If you are looking for a show stopper of a no-bake Strawberry White Chocolate Cheesecake you are in the right place. It looks incredible but with my recipe, it’s also incredibly easy. A perfect white chocolate strawberry cheesecake for summer parties, birthdays and events. This is a Strawberry White Chocolate Cheesecake UK recipe but there are American measurements too.
No-Bake Cheesecakes are so easy and equal parts sweet and sharp. In the summer there is nothing I love more than a simple and refreshing dessert. This recipe takes you through step by step, so you can enjoy this Strawberry White Chocolate Cheesecake in no time.
Why you’ll love this Strawberry White Chocolate Cheesecake recipe
It has chocolate, surely that’s reason enough!
But if you need a little more persuasion, picture this. You’re in the garden, prosecco cocktail in hand, the sun is shining, and you are full of picky bits and a BBQ. But what’s that? A cheesecake is being brought out. It’s not any cheesecake, it’s a Green and Blacks white chocolate and strawberry cheesecake. Before you know it, you’re 3 slices deep and the world is perfect.
It’s also super easy to make, just crush your biscuits to make the base, mix your creamy topping and cool in the fridge. Then, a quick decorating takes it to the next level. The decorative strawberries are beautiful and add a fruity sweetness to the creamy cheesecake mix. Plus there are hidden strawberries inside!
Top Questions
What biscuits are best for a no-bake cheesecake base?
Is it better to leave the strawberries whole or cut them up?
Can I make this Strawberry White Chocolate Cheesecake in advance?
How long will the no-bake cheesecake last for?
Ingredients
These measurements are in Metric but you can see the US measures at the recipe at the bottom of this page.
For the main cheesecake;
- Unsalted butter.
- shortbread biscuits – any biscuit works but I think shortbread has a buttery lightness that works perfectly with the white chocolate and strawberry flavour.
- Soft cream cheese (I used Philadelphia, however you can use supermarket own brand. If it’s runny you might need to add a tablespoon or two of icing sugar to mix).
- Caster sugar (use more or less to your taste)
- double cream / heavy cream
- vanilla extract
- white chocolate
- Strawberries (leaves removed and chopped in half length ways)
How to make Strawberry White Chocolate Cheesecake – step by step
The first thing you will need to do is line your tin, baking/ parchment paper works perfectly but if you have a spring-loaded tin then this will also help you remove your white chocolate and strawberry cheesecake.
To make the biscuit base: You will need to melt your butter in the microwave in 20-second bursts or in a pan on low heat. Don’t forget the bowl will be hot coming out of the microwave so use oven gloves.
Crush your biscuits in a food processor for a fine and even crumb. Personally, I like to place a few biscuits at a time in a sandwich bag and bash it with a rolling pin. Great for anger management and a larger crumb. Once they are crushed to your desired consistency, mix the melted butter in and pat firmly into the tin. Be sure to push your base to the edge and evenly spread your biscuit butter mix for a nice even base to the no-bake white chocolate and strawberry cheesecake.
Leave the base in the fridge to harden while you make the cream layer.
Onto the topping: Cream together your cream cheese and sugar until the caster sugar is well distributed and dissolved. It’s important to do this now as to not knock the air out of your whipped cream later on.
In a separate bowl, whisk your double cream to soft peaks. Then gently mix the two together until well combined.
Sieve in the icing sugar and mix in to the cream cheese mixture. Then stir in the whipped double cream.
Carefully chop the white chocolate and mix it in too.
Add a little of the cream cheese mixture to the base around the edges. Lay in the cut-up strawberries and then top with the remaining cream cheese. Put the cheesecake in the fridge for an hour. This white chocolate and strawberry cheesecake can be made the day before and left to set overnight. (Remove from the tin after an hour as it will become harder to get out the colder it gets)
Decoration! Besides eating, this is one of my favourite parts of making desserts. Whisk the remaining double cream until it has just started to thicken, we will be piping it through a star nozzle so it will need to be thick enough to pipe.
If you don’t have a star nozzle then cut a small hole in the corner of your piping bag and pipe small swirls. Pipe your swirls around the outside of your no-bake strawberry cheesecake ready to be decorated.
