Ingredients
- 1 cup white chocolate chips (or chopped white chocolate bar)
- 8 oz (225g) cream cheese, softened
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup crushed graham crackers (or digestive biscuits)
- 1/4 cup melted unsalted butter
- Fresh berries (optional, for topping)
- White chocolate shavings (optional, for garnish)
Instructions
- Make the crust:
In a bowl, combine the crushed graham crackers and melted butter. Mix until the crumbs are fully coated. Press the mixture firmly into the bottom of a serving dish or individual dessert cups. Chill in the fridge while you prepare the filling. - Melt the white chocolate:
In a microwave-safe bowl, melt the white chocolate in 20-second intervals, stirring between each, until smooth. Let it cool slightly. - Make the creamy filling:
In a large bowl, beat the softened cream cheese until smooth and creamy. Add the melted white chocolate and vanilla extract, and mix until combined. - Whip the cream:
In a separate bowl, whip the heavy whipping cream with the powdered sugar until stiff peaks form. - Combine:
Gently fold the whipped cream into the cream cheese and white chocolate mixture until fully combined and fluffy. - Assemble:
Spoon or pipe the creamy filling over the prepared crust. Smooth the tops. - Chill:
Refrigerate for at least 2–4 hours, or until set. - Garnish & serve:
Top with fresh berries and white chocolate shavings if desired. Serve chilled and enjoy!
If you’d like, I can help you turn this into a no-bake cheesecake version, parfaits, or mini cups — just say so!