No Bake White Chocolate Cheesecake w/ Strawberries


1 1/2 Cup Finely Ground Vanilla Wafer Cookie Crumbs (About 35 Cookies)

1 tbsp Sugar

4 tbsp Butter, Melted

16 oz Cream Cheese, Softened

1/2 cup Vanllia Greek Yogurt

1/2 cup Sour Cream

1/3 cup Confectioners' Sugar

2 tsp Lemon Juice

1 tsp Vanilla Extract

6 oz White Chocolate, Melted

2 cups Fresh Strawberries, Chopped

No Bake White Chocolate Cheesecake w/ Strawberries

  1. Butter the 8 x 8 collapsible pan. Set aside.

  2. In  a medium sized bowl, combine the cookie crumbs and sugar.

  3. Pour the melted butter on top, and then stir vigorously with a fork to incorporate.

  4. Press into the bottom of the 8 x 8 collapsible pan.

  5. In an electric mixer, beat the cream cheese, yogurt, sour cream and confectioners' sugar on medium-high speed until creamy and smooth, about 3 minutes.

  6. Add the lemon juice, vanilla extract and melted white chocolate.

  7. Continue beating on medium speed until fully incorporated, about 1 minute.

  8. Pour the mixture onto the vanilla wafer crust.

  9. Use an offset spatula to smoothe and level the top.

  10. Immediately top with fresh strawberries.

  11. Refrigerate for at least 6 hours before serving. Store in refrigerator

  12. Cover caramel tightly and it can be stored for up to 2 weeks in the refrigerator. To use it just warm up for a few seconds

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