My super easy White Chocolate Cheesecake is a perfect decadent dessert for any special occasion. It is rich, delicious, and so simple you wont’ believe how easy it is. This dessert is both Keto and THM “S” but I promise nobody will know it is sugar free!
White Chocolate and Cheesecake, Yes Please!
I’ve always been a fan of cheesecakes and my baby boy, who is now 12 and hates that I still call him my baby, loves white chocolate, so I decided to combine our two favorite desserts and man was it a delicious treat!
The cheesecake has a smooth and creamy mouth feel of a New York Style Cheesecake with a thin buttery crust added for extra texture. With the added richness of the sugar free white chocolate this dessert is taken to the next level of good!
Even though the recipe is sugar free, Keto and THM “S” friendly it is very decadent and dairy heavy so I recommend saving this amazing White Chocolate Cheesecake for special occasions like Valentine’s Day or special celebrations. It will totally be a hit with everyone even if they are not on a low carb diet!
What Crust is Used For This White Chocolate Cheesecake?
There are only a few steps to making this cheesecake. First you’ll need to make your crust mixture and prebake it slightly before adding the white chocolate filling. Crusts are one thing that are personal preference on cheesecakes. Some enjoy crust where others like them without.
I’m kind of in the middle of the two & enjoy a buttery crust, but I like it to be nice and thin. This adds to the overall flavor of the dessert but still lets the cheesecake filling be the star of the show.
In this recipe, I used a very simple low carb crust base that I use in most of my cheesecakes. I prefer to use a low carb and gluten free baking blend that I purchase from Trim Healthy Mama. I love using this mixture because it has fewer carbs than when you just use straight almond flour.
You can find more about this baking blend through my affiliate link to the Trim Healthy Mama Store here. If you don’t have this baking blend or don’t want to purchase it you can sub your favorite low carb baking blend or just use another crust recipe you enjoy.
Mixing this crust is as simple as adding the dry ingredients to the cheesecake pan you are using and adding the sweetener and melted butter then mixing it together well.
Lastly, you’ll need to press the crust mixture into the bottom of the pan as evenly as possible. This is meant to be a super thin crust so you’ll have to be careful to make sure to spread it out as evenly as possible. This way each slice will have a thin crust layer.
Lastly, before adding the White Chocolate Cheesecake filling, it is best to prebake the crust for about 8 minutes in a 325 degree oven. This step helps set the crust and prevents it from being super soggy after the filling has been added. After you prebake the crust you are ready to start on the filling for the crust in the next step.
Preparing The White Chocolate Cheesecake Filling
If you’re a fan of good, easy dessert recipes that you can add this recipe to your rotation for White Chocolate Cheesecake which will quickly become a favorite. Like many of my other cheesecake recipes here on the blog, I make this filling in the blender for a fast and easy filling.
What can be easier than tossing ingredients into the blender in whipping it up, right? I love recipes like this because they are fuss-free and easy enough for any beginning baking.
Here’s What You’ll Need:
- Softened Cream Cheese
- Sour Cream
- Keto/THM Sweetener
- Heavy Whipping Cream
- Sugar Free Lily’s White Chocolate Chips
There is one small step that needs to be completed before the cream and white chocolate can be added to the blender and that is that you will need to melt the white chocolate chips before adding them into the blender.
To do this, add the heavy whipping cream to a small saucepan and let it get hot enough to melt the chips, but be sure you don’t boil the cream or it could split. Add the white chocolate chips to a bowl and pour the warm cream over the top and let it sit for a couple of minutes to melt the chips. Stir them well .
Lastly add the white chocolate to the blender with the rest of the ingredients and blend on high until all is mixed in. Once you have mixed the filling thoroughly you are ready to add it to the curst and return it to the oven to bake.
Later after the cheesecake has chilled, I like to whip up some heavy cream and top the cheesecake with the whipped topping for an added texture but, remember, this is optional if you don’t want to add a topping.
Tips For Baking & Chilling The Cheesecake:
While this cheesecake recipe is pretty simple, it does take some time to bake and chill completely before it is ready to serve and enjoy. In fact, the baking and chilling portion of the recipe is what takes up the majority of the recipe time.
So in this portion of the post I’m going to give you some tips for making this recipe that will help you have success. Follow these tips and tricks for making this recipe and I promise it will be the perfect cheesecake to serve to your family and friends every time!
