The sinfully delicious combination of white chocolate, vanilla and citrus in this no-bake cheesecake is perfect when topped with fresh strawberries.
Did I ever tell you that I had white chocolate cheesecake as my wedding cake? It makes sense, considering how much I love cheesecake and white chocolate.
Unfortunately, as our minds are prone to do, once I saw this recipe and started thinking about that most amazing day and dessert, my thoughts start rabbit-trailing.
You see, the woman who made the cheesecakes for my wedding would never give me the recipe. Have you ever known someone who’s done that? I can understand when the recipe’s been handed down generation to generation. In fact, I have a couple that my mom’s asked me not to share.
What was weird about this situation was that the woman searched around to find that recipe specifically for our wedding. It wasn’t an heirloom or family thing. She just wouldn’t share (#doesnotplaywellwithothers). So, any time I think about how good that celebration dessert was, I think about the fact that I can’t make it again.
I would normally say, ‘bummer,’ but then again, there is this.
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Here’s the thing about no-bake cakes; sometimes the phrase, ‘no-bake’ doesn’t mean ‘no-use-of-the-stove,’ as well. If I’m not wanting to turn on the oven on a particularly hot day, standing in front of a full-on red burner or flame when it’s 95 degrees out doesn’t flip my switch either.
So, the fact that this cake is totally oven and stove-free is fantastic. What it does use is the stand mixer and a couple of bowls. That, I can handle.
The crust is a simple combination of graham cracker crumbs (I buy them by the box instead of crushing my own crackers), melted butter, sugar, vanilla and salt. It’s simple enough to mix together and press into the bottom of the springform pan.
The filling is almost as easy. I deviated from the instructions a bit, opting to use my hand mixer for combining the cream cheese, sugar, vanilla bean paste, zests and melted white chocolate and my stand mixer for whipping up the cream. Once done, I folded the whipped cream into the cream cheese mixture, spooned it into the pan and put the pan in the fridge.
When I was ready to serve it, all I had to do was spread the jam and add the quartered berries. It looked gorgeous and my kitchen was still cool.
My friend Monica came over for coffee yesterday so she was able to taste-test the cheesecake with me. We agreed that the cake is really rich (she was good and didn’t finish hers, but I barely stopped short of licking the crumbs off my plate). I thought that the crust was a little thick but Monica said that it was perfectly proportioned for the cream cheese portion and helped cut some of the richness.
Either way, we both thought it was delicious. Sophie agreed and inhaled her piece.
What I’d Do Different Next Time
I might leave out the orange zest. It was good, but I think it masked the flavor of the white chocolate a little too much.
No-Bake White Chocolate Cheesecake with Strawberries
- 1½ cups graham cracker crumbs (7 ounces)
- 1 stick unsalted butter, melted
- ¼ cup granulated sugar
- ½ teaspoon pure vanilla extract
- Pinch of fine sea salt
- 7 ounces white chocolate, finely chopped
- 1 pound cream cheese, at room temperature
- 1 cup confectioners’ sugar
- 1½ teaspoon vanilla bean paste or 1 teaspoon pure vanilla extract
- ¼ teaspoon finely grated orange zest
- ¼ teaspoon finely grated lemon zest
- 1 cup heavy cream
- 3 tablespoons strawberry jam mixed with 1 teaspoon hot water
- Quartered strawberries, for garnish
Make the Crust Instructions
- In a medium bowl, mix the graham cracker crumbs with the butter, sugar, vanilla and salt until evenly moistened.
- Press the crumbs over the bottom of a 9-inch round springform pan. Freeze until firm, about 20 minutes.
Make the Filling Instructions
- In a microwave-safe bowl, microwave the white chocolate on high power in 10-second intervals until just melted. Let cool slightly.
- In a stand mixer fitted with the paddle, beat the cream cheese with the confectioners’ sugar, vanilla bean paste and orange and lemon zests until smooth. Gradually beat in the white chocolate. Scrape the mixture into a large bowl.
- Wipe out the bowl of the stand mixer and add the cream to it. Attach the whisk and beat the cream at high speed until firm peaks form. Stir one-third of the whipped cream into the cream cheese mixture, then fold in the remaining whipped cream until no streaks remain.
- Spread the cheesecake filling over the chilled crust in an even layer. Cover with foil and refrigerate for at least 3 hours or overnight.
- Unmold the cheesecake. Top with the strawberry jam and garnish with quartered strawberries. Cut the cake into wedges and serve.
If you have a good white chocolate cheesecake, I’d love to know about it. I’m always keeping my eye out in case I find one that’s similar to that served at our wedding.
Here are other great dessert and cheesecake recipes to check out:
- Aged Havarti Cheesecake
- Midnight Mocha Cheesecake
- Authentic Armenian Boereg
- Classic Strawberry Shortcake