WHITE CHOCOLATE CHEESECAKE - AN EASY NO BAKE RECIPE
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
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
NO BAKE WHITE CHOCOLATE CHEESECAKE
Sweet and beautifully creamy with just the right amount of salty, crunchy biscuit base, this No Bake White Chocolate Cheesecake is a fantastic dessert, perfect for Mother's Day or even Easter Sunday.
Provided by Anna Bloomfield
Categories Dessert
Time 20m
Yield 10 people
Number Of Ingredients 6
Steps:
- Start by lining a 20cm (7 inch) spring form cake tin. Line the base and sides with non-stick paper. This makes removing the cheesecake easier.
- Melt the butter in a medium sized pan over a very low heat.
- Using a food processor, blitz the biscuits until finely ground. Alternatively, place the biscuits in a food bag and crush with a rolling pin until you have fine crumbs.
- Stir the crumbs into the melted butter mixing well to ensure all the crumbs are thoroughly covered. Press the buttery crumbs into the tin. Chill.
- Melt the chocolate in a bowl over a pan of simmering water ensuring the bottom of the bowl does not come into contact with the water. Allow to cool slightly.
- Lightly whip the double cream until it forms soft peaks.
- Beat the vanilla extract into the cream cheese until smooth and shiny.
- Beat the melted chocolate into the cream cheese then fold in the whipped cream.
- Pour the cheesecake mixture over the biscuit base and smooth the top.
- Chill for at least two hours and preferably overnight.
Nutrition Facts : Calories 491 kcal, Carbohydrate 32 g, Protein 5 g, Fat 38 g, SaturatedFat 22 g, Cholesterol 98 mg, Sodium 290 mg, Sugar 21 g, ServingSize 1 serving
EASY NO BAKE WHITE CHOCOLATE CHEESECAKE
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
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 WHITE CHOCOLATE CHEESECAKE (AND NOT SO BAD 4 U!)
A VERY easy and yummy cheesecake, that is no bake and isn't too bad for your health (as good as cheesecake can get 4 your health)
Provided by Katrina
Categories Cheesecake
Time 15m
Yield 1 cheesecake, 10 serving(s)
Number Of Ingredients 4
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.
NO-BAKE WHITE CHOCOLATE CHEESECAKE
Give your oven a break with this No-Bake White Chocolate Cheesecake recipe. Each slice of this No-Bake White Chocolate Cheesecake has a delicious layer of cranberry-flavored JELL-O over a shortbread cookie crust. Top your cake off with gelatin-coated cranberries to give it more flavor and color.
Provided by My Food and Family
Categories Recipes
Time 4h45m
Yield 16 servings
Number Of Ingredients 9
Steps:
- Reserve 1/4 cup cranberries. Place remaining cranberries in medium saucepan. Add sugar and 1/2 cup water; stir. Bring to boil on medium heat, stirring frequently; simmer on medium-low heat 3 to 5 min. or until cranberries are softened, stirring occasionally. Remove from heat.
- Reserve 1 tsp. dry gelatin mix. Add remaining gelatin mix to cranberry mixture; stir 2 min. until completely dissolved. Stir in remaining water. Pour into 13x9-inch dish sprayed with cooking spray. Refrigerate 2 hours or until thickened.
- Meanwhile, microwave butter and 2 oz. chocolate in medium microwaveable bowl on HIGH 1 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended. Stir in cookie crumbs; press onto bottom of 9-inch springform pan. Refrigerate until ready to use.
- Melt remaining chocolate as directed on package; mix with cream cheese in medium bowl until blended. Gently stir in COOL WHIP.
- Spoon gelatin mixture over crust; spread to evenly cover crust. Cover with cream cheese mixture. Refrigerate 2 hours or until firm.
- Meanwhile, rinse reserved cranberries; shake gently to remove excess water. Place cranberries in small resealable plastic bag. Add reserved dry gelatin mix; close bag, then shake gently to evenly coat cranberries with gelatin mix. Refrigerate until ready to use.
- Top cheesecake with gelatin-coated cranberries just before serving.
Nutrition Facts : Calories 340, Fat 23 g, SaturatedFat 13 g, TransFat 0.5 g, Cholesterol 45 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
WHITE CHOCOLATE CHEESECAKE
Make a simple, creamy dessert for a dinner party with very little effort. Pairing this white chocolate cheesecake with fresh fruit offsets the richness
Provided by Member recipe by gingerella
Categories Afternoon tea, Dessert, Treat
Time 25m
Number Of Ingredients 7
Steps:
- Crush the biscuits in a food processor until completely ground. Add butter and whizz again until you have the desired crumbly consistency.
- Grease and line the base of a 23cm deep, loose-bottomed cake tin. Add the biscuit mixture to the cake tin and pat it flat. Leave to set in the fridge for approximately 30 mins.
- Begin melting the chocolate in a heatproof glass bowl over a small pan of hot water on a low heat. Stir occasionally to prevent sticking. Remove from the heat and leave to cool for 10 mins until barely warm but still liquid.
- Meanwhile whisk the cream cheese and mascarpone together. Add double cream and keep whisking until the mixture is just holding its own shape. Finally, add the melted chocolate and whisk until just combined.
- Spoon the mixture over the cooled and set biscuit base, then smooth the top. Return to the fridge to cool for at least 6 hrs until the topping is set. Finally, decorate with fruit.
Nutrition Facts : Calories 801 calories, Fat 66 grams fat, SaturatedFat 40 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 30 grams sugar, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 0.8 milligram of sodium
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