Carefully chop your white chocolate into rough shards, you can cut your chocolate diagonally for nice sharp points.
Wash and thoroughly dry your strawberries. Keep them whole to add colour to the finished cheesecake. It also helps to eat them as your guests can just pull them off their slice and enjoy it.
Top Tips
Keep the leaves on the strawberries to make them easier to pick off when sliced but more importantly to stop any juices running onto the cheesecake. The flash of green on the cheesecake I think looks really good too.
Make this a Green and Black’s white chocolate and strawberry cheesecake by using Green and Blacks white chocolate. You can even make it the night before as it keeps in the fridge and means you do not need to worry about an unset cheesecake!
Add a drizzle of strawberry compote as you serve it to make it even juicier.
Strawberry White Chocolate Cheesecake Serving Suggestions
Serve on a picnic blanket with a healthy dose of sunshine.
This white chocolate cheesecake works very well as a dessert after a BBQ.
Serve with even more strawberries!
Add a sprig or two of mint. Especially if you want to serve alongside a glass of Pimm’s in the summer.
Equipment
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- 8 inch Cake Tin
- Sandwich Bag
- Rolling Pin
- Mixing bowls x 2
- Wooden spoon
- Electric whisk
- whisk
- Piping bag
- Star nozzle
- spoon
Storing / Making ahead of time options
The no-bake white chocolate strawberry cheesecake can be made on the day or the day before you intend to serve it, just leave it in the fridge. Preferably in a box, if you have it.
As cheesecakes need to set in the fridge they are one of the best make-ahead puddings.
If you have any Strawberry White Chocolate Cheesecake leftovers then you can either leave it on the serving plate and cover or place the remaining slices into a Tupperware. It should last for up to 3 days.
Substitutions and variations for Strawberry White Chocolate Cheesecake
GREEN AND BLACKS CHOCOLATE
White chocolate is a beautiful ingredient but if you want to make it extra special then I would recommend using Green and Black’s chocolate.
It has a richer flavour and taste which can add a little something extra to the finished no-bake strawberry cheesecake. It’s already a super cheesecake but making it a Green and Black’s white chocolate and Strawberry Cheesecake does elevate it.
RASPBERRIES
No strawberries insight? Use raspberries instead, no-bake cheesecakes pair perfectly with fruit and so does white chocolate.
GOLD LEAF
Gold leaf elevates any dessert. It is luxurious and makes this no-bake strawberry cheesecake the perfect show stopper. Just use tweezers or a small brush and lay the loose leaf gold leaf on your cheesecake, personally, I would place it on the strawberries.
PISTACHIOS
Carefully, remove the pistachios from their shells, chop them up finely and sprinkle on top to add an extra nutty flavour for the no bake strawberry cheesecake. This helps add flavour but also a new texture to the cheesecake.
FAQS
What biscuits are best for a no-bake cheesecake base?
Most biscuits will work, Oreo biscuits add extra sweetness, Bourbon biscuits add a chocolatey layer and digestives offer a more traditional flavour. For this recipe, I chose shortbread for its light and crumbly taste. But you choose your favourite!
Is it better to leave the strawberries whole or cut them up?
Leave the strawberries on top of the cheesecake hole. This will stop the juices from the strawberry running onto the No-bake white chocolate strawberry cheesecake. It can look a bit slimy if the juices run. Also, the touch of green really looks lovely I think. Leaving the leaves on also helps everyone eat the strawberries when they are served.
For inside the cheesecake, I remove the leaves, and slice them in half. This is to help any juices stay on the biscuit layer and not in the cream. If you want to mix them throughout the cream cheese then slice up and dab with a kitchen towel to remove as much juice as possible. Also, be very gentle with them as you mix them in.
Can I make this Strawberry White Chocolate Cheesecake in advance?
Yes, Cheesecake lasts for a few days ( no more than a week) in the fridge, so you can make it ahead of time and store it until you are ready. I would recommend for best results making the day you need it. If you need to make it the day before then just make the base and main cheesecake, and leave the decorating to the day you need it.
How long will the no-bake cheesecake last for?
