Ingredients
No Bake White Chocolate Cheesecake Directions
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Make the crust: Stir the graham cracker crust ingredients together. Pour into a 9-inch or 10- inch spring form pan and pack in very tightly. Use the bottom of a measuring cup to pack it into the bottom and up the sides. Freeze for 10- 20 minutes as you prepare the filling.
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Make the filling: chop bars of Ghirardelli White Chocolate Bars and place in a microwave safe bowl. Melt at 50% power in 30 second increments until melted, stirring between each increment. Set aside.
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Using a hand mixer or stand mixer fitted with a whisk attachment, whip the cold heavy cream into stiff peaks on medium-high speed, about 3-4 minutes. Set aside.
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Using a hand mixer or a stand mixer fitted with a paddle attachment, beat the cream cheese and granulated sugar together on medium speed until smooth and no lumps remain. Scrape down the sides and up the bottom of the bowl with a spatula as needed.
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Add the confectioners’ sugar, sour cream, and vanilla extract. Beat for 2-3 minutes at a medium-high speed until smooth and combined.
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Add melted Ghirardelli White Chocolate Bars and stir on medium speed until combined, about 1 minute.
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Using your mixer with a paddle attachment on low speed or a silicone spatula, fold the whipped cream into the cheesecake filling until just combined.
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Remove crust from the freezer and spread filling into crust. Use an offset spatula to smooth down the top.
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Cover tightly with plastic wrap or aluminum foil and refrigerate for at least 6 hours and up to 2 days. For best results, chill overnight.
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Once set, wrap a warm damp towel around the outside of the spring form pan for 30 seconds to ease removal. Release the spring from pan. Place back in the fridge.
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Top with dipped raspberries- Thoroughly rinse and dry fresh raspberries and dip with White Ghirardelli Melting Wafers. Prepare melting wafers according to package instructions. Allow raspberries to set for 15 minutes. Arrange raspberries on top of cheesecake as desired.
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Cut into slices for serving. Wipe the knife clean between each slice with a damp towel.
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Cover and store leftover cheesecake in the refrigerator for up to 3 days.
