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Luxurious, creamy and surprisingly light! A sweet ending for your next holiday get together.



Yields12 Servings
Prep Time10 mins

 1 ¼ cups graham crumbs or gingerbread cookie crumbs
  cup unsalted butter, melted
 500 g cream cheese, softened (2x250g packages)
 ¾ cup sugar
 2 tsp gelatin powder, dissolved in 1/4 cup boiling water
 300 g Callebaut white chocolate, melted
 1 cup whipping cream, lightly whipped

1

Lightly grease a 9-inch springform pan or line the bottom with parchment paper.

2

In a small bowl combine the graham crumbs and melted butter. Spread evenly over the bottom of the springform pan and gently press.

3

Using a stand mixer or handheld beaters, blend the cream with sugar until light and creamy.

4

Stir in the gelatin/water mixture and the melted white chocolate.

5

Using a spatula, fold the lightly whipped cream in.

6

Pour the cream cheese mixture over the prepared base, smoothing the top.

7

Refrigerate for 3 hours or until set.

8

Garnish with gold flake, fresh berries and dust with icing sugar.


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Ingredients

 1 ¼ cups graham crumbs or gingerbread cookie crumbs
  cup unsalted butter, melted
 500 g cream cheese, softened (2x250g packages)
 ¾ cup sugar
 2 tsp gelatin powder, dissolved in 1/4 cup boiling water
 300 g Callebaut white chocolate, melted
 1 cup whipping cream, lightly whipped

Directions

1

Lightly grease a 9-inch springform pan or line the bottom with parchment paper.

2

In a small bowl combine the graham crumbs and melted butter. Spread evenly over the bottom of the springform pan and gently press.

3

Using a stand mixer or handheld beaters, blend the cream with sugar until light and creamy.

4

Stir in the gelatin/water mixture and the melted white chocolate.

5

Using a spatula, fold the lightly whipped cream in.

6

Pour the cream cheese mixture over the prepared base, smoothing the top.

7

Refrigerate for 3 hours or until set.

8

Garnish with gold flake, fresh berries and dust with icing sugar.

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