No-Bake White Chocolate Cheesecake with a Cookie Crust

Indulge in a luscious no-bake white chocolate cheesecake, where the sweetness and unique flavor of white chocolate perfectly stabilize the cream cheese filling. Instead of a traditional graham cracker base, this recipe features a chocolate cookie crust that adds an exquisite texture and depth to the dessert. Ideal for times when you want to avoid the oven, this cheesecake is as convenient as it is delightful, making it a perfect choice for any occasion.

Servings: 12

Preparation Time: 8 hours

Cooking Time: 30 minutes

Calories per Serving: 751.06 kcal

Nutritional Bio per Serving:

• Protein: 10.33 g
• Fat: 54.13 g
• Carbohydrates: 57.63 g

Ingredients:

For the crust:

• 42 chocolate cookies
• 3.5 oz (100 g) unsalted butter

For the filling:

• 32 oz (900 g) cream cheese
• 8.5 oz (240 g) white chocolate, broken into pieces
• 1 cup (250 mL) whole milk
• 2.8 oz (80 g) egg yolks
• 1.6 oz (45 g) all-purpose flour
• 1.6 oz (45 g) powdered sugar
• 0.35 oz (10 g) vanilla sugar

For garnish:

12 chocolate cookies, broken into pieces

Instructions:

Prepare the Crust:

1. Line the bottom of a 9-inch (22 cm) springform pan with a double layer of plastic wrap or parchment paper.
2. Crush 30 cookies with the cold, cubed butter in a food processor until finely ground.
3. Press half of the cookie mixture into the base of the pan, then tilt and press the remaining crumbs up the sides to create even walls. Chill in the refrigerator for 2 hours or freeze for 30 minutes.

Make the Filling:

1. Heat 3/4 cup (approx 187 mL) of the milk in a saucepan until hot but not boiling.
2. In a bowl, whisk together the egg yolks, flour, vanilla sugar, and remaining milk until smooth.
3. Gradually whisk the hot milk into the egg mixture, then return to the saucepan and cook, stirring continuously, until it thickens into a glossy cream.
4. Remove from heat, add the white chocolate, and stir until melted. Cover with plastic wrap touching the surface and chill in the refrigerator for at least an hour.

Combine Filling and Assemble:

1. Beat the cream cheese and powdered sugar with a mixer on medium-high speed for about 2 minutes. Reduce speed to medium and gradually incorporate the chocolate cream, mixing for another 30 seconds.
2. Pour half of the cream cheese mixture over the prepared crust. Sprinkle the broken cookies on top, then cover with the remaining cream cheese mixture. Smooth the top and chill in the refrigerator for at least 6 hours.

Serve:

1. Remove the sides of the springform pan, slide a wide spatula under the cheesecake to separate it from the pan base, and transfer to a serving plate.

Chef’s Tips:

For a variation, you can use different types of cookies for the crust or different kinds of chocolate (milk, dark, or bittersweet) in the filling. If using sweeter chocolate, reduce the flour in the cream by one third and adjust the powdered sugar to taste.

Interesting Fact:

Just like its baked counterpart, no-bake cheesecake can be prepared with various cookie bases and chocolates, offering a versatile dessert option for every palate.