How many does this serve?:
12
Prep Time:
30
Cook Time:
0
Ingredients:
Crust
- 9 crushed cinnamon graham crackers
- 1/4 cup sugar
- 1/3 cup butter, melted
- 1 1/2 cups white chocolate chips
- 2 (8oz) packages cream cheese, softened
- 1 cup heavy whipping cream
- your choice of fruit sauce or preserves (cranberry and raspberry are delicious)
Instructions:
- In a large bowl, stir together ingredients for graham cracker crust until fully confirmed.
- Transfer crust mixture to 9 inch pie dish or 8x8 pan. Press down firmly so that crust no longer appears loose. Set in freezer while you prepare the other parts until ready to assemble. (Freezing it allows for easier spreading of the cheesecake filling and the crust doesn't pull up.)
- In a large microwave safe bowl, add white chocolate chips. Microwave for 30 second intervals and stir in between until completely melted.
- Add cream cheese to bowl with white chocolate chips and use a hand mixer until combined and smooth.
- In a separate mixing bowl, add whipping cream. Beat with hand mixer until stiff peaks form and looks like traditional whipped cream.
- Fold whipped cream mixture into cream cheese mixture until fully combined.
- Spoon half of cheesecake filling into dish.
- Add the fruit filling in a thin layer, if desired.
- Add the rest of the cheesecake filling.
- Add more fruit filling on top or fresh fruit if desired.
- Allow to set in the refrigerator for about 4 hours or overnight.
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