Strawberry White Chocolate Cheesecake

Easy no-bake recipe for super-creamy, fresh strawberry white chocolate cheesecake topped with sweet strawberry sauce.

Course Dessert

Cuisine British

Keyword cheesecake, no-bake cheesecake,, strawberry cheesecake, white chocolate cheesecake

Prep Time 15 minutes

Cook Time 0 minutes

Chilling time 4 hours

Servings people

Calories 872kcal

Author Anna Wierzbinska

Cost £6.50

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

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!

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