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No Bake Vanilla Bean Cheesecake for Two

Chef Shelley
Ghiradelli white chocolate comes in a 4oz bar, use the extra ounce for decoration or just eat it. If you don’t want to buy a box of cookies for the small amount for the crust, make them crustless. This silicone pan makes popping them out a cinch. http://amzn.to/2lfLoyV If you’re using a regular muffin tin, freeze them solid and then dip the bottom in very hot water, run a knife around the edge, turn it upside down and tap them on the counter till they come out.
Prep Time 15 mins
Total Time 15 mins
Course Dessert
Servings 2



  • 2 squares graham crackers or 6 vanilla wafers or 4 Pepperidge Farms Bordeaux cookies or 4 shortbread cookies
  • 1 tablespoon butter melted


  • 3 tablespoons cream
  • 3 ounces white chocolate
  • 1 8 ounce package cream cheese softened
  • 2 tablespoons butter softened
  • 3 tablespoons powdered sugar
  • ½ teaspoons vanilla bean paste or vanilla extract

Ombre Glaze

  • 1 cup powdered sugar divided
  • 4 teaspoons water
  • Red food coloring


  • Crush cookies in a ziplock bag. Add melted butter to bag and squish to mix. Press into bottom of two indents of a silicone muffin pan.
  • Heat cream in glass measuring cup in microwave for 30 seconds or until hot. Add white chocolate and stir a couple times while it melts.
  • Mix cream cheese, butter and sugar thoroughly. Add white chocolate/cream mixture and vanilla and mix until very smooth.
  • Pour or spoon into prepared crusts.
  • Cover and freeze or refrigerate.
  • In four small bowls mix ¼ cup powdered sugar and 1 teaspoon water until smooth.
  • Tint each one to your desired color. Start with a tiny bit of red on a toothpick or the very end of a spoon. You can always go darker, but you can’t make it lighter.
  • When cheesecakes are completely cold, starting with light color spread around sides of cheesecakes ending with darkest color.
  • Keep frozen or refrigerated until a few minutes before serving time.