No Bake Vanilla Cheesecake
This no-bake vanilla cheesecake is topped with your favorite fruits and a drizzle of caramel sauce! Plus, it's made with a homemade browned butter graham cracker crust!
Servings: 8
Calories: 756kcal
Ingredients
Crust
- 1 ¾ cups graham cracker crumbs
- 8 Tablespoons butter
Filling
- 2 cups white chocolate chips
- 24 oz. cream cheese at room temperature
- ½ cup powdered sugar
- 6 Tablespoons heavy cream
- 1 teaspoon vanilla extract
To garnish
- Fresh fruit, whipped cream, or caramel sauce
Instructions
- Add the chocolate chips to a medium bowl. Microwave for 30 seconds, stir, and add 3 tablespoons of heavy cream, saving the other 3 for later. Continue to heat for 30 seconds at a time, stirring in between, until smooth and melted. Set aside and let it come back up to room temperature.
- In a small saucepan, melt the butter over medium-low heat. Watch it carefully as it will soon start to bubble and ‘fizz'. This is when the butter starts to caramelize and sweeten. Whisk it for 2 minutes as it caramelizes and then remove it from the heat.
- In a large bowl, combine the browned butter and graham cracker crumbs until it has a wet, sandy consistency. Add it to a 9-inch pie plate. Press it on the bottom and the sides of the pie plate until it's firmly in place. (It will happen, just keep pressing.)
- In a large bowl, use an electric mixer to whip the (room temperature) cream cheese.
- Once whipped and fluffy, add the powdered sugar and beat until smooth. Add the vanilla extract and remaining 3 tablespoons of heavy cream. Beat until smooth. Combine with chocolate chips mixture.
- Add the filling to the top of the crust and refrigerate for 4 hours or overnight. Slice, and serve with your favorite fruits, sauces, or whipped cream!
Nutrition
Calories: 756kcal | Carbohydrates: 52g | Protein: 9g | Fat: 58g | Saturated Fat: 33g | Cholesterol: 137mg | Sodium: 539mg | Potassium: 293mg | Sugar: 40g | Vitamin A: 1545IU | Vitamin C: 0.2mg | Calcium: 203mg | Iron: 1.2mg