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No Bake White Chocolate Cheesecake

No bake white chocolate cheesecake has a buttery graham cracker crust and a smooth, airy filling made with melted white chocolate and whipped cream. Chill it until firm for clean slices and a make-ahead dessert.
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Prep Time 25 minutes
chilling 6 hours 20 minutes
Total Time 6 hours 45 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Make the crust
  • 1 cooking spray for coating the pan
  • 2 cups graham cracker crumbs
  • 6 tablespoons unsalted butter melted
  • 2 tablespoons granulated sugar
  • 0.25 teaspoon kosher salt
Make the filling
  • 12 ounces white chocolate finely chopped
  • 3 packages (8 ounces) cream cheese softened
  • 0.25 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy cream cold

Equipment

  • 1 9-inch springform pan
  • 1 microwave
  • 1 electric mixer

Method
 

Make the crust
  1. Lightly coat the bottom and sides of a 9-inch springform pan with cooking spray.
  2. Stir together the graham cracker crumbs, melted butter, granulated sugar, and salt until evenly moistened.
  3. Press the mixture firmly over the bottom of the pan and about 1 inch up the sides.
  4. Chill the crust for 20 minutes.
Make the filling
  1. Microwave the white chocolate at 50% power in 20-second intervals, stirring each time, until smooth, about 1 to 2 minutes total.
  2. Let the white chocolate cool until barely warm but still fluid.
  3. Beat the cream cheese, powdered sugar, and vanilla in a large bowl until smooth, about 2 minutes, scraping down the bowl as needed.
  4. With the mixer on low, gradually beat in the cooled white chocolate until fully combined.
  5. In a separate bowl, whip the heavy cream until stiff peaks form.
  6. Gently fold the whipped cream into the cream cheese mixture until no streaks remain.
Chill the cheesecake
  1. Spread the filling evenly over the chilled crust.
  2. Cover the cheesecake and refrigerate for at least 6 hours or overnight, until firm enough to slice.
  3. Run a thin knife around the edge of the cheesecake and release the springform sides.
  4. Slice to serve.

Notes

For clean slices, make sure the cheesecake is firm before releasing the springform sides. Refrigerate covered for up to 4 days; it can be frozen. For a gluten-free option, use gluten-free graham cracker crumbs.