Ultimate No Bake White Chocolate Cheesecake
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Indulge your taste buds with this decadent Ultimate No Bake White Chocolate Cheesecake recipe. This creamy cheesecake is enhanced with the sweet flavor of white chocolate and topped with a rich white chocolate ganache, making it the perfect dessert that’s sure to be a hit with your guests!
More creamy desserts? You’ll love this Oreo Chocolate Ganache Cheesecake, Easy No Bake Biscoff Cheesecake, this Reese’s Peanut Butter Pie, this Strawberry Cheesecake Cream Pie for starters!
Why We Love This Ultimate No Bake White Chocolate Cheesecake
Are you ready to level-up from traditional cheesecake to something extra special? If you’re craving something indulgent and delicious, nothing satisfies quite like a decadent white chocolate cheesecake.
It’s a sweet change from chocolate cheesecake or this easy no bake cheesecake recipe, however when cheesecake is in view, no one is going to resist any cheesecake!
It’s easy to make, with simple steps for each of the layers! I love the texture of this cheesecake and you will too!
Get ready to create an ultra-luxurious, creamy and dreamy no bake white chocolate cheesecake that is perfect when you want to celebrate for the holidays or just want a very elegant dessert that tastes out of this world yummy!
From the perfect mix of ingredients to the secret techniques for combining and layering the flavors, you’ll discover everything you need to know to craft the ultimate white chocolate cheesecake. So, if you’re ready to take your baking game to the next level, let’s get started!
Gather Your Ingredients
Graham Cracker Crust or Delicious & Easy Oreo Pie Crust Recipe
- graham cracker crumbs
- granulated sugar or brown sugar or use a combo of both
- unsalted butter or salted butter melted or coconut oil, melted (add a dash of salt if using unsalted butter if desired)
No Bake White Chocolate Cheesecake Filling
- softened cream cheese
- powdered sugar
- vanilla extract
- white chocolate bar, chopped up, I used Lindt’s, but you can also use a bag of 11 ounces or 12 ounces of your favorite white chocolate chips
- frozen whipped topping, thawed (such as Cool Whip) or 1 cup of heavy whipping cream whipped into whipped cream.
White Chocolate Ganache
- white chocolate chips or chocolate bar
- heavy cream
- butter
- Optional: vanilla extract or orange zest
Toppings on Cheesecake
- frozen whipped topping, thawed (such as Cool Whip) or 1 cup of heavy whipping cream + 3 tablespoons powdered sugar, whipped into whipped cream
- White Chocolate Bar Chunks, I used Lindt’s
How to Make Ultimate No Bake White Chocolate Cheesecake
Graham Cracker Crust
- Using a food processor, pulverize the graham crackers until finely ground into crumbs or place graham crackers in a large ziploc bag and use a rolling pin to crush them.
- Mix graham cracker crumbs and sugar in a bowl. Pour in melted butter/coconut oil and mix with a fork until all the crumbs are wet.
- Pour the mixture into am 8-inch springform pan. Press the crumbs firmly into the bottom and up the sides of the pan. Place in fridge while you start the white chocolate cheesecake filling.
No Bake White Chocolate Cheesecake Filling
If using heavy cream to make whipped cream instead of Cool Whip in this recipe, start out by whipping the 1 cup of the heavy cream with 3 tablespoons powdered sugar. Set aside to add in step 3.
- Mix the cream cheese, sugar, and vanilla together. Beat until it’s soft, creamy, and fluffy. Put it in the fridge while you wait.
- Put the white chocolate chunks or chips in the microwave. Heat them for 1 minute. Stir the chocolate and keep microwaving them in 15-second intervals, stirring in between. Keep going until the chocolate is melted and mixed together. Pour white chocolate mixture into the cream cheese mix and stir quickly so the white chocolate doesn’t harden, especially if you are using chips. Blend until it’s mixed together smoothly.
- Mix the whipped cream until it’s combined with the other ingredients. Spread the mixture over the graham cracker crust and put it in the fridge for 6 hours.
- Make the white chocolate ganache after you make the cheesecake a couple of hours before serving.
White Chocolate Ganache
- Prepare white chocolate bar, by finely chopping or white chocolate chips and place in a microwaveable bowl.
- Heat cream in the microwave or stove until it simmers and is hot.
- Gently combine the hot cream with the white chocolate and let it set for 3 minutes.
- Whisk the mixture to achieve a smooth, velvety ganache. Add the softened butter, if desired.
- Enhance with vanilla or orange zest for a customized twist.
- Let the ganache set by allowing it to cool at room temperature for 1-2 hours, then pour some on top of your white chocolate cheesecake.
Toppings on Cheesecake
If using heavy cream to make whipped cream instead of Cool Whip for the top, start out by whipping the 1 cup of the heavy cream with 3 tablespoons powdered sugar.
- Pipe some freshly whipped cream on top or pipe some Cool Whip Topping on top and add some white chocolate bar and serve.
- Bring the cheesecake out 5-10 minutes before serving if desired so the white chocolate ganache on top is perfect for cutting into!
