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    Home » Recipes » Cakes

    Strawberry White Chocolate Cheesecake

    Published: May 10, 2021 · Modified: Aug 9, 2022 by Anna · This post may contain affiliate links · This blog generates income via ads · 17 Comments

    Jump to Recipe Print Recipe

    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.

    side angle view of strawberry white chocolate cheesecake topped with fresh strawberries and sauce

    Along with my Classic Strawberry Galette recipe and my Classic Strawberry Pavlova, this white chocolate cheesecake is one of my favourite recipes to make as soon as new season's strawberries are available.

    What's also great in this cheesecake recipe is the fact that it doesn't use lots of sugar, as most of the sweetness comes from the strawberries and white chocolate.

    If you are looking for a quick and easy recipe that doesn't even require you to turn the oven on, this strawberry cheesecake is for you!

    Jump to:
    • Why should you make this recipe
    • Ingredients and substitutions
    • Instructions
    • Variations
    • Equipment
    • Storing and freezing
    • Frequently asked questions
    • 📖 Recipe
    • Comments

    Why should you make this recipe

    In addition to being silky smooth and extra creamy, this lovely 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.

    Ingredients and substitutions

    To make this easy strawberry white chocolate cheesecake recipe you will need:

    top view of he ingredients for the strawberry white chocolate cheesecake
    • Digestive biscuits - These are my go-to for most of my cheesecakes, but you can use many other types of biscuits to make the crust with. Try graham crackers, BelVita, Hobnobs, shortbread or just like in my Raspberry Ripple Cheesecake, Oreos.
    • Butter - You can use salted or unsalted butter.
    • Full-fat cream cheese - I always use Philadelphia. 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.
    • 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.
    • Sugar - Only small amount of icing sugar / powdered sugar is added to the cheesecake batter itself. Most of the sweetness comes from strawberries and white chocolate. You will also need some granulated sugar for the strawberry sauce.
    • 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.
    • 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. Alternatively, use the vanilla extract instead.
    • Double cream - 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.

    Scroll down to the bottom of this post for the recipe card and full list of the ingredients.

    top view of a strawberry white chocolate cheesecake topped with sauce and fresh strawberries

    Instructions

    Hint: Before you start making this recipe, make sure you bring the cream cheese to the room temperature. Remove it from the fridge at least an hour before.

    Making this recipe is really easy and involves only few simple steps:

    overhead shot of a bowl with a mixture of crushed biscuits and melted butter

    Crush the biscuits in a food processor or by hand and mix them with melted butter to make the biscuit base/ graham cracker crumbs.

    top view of a person pressing biscuit base into cake tin

    Transfer the crumbs into prepared springform pan and spread evenly all around, then press firmly using back of the spoon or a cup. Chill in the fridge.

    top view super close up at cheesecake base being topped with melted white chocolate

    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.

    top view of a cake tin with cheesecake base topped with white chocolate

    Spread the chocolate evenly, covering the whole of the cheesecake base.

    Beat cream cheese until fluffy, then add the remaining melted white chocolate and icing sugar to it and combine together.

    overhead shot of a bowl with chopped fresh strawberries

    Chop the strawberries into smaller pieces.

    overhead shot of a bowl with cheesecake filling

    Fold in the cream, vanilla and strawberries to the soft cheese mixture.

    side close up at a cake tin filled with strawberry cheesecake batter

    Pour the cheesecake batter over the base into the springform tin.

    top view of cheesecake in a round cake tin

    Smooth the top with spatula and allow it to chill until the cheesecake is set.

    Hint: For the best results, 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.

    side angle of strawberry cheesecake being topped with fresh strawberry

    Variations

    • Add different berries - Swap strawberries for raspberries, blackberries, blueberries or pretty much any other type of berries. Or try a mix of two or three different berries in the cheesecake batter and sauce.
    • Make mini cheesecakes - This recipe can be easily turned into mini cheesecakes! (Check out my Mini Cheesecakes recipe or my Chocolate Mini Cheesecakes for an inspiration). You should get about 15- 20 individual mini-cheesecakes from it. Use the muffin tin lined with paper liners, divide the crust between them pressing it firmly into each case and pour the batter on top of each. Perfect for feeding a larger crowd!
    • Vegan cheesecake - If you are looking for a vegan cheesecake recipe, check out this Chocolate Strawberry Cheesecake recipe from Ela Vegan Blog.

    Equipment

    Although it is possible to make this white chocolate cheesecake recipe by hand, using an electric mixer makes it much quicker and easier.

    • You can use hand-held electric mixer or freestanding mixer with the paddle attachment. Alternatively, use a large kitchen whisk to beat the cream cheese and the rest of the ingredients with.
    • Springform cake tin - This recipe was tested in 23cm round springform tin. A springform or loose-bottom cake tin is a must when making cheesecakes, as they help with easy removal of the cake from the tin. Alternatively, you could also use a square or rectangular tin, just make sure to line it with plenty of baking paper, leaving plenty of overhang to help you lift the cheesecake from the tin later.
    • Baking paper.
    • Couple of large mixing bowls - one for melting the white chocolate in and the other for mixing the ingredients.
    • Small saucepan.

    Storing and freezing

    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.

    45 degree angle view of a strawberry cheesecake topped with strawberry sauce

    Frequently asked questions

    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.

    45 degree view of a single slice of strawberry white chocolate cheesecake on a small plate

    To pin this recipe and save it for later, use the button on the recipe card, or on any of the photos above.

