars, not chips. Chips contain stabilizers that prevent smooth melting and leave a grainy texture.
- Cream cheese: Use full-fat brick-style cream cheese at room temperature. Tub-style spreadable cream cheese will not set properly.
- Make ahead: This cheesecake is best made a day in advance. It keeps in the refrigerator for up to 5 days.
- Freezing: Wrap tightly in plastic wrap and foil and freeze up to 2 months. Thaw overnight in the refrigerator.
- Clean slices: Dip a long thin knife in hot water and wipe it dry between each cut.
Storage Tips
- Refrigerator: Cover the cheesecake tightly with plastic wrap and store in the refrigerator for up to 3 days. The crust will start to get soggy after that.
- Freezer: Wrap the cheesecake tightly in plastic wrap and foil. Freeze for up to 2 months, and thaw overnight in the refrigerator before serving.
Supplies/Tools
- 9-inch springform pan
- Small, medium, and large mixing bowls
- Small or medium saucepan (I used a 2-quart saucepan.)
- Food processor
- Electric mixer
- Offset spatula - Optional, but it helps smooth out the layers.
Nutrition
Calories: 689kcal | Carbohydrates: 57g | Protein: 8g | Fat: 49g | Saturated Fat: 30g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 0.2g | Cholesterol: 95mg | Sodium: 311mg | Potassium: 273mg | Fiber: 0.5g | Sugar: 50g | Vitamin A: 1112IU | Vitamin C: 0.3mg | Calcium: 189mg | Iron: 1mg