White chocolate macadamia nut cheesecake factory recipe

No-bake White Chocolate Cheesecake

I’m a huge fan of the white chocolate macadamia nut cheesecake at the cheesecake factory, but didn’t want to mess with baking and water baths today.

So, here’s my no-bake white chocolate macadamia nut cheesecake recipe! The no-bake version turned out great! I was in a hurry to fill the pans, so they didn’t come out 100% perfect looking, but I actually liked them with the cracks.  This recipe will make 4 small 3 inch cheesecakes. You can use mousse rings or this small cheesecake pan.

This recipe makes 4 small 3 inch cheesecakes

Ingredients

For the crust:

• 16 graham crackers
• 5 tablespoon butter (melted)
• 3 tablespoon sugar

For the filling:

• 12 ounce cream cheese
• 3 tablespoon sugar
• 1/2 cup white chocolate chips (melted)
• 2/3 cup whipping cream (whipped)
• 1/2 cup macadamia nuts
• 1/2 cup caramel sauce

Things You’ll Need

• small cheesecake pan

Cooking Instructions

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By Linda Griffith

from Augusta, GA

This is the most wonderful cheesecake ever..So rich and good and elegant to serve at the fanciest dinners. Your friends will love you for it. Have recipes on hand to give out because you will be asked for them. Recipe and photo courtesy of Mr. Food

Ingredients For white chocolate macadamia nut cheesecake

• 1 jar

  7 oz. macadamia nuts, divided

• 1 c

  plus 2 tbs. sugar, divided

• 1 c

  graham cracker crumbs

• 3 pkg

  8 oz. ea. cream cheese, soltened

• 2 pkg

  6 oz. each of white chocolate, melted

How To Make white chocolate macadamia nut cheesecake

• 1

  Preheat oven to 350 degrees F. In a blender or food processor, finely chop 1/2 cup macadamia nuts with 2 tablespoons sugar. Place in a medium bowl and add graham cracker crumbs and melted butter; mix well. Press into bottom of a 10-inch springform pan. In a large bowl, with an electric beater on medium speed, beat cream cheese, the remaining 1 cup sugar, and the eggs until smooth. Add sour cream then the melted white baking bars, mixing until well combined after each addition. With a knife, coarsely chop remaining macadamia nuts and stir into cream cheese mixture. Pour over crust and bake 45 to 50 minutes, until almost set in the center. Turn off oven and leave cheesecake in oven with door ajar for 1 hour. Remove from oven and allow to cool completely then cover and chill at least 4 hours, or overnight.

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