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Can we please spend the rest of summer eating no bake cheesecakes out of jars with long spoons? It is so so so hot. So hot.
I just got back from one of those vacations that you need a vacation afterwards. We went to bed way too late, ate way too much food, and generally lost track of time chatting all day long. It was refreshing to the heart to socialize so much, but these bags under my eyes need to catch their plane.
Most no-bake cheesecake recipes use sweetened condensed milk to set up. While that is delicious, it’s hard to know what to do with the leftovers when making a dessert for two. I have a few ideas (homemade licorice, mini peanut butter pies, hello dolly bars) but for this cheesecake, I used melted white chocolate as the binder. Even more delicious!
The cheesecake base is super easy to make: it’s just melted white chocolate + cream cheese + heavy cream. If you’re not a white chocolate fan, don’t worry–it doesn’t explicitly taste like white chocolate. It tastes like rich, creamy cheesecake. The graham cracker crust is the same as any pie you make: grahams + butter. The special part today is the blackberry sauce. You can any summer beauty berry you like.
20 minPrep Time
10 minCook Time
30 minTotal Time
- 2 graham crackers, crushed
- 1 tablespoon unsalted butter, melted
- 6 ounces cream cheese, at room temperature
- 3 ounces real white chocolate, chopped
- 1/4 cup + 1 tablespoon heavy whipping cream, divided use
- 6 ounces fresh blackberries
- 2 tablespoons powdered sugar
- juice of half a lemon
- In a small bowl, combine the crushed graham crackers and melted butter. Pack this mixture into the bottom of two half pint glass jars. I used 7-ounce Weck jars in the photo.
- Next, in a clean bowl, add the chopped white chocolate and 1 tablespoon of the heavy cream.
- Heat the mixture on LOW in the microwave in 20-second pulses, stirring each time. When the mixture is fully melted, add the cream cheese and beat with a hand-held electric mixer on medium speed until combined.
- Divide the cheesecake mixture between the two jars. Cover and place in the fridge.
- Next, make the fresh blackberry sauce: combine all ingredients in a small saucepan. Stir over low heat until berries collapse and release their juices, about 10 minutes. Strain the mixture (or not, your choice), and let cool.
- Before serving, top the cheesecakes with the berry mixture. Whip the remaining 1/4 cup heavy cream, and swirl on top of each cheesecake to garnish. Garnish with fresh blackberries.