White Chocolate Cheesecake with Toasted Almonds

This dessert is a melt-in-your-mouth favorite, boasting a delicate texture and heavenly flavor that’s hard to resist. It’s a go-to treat for any occasion, loved by many, including myself!

White Chocolate Cheesecake with Toasted Almonds

White Chocolate Cheesecake with Toasted Almonds


  • 7 oz (200g) graham crackers
  • 3.5 oz (50g) butter
  • Cheesecake Filling:
  • 2.2 lbs (1 kg) cream cheese
  • 5.3 oz (150g) powdered sugar
  • 7 oz (200g) heavy cream (30% fat)
  • 2 bars white chocolate
  • 3 eggs
  • 1 packet vanilla pudding mix
  • Topping:
  • 3.5 oz (100g) white chocolate
  • 1.7 fl oz (50 ml) heavy cream (30%)


  1. Ensure all ingredients are at room temperature.
  2. Crush the graham crackers into fine crumbs using a food processor.
  3. Melt the butter and mix it with the crushed crackers. Press the mixture evenly onto the bottom of a parchment-lined springform pan and refrigerate to set.
  4. In a mixing bowl, beat the cream cheese, powdered sugar, melted white chocolate, heavy cream, egg yolks, and vanilla pudding mix until smooth.
  5. In a separate bowl, beat the egg whites with a pinch of salt until stiff peaks form. Gently fold the egg whites into the cream cheese mixture.
  6. Pour the cheesecake batter over the prepared crust and bake in a preheated oven at 350°F (180°C) for 60-70 minutes, until the top is set and golden brown.
  7. Once baked, let the cheesecake cool in the oven with the door slightly ajar for an hour, then remove and refrigerate until completely chilled.
  8. For the topping, melt the white chocolate in a double boiler and stir in the heavy cream. Pour the glaze over the cheesecake and sprinkle with toasted almonds.
  9. Enjoy every heavenly bite of this decadent dessert!

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