No-Bake White Chocolate Cheesecake Recipe (Yummy With Maple Bourbon Syrup)

Name: White Chocolate Cheesecake
Prep time: 35 min
Yield: 2
Cuisine: Chinese
Ingredients: For the cake; unsalted butter 20g, melted; digestive biscuit 65g; whipping cream 30g, warm; white chocolate 90g; cream cheese 100g; mascarpone 80g; For the syrup; maple syrup 40g; bourbon whiskey 3g

by Sweet Dumpling July 22, 2020

written by Sweet Dumpling July 22, 2020

No-Bake White Chocolate Cheesecake Recipe

Hello friends! Today we’re going to show you how to make no-bake white chocolate cheesecake with delicious maple Bourbon whiskey syrup.

No-bake cheesecake is the perfect dessert for summer! You don’t even need to turn the oven on, and it’s super easy, only uses a few simple ingredients, but tastes creamy, rich and amazing.

Usually, making no-bake cheesecakes needs gelatine to set, but this no-bake cheesecake is made with white chocolate ganache instead of gelatine and to help the cheesecake set in the fridge overnight to a perfect, tenderly firm consistency. Moveover, we make a maple bourbon topping for it, it’s a great addition to waffles, french toast, and cakes. Can’t wait to share the recipe with you guys.

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White Chocolate Cheesecake

Rating: 4.5/5
( 2 voted )

Serves: 2 Prep Time: 35 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

For the cake

unsalted butter 20g, melted
digestive biscuit 65g
whipping cream 30g, warm
white chocolate 90g
cream cheese 100g
mascarpone 80g

For the syrup

maple syrup 40g
bourbon whiskey 3g

Instructions

To prepare the cake crust, place digestive biscuits and a little bit of sea salt into a food processor and blend until fine crumbs.
Add melted butter with crumbs and blend until well combined.
Press the biscuit mixture evenly & firmly into an 8cm diameter cake mold.
And refrigerate until firm.
Add the chocolate chips and warm whipping cream In a small bowl, then place the bowl over another bowl of hot water, set for 5 minutes.
Once the chocolate is all melted, stir the ganache until smooth. Let cool.
In a large bowl, whisk softened cream cheese and mascarpone together by a hand mixer on low speed, until well combined.
Add the melted chocolate ganache and whisk on low speed, until just incorporated.
Spoon the cheesecake filling over the cooled and set biscuit base, then smoothing with a spatula.
Return to the fridge, and chill at least 5 hours or overnight.
Serve with bourbon maple syrup, enjoy.