The perfect dessert for summer, this strawberry and white chocolate cheesecake is a thing of beauty! It’s fruity, chocolatey, creamy and utterly irresistible.
As this is a no bake cheesecake recipe, you don’t have to worry about faffing around in a hot kitchen. This recipe is simple, straightforward and perfect for those who want something sweet, refreshing and delicious.
Products you need for this recipe
There are a few key items you’ll need to get hold of before starting on your strawberry and white chocolate cheesecake:
- 23cm (9 inch) springform pan – by far the best pan to use when making a no bake strawberry and white chocolate cheesecake
- Stand mixer – the strawberry white chocolate cheesecake filling needs to be whipped up using a stand mixer to get the best results
- Cheesecake serving tray – a beautiful cheesecake deserves to be served up in style
- Palette knife – a baker’s best friend. When it comes to decorating, you’ll need a good palette knife
- Parchment paper – using parchment paper makes removing the cheesecake so much easier
- Cheesecake storage container – the best way to store a cheesecake, if you’re going to be making a few of them, I highly recommend investing in one of these
Strawberry and white chocolate cheesecake recipe
This cheesecake is utterly divine! The very epitome of decadence, strawberry and white chocolate make for a delightful combo. A crunchy, buttery biscuit base, a deliciously creamy filling and the final topping of white chocolate covered strawberries… absolute bliss!
If you’re looking for an extra special cheesecake, fit for a celebration, this is a great option. Especially for those who love white chocolate, strawberries or both.
If it’s the right time of year, go strawberry picking to get your own! Honestly, you won’t find tastier strawberries than fresh strawberries – especially if you’ve picked them yourself.
Aside from that, the best kind would be ripe strawberries bought from a farmer’s market or green grocers.
Of course, you can also get your strawberries from the supermarket. Some supermarket strawberries are delicious, although many won’t be quite ripe enough and will have travelled a long way. They won’t have that same juicy sweet taste and local, freshly picked, perfectly ripe strawberries.
Almost all of them. The UK grows about 70% of its own strawberries. The massive demand for strawberries – we eat more than twice as many as we did 20 years ago – is met by imports from Spain, Israel, Egypt and Morocco, in addition to the homegrown ones.
Strawberry season is from late May all the way through to September, sometimes into October, depending on the weather.
Strawberry picking is a great way to get the best strawberries. It’s also an excellent summer family activity – especially if you’ve got a few delicious strawberry recipes up your sleeve!
Yes… the vast majority of strawberries are picked by hand. While modern farming techniques use machines for lots of different fruits and vegetables, strawberries still rely on good old fashioned picking.
Strawberry picking is a delicate task and strawberries have to be picked when they’re just the right level of ripeness, with no visible green spots.
There aren’t many of life’s pleasures so wonderfully satisfying as a fresh, ripe strawberry on a summer’s day. Still, fresh strawberries are quite pricey and the last thing you want to do is waste them.
So, how best to store them?
Well, there are several ways to store fresh strawberries.
The most common way to store strawberries is to wash them and pop them in a paper towel-lined airtight container in the fridge. This means you don’t have to wash them every time you want to use them.
The problem with this method is that the strawberries will get soggy very quickly and will spoil too soon. Always make sure strawberries are dry before placing them in the fridge.
The very best way to preserve strawberries is to first soak them in a vinegar/water solution (1 part white vinegar, 3 parts water), then thoroughly dry them (a salad spinner is great for this).
Finally, and importantly, store them in a loosely covered container lined with a paper towel. Don’t cover completely – you want the moisture to be able to escape. This way, your strawberries will easily keep for a whole week.
One final tip – don’t hull (top and tail) strawberries before storing them in the fridge. This is a bad idea. The inside of the strawberry will be exposed to air and the whole strawberry will shrivel. It’ll start to go bad within a few days and after a week you’ll be tossing it in the bin.
A good quality white chocolate is best for this cheesecake recipe. Avoid the really cheap stuff – trust me, you’ll definitely be able to tell the difference.
Melting the white chocolate for the cheesecake filling is easy. The best method is to use a bain-marie. This is when you melt the chocolate in a heatproof bowl over a pan of simmering water. This method avoids burning the chocolate – trust me, burnt chocolate is not a good smell to have lingering around in your house!
If you want to save a little bit of time, you can also melt chocolate in a microwave. Simply place the chocolate in a microwaveable bowl and microwave it in 30 second blasts, stirring in between each blast.
Across the pond in the States, most no bake cheesecake recipes call for the classic Graham crackers to make up that buttery biscuit base.
If you are in the US, Graham crackers work perfectly well and, of course, are readily available. For me, the undisputed king of the biscuit base is the humble digestive. As they are relatively plain tasting, digestive biscuits don’t get in the way of the other flavours of the cheesecake.
The only thing you’ll need to add to the digestives is some melted butter, to give it that oh so tasty buttery quality. If you really want to, you can add a pinch of cinnamon or some lemon zest, but it’s really not essential.
Yes it can. Making a cheesecake in advance is a great idea if you’re entertaining guests and you don’t want to be rushing around just before they come.
You can make the cheesecake and keep it chilled up to 3 days in advance. Just make sure you store the cheesecake properly in an airtight container.
