It’s the week between Christmas and New Year’s and I have lost all track of time and days. We spent our Christmas at Getaway House and it was so refreshing to just disconnect and do nothing for a couple of days. If you have a Getaway anywhere near you, I can’t recommend it enough. I’m so excited to start planning for 2019 (and as I write this, I realize that I’m very far behind since I’m just now starting to plan…) and to bring you more easy and delicious recipes to impress your friends and families with as few dishes and as little work as possible!
To be honest, I cannot believe the New Year is already almost here. It’s one of my favorite holidays. I love the idea of re-setting and starting over, the attempts to be better people…even if some of those resolutions are short-lived, I think the fact that we make an effort to be better is a positive! I also love celebrating. My husband and I spend the evening on our couch in our PJs watching Anderson Cooper, drinking bubbly, and eating charcuterie. It’s a delicious and fun way to spend the evening.
Of course, the evening always has to include a dessert too. And the dessert almost always contains bubbly! I am loyal to prosecco, but any sparkling wine will work. Also, the mini bottles of prosecco come in 3-packs and the recipe only calls for one bottle so there is plenty extra for drinking. It’s a win-win! Whether you make this or not, I hope your New Year’s Eve celebrations are fun and delicious, and I wish you all the best in 2019.
Leave me a comment below with your New Year’s Resolutions! I’m in need of inspiration, and I love to see all the good you’re putting out into the world! Happy New Year!
No-Bake Prosecco Cheesecake
- 2 packages graham crackers (not 2 boxes, but two of the wrapped packages inside the box!)
- 6 tablespoons butter melted
Blend graham crackers in a food processor till crumbs.
Combine crumbs with melted butter until all crumbs are moistened.
Spray muffin or mini muffin tins with non-stick spray.
Press crumb mixture into the bottoms of each muffin cup, filling each about half way up.
EITHER bake crusts for 5-7 minutes at 325 F and then cool completely OR chill crusts for 1 hour. (I know this says no-bake, and you don't bake the cheesecake, but it's faster to bake the crusts than to wait an hour for them to chill, so there could potentially be 5 minutes of baking...)
While crusts are cooling or chilling, in a double boiler* combine white chocolate, cream, and prosecco.
Stir frequently until white chocolate is completely melted.
Remove from heat and cool for about 15-20 minutes.
Beat in cream cheese till smooth and combined.
Pour or spoon some filling onto the top of each cooled/chilled crust, filling until about 1/4 of the way from the top (a little more is okay, but don't fill completely to the top or it will get messy!)
Chill cakes for at least 1 hour till the cheesecake is set. A longer chill time is better!
Serve chilled and celebrate!
*I hate double boiling. I know it's an annoying process. But with the right bowl and pot, it's not so bad. The bowl should NOT be in contact with the water in the pot. And you don't want to take a shortcut with white chocolate. It's not chocolate, but rather cocoa butter, and it doesn't melt quite like other chocolates. White chocolate can be very temperamental, so double boiling is your best bet here!