This White Chocolate Strawberry Cheesecake is a dreamy fusion of velvety white chocolate, tangy cream cheese, and fresh strawberries layered over a buttery biscuit crust. It’s rich yet refreshing, with a smooth, mousse-like texture and bursts of berry brightness. The cheesecake is topped with whipped cream swirls, halved strawberries, and crumbled biscuits for a decorative finish that’s as elegant as it is inviting.
Perfect for birthdays, celebrations, or romantic dinners, this no-bake cheesecake sets beautifully in the fridge and slices cleanly into luscious portions. The white chocolate adds a subtle sweetness and creamy depth, while the strawberries bring freshness and color. It’s indulgent, visually stunning, and surprisingly easy to make.
INGREDIENTS:
For the crust:
- 200g digestive biscuits or graham crackers, crushed
- 100g unsalted butter, melted
For the filling:
- 300g cream cheese, softened
- 200g white chocolate, melted and slightly cooled
- 1 cup heavy whipping cream, chilled
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup chopped fresh strawberries
For the topping:
- Whipped cream (for piping swirls)
- Whole and halved strawberries
- Crushed biscuits or cookie crumbs
- Optional: white chocolate shavings or mint leaves
INSTRUCTIONS:
- Prepare the Crust: In a bowl, mix crushed biscuits with melted butter until evenly coated. Press the mixture firmly into the base of a springform pan (8 or 9-inch). Use the back of a spoon or flat-bottomed glass to smooth it out. Chill in the fridge for 30 minutes to set.
- Make the Filling: In a large mixing bowl, beat the cream cheese until smooth and creamy. Add powdered sugar and vanilla extract, and beat again until well combined. Slowly pour in the melted white chocolate and mix until fully incorporated. In a separate bowl, whip the chilled heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture using a spatula. Fold in the chopped strawberries, being careful not to deflate the mixture.
- Assemble the Cheesecake: Pour the filling over the chilled crust and smooth the top with a spatula. Tap the pan gently to release air bubbles. Cover and refrigerate for at least 6 hours, preferably overnight, until fully set.
- Decorate: Once set, remove the cheesecake from the pan and transfer to a serving plate. Pipe whipped cream swirls around the edges. Arrange whole and halved strawberries on top, and sprinkle with crushed biscuits. Add white chocolate shavings or mint leaves for extra flair.
- Serve: Slice with a warm knife for clean edges. Serve chilled and enjoy the creamy, fruity bliss.
Tips & Variations:
- Make it tangy: Add a tablespoon of lemon juice to the filling for a citrusy twist.
- Berry swap: Use raspberries or blueberries instead of strawberries for variation.
- Stabilize whipped cream: Add 1 tablespoon of instant vanilla pudding mix to the whipped cream for firmer swirls.
- Storage:
