White Chocolate Cheesecake Recipe Condensed Milk
Hello friends! Today I bring to you another super easy dessert: No-Bake White Chocolate Cheesecake! These cheesecakes are creamy, rich, and you will need under 10 ingredients to make them happen!
This recipe for No-Bake White Chocolate Cheesecake is here today to celebrate White Chocolate Cheesecake Day (march 6th), and I partnered up with my favorite Eagle Brand® Sweetened Condensed Milk to make them happen!
Guys, it’s just milk and sugar in the ingredients! That’s it! And the consistency, flavor, and texture that condensed milk provides to desserts is incredible!
No Bake Milkybar Cheesecake
I chose to make the No-Bake White Chocolate Cheesecake into mini sized cheesecakes because let’s just face it, they are much more fun this way!
If I ever have to bring a dessert to a party, or to a friend’s house, I usually go with mini desserts, because they are easier to serve, fun to enjoy, everybody loves them. And you can be sure that I will be bringing these No-Bake White Chocolate Cheesecakes to the next party I attend.
First we should talk about what kind of pan to use to make the No-Bake White Chocolate Cheesecakes. You can use a silicone cupcake pan, or a regular cupcake pan. If you use a regular cake pan, make sure to line it with cupcake liners.
No Bake White Chocolate Orange Cheesecake
The silicone pan will make it much easier to un-mold the cheesecakes before serving, which is why I chose to use it.
You can also use a large 8 or 9 inch pan, and instead of dividing the crust and the batter between 12 cupcake tins, just do it all in the one pan.
At this point, you could bake the crust if you wish to do so. This step is not necessary, and I personally didn’t bake mine. However, if you wish to do so, to obtain a less crumbly crust, bake the crusts in 350ºF oven for 5 minutes until lightly golden.
Vegan White Chocolate Cheesecake
We will start by creaming some softened cream cheese with a mixer. And then we add the magic ingredient! Heavenly Eagle Brand® Sweetened Condensed Milk.
After making the cheesecake batter, all you have left to do is pour it over the prepared crust, and refrigerate it for a few hours before serving.
This recipe will also work wonderfully in a pie or tart crust. Use store-bought pie crust, or make your own, and fill it with the No-Bake White Chocolate Cheesecake batter, and it will be a big hit!
White Chocolate With Raspberry Cheesecake (1 Count)
It’s such a versatile recipe, and can be made into many different flavors. I am hoping to make some more variations soon, specially for summer, since many people don’t like turning on their ovens during the hot season (which is right around the corner, yay!).
For that, I simply melted about 2 oz. of white chocolate with 1/4 tsp of coconut oil and dipped the strawberries in, and then let the strawberries dry in the fridge for 10 minutes, before placing them on top of the cheesecakes. It was quite a nice touch!
If you enjoy condensed milk desserts, you’re in the right place. I have many desserts using condensed milk on my blog. And I love using Eagle Brand® Sweetened Condensed Milk, so you may notice that I use that a lot in my posts.
No Bake Oreo Cheesecake Recipe
If you make this recipe make sure to tag me on instagram. I love seeing what everyone makes! It’s one of the best parts of being here sharing my recipes and my love for baking!
These No-Bake White Chocolate Cheesecakes are super easy to make, creamy, rich, and delicious! And the best part, they are completely no-bake!
*Make sure to use good quality white chocolate, don’t use white chocolate chips, or candy melts. Use bar white chocolate appropriate for baking.
White Chocolate Cheesecake
*Before pouring the cheesecake batter over the crust, you have the option of baking the crust at 350ºF for 5 minutes. I didn’t bake mine and it came out great but slightly crumbly. Baking will help the crust hold better without crumbling so much, but it’s not necessary.
*If you use a silicone pan, make sure to freeze the cheesecakes before un-molding, because it will make it much easier, and the cheesecakes will look much better.
*Feel free to make these mini cheesecakes into a larger cheesecake, by pressing the crust down the bottom of a 8 or 9 inch pan, and pour the batter on top, refrigerate or freeze the cheesecake for a few hours or overnight before serving.
White Chocolate Fudge
*If you are using a large pan instead of small cupcake tins, line the sides of the pan with parchment paper, and lightly spray it with oil, for easy removal of the cheesecake.
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