The same as if you’re making the cheesecake in advance, store your cheesecake in an airtight storage container in the fridge until you’re ready to eat it. The same goes for any leftovers… make sure they’re stored properly and don’t store them for any longer than a week.
If you want to keep your cheesecake for longer, freezing it is a great option. Store your cheesecake in a freezer safe airtight container. For best results, freeze your cheesecake for no longer than a month.
Using white chocolate strawberries, that’s how!
It’s so easy to make white chocolate covered strawberries. It’s just a matter of dipping the strawberries in the white chocolate and letting them set in the fridge. Honestly, they make the perfect topping for this delicious cheesecake.
If you want to bring a little extra colour to the decoration, try scattering some mint on the top of your white chocolate cheesecake.
Strawberry and white chocolate cheesecake wine pairing
Try a late harvest Riesling or a late harvest Sauvignon Blanc. Both pair wonderfully well with fruity desserts and also complement the creaminess of the cheesecake.
Another option is a light sparkling rosé wine.
More delicious cheesecake recipes
Can’t get enough cheesecake? If you’re anything like me, you’ll agree that you can never have too many cheesecake recipes.
Luckily, I’ve got a whole host of them – from the fabulously fruity and refreshing to the utterly indulgent. Take a look below and pick your next favourite:
- No bake lemon cheesecake – another glorious summertime cheesecake, this is pure citrus delight
- Pineapple cheesecake – another fabulously fruity dessert, this is quick, easy and deliciously refreshing
- No bake cherry cheesecake – cherry fans rejoice! This easy no bake recipe really hits the spot
- No bake Oreo cheesecake – if you’re a fan of the famous black and white cookie, you won’t want to miss this one! I’ve turned the indulgence knob all the way up to 11, with a chocolatey, creamy delight that will send you into a swoon
- Chocolate orange cheesecake – another wonderfully indulgent cheesecake, chocoholics love this incredible chocolate orange cheesecake
- No bake rhubarb cheesecake – another fresh fruity spring/summer cheesecake, this recipe makes use of the most underrated fruit out there
- Toblerone cheesecake – oh yes! You have to try this recipe to believe how tasty it is. Simply stunning and utterly irresistible
- Kinder Bueno cheesecake – another chocolatey delight. If you’re a fan of Kinder Bueno, this is the one for you. Just try having only one slice!
- Amarula cheesecake – if you’ve never heard of Amarula – South Africa’s favourite liqueur – this recipe is the perfect way to try it for the first time
- 3 cups digestive biscuits
- ⅔ cup unsalted butter melted
- 3 cups strawberries hulled
- 1¾ cups granulated sugar
- 3 tbsp lemon juice
- 4 leaves of gelatin
- 3 cups cream cheese
- 2 tbsp icing sugar
- 1¾ cups heavy (double) cream
- 2 tsp vanilla paste
- 12 strawberries hulled and halved
- ½ cup heavy (double) cream
- 1 tbsp icing sugar
- 1 tsp vanilla paste
- 12 strawberries hulled and chopped
For the Biscuit Base:
- Place the digestive biscuits in your food processor and blitz into a crumb. While the food processor is still running add the melted butter and allow to combine which should only take about 15 seconds then turn off.
- Prepare your 23cm (9 inch) springform pan by putting a layer of greaseproof paper over the base and then clasping the springform pan ring around the outside as I find this easier when removing the cheesecake at the end.
- Place into the fridge to cool.
Strawberry Cheesecake Filling:
- Place the strawberries into a blender and blitz till smooth then pour into a saucepan with the granulated sugar and lemon juice and place over a medium heat and allow to simmer for 15 minutes stirring regularly.
- Whilst that is happening place your gelatin leaves into some cold water.
- After 15 minutes take out the gelatin leaves and add to the strawberries sauce and stir.
- Remove the strawberry sauce from the heat and set aside and allow to cool.
- In a stand mixer with the whisk attachment, mix the cream cheese and vanilla paste for a minute or two to loosen it up and then on a low speed gradually add the icing sugar. I add a spoonful at a time and make sure each spoonful is fully incorporated before adding the next one.
- Mix through the cooled strawberry sauce.
- In a separate bowl whisk the heavy (double) cream until you achieve soft peak consistency.
- Fold together the strawberry cream cheese mixture and the heavy (double) cream until combined.
- Remove the biscuit base from the fridge.
- Place the strawberry halves, facing outwards, all around the edge of the tin. (Look at the pictures.)
- Pour the filling onto the biscuit base.
- Transfer to the fridge and leave to set for around 6 hours or preferably overnight.
- Remove the cheesecake from the fridge and remove the springform tin. I use a blowtorch but you can just run a cloth soaked in hot water around the edge.
- Transfer the cheesecake to the serving plate of your choice.
- To decorate, place the heavy (double) cream, icing sugar and vanilla paste into a bowl and whisk until you achieve soft peak consistency.
- Transfer the whipped cream to a piping bag and decorate as you so desire. Use our pictures for inspiration and top with the chopped strawberries. Have fun!
- Portion up. Enjoy!
- Please feel free to substitute the vanilla paste with vanilla extract.
- If you would like a more chunky version without the gelatin then have a look at our strawberry and white chocolate cheesecake.
- To make it vegetarian you can substitute the gelatin with a vegan gelatin. One packet should be enough but each brand will yield slightly different results.