Storing White Chocolate Cheesecake
Store this cheesecake in a closed container in the fridge. Eat it within 4 days for the best flavor.
Enjoy a creamy sweet treat with this Ultimate White Chocolate Cheesecake. With minimal effort and a few ingredients required to make this heavenly dessert come together, you’ll be able to surprise your family and friends in no time!
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More Decadent Treats!
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- Chocolate Cherry Cheesecake – No Bake
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Ultimate No Bake White Chocolate Cheesecake
Ingredients
Graham Cracker Crust
- 1 ½ cups graham cracker crumbs 12 full sheet graham crackers crushed into crumbs
- ¼ cup granulated sugar or brown sugar or use a combo of both
- 6 Tablespoons unsalted butter or salted butter melted or coconut oil melted (add a dash of salt if using unsalted butter if desired)
- If using heavy cream instead of whipped cream in this recipe start out by whipping the 2 cups of the heavy cream with 3 tablespoons powdered sugar. Half will go in the cheesecake filling and half will go on top of the cheesecake as a garnish.
No Bake White Chocolate Cheesecake Filling
- 24 ounces softened cream cheese 3 packages
- 1 cup powdered sugar
- 1 tablespoon vanilla extract
- 12 ounces white chocolate bar chopped up, I used Lindt’s, but you can also use a bag of 11 ounces or 12 ounces of your favorite white chocolate chips
- 8 ounces frozen whipped topping thawed (such as Cool Whip) or 1 cup of heavy whipping cream whipped into whipped cream.
White Chocolate Ganache, optional
- 1 cup white chocolate chips or chocolate bar
- ½ cup heavy cream
- 1 tablespoon butter
- Optional: vanilla extract or orange zest
Toppings on Cheesecake
- 8 ounces frozen whipped topping thawed (such as Cool Whip) or 1 cup of heavy whipping cream + 3 tablespoons powdered sugar, whipped into whipped cream
- White Chocolate Bar Chunks I used Lindt’s
Instructions
How to Make Ultimate No Bake White Chocolate Cheesecake
Graham Cracker Crust
- Using a food processor, pulverize the graham crackers until finely ground into crumbs or place graham crackers in a large ziploc bag and use a rolling pin to crush them.
- Mix graham cracker crumbs and sugar in a bowl. Pour in melted butter/coconut oil and mix with a fork until all the crumbs are wet.
- Pour the mixture into an 8-inch springform pan. Use the bottom of a clean measuring cup to press the crumbs firmly into the bottom and up the sides of the pan. Place in fridge while you start the white chocolate cheesecake filling.
No Bake White Chocolate Cheesecake Filling
- If using heavy cream to make whipped cream instead of Cool Whip in this recipe, start out by whipping the 1 cup of the heavy cream with 3 tablespoons powdered sugar. Set aside to add in step 3.
- Mix the cream cheese, sugar, and vanilla together. Beat until it's soft, creamy, and fluffy. Put it in the fridge while you wait.
- Put the white chocolate chunks or chips in the microwave. Heat them for 1 minute. Stir the chocolate and keep microwaving them in 15-second intervals, stirring in between. Keep going until the chocolate is melted and mixed together. Pour white chocolate mixture into the cream cheese mix and stir quickly so the white chocolate doesn't harden, especially if you are using chips. Blend until it's mixed together smoothly.
- Mix the whipped cream until it's combined with the other ingredients. Spread the mixture over the graham cracker crust and put it in the fridge for 6 hours.
- Make the white chocolate ganache after you make the cheesecake a couple of hours before serving.
White Chocolate Ganache
- Prepare white chocolate bar, by finely chopping or white chocolate chips and place in a microwaveable bowl.
- Heat cream in the microwave or stove until it simmers and is hot.
- Gently combine the hot cream with the white chocolate and let it set for 3 minutes.
- Whisk the mixture to achieve a smooth, velvety ganache. Add the softened butter, if desired.
- Enhance with vanilla or orange zest for a customized twist.
- Let the ganache set by allowing it to cool at room temperature for 1-2 hours, then pour some on top of your white chocolate cheesecake.
Toppings on Cheesecake
- If using heavy cream to make whipped cream instead of Cool Whip for the top, start out by whipping the 1 cup of the heavy cream with 3 tablespoons powdered sugar.
- Pipe some freshly whipped cream on top or pipe some Cool Whip Topping on top and add some white chocolate bar and serve.
- Tip: Bring the cheesecake out 5-10 minutes before serving if desired so the white chocolate ganache on top is perfect for cutting into!
Even though it is white chocolate based, I don’t think it’s any sweeter than most no bake cheesecakes and still has that tangy flavor. If you want it to be tangier, you could add a little lemon juice to the cheesecake. Hope you enjoy Rosalyn!
Question for you. Is this recipe a little on the sweeter side? I prefer a tangy cheesecake.
Thank you Michelle! And yes, those additions would be so fun for sure!
What a perfect white chocolate cheesecake! For the festive season, I might add a touch of peppermint extract and top off with crushed candy cane 🙂