No-bake White Chocolate Cheesecake
I’m a huge fan of the white chocolate macadamia nut cheesecake at the cheesecake factory, but didn’t want to mess with baking and water baths today.
So, here’s my no-bake white chocolate macadamia nut cheesecake recipe! The no-bake version turned out great! I was in a hurry to fill the pans, so they didn’t come out 100% perfect looking, but I actually liked them with the cracks. This recipe will make 4 small 3 inch cheesecakes. You can use mousse rings or this small cheesecake pan.
This recipe makes 4 small 3 inch cheesecakes
Ingredients
For the crust:
- 16 graham crackers
- 5 tablespoon butter (melted)
- 3 tablespoon sugar
For the filling:
- 12 ounce cream cheese
- 3 tablespoon sugar
- 1/2 cup white chocolate chips (melted)
- 2/3 cup whipping cream (whipped)
- 1/2 cup macadamia nuts
- 1/2 cup caramel sauce
Things You’ll Need
Cooking Instructions
- Crush the graham crackers and mix with melted butter and sugar. When combined, press mixture into the bottom of the cheesecake pan. Refrigerate until ready to use.
- Melt white chocolate chips. Chop the macadamia nuts.
- Make whipped cream. In another bowl, beat the cream cheese, sugar, and melted white chocolate. Fold in the whipped cream.
- Pour caramel sauce (about a tablespoon) over the cheesecake crust and add chopped macadamia nuts.
- Fill the rest of the pan with the cream cheese mixture and freeze for an hour. To loosen the cheesecake from the pan, wrap a warm kitchen towel over each cup. The temperature difference will loosen the pieces quickly. Top each small cheesecake with caramel sauce and macadamia nut if desired.