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This No-Bake Mimosa Cheesecake is the perfect dessert for any celebration! It’s light, creamy, subtly sweet, and flavored with hints of orange zest and champagne!
Easy New Year’s Eve Dessert
I’ve made my fair share of no-bake desserts so it really is hard for me to pick a favorite. However, no-bake cheesecakes like this no-bake champagne cheesecake are pretty darn high on my list.
This is one of those desserts that I have to tear myself away from because it’s just too good for me to not take a bite every single time I walk by the fridge. It’s light and creamy with a subtle taste of orange and champagne that really is so hard to beat.
Now, normally adding more liquid to a cheesecake filling is not recommended because that makes it difficult for the cheesecake filling to set. However, this cheesecake base is very stable, allowing the addition of the champagne while still setting up perfectly.
Wash this New Year’s Eve dessert down with a sip of your favorite champagne and you’ve definitely started the year off right!
This no-bake champagne cheesecake is made up of three parts: the crust, the filling, and the topping. They’re all super quick and easy to make!
For the Crust
- Graham Cracker Crumbs
- Unsalted Butter
For the Filling
- White Chocolate– I recommend using a white chocolate bar for the best results
- Heavy Whipping Cream
- Powdered Sugar
- Cream Cheese – make sure it’s full-fat and at room temperature for best results
- Champagne – you can use your favorite!
- Orange Zest – you’ll need the zest of 1 large orange.
For the Topping
- Heavy Whipping Cream
- Powdered Sugar
Let’s Make Champagne Cheesecake
Make The Crust
- Prep the pan: I recommend lining the bottom with parchment paper if you want to remove the cheesecake from the pan. If you want the smoothest edges, get some cake collars. Otherwise you can gently grease the edges with some cooking spray, wiping away the excess.
- Grind the crackers and mix with butter. Grind the graham crackers into a fine crumb, melt the butter and combine with the graham cracker crumbs.
- Press into the pan. Press the mixture into the bottom and up the sides of the pan. Toss it in the refrigeratator while you are preparing the rest of the cheesecake.
Make The Cheesecake Filling
- Melt the chocolate. Combine white chocolate with 5 tablespoons of heavy whipping cream. Microwave, stirring periodically, to melt the chocolate until smooth. When microwaving chocolate, especially white chocolate, turn the power do to 50% to prevent it from burning and stir frequently, about every 30 seconds.
- Make the whipped cream. Chill a mixing bowl in the freezer for 5-10 minutes first, then beat the heavy whipping cream until soft peaks form. Add in powdered sugar and then beat until stiff peaks form.
- Make the rest of the filling. Beat the cream cheese until smotth and free of lumps. Add in the melted chocolate, orange zest, and champagne. Beat until smooth and then fold in the whipped cream.
- Fill & chill. Pour the filling into the prepared crust, then refrigerate for at least 4 hours to set.
For the Topping
- Make more whipped cream. Make a second batch of whipped cream for the topping.
- Decorate the cheesecake. Use a large open star tip to pipe the whipped cream onto the border of the cheesecake.
How Do You Know if The Cheesecake is Done?
You’ll be able to tell that the cheesecake is done if it’s firm to the touch. I always give the pan a gentle jiggle and you should see very little movement. Also if you touch the edge or middle, your finger won’t sink into the batter.
Why is My Cheesecake Not Firm?
If your no-bake cheesecake didn’t firm up, there are two possibilities. First, it might just need more time to set, so give it some more time. While mine usually sets in just a couple hours, a cheesecake can take up to 8 hours to set completely. If you have time, I recommend letting it set overnight to ensure it’s good to go!
The other issue could have been with the whipped cream. If the whipped cream was not whipped to stiff peaks, then it’s possible that it’s causing the filling to be softer. Unfortunately, this cannot be corrected after the fact.
Tips for Making No-Bake Cheesecake
- Use a springform pan. This makes it super easy to remove the cheesecake from the pan without damaging it. If you have never used one, here’s a quick tutorial.
- If you don’t have a springform pan, you can use a 9-inch square pan and cut the cheesecake into bars. Make sure it’s at least 3-inches deep so you have plenty of room for the filling.
- Use full-fat cream cheese. This results in the richest, creamiest texture. Whipped or low fat cream cheese won’t have the same results.
- Use room temperature cream cheese. It incorporates more easily into the filling for a smoother texture. We don’t want clumps!
- Don’t burn the chocolate, I recommend doing so on 50% power and stirring every 30 seconds. This helps prevent the chocolate from burning or seizing as it heats.
- Let the chocolate cool. Make sure you let the melted chocolate cool completely before you add it into the filling. If it’s still hot the filling won’t set properly.
How to Store Finished Cheesecake
Finished no-bake cheesecake will last covered in the fridge for up to 5 days. IF you have an airtight container that will fit the cheesecake, it’s best to use that. Otherwise, I find it easiest to keep the cheesecake in the pan and cover it tightly with plastic wrap.
Simply assemble as directed, then double wrap the pan in plastic wrap and foil. Store in the freezer for up to 2 months. When you’re ready to serve it, thaw it overnight in the fridge, then add the fresh whipped cream.Print
This No-Bake White Chocolate Mimosa Cheesecake is a light and fluffy no-bake cheesecake with hints of orange zest and champagne. Whatever the reason it, celebrate with this champagne cheesecake!
For the crust
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
For the filling
- 10 ounces white chocolate bar
- 1 1/4 cups +5 tablespoons heavy whipping cream, divided
- 1 cup powdered sugar
- 16 ounces full-fat cream cheese, at room temperature
- 1/3 cup champagne
- zest 1 large orange
For the topping
- 3/4 cup heavy whipping cream
- 2–3 tablespoons powdered sugar
For the crust:
- Prepare a 9-inch springform pan by lightly greasing the edges of the pan with cooking spray, and then wiping gently with a paper towel. Line the bottom of the pan with parchment paper.
- Grind the graham crackers into a fine crumb using a food processor or blender. Pour the melted butter over the graham cracker crumbs and stir until the crumbs are well coated.
- Press the crumbs into your springform pan and press firmly into the bottom and up on the sides to create a thick crust. Refrigerate or freeze the crust while you are preparing the filling.
For the cheesecake:
- In a microwave-safe bowl, combine white chocolate with 5 tablespoons heavy whipping cream. Microwave at 50% power in 30-second increments, stirring each time. Repeat until the chocolate starts to melt. Remove and stir until completely smooth. Allow the mixture to cool.
- Prepare the whipped cream. Chill a metal mixing bowl and wire whisk in the freezer for 5-10 minutes. Beat 1 1/4 cups heavy whipping cream at medium to high speed until it reaches soft peaks.
- Add the powdered sugar and continue beating at high speed until stiff peaks form. Set the whipped cream aside.
- Beat the cream cheese until smooth and free of lumps. Next, add the cooled melted chocolate and orange zest and beat until well combined. Next add the champagne and beat it until smooth.
- Finally, fold in the prepared whipped cream, half at a time, and fold gently until well incorporated. Pour the filling into the prepared crust.
- Chill in the refrigerator for at least 4 hours to allow the filling to set.
For the topping:
- Create a second batch of whipped cream, as instructed above. Remove the cheesecake from the pan and decorate using a large open star tip and pipe the border of the cheesecake.
- White chocolate: I recommend using a white chocolate bar instead of chocolate chips. Chocolate bars will melt down smoother and be less oily than chocolate chips. If all you have is chocolate chips that will still work!
- Storing: This will keep for up to 5 days in the refrigerator. Store in an airtight container or cover the pan tightly with plastic wrap.
- Freezing: Finished cheesecakes can be frozen for up to 2 months. Allow the cheesecake to fully set, then wrap the pan tightly with plastic wrap, twice then again with aluminum foil.
- Category: Cheesecake
- Method: Refrigerator
- Cuisine: American
Keywords: No-Bake Cheesecake, New Years Eve Desserts