Easy Thanksgiving dessert: No-Bake White Chocolate Cheesecake

November 11, 2014

No bake, no stress. That’s what I’m screaming with this decadent Thanksgiving dessert. Holiday cooking and baking are fun, but let’s be honest: they can suck the life out of you if you don’t pace yourself. If I’m not responsible for cooking Thanksgiving dinner, I’ll happily grab some made ahead pie dough from my freezer to make Sweet Potato Pie with Ginger Pecan Crumble or something equally delectable. If I’m responsible for Thanksgiving dinner, though, I save baking for the December holidays and keep it easy with this No-Bake White Chocolate Cheesecake.

This dessert is everything you want in a holiday treat. It’s rich, velvety, and totally indulgent. With hardly any butter… because who needs butter when you have CREAM. Ha!

Easy Thanksgiving dessert: No-Bake White Chocolate Cheesecake | One Hungry Mama

You can make this White Chocolate Cheesecake up to 4 nights ahead of time, which also helps keep the pace. It’s quite sweet so consider topping it with some tart cranberry compote or jam, which also gives this a holiday flair.

No-Bake White Chocolate Cheesecake
(Can be shared with kids 12+ mos)
Makes one 9×13″ cake

12 tablespoons (1 1/2 sticks) unsalted butter, divided
16 ounces gingersnaps
12 ounces white chocolate, coarsely chopped
10 ounces cream cheese, room temperature
2 tablespoons confectioners sugar
1 tablespoon pure vanilla extract
1 1/2 cups chilled heavy cream

1. Line the bottom of a 9×13″ pan (springform is best) with parchment paper; set aside. Melt 8 tablespoons (1 stick of butter) and allow to cool. In the meantime, break up gingersnaps as you add them to the bowl of a food processor and pulse until they are finely ground (you may have to do this is batches). Add gingersnap crumbs to a large bowl along with the 8 tablespoons of melted butter. Mix until all of the crumbs are well coated. Transfer to the prepped baking pan and, using your hands, press the crumbs in an even layer across the bottom of the pan; refrigerate for at least 30 minutes.

2. In double boiler or in a heatproof bowl set over a pot with 1 inch of simmering water, melt the white chocolate and remaining 4 tablespoons (1/2 stick) butter, stirring occasionally.

3. In the bowl of a stand mixer fitted with a paddle, mix cream cheese, sugar, and extract at medium speed until smooth. Add the melted chocolate mixture and beat until combined.

4. In a clean bowl, using a whisk attachment, beat the cream until firm peaks form. Using a rubber spatula, thoroughly mix one-quarter of the whipped cream into the cream cheese mixture, then carefully fold in the rest. Transfer the filling into the baking pan, being sure to spread in an even layer. Cover and refrigerate at least overnight and up to 4 days. See note above about serving with cranberry compote (just set aside some homemade cranberry sauce for a dessert garnish).

*Note: While there is nothing in this that is unsafe for younger eaters, I recommend it starting at 12-months-old due to the high sugar content. No matter how old your eaters, be sure to serve age appropriate portions. A little of this super sweet treat goes a long way with wee ones.

Comments are closed.