- Use Room Temperature Ingredients: This one is really all about making sure that your cheesecake isn’t lumpy and that the ingredients combine smoothly. Cream cheese that is too firm won’t mix well and will leave you with a lumpy mess, so it needs to be room temperature.
- Don’t Over Mix the Batter: Over mixing or using the mixer on a high speed adds more air to the batter. Too much air in a cheesecake can cause cracks when baked. So blend the cheesecake batter just enough on a medium speed to get everything combined.
- Have the Right Pan: To get that perfect looking cheesecake, you need a pan with removable sides. These types of pans are known as Spring form Pans. You can pick these up, fairly inexpensively, at your local retail store or on Amazon. And if you’re a lover of cheesecake, you’ll use it allot so it’ll be a good investment.
- Don’t Over bake The Cheesecake: Over baking is another issues that is common with cheesecakes. Try to avoid over baking your cheesecake because it will cause cracks on the top of the cake. You’ll know the cheesecake has baked enough when the edges of the cheesecake are well set and the inner few inches are set but still jiggly.
- Have Patience When Cooling and Chilling the Cheesecake: When the cheesecake has baked enough and is set, but still jiggly, it’s time to begin cooling. I typically start the cooling process in the oven with the door closed and oven off, for about 30 minutes before I crack the door on my oven and let it cool another 30 minutes then I take it out to cool completely. This extra step helps the cheesecake cool slower which again will help you to avoid large splits or cracks on top. I also recommend chilling the cheesecake for several hours in the refrigerator before serving, to get the best taste and texture experience.
A decadent New York Style Cheesecake with a rich white chocolate flavor. A perfect Keto and THM treat for any special occasion.
- 2/3 cup THM Baking Blend
- 6 Tablespoons melted butter
- 2 Tablespoons of THM Super Sweet
White Chocolate Filling
- 12 ounces of softened cream cheese
- 6 ounces of Lily's White Chocolate Chips
- 3 large eggs
- 1/2 cup sour cream
- 1/2 cup heavy whipping cream
- 1/3 cup THM Super Sweet (or Pyure Sweetener)
- 1 teaspoon of pure vanilla
Optional Whipped Topping:
- 1 ounce of Lily's White Chocolate Chips
- 1/3 cup of heavy whipping cream
- To prepare the crust add the THM Baking Blend (or your favorite low carb baking blend), the sweetener, and the melted butter to a 9 inch spring form pan. Mix the ingredients well until all the dry ingredients are damp with the butter.
- Press the crust mixture evenly into the bottom of a spring form pan. This will be a thin crust layer so make sure to get it as evenly spread across the bottom as you can.
- Prebake the crust in a preheated 325 degree oven for 8 minutes.
- White the crust is baking add the cream cheese, sour cream, eggs, and sweetener to a blender and mix on medium just until it is smooth. Set a side.
- Next add the heavy cream to a sauce pan and heat until hot but not boiling... When the cream is hot put the 6 ounces of Lily's White Chocolate Chips in a bowl and slowly pour the hot cream over them and let them sit for 2 minutes.
- Remove the crust from the oven and sit aside to finish the filling.
- After the two minutes of letting the cream sit on the chocolate chips use a spoon to stir the mixture until all the chips are melted the and the cream is smooth..
- Next slowly add the melted white chocolate to your cheesecake mixture in the blender and blend to combine thoroughly.
- Lastly pour the White Chocolate Cheesecake mixture into the crust and return it to the over to bake for an additional 45-50 minutes. Pro Tip: before heating the oven place a pan of hot boiling water on the bottom shelf. This will add moisture to the oven and help the cheesecake cook evenly. The cheesecake will have a slight wiggle in the middle still but should be set.
- Here's how I recommend to cook the cheesecake. Turn the oven off and let the cooked cheesecake sit in the oven for 30 minutes. Then crack the oven door and let it remain in the oven for another 30 minutes before removing it from the oven to complete the cooking process. Let the cheesecake cool completely then wrap in plastic wrap and chill the cheese cake in the refrigerator for at least 4 to 6 hours for best results.
- For the optional toppings I recommend melting once ounce of white chocolate chips and drizzling it over the top of the chilled cheesecake. Also if desired use the suggested 1/3 cup of heavy whipping cream to whip up and spread over the top as well. These two toppings are completely optional.
I am a southern girl through and through that loves to laugh, cook, read and spend time with family. My passions outside of home schooling my son are ministering to those in need and creating art in the kitchen! Every day is an adventure in our little house and I wouldn’t trade it or the chance to share here with you for anything!