Why You’ll Love This Recipe

This One Pot White Chocolate Cheesecake is a decadent dessert that combines creamy richness with the subtle sweetness of white chocolate. It’s a hassle-free recipe, perfect for both beginner and experienced bakers, requiring minimal effort with maximum reward. Whether for a special occasion or a casual treat, this cheesecake is a showstopper. Plus, the one-pot approach means fewer dishes and a streamlined process without compromising on flavor or presentation.

Table of Contents

Ingredients for the Best White Chocolate Cheesecake

Cheesecake:

16 oz (450 g) cream cheese, softened
1 cup (200 g) granulated sugar
2 large eggs
1 tsp vanilla extract
1 cup (175 g) white chocolate, melted and slightly cooled
½ cup (120 ml) heavy cream

Crust:

1 ½ cups (150 g) graham cracker crumbs
½ cup (115 g) unsalted butter, melted
2 tbsp granulated sugar

Optional Toppings:

Fresh berries (e.g., raspberries, strawberries)
White chocolate shavings
Whipped cream

Step-by-Step Directions for One Pot White Chocolate Cheesecake

Prepare the Crust:
- Preheat your oven to 325°F (165°C).
- In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar until the mixture resembles wet sand.
- Press the mixture firmly into the bottom of a 9-inch springform pan. Use the back of a spoon or a flat-bottomed cup to ensure an even layer.
- Bake the crust for 8–10 minutes. Remove from the oven and let it cool while preparing the filling.
Make the Filling:
- In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy.
- Add eggs one at a time, beating well after each addition.
- Mix in vanilla extract.
- Gradually fold in the melted white chocolate and heavy cream, ensuring the mixture is smooth and lump-free.
Assemble and Bake:
- Pour the cheesecake batter over the prepared crust, smoothing the top with a spatula.
- Place the springform pan in a larger baking dish and pour hot water into the dish, creating a water bath to prevent cracks.
- Bake for 50–60 minutes, or until the edges are set, and the center jiggles slightly when shaken.
Cool and Chill:
- Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually.
- Remove from the oven, cover, and refrigerate for at least 4 hours or overnight for best results.

Servings and Timing

Servings: 8–10 slices
Prep Time: 20 minutes
Cook Time: 60 minutes
Chill Time: 4+ hours

Variations for Your White Chocolate Cheesecake Recipe

Flavor Twists:
- Add a swirl of raspberry or caramel sauce to the batter for added flavor.
- Substitute the white chocolate with milk or dark chocolate for a different taste.
Crust Options:
- Use crushed Oreos or vanilla wafers instead of graham crackers for a unique base.
Dietary Adjustments:
- For a gluten-free option, use gluten-free graham crackers.
- Replace cream cheese with a dairy-free alternative for a vegan-friendly version.

Tips for Storing and Reheating Your Cheesecake

Storage:
- Store the cheesecake in an airtight container in the refrigerator for up to 5 days.
Freezing:
- Wrap the cheesecake tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw in the refrigerator overnight before serving.
Reheating:
- While cheesecake is best enjoyed cold, if you prefer it slightly warm, allow individual slices to sit at room temperature for 20–30 minutes. Avoid microwaving to maintain texture.

FAQS

1. Can I use white chocolate chips instead of a white chocolate bar?
Yes, you can use white chocolate chips, but ensure you select a high-quality brand to achieve the best flavor and texture. Low-quality chips often contain additives that can affect how well they melt. When melting the chips, use a double boiler or microwave in short bursts, stirring frequently to avoid scorching the chocolate.

2. Why is my cheesecake cracking? How can I avoid this?

Don’t Overbake: The cheesecake should jiggle slightly in the center when it’s done. It will firm up as it cools.
Use a Water Bath: This ensures even cooking and helps maintain a moist environment, reducing the chance of cracks forming.
Cool Gradually: Once the baking time is complete, turn off the oven and leave the cheesecake inside for an hour. Sudden exposure to cooler air can cause the cheesecake to crack.

3. How can I tell if the cheesecake is done baking?
The edges of the cheesecake should appear set and firm, while the center should still have a slight jiggle when gently shaken. This jiggle is a sign that the cheesecake is perfectly cooked. As it cools and chills, the center will continue to firm up, resulting in the perfect creamy texture. If the center is completely firm in the oven, the cheesecake may be overbaked.

4. Can I make this recipe ahead of time? How far in advance?
Yes, this recipe is ideal for making ahead of time. Cheesecakes generally taste better after they’ve had time to chill and the flavors have melded together. You can prepare this cheesecake up to 2–3 days in advance. Simply store it in the refrigerator, covered tightly with plastic wrap or in an airtight container, to maintain freshness.

