No-Bake Prosecco Cheesecake
graham crackers(not 2 boxes, but two of the wrapped packages inside the box!)
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!
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