Strawberry White Chocolate Cheesecake

Oh my gosh, you guys. This Strawberry and White Chocolate Cheesecake is everything you need in your life right now! It's creamy, dreamy, and totally no bake, which means it’s practically effortless!

The best part? You don’t even need to turn on the oven. Whether it’s a special occasion or just a regular Tuesday night treat (because we all deserve a little something special), this strawberry cheesecake recipe is a total showstopper. If you love no bake cheesecake, check out lemon curd cheesecake and cranberry cheesecake!

Why you'll love this strawberry and white chocolate cheesecake recipe

• Texture: Silky, creamy filling meets a buttery, crumbly crust and juicy strawberry topping. Check out my cannoli bars too!
• Flavor: Decadent white chocolate pairs perfectly with sweet and tangy strawberries. Strawberry with white chocolate is totally delicious! chocolate strawberry cookies and White chocolate and blueberry muffins are amazing too!
• Ease: No baking required and no water bath needed!! No need to worry about cracks! Make it the night before and forget about it in the fridge overnight.
• Versatile: You can totally switch things up with different toppings or crusts to make it your own. If you love strawberries, check out my apple and strawberry crumble and strawberry chocolate brownies!

Equipment

Using a kitchen scale is a total game changer for baking. It makes measuring ingredients super precise, so your cheesecake comes out perfect every single time. Plus, fewer measuring cups means less cleanup, and who doesn’t love that? Invest in one, and you’ll wonder how you ever baked without it!

White Chocolate and Strawberry Cheesecake Ingredients

• High quality white chocolate: I recommend using a bar of high quality white chocolate, white chocolate chips can taste plastic and too sweet, they also have a lot of stabilizers in them. Carrot cake truffles are dipped in white chocolate!
• Full fat brick style cream cheese: The secret to that rich, dreamy texture. Make sure it is room temperature, soft to the touch. I use it in my chocolate caramel cake!
• Powdered sugar: Keeps the whipped cream stable and sweet, powdered sugar contains cornstarch perfect for heavy cream.
• Heavy cream: Whipped to fluffy perfection, it's a must to add volume and make the cheesecake fluffy and creamy.
• Vanilla extract: A must-have for that extra pop of flavor and bring out the white chocolate flavor. If you love vanilla, check out my jam sandwich cookies!
• Fresh strawberries: Cooked into the juiciest, most delicious topping ever, you can also use frozen but the cooking time will be longer due to more water. Check out my strawberry cake truffles and strawberry coconut cake too!

See recipe card below for quantities.

White Chocolate Strawberry Cheesecake Variations

• Different fruit: Swap strawberries for raspberries, blueberries, or even mango if you’re feeling tropical.
• Crust: Use a different crust, like Oreos (because chocolate + white chocolate = heaven).
• Layers: Add a layer of lemon curd for a zesty kick. Creamy lemon squares are a must make!
• Topping: Drizzle caramel or chocolate sauce over the top for an indulgent finish.

This recipe has not been tested with other substitutions. These are just suggestions.

How to make Strawberry White Chocolate Cheesecake

Step 1. Line a 9 inch springform pan with parchment paper. Mix the graham cracker crust. Combine the graham cracker crumbs, sugar, cinnamon, and melted butter in medium bowl. Mix until combined and evenly moist (I use a food processor)

Step 2. Pour the mixture into the pan. Using a measuring cup push the crust into the bottom and up the sides about 1 ½ inches, making sure its packed evenly. Place in the freezer until the cheesecake is ready.

Step 3. Using beaters or the whisk attachment, beat the heavy cream and powdered sugar until stiff peaks form. Set aside. Melt the white chocolate.

Step 4. Make sure the white chocolate is melted and cooled down, you can microwave in a medium bowl, stirring after every 30 seconds, white chocolate takes less time to melt, remember to stir in between.

Step 5. Beat the cream cheese and cooled down melted white chocolate until combined and smooth, add the vanilla extract, beat until smooth.

Step 6. Using a rubber spatula, fold in the sweetened whipped cream, careful not to deflate the cream, just until incorporated.

Step 7. Pour into the crust, spreading it out evenly. Place in the refrigerator, at least 6 hours or overnight.

Step 8. Mix together the cornstarch and water, pour into a medium saucepan.

Step 9. Make the strawberry sauce. Add the strawberries, lemon juice, and sugar, stir until everything is combined.

