No Bake White Chocolate Cheesecake

5 from 1 vote

No Bake White Chocolate Cheesecake

This No Bake White Chocolate Cheesecake with its mixed berry topping is easy to make and there's no baking - it's the perfect to ending to any meal.

Prep Time1

Total Time1

Course: Cheesecake

Cuisine: American

Keyword: Berry topping, No Bake recipe, White Chocolate Cheesecake

Servings: servings

Calories: 378kcal

Author: Helen S. Fletcher

Equipment

Food Processor
9x 2 or 3" Cheesecake Pan or Springform mold

Ingredients

Vanilla Wafer Crust

1 1/3 cups vanilla wafer crumbs (170 grams)
1/4 cup powdered sugar (35 grams)
8 to 10 tablespoons unsalted butter, melted (114 to 150 grams)
1 teaspoon vanilla

White Chocolate Cheesecake

4 ounces white chocolate (114 grams)
1/3 cup seedless red raspberry jam, optional
1 cup heavy cream
16 ounces cream cheese, softened (2 - 8 ounce pkg)
1 14 ounce can sweetened condensed milk
2 teaspoons vanilla extract
1 1/2 te teaspoon gelatin
2 tablespoon water

Berry Topping

5 ounces blueberries (140 grams)
5 ounces red raspberries (140 grams)
5 ounces blackberries (140 grams)
5 ounces strawberries (140 grams)
2 + 1 tablespoons + 1 teaspoon Instant clear gel
1/2 cup granulated sugar (100 grams)
1/2 cup lemon juice, freshly squeezed
1/3 cup water

Instructions

Vanilla Wafer Crusst

Spray a 9x2 or 3 inch cheesecake pan or springform mold with a non-stick baking release. Set aside,
Break the wafers up and place them in the bowl of a food processor, along with the powdered sugar. Process until finely ground.
Add 8 tablespoons of the melted butter and pulse to make crumbs. Take a little between you fingers. If it hold together an isn't dry, you're done. If it's at all crumbly or doesn't hold together, add the remainder of the butter.
Pour the crumbs into the prepared pan and even them out. Press the firmly into place. I use my hand to do this but a measuring cup is fine also. Refrigerate while preparing the cheesecake.

White Chocolate Cheesecake

Place the white chocolate and 1/4 cup of the cream in a medium bowl and microwave at half power for a minute. 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. Adding another liquid can also help. 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 a 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.
Microwave the jam briefly and whisk it smooth. Set aside to cool.
Stir the instant clearjel into the water making sure they are completely combined. Set aside.
Wipe the bowl of the processor clean (no need to wash), Add the heavy cream and process until it is very stiff around the edges, There will be some unincorporated cream in the middle of the bowl.
Remove the cream and the unincorporated cream to a bowl. Whisk to combine the two. The cream should be medium stiff. If it isn't, whisk it a few times. Se aside.
Without wiping the bowl, add the softened cream cheese and process until smooth.
Microwave the clearjel until liquid - about 5 to 7 seconds. Do not get it hot but it has to be liquid. If it is hot, wait until it has cooled before continuing.
Add the cooled melted chocolate and clearjel, condensed milk, and vanilla. Process until smooth, scraping down as necessary.
Fold the whipped cream into the cheesecake mixture.
Remove the crust from the fridge. Pour half of the mixture over the crust. With a spoon, randomly drop half of the jam over the filling in a circular pattern.
Pour the remainder of the cheesecake over the jam and repeat the with the remainder of the jam. Using a skewer, swirl the mixture together reaching to the bottom of the cheesecake.
Refrigerate overnight.

Berry topping

Rinse all the fruit and dry with paper towels.
Cut the strawberries into bite size pieces. If the blackberries are large, cut them in half. Combine all the fruit in a large bowl and set aside.
Mix the sugar and the instant clearjel in a bowl. In a separate bowl, whisk together the water and lemon juice.
Whisk the sugar/clearjel mixture into the liquid until completely blended. Pour it over the fresh fruit and gently mix everything together. This can be made the day ahead, covered and refrigerated.

Releasing the Cheesecake and Assembly

Have a fat can at the ready. A 28 ounce can 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.
Arrange the berries on top of the cheesecake to within about 1" of the edge. This can be done several hours ahead.

Notes

There is always an abundance of photos to guide you in the post above. If you have questions, look at the photos or read the header of the article. Many of them will be answered there.

As always, I recommend using a scale for accuracy and consistency. Flour, in particular, is difficult to measure by volume. For my recipes, I use 140 grams per cup of unsifted all-purpose, bread or whole wheat flour and 125 grams of cake flour. Others may use different weights so use whatever they suggest.

Unless otherwise noted, salt refers to table salt.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

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Have the cream cheese at room temperature or softened before processing.

Use real white chocolate not chips with no cocoa butter in the ingredients. The chips taste and melt differently,

Be sure to use very low heat when melting white chocolate as it tends to seize quickly under medium or high heat.

It is best to refrigerate the cheesecake overnight to allow it to set up properly,

Whip the cream to medium peaks. It will be difficult to fold in if beaten really stiff. See the photo as a guide

I don't suggest a graham cracker crust because of it can overtake the delicate flavor of the white chocolate.

The red raspberry jam may be omitted if desired but it adds a lot of flavor.

Nutrition