No-Bake White Chocolate Cheesecake Bars
White chocolate makes these bars way creamier than regular cheesecake. The graham cracker crust holds everything together without any fancy techniques.
You’ll need about 30 minutes of actual work, then patience while they set.
Room Temperature Cream Cheese Matters
Cold cream cheese creates lumps that won’t smooth out, even with vigorous mixing. Pull it from the fridge 2-3 hours early. Press the package with your finger – it should give easily. Microwave for 10-15 seconds if you’re short on time, but watch carefully to avoid melting.
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Melt White Chocolate Gently
White chocolate burns faster than dark chocolate because of the milk solids. Use 30-second microwave intervals, stirring between each one. Stop when small pieces remain – they’ll melt from residual heat. Burnt white chocolate tastes bitter and grainy, and there’s no fixing it.
Press Crust Firmly Into Corners
Loose crust crumbles when you cut the bars. Use the bottom of a measuring cup to pack the graham cracker mixture tight. Pay extra attention to corners and edges where pieces tend to fall apart. The crust should feel solid under pressure.
Getting Clean Square Cuts
- Dip your knife in warm water and wipe clean between each cut to prevent the creamy filling from sticking and dragging.
- Score the top lightly first to mark your cutting lines, then make confident cuts straight down through both layers.
Frequently Asked Questions
Will these bars freeze well for later?
Yes, wrap individual bars in plastic and freeze up to 2 months. Thaw in refrigerator for 3-4 hours before serving.
What happens if I skip chilling the crust first?
The warm filling can make the crust soggy and harder to cut cleanly. Those 15 minutes really help.
Could I use milk chocolate instead of white?
Absolutely, but reduce powdered sugar to ¾ cup since milk chocolate is sweeter than white chocolate.
Highly Recommended
No-Bake White Chocolate Cheesecake Bars
Ingredients
Crust
Filling
Equipment Needed
- 9×13 inch baking pan
- Electric mixer
- Microwave-safe bowl
- Measuring cups
Instructions
- Prepare crust base: Line a 9×13 inch pan with parchment paper, leaving overhang for easy removal. Mix graham cracker crumbs, melted butter, and granulated sugar until evenly moistened.
- Form and chill crust: Press crust mixture firmly into bottom of prepared pan using measuring cup bottom. Make sure corners and edges are well-packed. Refrigerate while making filling.
- Melt white chocolate: Melt white chocolate in microwave using 30-second intervals, stirring between each. Stop when small pieces remain and let residual heat finish melting. Cool for 5 minutes.
- Make cream cheese base: Beat cream cheese with electric mixer until completely smooth, about 2 minutes. Add powdered sugar, melted white chocolate, vanilla, and salt. Mix until combined.
- Fold in whipped cream: In separate bowl, whip heavy cream to stiff peaks. Fold whipped cream into cream cheese mixture in three additions, being gentle to maintain airiness.
- Assemble and chill: Spread filling evenly over chilled crust. Smooth top with offset spatula. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
- Cut and serve: Use parchment overhang to lift bars from pan. Cut into 16 squares using sharp knife, wiping blade clean between cuts for neat edges.
Nutrition Facts
Per Serving (1 bar)
