This cheesecake is a dreamy fusion of velvety white chocolate, tangy cream cheese, and juicy strawberries, all layered over a buttery biscuit crust. It’s a no-bake dessert, which means no oven stress—just chill, set, and serve. The white chocolate adds a luxurious sweetness, while the strawberries bring brightness and balance. Topped with whipped cream swirls and more berries, it’s a showstopper that looks like it came straight from a patisserie window.
🧂 Ingredients:
For the Base:
- 300g digestive biscuits (or graham crackers)
- 150g unsalted butter, melted
For the Cheesecake Filling:
- 560g full-fat cream cheese (room temperature)
- 125g icing sugar
- 1 tsp vanilla extract
- 300ml double cream
- 300g white chocolate, melted and cooled
- 300g fresh strawberries, chopped
- Freeze-dried strawberries (optional, for texture and decoration)
For the Topping:
- 50g white chocolate, melted (for drizzle)
- 150ml double cream
- 2 tbsp icing sugar
- Fresh strawberries for garnish
- White chocolate sprinkles or curls (optional)
🔥 Instructions:
1. Make the Biscuit Base
Crush the biscuits into fine crumbs using a food processor or by hand. Mix with melted butter until the texture resembles wet sand. Press firmly into the bottom of a 20cm springform pan. Chill in the fridge while you prepare the filling.
2. Melt the White Chocolate
Place white chocolate in a heatproof bowl over simmering water or microwave in short bursts, stirring until smooth. Let it cool slightly so it doesn’t seize when mixed with cold ingredients.
3. Prepare the Cheesecake Filling
In a large bowl, beat cream cheese, icing sugar, and vanilla until smooth. Pour in the double cream and whisk until thick and fluffy. Add the cooled white chocolate and whisk briefly to combine. Gently fold in chopped strawberries and freeze-dried strawberries if using.
4. Assemble the Cheesecake
Spoon the filling over the chilled biscuit base. Smooth the top with a spatula. Cover and refrigerate for at least 6 hours, preferably overnight, to ensure it sets properly.
5. Decorate
Once set, drizzle melted white chocolate over the top. Whip double cream with icing sugar until stiff peaks form, then pipe swirls around the edges. Garnish with fresh strawberries, white chocolate curls, and a sprinkle of freeze-dried berries.
🍽️ Serving Suggestions:
- Serve chilled with a cup of berry-infused tea or espresso
- Add a spoonful of strawberry compote for extra indulgence
- Pair with a tropical fruit salad for contrast
- Slice with a hot knife for clean, bakery-style cuts
💡 Tips & Variations:
- Fruit Swap: Try raspberries or blueberries for a twist
- Nutty Crunch: Add crushed pistachios or almonds to the base
- Flavor Boost: Mix in lemon zest or a splash of strawberry liqueur
- Make It Sugar-Free: Use sugar substitutes and skip the drizzle
This cheesecake is pure bliss—creamy, fruity, and just the right amount of sweet. It’s easy to make, stunning to serve, and guaranteed to impress. With your flair for indulgent and visually stunning desserts, My, this one’s a perfect addition to your repertoire.
Want a tropical pineapple cream dessert to follow this? I’ve got one that’ll make your taste buds sing 😄.