No-Bake White Chocolate & Strawberry Cheesecake!
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Buttery biscuit Base, white chocolate cheesecake with strawberry filling, whipped cream, more chocolate, and even more strawberry! The most amazing white chocolate and strawberry cheesecake!
White chocolate and strawberry cheesecake
White chocolate cheesecake is such a delicious flavour for me, but I love it with some fruit in as well. White chocolate and strawberry cheesecake however is such a delicious combination to me that I just had to make it for you guys!
I used cream cheese, icing sugar, vanilla, cream, chocolate and strawberries to make one of my most favourite cheesecake fillings EVER. Using digestives for my buttery biscuit base is also just my favourite ever… but you can realistically use whatever biscuit you like.
No bake recipes
Using a no-bake recipe means you can obviously still create this delicious recipe without an oven or if you want to make it ahead of time it is super quick and easy! My other no bake fruity cheesecakes include lemon and raspberry and a delicious piña colada version! If you fancy something more chocolate themed, I have Kitkat, Galaxy and chocolate overload which is any chocolate lovers heaven!
Base
Anyway… cheesecake base! As above, I used digestives for my white chocolate and strawberry cheesecake base as they are my favourite! If you want to use a ‘filled biscuit’ on the bottom like Oreos, you need to reduce the butter content to 100g (still 300g of biscuits). If you wanted to use a chocolate coated biscuit, like a chocolate digestive, then you want to use 125g of butter.
Filling
You can use mascarpone for the filling if you want instead of Philadelphia, but I find with this particular recipe, it becomes too sweet with mascarpone because of the white chocolate.
This recipe is delightfully light and utterly delicious, the cheesecake mixture is so fluffy and full of flavour, and it matches the fresh and dried strawberries PERFECTLY! I always believe cheesecake is the perfect dessert for any occasion, whether it is baked or not!
Decoration
You can decorate (or not decorate if you fancy!) however you like. I personally like some swirls of fresh cream, a drizzle of white chocolate and more strawberry goodness! I love the combination of fresh strawberries with cold cheesecake filling – delicious!
You can add some sprinkles if you wish but I just fancied throwing on some more freeze dried strawberries. I add a generous amount of white chocolate drizzle on the top as it creates a nice balance with the strawberries both inside and on top of the cheesecake. ENJOY!
Recipe Updated June 2017 – Original method for this recipe didn’t use strawberries on the inside and had less decoration!
White Chocolate and Strawberry Cheesecake
Ingredients
Base
- 300 g digestives
- 150 g unsalted butter melted
Filling
- 560 g full fat cream cheese
- 125 g icing sugar
- 1 tsp vanilla extract
- 300 ml double cream
- 300 g white chocolate melted
- 300 g fresh strawberries chopped
- Freeze dried strawberries
Decoration
- 50 g white chocolate melted
- 150 ml double cream
- 2 tbsp icing sugar
- Freeze dried strawberries
- White chocolate strawberries
Instructions
Base
- Blitz the biscuits in a food processor to a small crumb, and add the melted butter - either pulse in the food processor a few times till the mixture is combined, or mix it in a bowl
- Tip the biscuits into a 8"/20cm deep springform tin and press down firmly
Cheesecake
- Melt the chocolate in a bowl over a pan of simmering water, or in the microwave on short bursts until full melted
- Leave to cool whilst doing the rest
- In your stand mixer with the whisk attachment, whisk together the cream cheese, icing sugar and vanilla together until smooth
- Pour in the double cream and whisk until thick!
- Once completed, pour in the cooled white chocolate, and whisk briefly to combine
- Fold through the chopped fresh strawberries and some freeze dried strawberries
- Spread the mix over the biscuit base, smooth over and chill in the fridge for at least 5-6 hours, or preferably overnight so it will definitely be set
Decoration
- Drizzle over the melted white chocolate
- Whip together the double cream and icing sugar and then pipe on in swirls! I used a 2D Closed Star Piping.
- I then add some fresh strawberries to the top (6 usually) and sprinkle on some white chocolate sprinkles and the freeze dried strawberries
- ENJOY!
Notes
- I recommend using a 8"/20cm deep springform tin in this recipe!
- You could easily serve this cheesecake with practically any fruit you like, but I find strawberries work exceptionally well
- I buy my freeze dried strawberries online here
ENJOY!
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J x
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Hi Jane
Roughly how big should the pieces of strawberry within the cheesecake be?
I regularly make your raspberry and white chocolate cheesecake for which I use whole raspberries but strawberries obviously need cutting up.
Thank you
Hi Jane how much freeze dry strawberries do you add to the cheese cake filling? Thank you ♥️
Hi I made this cheesecake for my friend at work I put the chopped strawberries in it as it was setting in the fridge quite a bit of strawberry juice leaked out of the bottom of the cake tin, is this normal? ( still tasty though)
It can happen, annoyingly some strawberries can be full of water, especially if out of season!
Thank you sooo much for this. I know you did it way back! But, I was trying to find a cheesecake recipe to make in the holidays and this one looked so good so I had to try it and well… They turned out AMAZING!
I would highly recommend!
This looks amazing and I’m ready to bake it for my house warming, but I really want to combine baileys, white chocolate and strawberries together. Could I add baileys to this recipe and if so how much ? Would I need to take liquid out somewhere else ?
I want to give this a try but without white chocolate in it. Would this still work well without the white chocolate in it?
Hiya! This should be fine! Enjoy! x
I made this divine cheesecake at the weekend and all I can say is WOW!!! When I saw how deep it was I was convinced it wouldn’t be all eaten but it has been a huge hit!! I had to be in charge of cutting slices to make sure we all got a fair slice. The recipe was easy to follow and it turned out fabulously. This weekend we are voting on the Neapolitan or Apple Crumble cheesecake.
A house of new fans here, thanks Jane xx
Hi, I find that once I’ve added the white chocolate it’s start to get bitty – like the white chocolate starts to set again. Would I be able to use white chocolate spread instead? Or would it not be as white chocolaty taste? If I can use the spread would it still be the 300g as carry on with the recipe as stated?
Hiya! Yes this would be fine at 300g – it does just sound as though your chocolate is seizing though. Hope this helps! x
Hi, could I use milk chocolate instead of white chocolate?
If so do there need to be any adjustments to the recipe?
Hiya! Yes absolutely, just do a straight swap! Hope this helps! x
I am in the US and have never heard of the ingredient “digestives” or “double cream” or “icing sugar”. Do you mean “heavy cream” for “double Cream” and “confectioner sugar” for “icing sugar”. Also, please explain what “digestives” is. Thank you.
I think you can us Graham crackers as they are similar x
I dont know if you live where there is a kroger but most krogers sell the digestives in the international aisle
hiya its stats that you use 560g og cream cheese in this but all other cheesecake u make use 500g which 1 is it may i ask just to make sure as tried this once and came out all runny and not set at all even after 20 hrs in fridge thanks x
Hiya! Follow the recipe as written – 60g will not make a cheesecake runny, unfortunately this is likely down to a mixing error! Hope this helps! x