One of our favorite cheesecake recipes is a white chocolate cheesecake recipe. Melted white chocolate is drizzled into the batter before baking. We used the same method to make this no-bake version—but without the baking. The white chocolate makes the cheesecake especially rich and appealing. We have included both the original recipe and the converted no-bake recipe for your use.
Additional Recipes and References
- Free! How to Bake, a free 250 page baking book
- Free! Easy Cheesecakes from A to Z (Includes “A Cheesecake Troubleshooting Guide)
- Free! A Manual for No-Bake Cheesecakes
- Springform Pans from Round to Square
- Click to see the Cheesecake Recipe Index with over 40 additional recipe
For the crust
1 2/3 cup graham cracker crumbs
1/2 cup butter, melted
2 tablespoons granulated sugar
In a nine-inch springform pan, mix the graham cracker crumbs (see notes), melted butter, and sugar together. Press the mixture across the bottom of the pan and up the sides to form the crust. Put the crust in refrigerator while you mix the filling.
For the filling
2 8-ounce packages of cream cheese
1/3 cup granulated sugar
2 cups Bavarian cream
1 teaspoon vanilla extract
1 1/4 cups white chocolate wafers or 6 ounces of white chocolate baking bars
With the paddle attachment of your stand-type mixer, beat the cream cheese and sugar together. Add the Bavarian cream and vanilla and beat until smooth. Melt the chocolate. Drizzle in the melted chocolate while it is still warm and while the beaters are running. Pour into the crust. Refrigerate before serving.
Baker’s Notes
Use good quality white chocolate wafers with a high cocoa butter content. Wafers have a finer grind and are richer and smoother than chips. Some white chocolate chips do not melt properly.
Purchasing graham cracker crumbs will save you time and cleanup and usually cost less than crackers. If you use crackers, the easiest way to process them into crumbs is with a food processor.
For a particularly noteworthy cheesecake, make this in a square cheesecake pan. A silicone cheesecake pan cleans up nicely and easily releases the dessert.
We most often use glass based springform pans. You can slip the cake on the glass bottom onto a serving palter for easy cutting and serving. A glass base avoids the metallic taste that sometimes comes from metal bottoms.
Serving suggestions
Serve this cheesecake plain or with a topping. Our favorite topping is a simple sauce made with berries. We use these recipes often. They can be made with fresh or frozen fruit. Recipes can be found elsewhere in this guide.
