Preparation Inline ingredients (beta)
Cook mode
Step 1 Graham Cracker Crust
Step 2 Mix together all of the ingredients and press into a 9″ tart pan. Pack it firmly into the bottom and up against the sides.
Step 3 Freeze the crust while you make the cheesecake filling.
Step 4 No Bake Cheesecake
Step 5 Make sure your cream cheese is softened before starting, otherwise you’ll end up with a lumpy filling.
Step 6 Using a hand or stand mixer with the paddle attachment, mix together the cream cheese and sugar until smooth and creamy.
Step 7 Slowly pour the white chocolate into the cream cheese as the mixer is running. Then add in the vanilla.
Step 8 Scrape down the bowl and continue to mix until smooth and combined.
Step 9 Pour into the chilled crust and spread it even.
Step 10 Chill in the refrigerator for at least 4 hours or until set. If you plan on chilling it overnight, store it in an air tight container.
Step 11 Chocolate Ganache
Step 12 Once chilled, make the chocolate topping.
Step 13 Add the chopped chocolate to a heat proof bowl and the heavy cream to a glass measuring cup.
Step 14 Heat the heavy cream in the microwave for about 1 minute or until bubbling.
Step 15 Pour the hot cream over the chocolate and let it sit for 30 seconds, then whisk to combine.
Step 16 Remove the cheesecake from the tart pan and place it on your serving tray. Pour the ganache on top and allow it to completely cover the surface and drip down the sides.
Step 17 Place the cheesecake in the refrigerator while you make the meringue.
Step 18 Marshmallow Meringue
Step 19 Add the egg whites and sugar to the heat safe bowl of a stand mixer. If you don’t have a stand mixer, you can use use any heat safe bowl.
Step 20 Place the bowl over a pot of simmering water (filling the pot about 1/3 of the way full). Make sure the bowl doesn’t touch the water and don’t let the water come to a boil. Whisk occasionally until the sugar is completely dissolved (about 10 minutes). To test, rub some of the mixture between your fingers. If you still feel sugar granules, keep it over the heat until you can no longer feel those granules.
Step 21 Transfer the bowl to the stand mixer with the whisk attachment and whip on high speed. As it turns white and opaque, add in the cream of tartar and vanilla. Keep whisking until it’s thick and glossy. To test, dunk the whisk into the bowl and pull it out. When you turn it right side up, the meringue should stand straight with a slight curl on the end (like a Dairy Queen ice cream cone).
Step 22 Dollop the meringue on top of the chilled cheesecake. Use a kitchen torch to lightly toast the top (if you don’t have one, you can omit this step).
Step 23 Now slice and enjoy!
