White Chocolate Cheesecake No Cook 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.

EASY NO BAKE WHITE CHOCOLATE CHEESECAKE

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.

WHITE CHOCOLATE CHEESECAKE - NO COOK

Steps:

• Grease a 23cm spring form tin or loose bottomed cake tin with some butter or oil.
• finely crush digestive and ginger nut biscuits in a food processor or in a plastic bag and bang with heavy rolling pin.
• combine crushed biscuit with cooled melted butter.
• press mixture into base of tin firmly with back of a metal spoon or hands.
• Chill the tin in fridge or freezer for at least 30 minutes.
• while base is chilling, gently melt chocolate in a bowl over simmering water until smooth. this can burn at bottom so keep your eye on the chocolate. set aside to cool.
• mix together the cream cheese, mascarpone, caster sugar and vanilla extract, then lightly mix in the cool white chocolate.
• in a seperate bowl, whip double cream on a high speed until stiff peaks occur.
• slowly add whipped double cream into cream cheese mixture and beat gently for one minute until fully incorporated.
• pour the mixture on top of the biscuit base and chill in fridge for three hours or put it into the freezer for a couple of hours. I prefer the freezer as it really firms the cheesecake up.
• remove cheesecake from tin and top with halved strawberries and mint sprigs.
• serve with double cream.

WHITE CHOCOLATE CHEESECAKE

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.

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.