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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Hello I have question about amount of white chocolate used, in your video you say 200g and in the recipe below video says 300g… Which one is it x thank you
You can use either – I change it up slightly every time I make it, but anything between 200-300g is perfect x
Where can I buy freeze dried strawberries pls
struggling to find them. Don’t have waitrose. Only tesco, small asda and lakeland. Pks advise
Lakeland would be the best out of those, or online – but they’re only for decor!
Hiya do you think instead of strawberry’s you could use jam ?
Maybe a silly question 😂❤️
You can – but I would be careful swirling it in as it could loosen the cheesecake mix! x
Hi can you advise how I can adapt this amazing recipe to a 6” Tin please. It’s only for 2 people so I find the original amazing recipe too large. Thank you
Hey! I would use about half – completely understand it’s huge for two hahah!
What an amazing cheesecake!
Made this for my sons 20th birthday during lockdown. His face when he saw it! Thank you what a great recipe.
Ahh yay! So glad it was a hit!
Hi Jane, does it have to be Philadelphia or can you use supermarket own full fat cream cheese? Also can I use less strawberries in the mix or do I need to substitute for something else? Thank you
Generally, I find Philadelphia can often work better which is why I recommend it, as some others can have a lot more excess water which can be troublesome. Yes you can definitely use less strawberries, and they don’t need replacing with anything!
Hi Jane I’m trying to find just a strawberry cheesecake recipe but I only like doing your recipes as everything I’ve ever made has been spot on! Do you think I could use this recipe but without the white chocolate? Just looking to do a simple Strasberg cheesecake as that’s what I’ve been asked to do for someone. Thank you x
I meant strawberry cheesecake x
If you have a look at my Eton Mess Cheesecake, that’s basically a strawberry one just leave the meringues off! x
Made this recipe twice. Really easy and went down a treat🥰
Hi Jane, made this for my sons 16th birthday. He is mad on cheesecake and wanted something different for his birthday. Never made such a lavish cheesecake before but omg what a success this was. So easy to make and tasted absolutely amazing. Will definitely be trying others in the future.
Ahh, that’s amazing!! I’m so glad it was such a hit, and happy 16th Birthday to your son!!
Hi Jane
Made this gorgeous cheesecake yesterday! Just wondering how long it will keep if stored in the fridge. Going to see my mum in a few days and would like to take some!
Thank you
3 days!
Amazing recipe! I have done it for my husband’s birthday and he loved it. He wants that cheesecake every year for hisbirthday now! We’ve tried many cheesecake recipes before, but this one is the most delicious and easy! Thank you so much!
Ahh yay!! x
Hi Jane, fab cheesecake. I have made it a few times and it has always gone down very well. However I have found that if it’s out of the fridge for any period of time it starts to melt very fast ….do you think if I added gelatine to it , it might be firmer and hold its shape for longer? I assume I wouldn’t change anything else in the recipe if I add the gelatine (12g sachet dissolved).
Thanks for the great recipes.
Hey! Unfortunately, any no-bake cheesecake will melt out of the fridge after a period of time – as they’re designed to be kept in the fridge. I really don’t think this one needs gelatine as when made correctly it should stay firm (as it’s meant to be stored in the fridge) but it’s up to you! If yours is ‘melting’ particularly fast, it may be that it’s not whipped up quite enough?
Hi Jane I made this cheese cake yesterday and put whipped cream on today it seems like there is water at the bottom is this from the strawberries they was freshly bought
Thanks sue
Hiya! Where is the water? On the plate or in the cheesecake? Strawberries can be the worst sometimes when it comes to baking as they can contain a lot of moisture!
Well I’ve just made the white chocolate and strawberry cheesecake. I doubt there will be any leftover, but if there is, would it be possible to freeze individual portions and defrost at a later date? This is my first attempt at one of your cheesecakes but my daughters have made several and they’ve always been delicious.
Yes, you can! x
Hiya! I’m hoping to make this tomorrow. Should i add the strawberries on top just before serving? Would the strawberries run if i put them ontop overnight? (Btw i love your posts, made your rolo cookies yesterday, was delish!) Xx
Also can i blend the strawberries before adding it instead of cutting into little pieces? Xx
I wouldn’t advise it – it’ll be too much liquid and could potentially split the mixture/make it not set!
It’s up to you – it depends how ‘ripe’ the strawberries are if that makes sense?! x
Made this weekend, flipping yummy! Was worried by comments saying that it didn’t set but I had no problem… you really just have to mix it right 👌🏼 Will definitely make again! Thank you
Hi, just wondering if you can help me, I’ve made lots of cheesecakes but never put double cream in before. How long roughly do you whisk it to get it thick after the double cream goes in, as I made this yesterday and it hasn’t set. I’m thinking I didn’t whisk it enough, but the more I whisked it, the mixture almost seemed to be getting thinner so I didn’t want to over whisk it too. Any advice would be greatly appreciated cos I’d love to try more of your cheesecakes but don’t want to waste my ingredients if I’m doing something wrong, thank you 🙂
Hiya! For no-bake cheesecake, I always use double cream! It’s really hard to give you a time as it depends on the mixer you are using – but if you check out some of my other cheesecake recipes or my youtube channel, I show in my videos how thick I get the mixture to be! If you really struggle, you can whip the cream separately and fold it through the mixture – I just prefer it the other way! If in doubt, put it in the freezer for an hour or two and it should be fine! x
Thank you so much for the reply and thank you for the advice, I will definitely try again and see how I get on. I did put it in the freezer but when serving it still collapsed and I couldn’t cut the base. However, as it was for a dinner party we ended up serving it like a sort of cream/ice cream along with brownie and it tasted amazing!!