This White Chocolate Strawberry Cheesecake is a luxurious no-bake dessert that combines the creamy richness of white chocolate with the bright, juicy flavor of fresh strawberries. It features a buttery biscuit crust, a velvety white chocolate and cream cheese filling, and a luscious strawberry topping that adds both beauty and flavor. Perfect for summer gatherings, romantic dinners, or any celebration, this cheesecake is as stunning as it is delicious. With no oven required and simple ingredients, it’s a fuss-free showstopper that’s sure to impress.
Ingredients
For the Biscuit Base:
- 300g digestive biscuits (or graham crackers)
- 150g unsalted butter, melted
For the Cheesecake Filling:
- 680g full-fat cream cheese (room temperature)
- 50g icing sugar (powdered sugar)
- 200g white chocolate, chopped and melted
- 200ml double cream (heavy cream)
- Seeds from 1 large vanilla pod (or 1 tsp vanilla extract)
- 200g fresh strawberries, chopped
For the Strawberry Sauce Topping:
- 200g strawberries, halved
- 50g granulated sugar
- 1 tbsp water
- 1 tsp cornstarch
Optional Garnish:
- White chocolate curls or drizzle
- Freeze-dried strawberries
- Whipped cream
👩🍳 Instructions
Step 1: Prepare the Base
Crush the digestive biscuits into fine crumbs using a food processor or by placing them in a ziplock bag and smashing with a rolling pin. Mix with melted butter until the texture resembles wet sand. Press the mixture firmly into the bottom of a 23cm (9-inch) springform pan lined with parchment paper. Chill in the fridge while you prepare the filling.
Step 2: Melt the White Chocolate
Place chopped white chocolate in a heatproof bowl over a pan of simmering water. Stir until fully melted and smooth. Set aside to cool slightly.
Step 3: Make the Cheesecake Filling
In a large mixing bowl, beat the cream cheese until smooth and fluffy. Add icing sugar and vanilla, and mix until combined. Pour in the double cream and whip until thick and creamy. Fold in the cooled white chocolate, mixing gently to maintain the airy texture. Finally, fold in the chopped strawberries.
Step 4: Assemble the Cheesecake
Pour the cheesecake mixture over the chilled biscuit base. Smooth the top with a spatula and tap the pan gently to release any air bubbles. Chill in the fridge for at least 4 hours, preferably overnight, to allow the cheesecake to set completely.
Step 5: Make the Strawberry Sauce
In a small saucepan, combine halved strawberries, sugar, and water. Cook over medium heat for about 10 minutes until the strawberries soften and release their juices. Mash gently with a fork. Stir in cornstarch and cook for another 2 minutes until thickened. Strain through a sieve for a smooth sauce or leave chunky for texture. Let cool completely.
Step 6: Decorate and Serve
Once the cheesecake is set, remove it from the springform pan. Spoon the strawberry sauce over the top and garnish with fresh strawberries, white chocolate curls, or whipped cream. Slice with a warm knife for clean cuts and serve chilled.
🍽️ Tips & Variations
- Crust Options: Swap digestives for Oreos, Biscoff cookies, or shortbread for a flavor twist.
- Fruit Swap: Use raspberries, blueberries, or a mix of berries instead of strawberries.
- Chocolate Boost: Add a layer of melted white chocolate over the crust before adding the filling.
- Mini Cheesecakes: Divide the mixture into muffin tins for individual servings—great for parties.
- Sugar-Free Version: Use sugar-free white chocolate and sweetener alternatives for a lighter treat.
🧊 Storage
- Refrigerate: Store covered in the fridge for up to 4 days.
- Freeze: Freeze without the topping for up to 2 months. Thaw overnight in the fridge and add sauce before serving.
This White Chocolate Strawberry Cheesecake is a creamy, dreamy celebration of flavor and texture. Want to try a tropical mango twist or a sugar-free version next? I’ve got ideas that’ll keep your dessert game dazzling.