White Chocolate & Strawberry Cheesecake
This White Chocolate & Strawberry Cheesecake is a luscious dessert combining smooth, creamy white chocolate with naturally sweet and tangy fresh strawberries. Ideal for any occasion, this no-bake or baked cheesecake recipe offers an elegant, rich yet refreshing treat that’s easy to prepare and customize.
- Prep Time: 25 minutes
- Cook Time: 0 minutes (no-bake) / 50 minutes (if baked)
- Total Time: 4 hours 30 minutes (including chilling time)
- Yield: 8 servings 1x
- Category: Dessert
- Method: No-bake or Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Cheesecake Filling
- 450g (16 oz) Cream Cheese, softened
- 200g (7 oz) White Chocolate, melted
- 200ml (7 fl oz) Sour Cream or Greek Yogurt
- 100g (1/2 cup) Granulated Sugar
- 1 tsp Vanilla Extract
- 200g (7 oz) Fresh Strawberries, chopped
- 1 tbsp Gelatin (optional), dissolved in hot water
Crust
- 200g (7 oz) Digestive Biscuits or Graham Crackers, finely crushed
- 100g (7 tbsp) Unsalted Butter, melted
Instructions
- Prepare the Crust: Crush digestive biscuits or graham crackers into fine crumbs. Melt the butter and mix thoroughly with the crumbs. Press the mixture firmly into the base of your cheesecake pan to form an even, compact crust. Chill in the refrigerator for 10-15 minutes to set.
- Melt the White Chocolate: Gently melt the white chocolate using a double boiler or in short bursts in the microwave, stirring frequently to avoid burning. Let it cool slightly before use.
- Make the Cream Cheese Mixture: Beat the cream cheese until smooth and creamy. Gradually add sugar, vanilla extract, and sour cream, mixing well. Slowly fold the melted white chocolate into this mixture until fully blended.
- Add Gelatin (If Using): If you prefer a firmer, no-bake cheesecake, dissolve gelatin in hot water and gently fold it into the cream cheese mixture.
- Fold in Strawberries: Chop most of the fresh strawberries and gently fold them into the cheesecake batter, saving some slices for garnish. Mix carefully to distribute berries without breaking them down.
- Pour and Chill: Pour the batter evenly over the chilled crust and smooth the surface. Refrigerate for at least 4-6 hours or overnight until fully set.
- Garnish and Serve: Before serving, decorate with reserved strawberry slices, and optionally add whipped cream or white chocolate shavings for extra presentation appeal.
Notes
- Use room temperature cream cheese and sour cream for a smooth, lump-free filling.
- Choose ripe, firm strawberries for the best flavor and texture.
- Fold ingredients gently after adding white chocolate to keep the mixture light and airy.
- Chill thoroughly to achieve clean slices and optimal texture.
- For baked versions, using a water bath helps prevent cracking and cooks cheesecake evenly.
- Frozen strawberries can be used if thawed and drained properly to avoid excess moisture.
- Use a hot, clean knife wiped between cuts to slice cheesecake cleanly.
Nutrition
- Serving Size: 1 slice (1/8 of cheesecake)
- Calories: 420 kcal
- Sugar: 30 g
- Sodium: 210 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 85 mg
Keywords: white chocolate cheesecake, strawberry cheesecake, no-bake cheesecake, dessert, creamy cheesecake, fruit cheesecake, easy cheesecake recipe