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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Your recipes look so yummy. The white chocolate Strawberry cheesecake I would love to try. Can you please put a conversion chart for cups and teaspoons? I live in the U.S.A. and was taught old school . I don’t know any of the metric system. Thanks
Hi Jane
Can I make this without the white Chocolate? I would just like a strawberry cheesecake but not sure how much the recipe would change or I take the chocolate out ?
Thanks
Have a look at my Eton Mess cheesecake x
Hi Jane,
I wonder if you could tell me what went wrong when I made this cheesecake !
I followed the video recipe and had the written one in front of me to follow, and when I put the filling onto the biscuit base, it seemed fine.
I refrigerated it from Friday afternoon until Sunday lunchtime , but when I released it from the springform tin, it instantly started to collapse.
It clearly hadn’t set, but I just don’t know why. Should I have whisked it for longer after adding the melted chocolate ?
I noticed the written recipe says 300g white chocolate , but on the video you say to use 200g, would that have made any difference ?
I’d be really grateful for any thoughts you have, as I’d really like to try again.
Many thanks
Hiya! It would probably be that it wasn’t whisked up enough so it stayed a bit soft! The video 200g is a misprint, but either way both quantities should have worked! Try and whisk it a little thicker next time, or if worried you can put it in the freezer for a bit before serving to firm it up x
Thanks Jane, I think you’re right, I probably needed to whisk it for longer, I was worried about over whisking it once I’d added the melted chocolate, in case the double cream which had been added might go runny again. Do you think I could whisk the double cream separately and then fold into the mixture after adding the melted white chocolate, so that I can see it’s firm enough ?
Thanks
Yeah you can! I personally don’t do it that way as I find it easier to get it firmer when whisking all together as I find the folding way can turn out softer, but if you are the other way round then do what you prefer xx
Thanks again Jane, really appreciate your advice.
Love your recipes 😊
Any tips for the strawberries as they produce a sugary liquid which is dripping out, it was amazing but had this issue x
Unfortunately, they can do that as they contain a lot of moisture – it may be worth not chopping them as much, or trying to use smaller strawberries – and patting them dry before going in!
Hi jane just made the strawberry cheesecake got lots of little lumps in it could it be the cheese was too cold or the cream ?
my family will still eat it ! thanks Janet
Hiya! It means the chocolate seized – you can either bring the cream/cheese more up to room temp, or not cool the white chocolate quite as much! X
Hi
I’ve just done the white chocolate and strawberry cheesecake and your recipe was so clear to follow. My guests enjoyed it and licked the plate clean. I didn’t have any dried strawberries to hand so I used strawberry flavouring and scrapped the vanilla extract. It was good. Thank you
Hi Jane what brand of white chocolate do you use? Thanks x
Either Callebaut, or supermarket own.. Two ends of the spectrum! Never anything like milky bar unless specified. Just a regular supermarket own plain white chocolate x
Hi I adore your page & I find your recipes both delicious & very easy to follow! I made a number of your cheesecakes & they’ve all worked perfectly so thank you!! My Q is, I’m not a huge fan of white chocolate but I’m dying to make a strawberry cheesecake…can I leave out the white choc (blasphemy I’m sure!!)??? & if so would I need to adjust any other ingredients?? I think as it’s summer a plain strawberry/fruit cheesecake would be nice to try…I’m usually a total choc-a-holic 🍫….thx
If you check my summer berry cheesecake recipe out, you can follow that with just strawberries x
Hi. I added the white chocolate and the mixture resembled cottage cheese. It happens everytime I make any type of cheesecake. I make sure I add cooled white choc before I add and as soon as its added in it isn’t a smooth mixture anymore. Help! What do I Do?
Does it go to lumps basically straight away? And are the lumps solid? Often that means the chocolate has just solidified because its got cold quickly. If you struggle, trying have the cream cheese at room temp before you start x
Hi Jane,
Love your cheesecakes. Can i use mango instead of strawberry? And do I need to change anything else in the receipe?
Thanks
I’ve never tried it, but I assume it works like for like! X
Thanks for your reply i did a mango cheesecake but i layered it with mango puree it turned out amazing the only issue i had was that the cheesecake didnot set as the malteseres cheesecake that i tried earlier of your recipe is it coz of the white chocolate?
Thanks
You probably didn’t whip it up enough x
Hi Jane
Would it be possible to make this in a traybake, and then cut into small squares ?
Thanks
Yes I’m sure it would work well! X
Hi,
If I just want to do a white chocolate cheesecake – do I need to add anything else In place of the strawberries I won’t be using? Will it not be as thick etc?
Thanks
Nooo just leave them out 😊 It will probably a bit thicker if anything!
Hi, love your recipes! Was unable to get freeze dried strawberries in Tesco , they only had urban fruits baked strawberries, would this work as a replacement or would you advise using more fresh fruit ?
I’m sure they would work! But its up to you! More fruit might risk it setting successfully because of the water content. x
HI Chloe, did you use the urban fruit ?
Hiya, just made this and it turned out amazing. However, I think the juice from the strawberries went into the biscuits base and it’s proper stuck onto my bottom part of the spring tin. Tried using a knife under the base but the biscuits started to break. Had a nightmare so just left it on the tin in the end. Any ideas on how to remove easier for next time? Thank
Ooh yes it they were a bit watery maybe! Some people line their tins, but I don’t personally! If you use the springform tin, you can use parchment paper thats larger than the tin, and sorta put it inbetween the base and the sides so it’ll stick out the sides when the tin is sealed (hard to explain). The only issue with parchment paper if you use a smaller piece, is it can be awkward to get it off the base as well!
Hi Jane
Really want to try this recipe but strawberries don’t tend to be sweet much. Is it possible to use an alternative which you can recommend. I was thinking strawberry jam?
Hiya! Yes you could use jam, but you couldn’t use much as it might affect the setting. You could always switch to raspberries?
Hi
Is it possible to us Cadburys dairy milk instead of white choc?
Thanks
Yep!
Hi Jane, absolutely love your recipes, your site is my go to when I need inspiration. Thank you.
Anyway, I was wondering which brand of Philadelphia Cream Cheese has 280g packs? The largest single size I’ve found is 250g but the one I use the most has reduced the size to 225g. It’s becoming really frustrating adjusting recipes just so I don’t need to open a full pack for a little bit.
Hiya – Philadelphia is the brand, so its Philadelphia 280g packets.