Here's a recipe for easy, no-bake white chocolate raspberry cheesecake squares

Aimee Blume, Evansville Courier & Press

This is a delicious summer dessert that is easy to make, beautiful to look at, and only takes a few minutes in the oven.

When choosing white chocolate, make sure to get actual white chocolate made with cocoa butter, and not simple white, vanilla-flavored chips. Ghirardelli Premium white chocolate baking bars are available at most larger groceries and work well.

This quick and easy white chocolate cheesecake might be the perfect summer dessert.
This quick and easy white chocolate cheesecake might be the perfect summer dessert.

We adjusted this recipe to be made in a sheet pan because it takes it less time to firm up. Refrigerate overnight or for at least 8 hours if possible, but in a pinch you can stick it in the freezer for a couple hours and it’s sliceable.

Use this all purpose cheesecake to highlight any berries or fruits in season. Fresh strawberries or raspberries will be great now. Later in the summer, top it with blackberries or sweet slices of fresh peaches.

If you wish to make the recipe gluten-free, simply choose gluten-free graham crackers or use half gluten-free graham crackers and half ground nuts.

Recipe for no-bake white chocolate raspberry cheesecake squares

Makes one 13-by-18, half-sized sheet pan

INGREDIENTS

  • Parchment paper, pan spray

  • 2 cups graham cracker crumbs

  • ½ cup sugar

  • 1 stick butter, melted

  • For white chocolate cheesecake filling:

  • 15 ounces real white chocolate, chopped

  • 3 8-oz packages cream cheese, softened

  • 1 ½ cups sifted powdered sugar

  • 1 teaspoon vanilla extract

  • 1 1/2 cups heavy whipping cream

  • Fresh raspberries for garnish

  • Mint for garnish

DIRECTIONS

1. Heat oven to 325°F. Place parchment paper on the bottom of your sheet pan and spray the sides.

2. Combine graham crumbs, sugar and butter for the crust. Press onto the bottom of the pan. Bake for 15 minutes. Place in the freezer to cool completely before filling.

3. Melt the white chocolate for 1-2 minutes in the microwave, stirring every 30 seconds until melted, and set aside to cool to room temperature.

4. In a food processor, mix the cream cheese and powdered sugar until smooth. Add the cooled white chocolate and vanilla and process.

5. In a large mixing bowl, whip heavy cream to stiff peaks. Add the cream cheese mixture and fold in gently.

6. Remove crust from the freezer and spread in the cream cheese mixture. Refrigerate overnight to firm. Run a knife around the edge to loosen from the pan, and Garnish with fresh raspberries and mint to serve.

This article originally appeared on Evansville Courier & Press: Easy desert recipe: no-bake white chocolate raspberry cheesecake

Advertisement