Strawberry White Chocolate Cheesecake

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.

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:

• 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.

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:

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

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.

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.
• If you enjoy no-bake cheesecakes, then why not give this No Bake Cherry Cheesecake a go? It's quick, simple and utterly delicious!
• Not a fan of white chocolate? Try this Strawberry Swirl Cheesecake from Chocolate Moosey instead!

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.

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.

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📖 Recipe

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