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

Scale

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)

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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.