This cream cheese pie is heaven!.... the cream cheese pie is light and smooth with a hint of Amaretto … then a white chocolate ganache with a hint of Amaretto again… all with a shortbread pie crust… divine!
This recipe uses my base recipe for a No-Bake Cream Cheese Pie… and gives it a little twist with the Amaretto instead of vanilla … and so easy to make!
Soften the cream cheese well… it should be creamy… I let it sit out for a minimum of 4 hours.. you can also
Usually I tell you to fold in the Cool Whip… not this time.. mix it in thoroughly… don’t over mix but make sure it is well blended… it will give the cream cheese pie a wonderfully smooth and light filling.
The White Chocolate Amaretto Ganache is not difficult… however… it does run all over the place if you’re not careful… as ganaches do… I recommend you chill it a bit before spooning it over the pie… and do it lighty… don’t use all the ganache… you can add more ganach on each slice as you serve it…. otherwise you will have Okefenokee Swamp… for sure…
Chill the pie and let the ganache chill as well….before putting it on….. it will help.
If you don’t want to use Amaretto in this pie… you can substitute almond extract… 1 teaspoon (or to taste) in the cream cheese mixture and 1 teaspoon (or to taste)in the ganache.
Well … here we go.. this is one fantastic pie…
Recipe: White Chocolate Amaretto No-Bake Cream Cheese Pie
All you need:
1 Ready-Crust Shortbread crust
1 pkg. (8 oz.) Philadelphia Cream Cheese, softened
1/3 cup sugar
1 cup sour cream
1-2 tablespoons Amaretto (to taste)
1 tub Cool Whip
White Chocolate Amaretto Ganache
All you need to do:
Using the paddle attachment of the mixer, beat the softened cream cheese in a mixing bowl until creamy.
Add the sugar and Amaretto, and beat until well mixed, scraping the bowl and paddle periodically.
Add the sour cream and beat on low speed until well mixed.
Remove the paddle attachment and add the Cool Whip, stir it until well incorporated.
Scoop the cream cheese mixture out of the bowl and into the pie shell.
Refrigerate one hour, then remove and add the white chocolate ganache on top of the pie… don’t use all the ganache otherwise it will run… use a spoon to spoon small amounts over the pie. Return the pie to the refrigerator for at least another hour... longer is better... it will set and cut beautifully if refrigerated overnight.
Note: You can also add the ganache over each pie slice as you serve it…
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