Can I use a different type of chocolate instead of white chocolate chips?

Absolutely. Milk or dark chocolate will work in the filling, though the cheesecake will lose some of its delicate vanilla character and become richer. Adjust sugar levels if needed.

What can I use instead of graham crackers for the crust?

You can substitute with digestive biscuits, vanilla wafers, or even crushed pretzels for an interesting salty twist. Choose what you love!

Is it possible to make this cheesecake gluten-free?

Yes—just use gluten-free graham crackers or cookies for the crust. The rest of the recipe is naturally gluten-free.

Do I need gelatin to set the cheesecake filling?

Nope! Thanks to the combination of cream cheese, white chocolate, and chilling, the filling sets up perfectly on its own—no gelatin necessary.

No Bake Vanilla Cheesecake Recipe

Description

Indulge in a decadent, easy-to-make No Bake Vanilla Cheesecake featuring a buttery graham cracker crust and a rich, creamy white chocolate-infused filling. This elegant dessert requires no oven, making it perfect for warm days or last-minute gatherings. Top with fresh fruit, whipped cream, or caramel sauce for a crowd-pleasing treat.

Ingredients

Units Scale

Crust

1 3/4 cups graham cracker crumbs
8 Tablespoons butter

Filling

2 cups white chocolate chips
24 oz. cream cheese, at room temperature
1/2 cup powdered sugar
6 Tablespoons heavy cream, divided
1 teaspoon vanilla extract

To Garnish

Fresh fruit, whipped cream, or caramel sauce, as desired

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Instructions

Melt Chocolate: Add the white chocolate chips to a medium microwave-safe bowl. Microwave for 30 seconds, stir, and add 3 tablespoons of the heavy cream. Continue heating in 30-second increments, stirring between each, until the chocolate is smooth and completely melted. Set the mixture aside and allow it to cool back to room temperature.
Brown the Butter: In a small saucepan over medium-low heat, melt the butter. Watch carefully until it begins to bubble and fizz, indicating caramelization. Whisk for about 2 minutes as it turns a light golden color, then remove from heat.
Prepare the Crust: In a large bowl, combine the browned butter with the graham cracker crumbs. Mix until the crumbs are evenly coated and have a wet, sandy texture. Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate to form an even crust.
Whip the Cream Cheese: In another large bowl, use an electric mixer to beat the room temperature cream cheese until it is light and fluffy.
Add Sugar and Flavoring: Add the powdered sugar to the whipped cream cheese and beat until smooth. Mix in the vanilla extract and the remaining 3 tablespoons of heavy cream. Continue beating until the mixture is smooth and creamy.
Combine Filling: Gently fold the cooled melted white chocolate and cream mixture into the whipped cream cheese mixture. Stir until fully incorporated and no streaks remain.
Assemble and Chill: Pour the cream cheese filling onto the prepared graham cracker crust. Smooth the top with a spatula, cover, and refrigerate for at least 4 hours or overnight for best results.
Serve: Once set, slice the cheesecake and serve with fresh fruit, whipped cream, or caramel sauce as desired.

Notes

Ensure the cream cheese is fully at room temperature for a smooth, lump-free filling.
Let the melted chocolate cool to room temperature before combining with the cream cheese to prevent curdling.
Chill for at least 4 hours to allow the cheesecake to set properly.
Customize toppings with seasonal fruits, chocolate shavings, or your favorite sauces.

Nutrition

Serving Size: 1 slice
Calories: 540
Sugar: 32g
Sodium: 290mg
Fat: 36g
Saturated Fat: 20g
Unsaturated Fat: 13g
Trans Fat: 0.5g
Carbohydrates: 45g
Fiber: 1g
Protein: 7g
Cholesterol: 85mg