Attention all white chocolate lovers: this dessert is for you!

This creamy sweet confection is a combination of melted white chocolate blended with smooth cream cheese to make a rich and decadent filling for the buttery graham cracker crust. The red layer is a portion of the white chocolate cream cheese batter tinted with red coloring and a touch of strawberry extract.

This entire dessert requires NO time in the oven. Nada, none. Really. And since it’s served cold, this makes for a perfect summer time treat.

Here is how you can make your own.


You can find the basic recipe here. You will need a 9″ spring-form pan for this dessert.

Start by pulverizing the graham crackers in a food processor. You will need 2 1/2 cups of graham cracker crumbs, which came out to be a little less than a box of graham crackers.

In a medium bowl, mix the graham cracker crumbs with the sugar and melted butter. Press the mixture evenly into the bottom of the spring-form pan. Use the bottom of your metal measuring cup to firmly press the mixture into the pan. (Since this crust is not baked it is important to press it down very firmly so that it doesn’t break apart when you cut a piece.)

Set pan into freezer to chill. I decided to chill the pan and the crust to help set up my filling faster later on.

In a large microwaveable bowl melt the white chocolate at 30 second intervals, mixing well between each heating. When the chocolate is smooth and lump-free pour into the bowl of an electric mixer fitted with the paddle attachment. Add the cream cheese and beat until well combined. Add the condensed mild and beat until well combined.

In a small saucepan, combine the water and gelatin. Let set for 1 minute and then heat on stovetop until the gelatin has dissolved. Slowly drizzle the gelatin into the chocolate mixture with the mixer on. Mix until thoroughly combined. Fold in the cream.

Pour 3 cups of the batter into a liquid measuring cup. Stir in the red food coloring and (if you are using) 1 tsp. of strawberry extract. Pour batter over the crust, tap on the counter to level the batter and place in freezer for 20 minutes or until semi-set to a matte appearance.

When semi-set, pour white batter over the red batter and smooth top with an offset spatula. Place in refrigerator to chill for 4 hours or overnight.

When ready to serve, run an offset spatula or knife around the edge of the cheesecake to loosen. Carefully open the spring-form pan. Top with fresh berries just before serving.

Notes: this cake can be made entirely in advance and frozen for up to 1 month. Let the frozen cake thaw in the fridge for 24 hours or on the counter top for a few hours before serving.

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