No Bake White Chocolate Cheesecake

This No Bake White Chocolate Cheesecake with its mixed berry topping is not only easy to make, there's absolutely no baking involved. You don't have to tell anyone how easy it is. Let them think you worked all day in the kitchen just for them.

Add a ribbon of raspberry jam to the cheesecake and it is the perfect finish to any dinner. The vanilla wafer crust is chilled while the cheesecake is finished. The abundant berry topping requires no cooking since it is set with instant clear gel. I'm telling you, this doesn't get any easier.

WHITE CHOCOLATE VS. WHITE COATING CHOCOLATE

White chocolate is made of cocoa butter, sugar, milk solids, vanilla, and a fatty food additive called lecithin. That's it! 

White melting wafers or coating chocolate are made by several companies and can include:  Sugar, Palm And Palm Kernel Oil, Nonfat Dry Milk, Whole Milk Powder, Sorbitan Tristearate, Soy Lecithin, Salt, Natural Flavor.  

As you can see there is no cocoa butter.  While they melt, they are not white chocolate and they don't taste like white chocolate.

The processor or mixer for mixing cheesecakes

Several years ago I found a better way to mix cheesecakes.....the processor. It was quite accidental. I was making them for the restaurant and I had something in the bowl of the mixer. The particular cheesecake I was making takes a long time to bake and cool in the oven so I made it in the processor. When the owner of the restaurant tasted the newly made cheesecakes he said, "I don't know what you did, they were always good but these are outstanding".

But why are they better? When mixed in a mixer, air is whipped into the cream cheese even when using the paddle attachment. This makes for a fluffier cheesecake. For the ultimate smooth, creamy cheesecake using a processor which doesn't add air to the mixture is the answer. They are simply better this way whether they are baked or a no bake cheesecake. While some of my older posts still use the mixer (at least till I get to updating them) I make all my cheesecake in the processor now. See if you can't see a difference.

Cheesecake Pan or Springform Pans

When I had my bakery we used cheesecake pans for cheesecakes as well as to assemble cakes with soft fillings that could slide before setting up.

A cheesecake pan has a solid outer ring and a flat bottom that fits in it. On the other hand the springform pans have an outer ring that opens and closes with a spring. The bottom also usually has a lip on it to fit within the ring when it is closed. The problem with that is two fold. Over time or sooner depending upon how it is stored, the spring no longer closes tightly.

The cheesecake in the cheesecake pan can be easily released by dropping the side and then using a metal spatula to go between the crust and the bottom plate it is easily released and moved to a serving plate or cake board. We did this thousands of times at the bakery.

With the springform pan the lip on the bottom makes it much more difficult to release cleanly as it is more difficult to get the spatula under the crust. The cheesecake pan is also a snap to wash and dry. Not so much the springform pan.

Releasing the Cheesecake from its pan

Have a fat can at the ready. A 28 ounce can of tomatoes is perfect. Go around the outside of the cheesecake pan with a hair blower set on high.  Place the cheesecake on the can and slide the side of the pan down. Smooth the side of the cheesecake with a spatula.

After the side has been removed, place the cheesecake on a flat surface.  With a flat metal spatula, go under the crust to release it.  Place two pancake turners under the crust on either side and, lift up the cheesecake,  placing it on a board or serving plate.

Variations

Any fruit can be used. Peaches, strawberries, blueberries can all be used alone or in a grouping.

The red raspberry jam can be omitted if desired.

Ingredients

Vanilla Wafer Crust

FRONT ROW: Unsalted Butter, vanilla

BACK ROW: Vanilla wafers, powdered sugar

White Chocolate Cheesecake

FRONT ROW: Vanilla, water, gelatin

SECOND ROW: White chocolate, cream cheese

BACK ROW: Seedless Red Raspberry Jam, heavy cream, sweetened condensed milk

Berry Topping

FRONT ROW: Lemon juice, sugar, instant clear jel, and water

BACK ROW: Blackbereries, red raspberries, blueberries and strawberries

Step by Step Instructions

Vanilla Wafer Crust

Step 1. Spray a 9x2 or 3 inch round cheesecake or springform pan with a non stick baking release. Break the wafers up and place them in the bowl of a food processor along with the powdered sugar. Process until fine crumbs form. Step 2. Add ½ cup of the melted butter and pulse to mix. Take some of the crumbs between your fingers and press together. If they stay together well, that all you need. If not, pulse in the rest of the butter. I found the Nabisco Nilla wafers took all of the butter. Pour them into the prepared pan. Step 3. Distribute the crumbs evenly over the bottom of the pan. Press the crumbs firmly into the pan. I do this with my hand but a small measuring cup can help tamp them down. Step 4. When the crumb crust if finished, place it in the fridge while you make the rest of the cheesecake.

Step 5. Add the clearjel to the water in a small bowl. Step 6. Immediately stir so the it's completely mixed in. Set aside. Step 7. Place the white chocolate and ¼ cup of the cream in a medium bowl and microwave at half power for 1 ½ minutes. If it looks melty and shiny, stir to melt the rest. If it doesn't melt all the way, return it to the microwave and give it a few seconds more. What you need to know about white chocolate is it burns and lumps up (siezes) very quickly. So low and slow is the mantra. This can also be done over a double boiler. If you are new to melting white chocolate, I would suggest you place the chocolate in a bowl and place that over another pan so the white chocolate bowl does not touch the water. Bring the water to a simmer (do not boil) and stir it when it looks melty. In any case remove it from the heat or microwave and let it cool to room temperature. Step 8. Place the red raspberry jam in a small bowl and microwave briefly about 40 to 50 seconds - stir to smooth out completely. Set aside.

Step 9. Add the heavy cream to the processor and process until it is very stiff around the edges of the bowl. There will be some unincorporated cream left in the middle of the bowl. Step 10. Transfer the whipped cream and the unincorporated cream to a bowl. Whisk the two together to a medium firm consistency. Set aside. Step 11. Without cleaning the processor bowl, place the softened cream cheese in the processor bowl. Step 12. Process the cream until smooth.

Step 13. Add the gelatin to the cold water. Stir to make sure all of it is incorporated. Let it sit for a few minutes until it is firm. Step 14. Place the gelatin in the microwave for about 5 to 7 seconds to liquify it, It should be liquid but not hot. If it is, cool it before adding it with the other ingredients. Add it along with the melted white chocolate, condensed milk, and vanilla. Scrape down the processor bowl as needed so everything is smooth. Step 16. Remove the crust from the fridge. Pour half of the cheesecake over the crust.

Step 17. Randomly spoon half of the jam over the cheesecake. Step 18. Add the remaining cheesecake filling to the pan. Step 19. Again, spoon the remaining jam over the cheesecake, Step 20. Swirl everything together reaching down to incorporate the bottom layering. Refrigerate overnight to set up.

Step 21. Cut the strawberries and half the blackberries if they are big. Combine in a big bowl. Step 22. Whisk together the sugar and instant clear jel. Step 23. Combine the water and lemon juice. Add the sugar and clear jel mixture, whisking well. Step 24. Add to the berries stirring well but gently so the fruit isn't broken up. Wait a few minutes until everything is thickened and pour over the cheesecake after it is released from the pan. Serve immediately or refrigerate several hours. The berry topping can be made a day ahead, refrigerated and added later to the cheesecake.