White Chocolate No Bake Cheesecake

A silky smooth cheesecake with a 30 minute prep. White Chocolate No Bake Cheesecake with an Oreo crust is a simple black and white dessert.

Just because we are anticipating cooler days ahead doesn’t mean that we have to forget about our no bake dessert favorites! No bake cheesecakes and icebox cakes are always a hit in our house, whether for a weeknight treat or a special family gathering.

Today we’re sharing a gorgeous white chocolate no bake cheesecake recipe with simple elegance and amazing flavor.

What you’ll love about this recipe:

• thick Oreo crust
• creamy no bake cheesecake filling
• 11 ounces of white chocolate melted inside!
• easy adaptations for lower calories
• less than 30 minutes prep

What is the difference between baked and no bake cheesecake?

Baked cheesecake is denser and firmer than no bake cheesecake. The baked cheesecake has eggs and no bake has no eggs. No bake cheesecake is generally lighter and fluffier. Both are delicious in their own way!

How to Make White Chocolate No Bake Cheesecake

You’ll need a 9″ springform pan so that you can get beautifully clean slices of cheesecake. You can use a deep dish pie plate (9 or 10 inches) if you’d like, but it may be harder to slice.

Make the crust.

We use a food processor to crush the Oreo cookies because it is easy. If you don’t have a food processor, place the cookies in a zippered bag and crush them with a rolling pin or with your hands.

• Mix the crumbs and melted butter in a bowl.
• Pour the crumbs into a 9″ springform pan and with your hands, press down to make the crust even and packed tight. Place in the refrigerator so the crust can set while you prepare the filling.

You can use any type of Oreo you’d like. Or use chocolate graham crackers or vanilla wafers.

Make the filling.

• Combine the softened cream cheese with powdered sugar and vanilla. Beat until soft, creamy and smooth. Set aside.
• In a small microwave safe bowl, microwave the white chocolate chips for one minute. Stir white chips and continue to melt in 15 second intervals, stirring between each time, until they are completely melted and smooth. Pour into the cream cheese mixture and blend until smooth.
• Fold in the thawed Cool Whip, mixing until combined.
• Pour the mixture over cookie crust and allow to chill for 6 hours before serving.

Recipe Variations:

For best results and the firmest cheesecake, we recommend our exact recipe below. If you’d like to experiment, try one of these:

• Use your favorite cookie for the crust.
• Try low fat cream cheese for less fat.
• Use powdered monk fruit for the filling.
• Fold in low fat or sugar free Cool Whip for a change.
• Use semi-sweet chocolate chips for a regular chocolate version.

White Chocolate No Bake Cheesecake

4.60 from 25 votes

A silky smooth cheesecake with a 30 minute prep. White Chocolate No Bake Cheesecake with an Oreo crust is a simple black and white dessert.

Servings 12

Prep Time 30 minutes minutes

Chill Time 6 hours hours

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Ingredients

 

For the Oreo Crust:

• 14.3 ounces Oreo cookies (or chocolate cookies)
• 1/2 cup salted butter

For the Filling:

• 24 ounces cream cheese (softened) (3 packages)
• 1 cup powdered sugar
• 1 teaspoon vanilla
• 11 ounces white chocolate chips (1 bag)
• 8 ounces frozen whipped topping, thawed (such as Cool Whip)

Instructions

 

Make the Crust:

• Using a food processor, crush the Oreo cookies into fine crumbs. (If you don't have a food processor, place cookies in a large bag and crush by using a rolling pin.)
• Transfer crumbs to a bowl. Melt the butter in the microwave and pour over the cookie crumbs, then stir to combine.
• Pour the crumbs into a 9" springform pan and with your hands, press down to make the crust even and packed tight. Place in the refrigerator so the crust can set while you prepare the filling.

Make the filling:

• While the crust is chilling, combine the softened cream cheese with powdered sugar and vanilla. Beat until soft, creamy and smooth. Set aside.
• In a small microwave safe bowl, microwave the white chocolate chips for one minute. Stir white chips and continue to melt in 15 second intervals, stirring between each time, until they are completely melted and smooth. Drizzle into the cream cheese mixture, blending quickly so the white chocolate doesn't harden. Beat until smooth.
• Fold in the thawed Cool Whip, mixing until combined.
• Pour the mixture over cookie crust and allow to chill for 6 hours before serving.
• Once chilled, use a butter knife or flat knife to separate the cheesecake from the side of the springform pan. Remove the outer part of the pan and serve.
• Decorate with chocolate drizzle, chocolate & white chocolate chips, or cookie crumble if desired.
• Store in an airtight container in the refrigerator.

Notes

The calories shown are based on the cake being cut into 12 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**

Nutrition

Calories: 642kcal | Carbohydrates: 56g | Protein: 7g | Fat: 45g | Saturated Fat: 25g | Cholesterol: 89mg | Sodium: 442mg | Potassium: 244mg | Fiber: 1g | Sugar: 45g | Vitamin A: 1020IU | Vitamin C: 1mg | Calcium: 130mg | Iron: 3mg

Author Julie Clark

Course Dessert

Cuisine American

Calories 642

Keyword cheesecake, no bake cake

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