5. How can I make this cheesecake gluten-free?
To make this cheesecake gluten-free, use gluten-free graham crackers or any gluten-free cookie for the crust. Ensure all other ingredients, such as white chocolate and vanilla extract, are also certified gluten-free. This small adjustment allows those with gluten sensitivities to enjoy this dessert without sacrificing flavor or texture.

Conclusion

This One Pot White Chocolate Cheesecake is a dessert that beautifully balances simplicity and indulgence. With its creamy texture, rich white chocolate flavor, and endless customization options, it’s a treat that’s guaranteed to impress your family and guests. Whether you’re celebrating a special occasion, preparing for a holiday gathering, or simply satisfying your sweet tooth, this cheesecake is the perfect choice.

The straightforward one-pot method eliminates the usual stress of baking, while the luscious results speak for themselves. With its versatility, you can make it uniquely yours by adding creative toppings, experimenting with flavors, or adapting the recipe for dietary needs.

No matter how you choose to enjoy it, this cheesecake is bound to become a favorite in your repertoire. Don’t hesitate to give it a try – each bite is worth the effort! Happy baking!

One Pot White Chocolate Cheesecake

Author: Meryem
Total Time: 1 hour 5 minutes

Print Recipe

Description

This creamy, dreamy one-pot white chocolate cheesecake is the perfect dessert for any occasion. With a buttery graham cracker crust and a smooth white chocolate-infused filling, it’s a showstopper that’s surprisingly easy to make.

Ingredients

Scale

1 ½ cups (150g) graham cracker crumbs
⅓ cup (75g) unsalted butter, melted

For the cheesecake filling:

12 oz (340g) white chocolate, chopped
16 oz (450g) cream cheese, softened
½ cup (100g) granulated sugar
1 tsp vanilla extract
3 large eggs
½ cup (120ml) heavy cream

Instructions

Step 1: Prepare the crust

Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
Mix the graham cracker crumbs with the melted butter in a bowl until well combined.
Press the mixture firmly into the bottom of the pan. Chill in the refrigerator while you prepare the filling.

Step 2: Melt the white chocolate

Place the chopped white chocolate in a microwave-safe bowl. Melt in 20-second intervals, stirring after each, until smooth. Set aside to cool slightly.

Step 3: Make the cheesecake filling

In a large bowl, beat the cream cheese and sugar together until smooth and fluffy.
Mix in the vanilla extract and melted white chocolate until combined.
Add the eggs one at a time, beating gently after each addition.
Fold in the heavy cream until smooth.

Step 4: Bake the cheesecake

Pour the filling over the chilled crust and smooth the top.
Place the springform pan on a baking sheet and bake for 50–60 minutes, or until the edges are set and the center jiggles slightly.
Turn off the oven and let the cheesecake cool inside with the oven door cracked open for 1 hour.

Step 5: Chill and serve

Refrigerate the cheesecake for at least 4 hours, preferably overnight.
Remove the cheesecake from the pan, slice, and serve with your favorite toppings such as whipped cream, fresh berries, or a drizzle of white chocolate.

Notes

Room Temperature Ingredients: Ensure the cream cheese, eggs, and heavy cream are at room temperature for a smoother batter and easier mixing.
Avoid Overmixing: After adding the eggs, mix just until incorporated to prevent cracks and a dense texture.
Cooling Process: Letting the cheesecake cool in the oven with the door slightly open helps avoid sudden temperature changes, which can cause cracks.
Water Bath Option: If you’re worried about cracks, wrap the springform pan with aluminum foil and place it in a roasting pan filled with hot water. This creates a steamy environment and ensures even baking.
Topping Ideas: Complement the white chocolate flavor with fresh raspberries, a drizzle of caramel, or a sprinkle of crushed pistachios for added texture.
Storage: Keep the cheesecake refrigerated in an airtight container for up to 5 days. It also freezes well—wrap individual slices in plastic wrap and store in a freezer-safe bag for up to 3 months.
Serving Tip: For clean slices, wipe your knife with a damp cloth between cuts.

Prep Time: 15 minutes
Cook Time: 50 minutes

Nutrition

Serving Size: 8 slices
Calories: 430 kcal
Sugar: 30 g
Sodium: 220 mg
Fat: 26 g
Saturated Fat: 16 g
Carbohydrates: 45 g
Protein: 8 g
Cholesterol: 120 mg