No Bake White Chocolate Cheesecake Recipe
Smooth and rich white chocolate cheesecake filling paired with a crunchy base is the perfect combination to please even the pickiest eater.
Ingredients
- 1 ½ cups crushed graham crackers
- ½ cup granulated sugar
- 6 tablespoons butter melted
- 24 ounces 3 packages cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 11 ounces white chocolate chips
- 1 tub 8-ounces whipped topping (such as Cool Whip), thawed
Meringue Trees Ingredients:
- 3 egg whites at room temperature
- ¼ teaspoon peppermint extract
- 1/8 teaspoon cream of tartar
- ¾ cup granulated sugar
- Green gel food coloring
- Sprinkles optional
Instructions
- In a medium mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Press the crumbs into the bottom and ½ way up the sides of a 9 or 10-inch springform pan. Place in the refrigerator to chill for 30 minutes.
- In a large mixing bowl, beat together the cream cheese, powdered sugar, and vanilla with an electric mixer until smooth.
- In a small microwave-safe bowl, melt the white chocolate chips in the microwave in 15-second intervals, stirring well between each heating interval until fully melted.
- Pour the melted white chocolate into the cream cheese mixture and beat together with an electric mixer until smooth.
- Fold in the thawed whipped topping.
- Scoop the cheesecake mixture into the chilled graham cracker crust and use a spatula to smooth out evenly.
- Refrigerate the cheesecake for 6 hours.
- Preheat the oven to 200F degrees. Line two baking sheets with parchment paper; set aside.
- In the bowl of a stand mixer, beat the egg whites, peppermint extract, and cream of tartar medium speed until the mixture is frothy and peaks begin to form.
- While the mixer is running, add the sugar one tablespoon at a time, waiting a few seconds between each addition.
- Add the green gel to reach your desired color.
- Continue beating on medium-high speed until the mixture is very stiff and holds its shape.
- Transfer the mixture to a piping bag with a large star tip.
- Make the Christmas tree shape by piping in a circular motion with the base being about 1 inch across and make the circle smaller at you build the tree upwards to about 1 ½ inches tall. Be careful not to make them too large or the trees will fall over.
- After piping all the trees, top each meringue with sprinkles if desired.
- Bake the meringues in the preheated oven and bake for 60 minutes.
- Turn off the oven and allow the meringues to sit in the oven for an additional 30 minutes.
- Remove the pan from the oven and allow the meringues to cool completely to room temperature.
- Run a butter knife around the edges of the springform pan to release the cheesecake, then open and remove the springform side.
- Top the cheesecake with the meringue cookies right before serving.
- Slice the cheesecake and serve chilled.
Nutrition
Serving: 1gCalories: 586kcalCarbohydrates: 56gProtein: 16gFat: 34gSaturated Fat: 19gPolyunsaturated Fat: 11gTrans Fat: 1gCholesterol: 76mgSodium: 497mgSugar: 48g
Tried this recipe?Let us know how it was!