If you have a soft spot for creamy, dreamy desserts, you are going to absolutely fall in love with this White Chocolate and Strawberry Cheesecake Recipe. It effortlessly brings together the luscious sweetness of white chocolate with the bright, juicy kick of fresh strawberries, all wrapped up in a crunchy biscuit base. This cheesecake is the perfect balance of indulgence and freshness, making it an unforgettable treat for any occasion. I’m excited to walk you through every delicious detail so you can recreate this masterpiece in your own kitchen!
Ingredients You’ll Need
The magic of this White Chocolate and Strawberry Cheesecake Recipe lies in its simple yet essential ingredients. Each one plays a crucial role, from creating a buttery, crunchy base to building a velvety, rich filling bursting with fruity freshness.
- 300 g digestives: Perfect for the biscuit base, offering the right balance of crunch and flavor.
- 150 g unsalted butter (melted): Binds the biscuit crumbs together with silky smoothness.
- 560 g full fat cream cheese: The creamy heart of the cheesecake, providing richness and tang.
- 125 g icing sugar: Adds sweetness with a fine texture that dissolves beautifully.
- 1 tsp vanilla extract: Enhances all the flavors with a warm, fragrant note.
- 300 ml double cream: Whipped to light, airy perfection, lending a luscious texture.
- 300 g white chocolate (melted): Brings the signature creamy sweetness that defines this recipe.
- 300 g fresh strawberries (chopped): Adds vibrant color and juicy bursts throughout the cheesecake.
- Freeze dried strawberries: For an extra punch of strawberry flavor and a slight crunch.
- 50 g white chocolate (melted): For drizzling over the top, adding elegance and extra sweetness.
- 150 ml double cream: Used again for the whipped decoration on top.
- 2 tbsp icing sugar: Sweetens the whipped cream topping just right.
- Freeze dried strawberries: Sprinkled over the final garnish for a pretty, textured finish.
- White chocolate strawberries: Adds a stunning visual and delicious contrast to finish your cheesecake beautifully.
How to Make White Chocolate and Strawberry Cheesecake Recipe
Step 1: Prepare the Base
Start by blitzing the digestives into fine crumbs using a food processor. Then, add the melted butter and pulse just enough to combine everything evenly. This mixture forms the foundation of your cheesecake, giving it a buttery crunch that you’ll love. Press the crumb mixture firmly into the bottom of an 8-inch (20 cm) deep springform tin, creating a solid base to hold all the creamy goodness.
Step 2: Melt the White Chocolate
Gently melt the white chocolate using a double boiler or microwave in short bursts to prevent burning. Once smooth, let it cool slightly while you prepare the filling. Cooling the chocolate is key so it doesn’t curdle the cream cheese when mixed.
Step 3: Whisk the Cream Cheese Mixture
In a stand mixer fitted with the whisk attachment, beat together the cream cheese, icing sugar, and vanilla extract until silky smooth. This ensures a velvety base without lumps, setting the stage for your luscious filling.
Step 4: Add the Double Cream
Pour in the double cream and continue whisking until the mixture thickens to soft peaks. This step infuses lightness into the cream cheese, giving your cheesecake a heavenly texture that’s not too dense.
Step 5: Combine White Chocolate and Strawberries
Fold the cooled white chocolate gently into the cream cheese mix until just combined. Next, carefully incorporate the chopped fresh strawberries and a handful of freeze dried strawberries for an exciting texture and flavor contrast. This step transforms the filling into a beautiful, strawberry-studded dream.
Step 6: Assemble and Chill
Spread the cheesecake mixture evenly over the biscuit base, smoothing the surface with a spatula. Place the tin in the fridge and chill for at least 5 to 6 hours, although overnight is best. This resting time allows the cheesecake to set perfectly, so it slices cleanly and holds its shape.
Step 7: Decorate
Before serving, drizzle the melted white chocolate over the top for a glossy, inviting finish. Whip the remaining double cream with icing sugar until stiff, then pipe on swirls using a star nozzle for an elegant touch. Finally, top with fresh strawberries, white chocolate sprinkles, and a sprinkle of freeze dried strawberries to make the presentation truly unforgettable.
How to Serve White Chocolate and Strawberry Cheesecake Recipe
Garnishes
To elevate your White Chocolate and Strawberry Cheesecake Recipe, add some extra flair with fresh strawberry halves, white chocolate shards, and a dusting of freeze dried strawberry powder. These garnishes not only enhance its visual appeal but also add layers of texture that make each bite even more delightful.
Side Dishes
This cheesecake pairs wonderfully with a simple cup of freshly brewed coffee or a delicate glass of sparkling rosé. If you want to add freshness, serve alongside a mixed berry salad or a light mint-infused fruit compote for a refreshing contrast.
Creative Ways to Present
For a special occasion, consider serving individual portions of this cheesecake in clear glasses layered with strawberry coulis and whipped cream. Or, present it on a beautiful cake stand surrounded by edible flowers and strawberry slices for a show-stopping dessert table centerpiece.
Make Ahead and Storage
Storing Leftovers
Leftover cheesecake can be stored covered in the fridge for up to three days. Keep it well wrapped to prevent it from absorbing any other fridge odours or drying out.
