Serves 8
210 min
White Chocolate Cheesecake Pie
Recipe GLPRabd911c3c48433
A creamy, no-bake white chocolate cheesecake pie with a toasted macadamia nut graham cracker crust. The rich filling combines softened cream cheese, melted white chocolate, and whipped cream for a light, elegant texture. A hint of bourbon and a topping of fresh berries tossed with almond extract, lemon, and honey complete this indulgent dessert.
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Ingredients
1½ cups graham cracker crumbs
5 tablespoons butter, melted
¼ cup macadamia nuts, toasted
dash of salt
8 ounces cream cheese, softened to room temperature
8 ounces white chocolate, melted
½ cup powdered sugar
dash of bourbon
8 ounces whipped cream or cool whip
2 cups mixed berries (strawberries, blueberries, raspberries)
½ teaspoon almond extract
2 teaspoons fresh lemon juice
2 tablespoons honey, agave nectar, or maple syrup
Whipped cream for serving, optional
Directions
Preheat your oven to 350°F and lightly grease a 9-inch pie dish with baking spray. In a food processor, combine the graham cracker crumbs, melted butter, salt, and toasted macadamia nuts. Pulse until the nuts are finely ground and the mixture resembles wet sand.
Transfer the mixture to the prepared pie dish and press it firmly into the bottom and up the sides to form an even crust.
Bake the crust in the preheated oven for 8–10 minutes, until it is set and just beginning to light golden. Remove from the oven and allow to cool completely to room temperature.
In a medium bowl, beat together the softened cream cheese and melted white chocolate until the mixture is smooth and fluffy, about 2–3 minutes.
Add a dash of bourbon to the cream cheese mixture, stirring well. Taste and add more bourbon if desired.
Sift the powdered sugar into the bowl and mix until fully combined and no lumps remain.
Using a rubber spatula, gently fold in the whipped cream or cool whip until fully incorporated. The filling should be light and fluffy.
Spoon the filling into the cooled crust and smooth the top with a spatula. Cover the pie with plastic wrap and refrigerate for at least 3 hours, or preferably overnight.
Just before serving, toss the mixed berries in a bowl with the almond extract, fresh lemon juice, and honey. Top the chilled pie with the berry mixture and a dollop of whipped cream if desired. Store any leftovers covered in the refrigerator.
