No Bake White Chocolate Cheesecake It's Gluten Free Rockin Robin Cooks

Let me show you how to make a no bake white chocolate cheesecake. It's easy and tastes amazing.
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No Bake White Chocolate Cheesecake Recipe

Ingredients:
16 oz Philadelphia cream cheese, softened, set out a good hour before use
cup Guittard white chocolate chips
1 cup heavy whipping cream, organic
1 tsp. Real vanilla extract
cup fine sugar (bakers sugar or make your own)

Crust:
1 cups Pamelas gluten free honey graham crackers, (1 box)
1 Tbsp. sugar
tsp. Ground cinnamon
6 Tbsp. organic butter, melted

Directions:
Crust: Place graham crackers in a food processor along with the sugar and cinnamon. Pulse until crumbly and it looks like sand.

I really love #pamelasproducts for these graham crackers. You won't even notice they are gluten free.

Pour the crumbs into a mixing bowl and add the melted butter. Stir until all the graham crackers are moistened and it looks like wet sand.

Pour the crumbs into an 8 inch springform pan that is lined with a piece of parchment paper. Believe me when I say the parchment paper will make you happy because that slice of cheesecake will slide right out of the pan!

Using your hands, I like using my hands, press the crumbs evenly into the bottom of the springform pan and partly up the sides if you wish.

Place the crust into the fridge while you make the filling.

Filling:
Place the softened cream cheese into a mixing bowl and beat until soft. Add the vanilla, lemon, and sugar until completely smooth and combined.

Melt the chocolate in a bowl by placing it in the microwave for 20 second increments stirring between each 20 seconds. Once the chocolate is completely melted and creamy smooth, pour it into the cream cheese mixture and stir until combined.

In a separate mixing bowl add the whipping cream, tsp. Vanilla, and 1 Tbsp. sugar. Beat with a mixer until soft peaks form. Fold the whipping cream into the cream cheese mixture until blended. Take your time as it may take a couple of minutes to incorporate the cream into the creamcheese.

Pour the cheesecake mixture into the springform pan and smooth it out. Place the cheesecake in the refrigerator between 2 and 24 hours before serving.

Enjoy!


Thanks for watching and sharing!
Rockin Robin
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