No Bake White Chocolate Strawberry Cheesecakes

Three no bake white chocolate cheesecakes topped with whipped cream, strawberry sauce, and fresh strawberries sit on a metal plate, with more strawberries in the background and vintage books beneath the plate.

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5 from 1 rating

No Bake White Chocolate Strawberry Cheesecakes

Red and white mini no-bake cheesecake is the perfect dessert for your valentine.

Additional Time2 30

Total Time2 30

Course: Dessert

Cuisine: American

Keyword: cream cheese, heavy cream, no bake cheesecake recipe, no bake white chocolate cheesecake, no bake white chocolate strawberry cheesecake, strawberries, valentine dessert, white chocolate chips

Servings: mini cheesecakes

Author: Beth

Ingredients

Cheesecake

12 oz white chocolate chips
½ cup heavy cream
1 package cream cheese 8oz, softened

Crust

4 tbsp butter
7 graham crackers

Red Chocolate Drizzle

⅔ cup red colored candy melts like Wilton brand
1 tbsp vegetable shortening
1 ½ tbsp powdered sugar

Others

12 strawberries washed and dried
cool whip

Instructions

Crust

Using a food processor or blender, pulse graham crackers into crumbs. Combine the melted butter with the crumbs, and mix until it’s thick.
Lightly spray a mini cheesecake pan with non-stick cooking spray. Place a heaping 1/2 tbsp of graham cracker crumbs in each cheesecake well, and press the mixture down firmly using a spatula. Place in the freezer for 15 minutes to harden.

Cheesecake

In a small saucepan over low heat, combine the white chocolate chips and heavy cream. Stir occasionally, until the chips are melted and smooth. This may take up to 10 minutes, but keep the heat on low or a little higher than low.
Once melted, remove the pan from the heat and allow it to cool on the counter for 15 minutes.
Once the chocolate is cool, combine the melted chocolate and softened cream cheese in a mixing bowl. Beat using an electric mixer until the mixture is smooth and no lumps remain. Spoon or pipe the cheesecake mixture into the cheesecake wells. Use a spatula to push the cheesecake into the well and to smooth the top.
For best results refrigerate the mini cheesecakes over night, be sure to cover with tinfoil or plastic wrap. 2 hours before serving, move the cheesecakes into the freezer. This will help the cheesecakes harden, making them easier to remove.
To remove the cheesecakes - Use a finger to press up on the removable buttons, sliding the cheesecakes up and out of the pan. Place the cheesecakes on a small baking sheet and return them to the freezer while you make the red chocolate topping.

Red Chocolate Drizzle

In a small saucepan over low heat, combine 2/3 cup of red candy melts and vegetable shortening. Stir occasionally, until the chips are melted and smooth. This may take up to 8 minutes, but keep the heat on low or a little higher than low. Once the chocolate is melted, add the powdered sugar to the mixture and stir until no lumps remain. The mixture should be thicker at this point. Remove the cheesecakes from the freezer and spoon some red chocolate on top of each cheesecake. You want the topping to drip down the sides of the cheesecakes.

Before Serving

Top each cheesecake with a dollop of cool whip and a strawberry. I used a piping bag to pipe the cool whip on.

Notes

If you are using the muffin pan method, place one aluminum liner in each muffin well and lightly spray with non-stick cooking spray. Prepare the recipe as directed. If you use the muffin pan method, you may not have 12 cheesecakes at the end, since the muffin cups are larger than the mini cheesecake pan cups. Before serving, remove the muffins liners from each cheesecake, then add the chocolate drizzle, cool whip and strawberry.

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