This strawberry white chocolate cheesecake is an easy, no-bake and fuss-free recipe that you will love! It is smooth and super creamy, with delicious biscuit base covered in a layer of melted white chocolate. Made with only a handful of ingredients and packed with fresh strawberries, it's a tried and tested crowd pleaser!
And just like any no-bake recipe, this is a perfect dessert to make well in advance. The longer you chill it for, the more set and firm the cheesecake will be.
Why should you make this recipe
In addition to being silky smooth and extra creamy, this utterly delicious chocolate strawberry cheesecake is great because:
- It is made with only a handful of simple ingredients.
- No oven required!
- Preparation takes no more than 15 minutes, waiting for it to chill is the hardest part!
- It has deep, fresh strawberry and vanilla flavour. The filling is packed with chopped strawberries, there is a topping of strawberry sauce, plus fresh strawberries are used to decorate it too.
- You can make it ahead of time and keep it chilled until ready to serve.
Key ingredients and substitutions
To make this easy strawberry white chocolate cheesecake recipe you will need:
- Digestive biscuits - These are my go-to for most of my cheesecakes, but you can use other types of biscuits too. Try graham crackers, BelVita, Hobnobs, shortbread or just like in my Raspberry Ripple Cheesecake, Oreos.
- Full-fat cream cheese - I always use Philadelphia, but you can use any of your favourite soft cheese. You will need two family-size (340 g each) packages cream cheese. Make sure you are using full-fat version, as it produces best taste and texture. You could also use full-fat mascarpone cheese as an alternative, but the texture of the cheesecake will be a bit softer.
- Good quality white chocolate - Try to use best you can afford. White chocolate can be notorious for seizing and becoming lumpy when melted, especially the cheapest versions of it. I used Green & Black's Organic White Cooking Chocolate. You could substitute white chocolate for white chocolate chips or buttons too.
- Fresh strawberries - Strawberries are a dominant flavour in this recipe, and fresh ones will always work best. That said, you can use frozen strawberries for the sauce. But use the fresh ones for the rest of the recipe.
- Vanilla - Second strongest flavour in this recipe. I recommend using seeds from large vanilla pod, as they have the most intense and delicious flavour. You can also substitute it for vanilla bean paste.
- Double cream - we are using it to add richness, and to thicken the cheesecake mixture. It also helps this strawberry cheesecake to set. Use heavy cream, whipping cream or sour cream as an alternatives.
How to make this cheesecake
For the best results, make sure you bring your ingredients to room temperature before using. Making this recipe is really easy and involves only few simple steps:
Crush the biscuits in a food processor or by hand and mix them with melted butter to make the biscuit / graham cracker base. Transfer it to prepared springform pan and spread evenly all around, then press firmly using back of the spoon or cup. Chill in the fridge.
Melt white chocolate (you can use microwave or heatproof bowl set over a pan of simmering water) and pour half of it on top of cheesecake base. Spread it evenly, covering the whole of the base.
Beat cream cheese until fluffy, then add the remaining melted white chocolate and icing sugar to it and combine together.
Fold in the cream, vanilla and strawberries to the soft cheese mixture. Pour it over the base, spread and smooth the top and chill. Allow at least 4 hours for chilling, but ideally, do it overnight.
When ready to serve, top it up with strawberry syrup and fresh strawberries.
Make ahead and storing instructions
As the cheesecake needs time to chill and set properly, this is a perfect recipe to make in advance. You can make it up to two days ahead, and simply store it in the fridge.
Any leftovers, can be stored in the airtight container or a cake caddy in the fridge, for up to 4 days.
You can also freeze the cheesecake, without the sauce or strawberry decoration, for up to 3 months. Thaw it at room temperature for about 2 hours before serving.
Can I make this recipe gluten-free?
Yes you can. Simply use gluten-free biscuits for the base of the cheesecake. In the UK, not all of the cornflours are gluten-free, so make sure to check the packaging. Alternatively, you can use arrowroot. You may have to use a little bit more arrowroot powder to thicken the strawberry sauce, about 2 tsp.
Can I use different cake tin?
As an alternative to the 23 cm round springform tin, you can use same size, round loose-bottom pan. Springform pans work best with cheesecakes, as they make it easy to remove the cakes from them. You could also use 20 cm loose-bottom square tin, but I haven't tested it myself. I would love to hear from you if you make this recipe in any other type/ size of the pan!
