Entertaining can be stressful, but it doesn't have to be. This Layered White Chocolate Cheesecake is a simple, easy, make-ahead dessert that is sure to impress the pickiest of guests. With a few super market shortcuts, you'll have a delicious, decadent, and irresistible dessert in no time. If you can make a box mix cake, you can make this recipe.
This is a great recipe for novice bakers, or to make with children.
The no-bake cheesecake filling is rich and smooth, with all of the flavor of cheesecake without the eggs. Plus, there's no need to worry about pesky water baths, or overcooking.
Whipped cream cheese and a teaspoon of gelatin makes this cheesecake filling sturdy enough to hold up the top two layers, without being too dense.
The white chocolate mousse on top is the perfect finishing touch. It's light and airy, with a smooth white chocolate flavor.
Let it flow over the sides of the cake, and it makes an incredible frosting, without the cloying sweetness of frosting from a can.
With just a few simple ingredients, this recipe is can be modified to accommodate almost any flavor.
Mix fresh, frozen, or canned fruit into the cheesecake filling for a summery spin. Swap out the yellow cake mix for your favorite flavor. The white chocolate mousse goes great with chocolate, white, or marbled cake. Soak the cake in coffee for a twist on tiramisu. If you're a more experienced baker, use your favorite recipe for a more "from scratch" feel. And of course, swap out the white chocolate for milk, semi sweet, or dark chocolate for an even richer mousse.
Decorate with fresh fruit, chocolate or caramel drizzle, or chocolate shavings. Or our favorite, whipped cream. If you want to keep it simple, the pillowy white mousse is a beautiful and minimalist finish all by itself.
Ready to try this recipe? Don't forget to post your photos and tag us on Instagram, Facebook, and Twitter!
- 1 box mix cake, prepared
- 16 ounces cream cheese, room temp
- 2 tsp vanilla extract
- 14 ounces sweetened condensed milk
- 1/4 cup sour cream
- 2 tsp powdered gelatin
- 2 tbsp water
- 1 and 3/4 cup heavy whipping cream, chilled
- 7 ounces white chocolate, finely chopped
- Prepare boxed cake mix according to packaging, in a greased 9-inch round spring-form pan. Let cool, then level the cake and split into two equal layers. Cover the bottom and sides of the pan in parchment paper, then return the bottom cake layer to the pan. Set aside.
- In a small microwave-safe bowl or cup, sprinkle 1 teaspoon of powdered gelatin over 1 tablespoon of water. Do not stir. Let stand for at least 5 minutes. Meanwhile, in a large mixing bowl, whip the cream cheese with an electric beater until light and fluffy, then drizzle in condensed milk slowly, until fully incorporated. Add vanilla extract and sour cream, then mix until smooth.
- When the gelatin has absorbed the water and slightly solidified, place it in the microwave for 20 seconds to liquefy. Let the gelatin cool to slightly above room temp while stirring, then pour into cream cheese mixture and incorporate thoroughly. Pour the mixture over the cake layer in the spring form pan, then cover with plastic wrap and place in the fridge or freezer to set.
- Prepare the remaining gelatin and tablespoon of water as done in step 2. Set aside. In another mixing bowl, whip 1 and 1/4 cups of heavy cream with whisk or electric beater until it forms stiff peaks. Set aside. Place chopped white chocolate in a mixing bowl. Heat the remaining heavy cream in the microwave until scalding. Pour over chopped white chocolate and stir until smooth. Allow the white chocolate and cream to cool to room temperature, stirring occasionally. When cooled, fold 1/3 of the whipped cream into the white chocolate to lighten. Then, fold the white chocolate mixture into the whipped cream.
- Heat the gelatin mixture to liquefy as in step 3, then pour into white chocolate and whipped cream. Stir to incorporate. Remove cake pan from the fridge, then place second cake layer over the cream cheese layer. Then pour the white chocolate mousse over the top, cover with plastic wrap, and let set in the fridge for at least six hours.
- When top layer is set, remove from fridge. Release sides of spring-form pan, peel away the parchment paper, slice, and enjoy!