These No-Bake White Chocolate Cheesecakes are super easy to make, creamy, rich, and delicious! And the best part, they are completely no-bake!
To make the crust, begin by melting the butter in the microwave for a few seconds, and set it aside. Place the graham crackers in a blender or processor, and process until they become a fine powder. Add the sugar and the melted butter to the cracker crumbs and stir until completely incorporated.
Press about 1 1/2 tbsp of the Graham Cracker Crust on the bottom of each cupcake tin. Use a cup to press down the crumbs so they are packed in. Place the crusts in the fridge or freezer while you make the cheesecake.
Before serving the cheesecakes, whip the cold heavy cream with a mixer on medium-high speed for 3 minutes, or until stiff peaks are formed. Place it in a piping bag and pipe over the cheesecakes.
*Make sure to use good quality white chocolate, don’t use white chocolate chips, or candy melts. Use bar white chocolate appropriate for baking.
*Before pouring the cheesecake batter over the crust, you have the option of baking the crust at 350ºF for 5 minutes. I didn’t bake mine and it came out great but slightly crumbly. Baking will help the crust hold better without crumbling so much, but it’s not necessary.
*If you use a silicone pan, make sure to freeze the cheesecakes before un-molding, because it will make it much easier, and the cheesecakes will look much better.
*Feel free to make these mini cheesecakes into a larger cheesecake, by pressing the crust down the bottom of a 8 or 9 inch pan, and pour the batter on top, refrigerate or freeze the cheesecake for a few hours or overnight before serving.
*If you are using a large pan instead of small cupcake tins, line the sides of the pan with parchment paper, and lightly spray it with oil, for easy removal of the cheesecake.