White Chocolate Strawberry Cheesecake Recipe

This recipe creates a luxurious “White Chocolate Strawberry Cheesecake” that is creamy, rich, and bursting with fresh strawberry flavor, all without the need for baking. The image perfectly illustrates the vibrant appeal of this dessert: a beautifully decorated cheesecake featuring a thick, creamy white chocolate filling studded with slices of fresh strawberries, all resting on a sturdy crumb crust. The top is adorned with swirls of whipped cream, whole ripe strawberries, and delicate chocolate curls, suggesting an elegant and indulgent treat. This no-bake method results in a light yet decadent dessert, ideal for summer gatherings, special occasions, or simply when you crave a delightful sweet escape without turning on the oven. The combination of sweet white chocolate and tart strawberries is a classic pairing that shines in every bite.

Ingredients:

For the Crust:

• 1 ½ cups (about 180g) graham cracker crumbs (or digestive biscuits, crushed)
• ¼ cup (50g) granulated sugar
• 6 tablespoons (85g) unsalted butter, melted

For the White Chocolate Cheesecake Filling:

• 16 oz (2 blocks) cream cheese, softened to room temperature
• ½ cup (100g) granulated sugar
• 1 teaspoon vanilla extract
• 1 cup (240ml) heavy cream, cold
• 8 oz (225g) white chocolate, finely chopped or white chocolate chips
• 1 cup (about 150g) fresh strawberries, hulled and thinly sliced

For Decoration (Optional):

• ½ cup (120ml) heavy cream, cold (for whipped cream swirls)
• 2 tablespoons powdered sugar (for whipped cream)
• 1 teaspoon vanilla extract (for whipped cream)
• 1 cup fresh whole strawberries, hulled (for topping)
• White or dark chocolate curls or shavings (for garnish)

Equipment:

• 9-inch (23 cm) springform pan
• Large mixing bowls (2-3)
• Electric mixer (stand mixer with whisk attachment or handheld mixer)
• Rubber spatula
• Small saucepan or microwave-safe bowl (for melting white chocolate)
• Measuring cups and spoons
• Piping bag with a star tip (for whipped cream swirls, optional)
• Wire rack

Instructions:

Part 1: Prepare the Crust

1. Prepare Springform Pan: Lightly grease a 9-inch springform pan.
2. Make Crumb Mixture: In a medium bowl, combine the graham cracker crumbs and ¼ cup granulated sugar. Stir well.
3. Pour the 6 tablespoons of melted unsalted butter into the crumb mixture. Stir with a fork until the crumbs are evenly moistened and resemble wet sand.
4. Press Crust: Pour the crumb mixture into the prepared springform pan. Using the bottom of a glass or your fingers, press the mixture firmly and evenly into the bottom of the pan to form the crust.
5. Chill Crust: Place the crust in the refrigerator for at least 15-20 minutes to chill and firm up while you prepare the filling.

Part 2: Prepare the White Chocolate Cheesecake Filling

1. Melt White Chocolate: In a small, heatproof bowl set over a saucepan of simmering water (or in a microwave-safe bowl, microwave in 30-second intervals, stirring between each) melt the finely chopped white chocolate until smooth. Be careful not to overheat, as white chocolate can seize easily. Let it cool slightly but remain liquid.
2. Whip Cream Cheese Mixture: In a large mixing bowl, beat the softened cream cheese with ½ cup granulated sugar and 1 teaspoon vanilla extract using an electric mixer on medium speed until smooth and creamy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
3. Whip Heavy Cream: In a separate large, very clean mixing bowl, whip the 1 cup of cold heavy cream on high speed using an electric mixer until stiff peaks form. Be careful not to over-whip, or it will turn grainy.
4. Combine White Chocolate: Gently fold the slightly cooled melted white chocolate into the cream cheese mixture using a rubber spatula until fully combined.
5. Fold in Whipped Cream: Gently fold the whipped heavy cream into the white chocolate cream cheese mixture in two additions. Fold until just combined, being careful not to deflate the whipped cream. This will keep the cheesecake light and airy.
6. Add Strawberries: Gently fold in the thinly sliced fresh strawberries into the cheesecake filling. Try to distribute them evenly without mashing them too much.

Part 3: Assemble and Chill the Cheesecake

1. Pour Filling: Retrieve the chilled crust from the refrigerator. Pour the white chocolate strawberry cheesecake filling over the crust in the springform pan.
2. Smooth Top: Gently spread the filling evenly with a rubber spatula or the back of a spoon, creating a smooth top.
3. Chill Cheesecake: Cover the springform pan loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, to allow the cheesecake to set completely. This is crucial for a firm, sliceable no-bake cheesecake.

Part 4: Decorate and Serve

1. Prepare Whipped Cream (Optional Decoration): If decorating, in a clean large bowl, beat the ½ cup cold heavy cream with 2 tablespoons powdered sugar and 1 teaspoon vanilla extract on high speed until stiff peaks form. Transfer to a piping bag fitted with a star tip, if desired.
2. Remove from Pan: Once the cheesecake is fully set, carefully run a thin knife around the edge of the pan before releasing the springform ring.
3. Decorate: Transfer the cheesecake to a serving plate. Arrange whole fresh strawberries on top. Pipe swirls of whipped cream between the strawberries. Garnish with white or dark chocolate curls or shavings.
4. Serve: Slice the cheesecake using a warm, sharp knife (run under hot water and wipe clean between slices for neat cuts).
5. Enjoy your beautiful and delicious White Chocolate Strawberry Cheesecake! Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.