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slice of white chocolate cheesecake on plate

No-Bake White Chocolate Mimosa Cheesecake

  • Author: Julianne
  • Prep Time: 20 minutes
  • Total Time: 4 hours
  • Yield: 8 Servings

Description

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!

Ingredients

For the crust

  • 2 cups graham cracker crumbs
  • 1/2 cup (1 stick) unsalted butter

For the filling

  • 10 ounces white chocolate
  • 1 1/4 cups +5 tablespoons heavy whipping cream, divided
  • 1 cup powdered sugar
  • 16 ounces (2 pkgs) cream cheese, softened
  • 1/3 cup champagne
  • zest 1 large orange

For the topping

  • 3/4 cup heavy whipping cream
  • 23 tablespoons powdered sugar

Instructions

  1. 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.
  2. Grind the graham crackers into a fine crumb using a food processor or blender.
  3. In a small bowl, melt the butter in the microwave for 30 to 45 seconds. Pour the melted butter over the graham cracker crumbs and stir until the crumbs are well coated.
  4. Pour 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.
  5. For the cheesecake: In a microwave-safe bowl, combine white chocolate chips and 5 tablespoons heavy whipping cream . Microwave at 50% powder in 20 second increments, stirring each time. Repeat until the chocolate starts to melt. Remove and stir until completely smooth. Allow the mixture to cool.
  6. Prepare the whipped cream. Chill a metal mixing bowl and wire whisk in the freezer for 5-10 minutes. Then pour the heavy whipping cream (1 1/4 cups) into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream starts to thicken. Slowly add the powdered sugar and continue beating on high speed until stiff peaks form. Set the whipped cream aside.
  7. Beat the softened cream cheese until smooth and free of lumps. Next add the cooled melted chocolate and orange zest and beat until well combined.
  8. Next, add the champagne and beat until smooth.
  9.  Finally, fold in the prepared whipped cream, half at a time, and fold gently until well incorporated. Pour the filling into the prepared crust. Refrigerate 4 hours to allow the filling to set.
  10. For the topping: Place the metal mixing bowl in the freezer for 5-10 minutes to chill. Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream starts to thicken. Slowly add the powdered sugar and continue beating on high speed until stiff peaks form. Remove the cheesecake from the pan. Use a large open star tip and pipe the border of the cheesecake.

Notes

This also tastes great with a golden Oreo crust!

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