White Chocolate Cream Cheese Pie Recipes

WHITE CHOCOLATE PIE

Steps:

• In a large bowl, beat the cream cheese, confectioners' sugar and 1/4 cup whipped topping until smooth. Spread over crust. , In a small bowl, beat milk and pudding mix on low speed for 2 minutes (mixture will be thick). Pour over cream cheese layer. Refrigerate for 2 hours or until firm., Tint remaining whipped topping pink with red food coloring. Spread over pie just before serving. Refrigerate leftovers.

WHITE CHOCOLATE DREAM PIE

Steps:

• Combine all crust ingredients and mash into the bottom of a greased 9x11 cake pan. Bake for 10 minutes in a 300 degree F oven. Set crust aside to cool while you prepare the filling.
• Combine cream, sugar, eggs, vanilla, and cornstarch into a medium sauce pan and bring to a boil over a medium flame. As the filling begins to thicken, add the butter, vanilla, and white chocolate chips. When the filling has thickened turn off the heat and whisk in the cream cheese. Pour the filling on top of the crust.
• Allow to cool in the refrigerator for at least thirty minutes. Then take the Cool Whip and spread over the top of the filling. Garnish with the remaining macadamia nuts and chill until ready to serve.

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.

CLASSIC WHITE CHOCOLATE PIE

Steps:

• Beat cream cheese until fluffy; gradually beat in sweetened condensed milk, melted white chocolate chips, egg and vanilla. Pour into prepared crust pie.
• Bake in preheated 325 degrees oven for 20-25 minutes or until just set.
• Cool. Drizzle with puréed raspberries and top with fresh berries, if desired.

WHITE CHOCOLATE-CREAM CHEESE FRUIT TART

Steps:

• Preheat the oven to 300 degrees F (150 degrees C). Grease a 12-inch tart pan.
• Beat butter and confectioners' sugar together in a bowl using an electric mixer until light and fluffy. Mix in flour until mixture is crumbly. Press into the prepared tart pan.
• Bake crust until lightly browned, 25 to 30 minutes. Let cool completely.
• Beat melted and cooled white chocolate and heavy cream in a bowl until smooth. Mix in cream cheese until thoroughly combined. Spread over cooled crust. Chill in the refrigerator for 30 minutes.
• Combine 1/2 cup water and white sugar in a saucepan and bring to a boil. Mix remaining 1/2 cup water and cornstarch together in a bowl until cornstarch dissolves; add to sugar mixture. Cook and stir until mixture thickens and clears, about 5 minutes. Stir in corn syrup and return to a boil. Remove glaze from heat and let cool for 10 minutes.
• Arrange strawberries, blueberries, and raspberries over cream cheese layer and brush with glaze. Chill for at least 1 hour; store in refrigerator until ready to serve.

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.

WHITE CHOCOLATE CREAM CHEESE PIE

Steps:

• 1. Place chocolate cookie crust in freezer while making filling.
• 2. Place the softened cream cheese (cut into pieces), in your large mixer bowl and beat until smooth, slowly add half of the milk..beat until smooth.
• 3. Add the dry pudding mix,vanilla and remainder of milk to the mixture and beat until thick and smooth.
• 4. Fold in half of the thawed whipped topping; stir by hand to blen in.. Remove crust from freezer and pour the filling mixture into the chocolate cookie crust. Spread out evenly.
• 5. Carefully spread the marmalade over top of filling mixture.
• 6. Top with remaining thawed topping , leaving center open to see orange marmalade...sprinkle with pecan pieces. Place in freezer covered. When frozen let set about 10 minutes before serving.
• 7. I used inverted pie crust lid from store bought crust.

CHOCOLATE CREAM CHEESE PIE

Steps:

• In a small bowl, beat the cream cheese, sugar and 1 tablespoon milk until smooth. Fold in 1 cup whipped topping. Spread evenly into crust. , In a small bowl, whisk pudding mix and remaining milk for 2 minutes. Let stand for 2 minutes or until soft-set. Pour over cream cheese mixture. Chill until set. , Just before serving, garnish with remaining whipped topping and chocolate chips if desired.

WHITE CHOCOLATE PIE

Steps:

• 1. To Prepare the Crust: Add the sugar to the cracker crumbs and mix. Pour in the melted butter and combine until moistened. Pat into a pie plate and set aside.
• 2. To Prepare the Pie filling: Mix cream cheese with 1 cup milk until well blended. You do this on low speed on your mixer. Add the rest of the milk and pudding mix and continue to blend on low speed. Once mixture is smooth, gently fold in the Cool Whip. Pour into the prepared crust and refrigerte for 4 hours before serving.
• 3. Topping: Top with shaved white chocolate or white chocolate chips and drizzle with a chocolate sauce.