No-bake cheesecakes are one of the easiest desserts to whip up, as long as you have a few hours to let it set in the fridge (I have been known to use the freezer to speed things up, but with a little planning, there’s no need for this emergency step!). But the thing that’s great about no-bake cheesecakes is that you can change up the flavors just by changing a couple ingredients. For this one, I aimed for a white chocolate flavor that I paired with a Nutter Butter cookie crust.
About 25 Nutter Butters, blitzed in the food processor until fine crumbs
5 tbs. butter melted.
Combine cookie crumbs and melted butter and press into a springform pan (or pie pan, or cake pan, whatever floats your boat!)
White Chocolate Cheesecake Filling
8 oz. cream cheese, softened
12 oz. white chocolate chips
1 cup heavy whipping cream
1 tsp. vanilla
Melt the white chocolate chips in the microwave or over a double broiler and let cool to room temp. Mix the melted white chocolate with the cream cheese and vanilla until smooth. Whip the whipping cream in a separate bowl until stiff peaks form (this can take a few minutes, but make sure you’ve got the right consistency, or your cheesecake will be runny). Fold the whipped cream into the cream cheese mixture and spread over your cookie crust. Stick in the fridge for at least a couple of hours or overnight — I found I liked the taste of the cheesecake better once it had a day to sit. I debated melting some peanut butter to drizzle over the cake (Or maybe to swirl into the batter itself? Might have to try that next time!), but since I had some leftover Nutter Butter cookies, I opted to just crumble them up and sprinkle them around the edges.