A no-bake cheesecake will last for a few days in the refrigerator, just be sure to cover it. Preferably in an airtight container. It should last up to 3 days in the fridge.
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Recipe
Strawberry White Chocolate Cheesecake
Equipment
- 8 inch Cake Tin (loose base cake tin or spring form cake tin)
- Spoon
Ingredients
- 90 g (3 â…™ oz) Unsalted butter
- 300 g (1 ¼ cups) shortbread biscuits
- 600 g (2 â…” cups) Soft cream cheese (I used Philadelphia)
- 120 g (4 ¼ oz) Caster sugar
- 50 g icing sugar
- 300 ml (300 ml) double cream / heavy cream
- 1 teaspoon (1 teaspoon) vanilla extract
- 100 g (3 ½ oz) white chocolate
- 150 g (1 cups) Strawberries (leaves removed and chopped in half lengthways)
Decoration
- 150 ml (150 ml) double cream / heavy cream
- 100 g (3 ½ oz) white chocolate
- 12 (12) Strawberries (keep whole)
Instructions
- Lightly grease an 8-inch cake tin, use a little of the same butter that you use for the base. (I also added a greaseproof paper circle at the bottom to help it off the base later).
Making the Cheesecake Biscuit Base
- Melt the 90g butter gently in the microwave in short bursts (in a microwavable bowl for about 20 seconds at a time) or in a saucepan on a low heat and then take off the heat so it doesn't burn.
- Crush the 300g shortbread biscuits in a food processor, or put them in a plastic sandwich bag and use a rolling pin to break them up (my preferred method to leave them as a larger crumb).
- Put the biscuit crumbs in a bowl and add the melted butter. Stir until all the biscuits are coated in the butter.
- Scoop the crumbs into the tin and push down gently with the back of a spoon to make a hard layer. Place the cake tin in the fridge and leave to harden for 30 minutes while you make the cream layer.
Cream Cheese Layer
- In a bowl cream together the 600g cream cheese and 120g caster sugar until the sugar has dissolved and is well distributed.
- Stir in 1 teaspoon of vanilla extract or vanilla bean paste if you want to go extra fancy.
- In a new bowl lightly whip the 300ml double cream until it thickens and has soft peaks.
- Sieve in the 50g Icing sugar.
- Mix the double cream and cream cheese mixture together.
- Chop up the 100g white chocolate and stir into the cream cheese mixture.
- Remove the cake tin from the fridge. Add a little of the cream cheese mixture to the base around the edges. Lay in the 150g cut-up strawberries and then top with the remaining cream cheese.
- Put back into the fridge to set for at least an hour. Longer is fine if you want to make it ahead of time for an event.
- Remove the cheesecake from the tin and place on a plate.
Cheesecake Decoration
- Whisk the remaining 150ml double cream until it starts to thicken. Add a star nozzle to a piping bag and add the cream. Pipe the cream into swirls around the outside of the cheesecake.
- On a chopping board carefully cut shards of 100g white chocolate. I do this by cutting the chocolate diagonally. Sprinkle over the white chocolate.
- Take the 12 strawberries and make sure they are clean and dry. Leave the leaves on as it makes it easier to pick off and eat. It also stops any juice from running onto the cream cheese.
- Serve and enjoy or put it back into the fridge until later.
Notes
Nutrition
Please note that the nutrition information provided above is approximate and meant as a guideline only.
Strawberry and chocolate just belong together! And they are a total winner in this cheesecake!
Thank you! I have to say I agree. 100% a winner in this house.
Not only is this a beautiful cake but it tastes absolutely amazing!!! Great flavor combinations and sure to please a crowd!!
Thank you Holley, that is really kind.
The cheesecake looks delicious, can’t wait to try it out.
Thank you x
This is a show stopper. I love no bake cheesecake but the white chocolate and fresh berries make this exquisite!
Thank you so much Beth, no bake cheesecakes are just wonderful. Especially going into summer when we would prefer to use the fridge than the oven.
Mine wasn’t quite as professional looking as yours but the flavor and texture were spot on! OMG, my new favorite cake! Thank you!
I’m sure it was still absolutely incredible!