No Bake White Chocolate Cheesecake Tart. It might look like the 4th of July but this is the perfect no bake dessert year round with whatever berries or fruit topping you like.
Doesn’t this No Bake White Chocolate Cheesecake Tart just say summer barbecue dessert? Summertime desserts can be a challenge because , let’s face it.
In the blistering heat of a summer day folks are pretty reluctant to turn on the oven.
The solution, a creamy no bake white chocolate cheesecake tart! You can serve it with whatever the best of the summertime fruits and berries are at the time.
Add to that the fact that this dessert takes only about 20 minutes to prepare and it becomes even more appealing as a quick weekday dessert solution. It can be made a day in advance if your prefer, in fact it’s probably even better as that leaves plenty of time for the filling to set.
Sliced summer stone fruits are also delicious on this dessert. Sweet and juicy peaches, plums or nectarines make for a pretty presentation too.
You can also top this dessert with your favorite fruit compote or jam during the off season months.
This one looks perfectly decked out as a 4th of July dessert. Using only fresh strawberries or raspberries would make it a terrific Canada Day dessert too!
For another 4th of July dessert suggestion, check out our Red, White and Blue Mascarpone Cream Butter Cake.
Like this White Chocolate Cheesecake Tart recipe?
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- 1 1/2 cups graham wafer crumbs
- 1/3 cup + 1 tbsp melted butter
- 3 tbsp white sugar
- 1 cup 8 oz cream cheese
- 1 cup whipping cream reserve 1 tbsp to melt white chocolate
- 2 rounded tbsp icing sugar powdered sugar
- 2 tsp vanilla extract
- 1/2 cup white chocolate chips
- Fresh berries or summer fruit to garnish.
Lightly grease a 10 or 11 inch fluted edge tart pan with a removable bottom.
Mix together the graham crumbs, melted butter and sugar.
Press into the bottom and sides of the prepared pan. Chill in the fridge while you prepare the filling.
Soften the cream cheese by beating it with an electric mixer.
Melt the white chocolate and 1 tbsp whipping cream together in a double boiler. Take it just to the point of melting and no further. You want this mixture as close to room temperature as possible. (I use a small glass bowl that fits over my smallest saucepan. The boiling water should not touch the bottom of the bowl.)
In a clean bowl whip the cream, icing sugar and vanilla to firm peaks.
Slowly beat in the softened cream cheese, a few spoonfuls at a time and whip well before folding in the melted white chocolate.
Pour the filling into the prepared crust and spread evenly. Chill for several hours or overnight before garnishing with your favorite summer fruits or berries. Sliced peaches or sweet plums are also delicious toppings.
Total time does not include time to chill the cheesecake. Allow at least 2 hours to chill.
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