White Chocolate Strawberry Cheesecake Recipe

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White Chocolate Strawberry Cheesecake is a decadent dessert that blends the creamy richness of white chocolate with the bright, fruity sweetness of strawberries. Built on a buttery graham cracker crust, the cheesecake filling is smooth, velvety, and infused with melted white chocolate. A luscious strawberry topping adds freshness and color, making this dessert both elegant and indulgent.

This cheesecake is perfect for special occasions, romantic dinners, or simply when you want to impress with a show-stopping treat. It’s baked low and slow for the perfect texture, then chilled to set before being crowned with strawberries.

INGREDIENTS:

For the crust:

  • 2 cups graham cracker crumbs
  • ½ cup unsalted butter (melted)
  • 2 tablespoons sugar

For the filling:

  • 16 oz cream cheese (softened)
  • ¾ cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 8 oz white chocolate (melted and cooled slightly)
  • ½ cup sour cream

For the topping:

  • 1½ cups fresh strawberries (sliced)
  • ¼ cup strawberry jam (warmed)
  • Optional: shaved white chocolate for garnish

INSTRUCTION:

  1. Preheat oven to 325°F (160°C).
  2. Mix graham cracker crumbs, melted butter, and sugar until combined.
  3. Press mixture firmly into the bottom of a springform pan. Bake for 10 minutes, then cool.
  4. In a large bowl, beat cream cheese and sugar until smooth.
  5. Add eggs one at a time, mixing well after each.
  6. Stir in vanilla extract and sour cream.
  7. Fold in melted white chocolate until fully incorporated.
  8. Pour filling over cooled crust.
  9. Bake for 50–60 minutes, until center is just set but slightly jiggly.
  10. Turn off oven, crack door, and let cheesecake rest for 1 hour.
  11. Chill in refrigerator for at least 4 hours or overnight.
  12. Before serving, top with sliced strawberries.
  13. Warm strawberry jam and brush lightly over fruit for shine.
  14. Garnish with shaved white chocolate if desired.

SERVINGS: Makes 10–12 slices, depending on portion size.

NOTE:

  • White chocolate: Use high-quality bars, not chips, for smoother melting.
  • Strawberries: Fresh, ripe berries give the best flavor and presentation.
  • Texture tip: Don’t overbake—the cheesecake should have a slight wobble in the center when removed.
  • Cooling: Gradual cooling prevents cracks.
  • Storage: Refrigerate covered for up to 4 days.
  • Freezing: Cheesecake (without topping) can be frozen for up to 1 month. Thaw overnight before serving.
  • Variations: Swap strawberries for raspberries or mixed berries for a different twist.

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