Freezing
You can freeze this cheesecake if needed. Wrap it tightly in plastic wrap and then in foil, freezing for up to one month. Thaw overnight in the fridge before serving for the best texture and flavor.
Reheating
This cheesecake is best enjoyed cold, so reheating is not recommended. Allow frozen cheesecake to fully thaw in the refrigerator to maintain its creamy texture and fresh strawberry flavor.
FAQs
Can I use a different type of biscuit for the base?
Absolutely! While digestives create the perfect balance of flavor and texture, graham crackers or shortbread can also be used as a delicious alternative for the base.
Can I substitute the fresh strawberries for another fruit?
Yes, fresh raspberries or blueberries work beautifully in this recipe and add their own unique flavor and color to the cheesecake.
Is it necessary to use full fat cream cheese?
Using full fat cream cheese ensures the rich, smooth texture that defines this cheesecake. Low-fat alternatives might result in a less creamy, slightly grainy texture.
Can I make this cheesecake without a stand mixer?
Definitely! While a stand mixer makes whipping effortless, you can use a hand mixer or even whisk by hand if you prefer, just be prepared for a little extra elbow grease.
How long should the cheesecake chill before serving?
For the best results, chill your cheesecake for at least 5 to 6 hours, but ideally overnight. This allows the flavors to meld and the texture to set perfectly.
Final Thoughts
This White Chocolate and Strawberry Cheesecake Recipe is one of those special desserts that never fails to impress, whether it’s a family gathering or a treat just for you. Its combination of rich white chocolate, fresh strawberries, and creamy cheesecake is pure bliss on a plate. I can’t wait for you to try making it yourself and enjoy every luscious bite as much as I do!
Print
White Chocolate and Strawberry Cheesecake Recipe
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Total Time: 8 hours 45 minutes
- Yield: 15 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: Western
- Diet: Vegetarian
Description
This White Chocolate and Strawberry Cheesecake is a luscious no-bake dessert featuring a buttery digestive biscuit base topped with a creamy white chocolate-infused cheesecake filling studded with fresh and freeze-dried strawberries. Decorated with piped whipped cream, fresh strawberries, and white chocolate drizzles, it’s an elegant and indulgent treat perfect for special occasions or gatherings.
Ingredients
Base
- 300 g digestives
- 150 g unsalted butter (melted)
Cheesecake Filling
- 560 g full fat cream cheese
- 125 g icing sugar
- 1 tsp vanilla extract
- 300 ml double cream
- 300 g white chocolate (melted)
- 300 g fresh strawberries (chopped)
- Freeze dried strawberries (to taste)
Decoration
- 50 g white chocolate (melted)
- 150 ml double cream
- 2 tbsp icing sugar
- Freeze dried strawberries (for garnish)
- Fresh strawberries (for garnish)
- White chocolate sprinkles (for garnish)
Instructions
- Prepare the Base: Blitz the digestives in a food processor until they become fine crumbs. Add the melted unsalted butter and pulse a few times or mix by hand until the crumbs are evenly coated. Press the mixture firmly into the bottom of an 8 inch (20 cm) deep springform tin to form a compact base.
- Melt the White Chocolate: Gently melt 300 g of white chocolate in a heatproof bowl over simmering water or microwaving in short bursts, stirring frequently until fully melted. Set aside to cool slightly while preparing the filling.
- Make the Cheesecake Filling: Using a stand mixer fitted with a whisk attachment, beat together the cream cheese, icing sugar, and vanilla extract until smooth and creamy. Slowly add the double cream and continue whisking until the mixture thickens to soft peaks.
- Combine Chocolate and Strawberries: Pour the cooled melted white chocolate into the cream cheese mixture and whisk briefly to incorporate. Gently fold in the chopped fresh strawberries along with some freeze dried strawberries, distributing them evenly throughout the filling.
- Assemble and Chill: Spread the cheesecake filling evenly over the biscuit base and smooth the surface. Refrigerate the cheesecake for at least 5 to 6 hours, preferably overnight, to allow it to fully set.
- Prepare Decoration: Melt 50 g white chocolate for drizzling. In a separate bowl, whip together the double cream and icing sugar until soft peaks form. Transfer the whipped cream to a piping bag fitted with a 2D closed star nozzle.
- Decorate the Cheesecake: Drizzle the melted white chocolate over the set cheesecake. Pipe swirls of whipped cream on top. Arrange fresh strawberries (approximately 6) on the top surface and sprinkle with white chocolate sprinkles and freeze dried strawberries for added texture and visual appeal.
- Serve and Enjoy: Once decorated, the cheesecake is ready to slice and serve. Enjoy this rich, creamy, and fruity dessert with friends and family!
Notes
- For best results, use full-fat cream cheese and double cream to achieve a rich texture.
- If you prefer a firmer base, chill the biscuit base before adding the filling.
- You can substitute freeze dried strawberries with any other freeze dried berries if desired.
- Allow the melted white chocolate to cool before adding to the filling to prevent curdling.
- Use a warm knife dipped in hot water to get clean cheesecake slices.
- This cheesecake is best consumed within 2-3 days when stored in the refrigerator.
