Go Back
+ servings
No-Bake White Chocolate Cheesecake bite topped with whipped cream and raspberries

No-bake White Chocolate Cheesecake

These No-Bake White Chocolate Cheesecakes are super easy to make, creamy, rich, and delicious! And the best part, they are completely no-bake!

Course Dessert
Cuisine American
Keyword caramelized white chocolate, cheesecake, no-bake
Prep Time 20 minutes
Cook Time 0 minutes
Chill time 6 hours
Total Time 6 hours 20 minutes
Servings 12 mini cheesecakes
Calories 325 kcal
Author camila


Graham Cracker Crust

  • 4 tbsp unsalted butter 56 grams, 1.97 oz
  • 9 sheets graham crackers 137 grams, 4.8 oz
  • 2 tbsp brown sugar 25 grams, 0.88 oz

White Chocolate Cheesecake

  • 1 cup chopped white chocolate* 170 grams, 6 oz
  • 1 1/4 cups cream cheese softened (283 grams, 10 oz)
  • 1 14 oz. can Eagle Brand® Sweetened Condensed Milk
  • 2 tbsp lemon juice 30 ml
  • 1 tsp vanilla extract

Whipped Cream

  • 1/3 cup heavy cream 70 ml


Graham Cracker Crust

  1. 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.

White Chocolate Cheesecake

  1. Place the chopped white chocolate in a bowl and microwave for 30 second intervals, stirring in between, until completely melted. Set aside to cool.
  2. Beat the cream cheese with an electric mixer for 2 minutes at medium high speed until fluffy and creamy.
  3. Add the Eagle Brand® Sweetened Condensed Milk, lemon juice, and vanilla extract. Cream for 30 seconds.
  4. Add melted and cooled white chocolate to the bowl. Make sure the chocolate isn’t warm.
  5. Cream with the mixer for another 30 seconds.
  6. Scrape the bowl down and cream for another 30 seconds, to make sure the mixture is smooth and the ingredients are incorporated.

To assemble

  1. Use a silicone cupcake pan to make it easier to un-mold the cheesecakes later. If you don’t have a silicone pan, use a regular one, but make sure to line it with cupcake liners.
  2. 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.

  3. Divide the White Chocolate Cheesecake batter between the cupcake tins, and use a spatula to smooth out the top.
  4. Place it in the freezer for at least 2 hours, or in the fridge overnight. If you place it in the freezer, the cheesecake will set better.

Whipped Cream

  1. 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.

  2. Decorate the cheesecakes with pieces of chocolate, or berries.


  1. Store the cheesecakes in the fridge for up to 5 days.

Recipe Notes

*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.

Nutrition Facts
No-bake White Chocolate Cheesecake
Amount Per Serving (1 cheesecake)
Calories 325
* Percent Daily Values are based on a 2000 calorie diet.