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!
Just wanted to ask why whenever I make a strawberry cheesecake does it leak juice from the base. Its happened 3 times now 😩
I’m not talking a little either it floods and I have to keep mopping with paper towel.
Can you help?
Hiya! This is just the moisture from the strawberries – it may be worth trying freeze dried instead! Hope this helps! x
I made this with exactly half the ingredients for a 6” cheesecake it went in the pan thicker than it came out and totally fell apart when I unpanned it. The strawberries were super super juicy.
I’m due to make it again tomorrow for the customer and worried it won’t set again.
Would you recommend using half the strawberries I used? Or will it still maybe not set?
Hiya! It may be worth checking all of you ingredients to ensure they are all full fat – if not I’d recommend perhaps a setting agent! Hope this helps! x
Hi,
Is there a way to make this lemon and white chocolate?
Thanks.
Hiya! Yes – just take the strawberries out and add in some fresh lemon juice or lemon extract! Hope this helps! x
Hi can I make the white chocolate and strawberry cheesecake in individual pots please? Do I have to alter the amounts for 12?
Hiya! Take a look at my Mini Chocolate Orange Cheesecakes! Hope this helps! x
Made this twice now and its been a hit every time! Thank you so much for this amazing recipe ❤️
Hi Jane
I’m wanting to make this cheesecake smaller but the servings adjuster isn’t on this recipe it’s for a cheesecake pot as it’s just for a neighbour… Any advice on how to adjust the size be appreciated thank you
– jade x
Hiya, it depends on the size of the pot xx
Hi Jane ? Can I swap
The strawberries in the mixture for blue berries ?
Hello, yes you can!xx
Hi Jane I’ve made this and it just won’t set. Just wondering if the 280g Philadelphia is a midpoint and in store they only sell 180g or 340g tubs ? Wondered if this is why mine wouldnt set as I did 560g of cheese.
Over the years the sizes of the tubs have changed – you just need the correct total amount. Not setting can be a number of reasons, using different brands, not whisking enough, one whisking etc the possibilities are endless xx
I love you recipes. But I’ve just made this one and water started oozing from the strawberries on the edge. I’ve made this for someone is it likely the water inside the strawberries have oozed too and the cake won’t have set?
Thanks
Hello! The water content of the strawberries can vary so that can sometimes cause problems – the easiest way to avoid this is to use freeze dried strawberries and only decorate with fresh xx
Hi I also just made this yesterday and same happened, but it is delicious 😋
Hi just wondering how I would make 12 mini cheesecakes with this recipe would it be the same amount and just split into my sandwich tin? Love you recipes thanks so much Jane
Use my mini chocolate orange cheesecake recipe as a guide as thats the right measurements! x
Hi Jane! I love watching your videos and reading and learning your recipes. I have just tried your white chocolate and strawberry cheesecake. I wanted to ask you where I went wrong because I melted my white chocolate and let it cool down before I added to my cream cheese however as soon as I added it in the shire chocolate wasn’t smooth anymore and turned grained and solidified. I don’t understand why. I guess I didn’t mind coz it tasted ok but still wanted it to blend in with my cream cheese. Do you think I should’ve whisked it separately with my cream cheese? X
This sounds like it’s seized (which can happen if the temperatures vary too much!). How cold was the cream cheese?
Hello
Can I make this with gluten free digestives? If so, will I use the same amount of melted butter?
Thank you
Yes you can – and it can depend on the digestive so maybe use 125g to be safe x
Hi Jane. Not sure if this has been asked before, I’m sorry if it has. But would the same quantity of ingredients work for a 9 or a 10 inch tin. And could I add a drop of pink food colouring to make the mixture more pink or would that affect the consistency?
In my opinion, no it wouldn’t. The cheesecake would be SO thin! Volume wise, a 9″ is almost a third bigger, and a 10″ is almost 2/3 bigger! You can add colours for sure. x
Thanks Jane. So would you recommend 1/3 of the entire recipe or a 9 inch tin?
Yes, for a 9″ tin I would use about 1.3x the recipe x
Thanks so much Jane. Im so Sorry this is my last question i promise.. just realised now that all I have is salted butter. Would that work with the biscuits base?
Yeah that would be fine!
Hi, I’m just about to make this for my daughters 21st, being November no fresh strawberries are to be found. I have frozen strawberries, would it be best to half the amount to go in the cheesecake so not to be soggy? Thanks
Yes I would say half!
How did it go with the frozen strawberries?
Hi, I. Step 4 you say ‘and then fold through the chopped fresh strawberries and freeze dried strawberries.’, but I can’t see freeze dried strawberries in the ingredients for the actual mix? Would freeze dried strawberries be good instead of the fresh fruit, to keep the mixture dryer? Or a combination of both – or not at all? Many thanks x