No-Bake White Chocolate Cheesecake
Chilled mousse-style cheesecake with a date, oat, and hazelnut crust. White chocolate folded into whipped cream and mascarpone filling, set in the refrigerator. Light, airy texture that softens quickly at room temperature.
Ingredients
Instructions
- 1
Line a springform pan with parchment paper.
- 2
Process dates, oats, hazelnuts, and coconut oil together until crumbly and compacted like soil.
- 3
Press mixture evenly into the pan base. Set aside.
- 4
Melt white chocolate over a double boiler or in the microwave in 30-second intervals. Let cool to room temperature.
- 5
Whip very cold heavy cream with an electric mixer until stiff peaks form, being careful not to overbeat into butter.
- 6
Add cream cheese and panela to the whipped cream while beating until fully combined.
- 7
Add melted, cooled white chocolate and beat again.
- 8
Pour mixture onto the base and smooth the surface.
- 9
Refrigerate at least 6 hours.
- 10
Cut and serve chilled.
Tips
Chill the mixing bowl and beaters before whipping cream to prevent overbeating.
Cool melted chocolate to room temperature before adding to prevent curdling the cream mixture.
Use a sharp knife dipped in hot water and wiped clean between cuts for neat slices.
Good to Know
Refrigerate in an airtight container up to 4 days. Freezing not recommended due to mousse texture.
Prepare base and refrigerate up to 1 day ahead. Whip cream and assemble filling the day of serving.
Serve directly from refrigerator. Allow 2-3 minutes at room temperature if slices become difficult to cut.
Common Mistakes
Do not overbeat the cream or it will turn to butter and separate.
Do not skip cooling the chocolate or the warm mixture will melt the cold cream.
Do not skip chilling at least 6 hours or the mousse will be too soft to slice cleanly.