This No-bake Vanilla Cheesecake Is Topped With Your Favorite Fruits And A Drizzle Of Caramel Sauce! Plus, It's Made With A Homemade Browned Butter Graham Cracker Crust!.
1 ¾ cups graham cracker crumbs
8 Tablespoons butter
2 cups white chocolate chips
24 oz. cream cheese ( at room temperature)
½ cup powdered sugar
6 Tablespoons heavy cream
1 teaspoon vanilla extract
Fresh fruit, whipped cream, or caramel sauce
Add the chocolate chips to a medium bowl. Microwave for 30 seconds, stir, and add 3 tablespoons of heavy cream, saving the other 3 for later. Continue to heat for 30 seconds at a time, stirring in between, until smooth and melted. Set aside and let it come back up to room temperature.
In a small saucepan, melt the butter over medium-low heat. Watch it carefully as it will soon start to bubble and ‘fizz’. This is when the butter starts to caramelize and sweeten. Whisk it for 2 minutes as it caramelizes and then remove it from the heat.
In a large bowl, combine the browned butter and graham cracker crumbs until it has a wet, sandy consistency. Add it to a 9-inch pie plate. Press it on the bottom and the sides of the pie plate until it’s firmly in place. (It will happen, just keep pressing.)
In a large bowl, use an electric mixer to whip the (room temperature) cream cheese.
Once whipped and fluffy, add the powdered sugar and beat until smooth. Add the vanilla extract and remaining 3 tablespoons of heavy cream. Beat until smooth. Combine with chocolate chips mixture.
Add the filling to the top of the crust and refrigerate for 4 hours or overnight. Slice, and serve with your favorite fruits, sauces, or whipped cream!
The cookie crumb crust doesn’t have to be baked, but i find that it holds up a bit better if it. Nothing gets a party going like this reese’s peanut butter ball. Cream cheese, sugar, vanilla extract, and heavy whipping cream.
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