Description
A creamy, no-bake cheesecake with a buttery graham cracker crust and a rich white chocolate filling, topped with fresh berries.
Ingredients
Scale
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/3 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 8 oz white chocolate, melted and cooled
- 1 1/2 cups heavy whipping cream
- Fresh raspberries and mint for garnish
Instructions
1. Prepare the Crust:
- Combine graham cracker crumbs, melted butter, and sugar. Press firmly into the bottom of a 9-inch springform pan. Chill for 30 minutes.
- In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla until smooth. Gently fold in the melted and cooled white chocolate.
- In a separate bowl, whip the heavy cream to stiff peaks. Fold the whipped cream into the cream cheese mixture until no streaks remain.
- Pour the filling over the chilled crust and spread evenly. Cover and refrigerate for at least 4 hours, or overnight, until set.
- Before serving, release the springform pan. Garnish the top with fresh raspberries and mint leaves.
Notes
You can customize the seasonings to taste.