Can I use frozen strawberries?
Use fresh strawberries in the cheesecake filling, and to decorate the top of the cheesecake with. However, you could use frozen strawberries for the sauce.
Can I skip white chocolate in this recipe?
If you are not a fan of white chocolate, or simply don't have any, you can skip it. White chocolate adds sweetness to this cake, so I would recommend adding more icing sugar (to your own taste) to the cheesecake batter if you are not using the chocolate.
Other cheesecake recipes from the blog
You can also search 'cheesecake' to discover even more cheesecake recipes on the blog.
Make sure to tag me on Instagram if you try this, or any other of my recipes. Feel free to also leave me a comment or a rating of the recipe below.
To pin this recipe and save it for later, use the button on the recipe card or on any of the photos above.
Strawberry White Chocolate Cheesecake
- 23 cm round springform or loose-bottom cake tin
- baking paper
- electric mixer
- mixing bowl
- small saucepan
- 300 g Digestive biscuits or any sweet biscuits
- 150 g unsalted butter melted
- 200 g white chocolate chopped
- 680 g full-fat soft cheese I use Philadelphia
- 50 g icing sugar
- 200 ml double/ heavy cream
- 1 large vanilla pod seeds only
- 200 g fresh strawberries
For the strawberry sauce:
- 200 g strawberries, halved
- 50 g sugar caster or granulated
- 1 tsp cornflour or cornstarch
- Lightly grease the 23 cm round springform or loose-bottom cake tin and line the bottom of it with baking paper. Set aside.
- Crush the biscuits (use food processor or do it by hand by placing biscuits into zip-lock style bag and use a rolling pin to crush them), and mix them with melted butter. The mixture should resemble the texture of the wet sand. Transfer the mixture into prepared cake tin and press it firmly towards the bottom of the tin to make an even base. Place it in the fridge to chill, while you prepare the filling.
- Place the chopped white chocolate in a heatproof bowl set over a pan of simmering water and allow it to melt completely. Remove the cheesecake base from the fridge, then pour half of melted white chocolate over the cheesecake base and tilt the pan to make sure the whole of the base is covered in chocolate. Transfer the cheesecake base back to the fridge, set the remaining melted white chocolate to the side.
- Place the soft cheese into a bowl and using an electric mixer, whisk until it is fluffy, about 3 minutes. Add the icing sugar and remaining melted white chocolate and mix it together.
- In a separate bowl, pour the double cream and mix it by hand with vanilla seeds. Pour this mixture into the soft cheese together with chopped strawberries, and fold together until combined. Remove the cheesecake base from the fridge, then pour the filling on top of it. Spread it evenly, then smooth out the top with spatula. Place the cheesecake in the fridge for at least 4 hours, or ideally, overnight.
To make strawberry sauce:
- Place 100g of halved strawberries and sugar into a small saucepan and add 1 Tbsp of water. Cook over a medium heat for about 10 minutes, until strawberries become soft and start to release their juices. Gently mash the softened strawberries, then push them through a fine sieve into a small bowl, and pour the juice back into the saucepan. Add 1 tsp of cornflour and keep stirring this mixture until you have smooth, thick sauce, about 2 more minutes. Set aside to cool.
- Once the cheesecake has set, remove it from the fridge, then carefully release it from the cake tin. Top it with strawberry sauce and the remaining strawberries. Slice and enjoy!
Please note that all my recipes are developed and tested in metric grams. I recommend that you use digital scales for a more accurate results. I have provided a conversion to US customary in the recipe but please note that I haven’t tested using this method.
- Bring the ingredients to room temperature at least an hour before starting this recipe.
- You can use any type of sweet biscuits to make the base for your cheesecake. Digestive biscuits are my go-to, but you can also use graham crackers, BelVita, Hobnobs, shortbread or Oreos.
- Make sure to use full-fat cream / soft cheese. If your cheesecake is not set, it is more likely because you used the wrong type of cheese.
- You can prepare this strawberry white chocolate cheesecake up to two days ahead and store it in the fridge. The longer you keep it in the fridge, the more set and firmer it will be.
- Any leftovers can be stored in the fridge for up to 4 days.
- You can also freeze undecorated cheesecake for up to 3 months.