    If you try this recipe, or any other recipe on Anna Banana, please take a moment to rate the recipe and/ or leave me a comment. I love hearing from you , but it also helps the other readers who are thinking of making the recipe.

    📖 Recipe

    45 degree angle view of strawberry white chocolate cheesecake with a slice cut out
    Print Recipe Pin Recipe
    4.97 from 29 votes

    Strawberry White Chocolate Cheesecake

    Easy no-bake recipe for super-creamy, fresh strawberry white chocolate cheesecake topped with sweet strawberry sauce.
    Prep Time15 mins
    Cook Time0 mins
    Chilling time4 hrs
    Course: Dessert
    Cuisine: British
    Keyword: cheesecake, no-bake cheesecake,, strawberry cheesecake, white chocolate cheesecake
    Servings: 8 people
    Calories: 872kcal
    Author: Anna Wierzbinska

    Equipment

    • 23 cm round springform or loose-bottom cake tin
    • baking paper
    • electric mixer
    • mixing bowl
    • small saucepan

    Ingredients

    • 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 teaspoon cornflour or cornstarch
    Metric - US Customary
    Prevent your screen from going dark

    Instructions

    • 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 tablespoon 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 teaspoon 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.

    Notes

    • 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.

    Nutrition

    Serving: 120g | Calories: 872kcal | Carbohydrates: 64g | Protein: 10g | Fat: 66g | Saturated Fat: 37g | Trans Fat: 1g | Cholesterol: 173mg | Sodium: 486mg | Potassium: 339mg | Fiber: 2g | Sugar: 44g | Vitamin A: 1992IU | Vitamin C: 30mg | Calcium: 171mg | Iron: 2mg
    Did you make this?Tell me how you like it? Leave a comment or take a picture and tag @anna_wierzbinska on Instagram. I love seeing your take on my recipes!

    This recipe was originally published in May 2021. It has been updated with the new photos, revised recipe and tips in May 2022.

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    Reader Interactions

    Comments

    1. Joshua

      August 14, 2022 at 12:14 pm

      I’m not sure why but for me, after putting this cheesecake in the fridge over night, did go harder but went runny again in the heat. I’m not sure if I did something wrong, I followed the recipe clearly.

      I love it though, we still had it and it was delicious either way!

      Reply
      • Anna

        August 15, 2022 at 10:24 am

        Hi Josh, sorry to hear you've had some trouble with the recipe. If left or exposed to a heat, the cheesecake may become too runny. I'm glad you still enjoyed the flavour 🙂

        Reply
        • Joshua

          August 16, 2022 at 11:51 pm

          5 stars
          Thank you, Anna! I understand that, and it has been really hot here lately so that is probably the reason.

          It was still delicious regardless! 😊

          Reply
    2. Rochelle

      May 21, 2022 at 5:43 pm

      Would I be able to use vanilla extract instead of a pod? If so how much would you suggest? Thank you!

      Reply
      • Anna

        May 30, 2022 at 10:07 am

        You can use a teaspoon or two of vanilla extract instead. Hope this helps.

        Reply
    3. Jen

      June 06, 2021 at 11:07 pm

      5 stars
      Yum! This strawberry cheesecake looks absolutely stunning. I am planning to make it for father’s day. Thanks for sharing

      Reply
      • Anna

        June 09, 2021 at 8:57 am

        Thanks Jen, I hope you and family will enjoy it! Let me know how did it go 🙂

        Reply
      • Carol

        August 09, 2022 at 2:50 am

        Can you send this recipe in ounces or cup (US) measurements?
        Thank you

        Reply
        • Anna

          August 09, 2022 at 11:18 am

          Hi Carol, there is a button which will convert the units to cups and ounces just under the ingredients section. Hope this helps.

          Reply
    4. Tammy

      June 04, 2021 at 9:20 pm

      5 stars
      This is one of the most beautiful cheesecakes I've ever seen! Looks and sounds divine. I love the combo of strawberries and white chocolate 😀

      Reply
      • Anna

        June 09, 2021 at 8:59 am

        Thanks Tammy, I'm a huge fan of strawberries and white chocolate, glad to hear you like it too!

        Reply
    5. Kathryn

      June 03, 2021 at 3:30 pm

      5 stars
      This cheesecake deserves 10 stars! It was delicious and my family loved it, the white chocolate was perfect and the strawberries were the perfect topping! Will be making this dessert again soon 🙂

      Reply
      • Anna

        June 04, 2021 at 12:01 pm

        Aww thanks so much Kathryn, that's so awesome that you and family enjoyed it!

        Reply
    6. Kyleigh

      June 03, 2021 at 2:11 pm

      5 stars
      I’ve always been intimidated by making cheesecake, but this was so easy! Also your photos are beautiful!!!

      Reply
      • Anna

        June 04, 2021 at 12:00 pm

        Thanks Kyleigh, so happy to hear that you enjoyed the recipe and found it easy to make!

        Reply
    7. Allyssa

      June 03, 2021 at 12:43 pm

      5 stars
      This is so perfect for my special gatherings! Thanks a lot for sharing this strawberry white chocolate cheesecake! It's really easy to make and it taste perfect!

      Reply
      • Anna

        June 03, 2021 at 1:39 pm

        Hi Allyssa, thanks so much for trying the recipe, I'm so happy to hear that you enjoyed it and found it easy to make!

        Reply

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    Welcome to Anna Banana! I'm Anna, the face and the voice behind this blog. I'm here mainly to satisfy your sweet cravings. This is where you will find recipes for delicious bakes, irresistible treats and desserts. Occasionally, something savoury too.

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