Step 10. Bring to a simmer, stirring constantly for 5-7 minutes. Break down the strawberries a little bit if desired with a fork. Take off the heat, it will thicken as it cools. Store in the refrigerator until ready to use.

Hint: White chocolate doesn't melt like dark or semisweet chocolate, make sure you keep an eye on it while melting and stir in between, it melts faster and will seize quickly.

Strawberry and White Chocolate Cheesecake Pro tips

• Don’t over mix the whipped cream: Fold it in gently, try not to deflate the whipped cream when making the cheesecake.
• Cool the melted white chocolate: Let it chill out a bit before mixing it in, or you’ll end up melted cream cheese. If you love white chocolate, pistachio white chocolate blondies are dreamy!
• Room temperature cream cheese: This is non-negotiable, cold cream cheese will make the chocolate harden and the cheesecake will be lumpy!
• Whip heavy cream to stiff peaks: For a filling that holds up like a pro, if the cream is not whipped enough the filling will be runny!
• Don't skip the cornstarch in the strawberry topping: Cornstarch helps thicken the strawberry compote, the topping shouldn't be too runny.

White Chocolate Cheesecake with Strawberries FAQs

Storage

Refrigerator: Keep your cheesecake covered in the fridge for up to 4-5 days. It’s the perfect make ahead dessert!

Freezer: Want to save it for later? Wrap the cheesecake (minus the strawberry topping) in plastic wrap and an airtight container, then freeze it for up to 2 months. When you’re ready to serve, just thaw it in the fridge overnight and add your topping. Easy peasy!

Related

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📖 Recipe

Strawberry and White Chocolate Cheesecake

Amanda

Strawberry White Chocolate Cheesecake! Creamy, dreamy, and totally no bake (no water bath!) which means it’s practically effortless. Imagine a buttery graham cracker crust, a velvety white chocolate cheesecake filling, and the most luscious strawberry sauce.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Chilling Time 6 hours hrs

Total Time 6 hours hrs 30 minutes mins

Course Dessert

Cuisine American

Servings 12 servings

Equipment

• ▢
  9 inch springform pan
• ▢
  Parchment Paper
• ▢
  Handheld or stand mixer
• ▢
  Mixing bowls
• ▢
  Measuring cups or kitchen scale
• ▢
  Measuring Spoons

Ingredients

 

• ▢ *This recipe has been reduced to also be made into an 8X8 inch square pan, you can use a 9 inch springform pan as well, the cheesecake won't be as high.

Graham Cracker Crust

• ▢ 1 ½ cups (145 grams) graham cracker crumbs
• ▢ 3 tablespoons (42 grams) granulated sugar
• ▢ 1 teaspoon cinnamon
• ▢ 7 tablespoons (100 grams) salted butter melted

No Bake White Chocolate Cheesecake

• ▢ 16 oz cream cheese room temperature, brick style, full fat
• ▢ 6 oz white chocolate (a bar is best) high quality, melted and cooled
• ▢ 2 teaspoons vanilla extract
• ▢ ⅔ cup powdered sugar
• ▢ ¾ cups cold heavy cream

Strawberry Topping

• ▢ 1 lb (454 grams) fresh strawberries hulled and cut in half
• ▢ 1 tablespoon cornstarch
• ▢ 1 tablespoon lemon juice
• ▢ 3 tablespoons water
• ▢ ⅓ cup (75 grams) granulated sugar

Get Recipe Ingredients

Instructions

 

Graham Cracker Crust

• Line an 8X8 square pan with parchment paper, you can also use a 9 inch springform pan, line with parchment paper (see photo in post)
• Combine the graham cracker crumbs, sugar, cinnamon, and melted butter in medium bowl. Mix until combined and evenly moist (I use a food processor)
• Pour the mixture into the pan. Using a measuring cup push the crust into the bottom, making sure its packed evenly.
• Place in the freezer until the cheesecake is ready.

No Bake Cheesecake

• Make sure the white chocolate is melted and cooled down, you can microwave in a medium bowl, stirring after every 30 seconds, white chocolate takes less time to melt, remember to stir in between.
• Using beaters or the whisk attachment, beat the heavy cream and powdered sugar until stiff peaks form. Set aside.
• Beat the cream cheese and cooled down melted white chocolate until combined and smooth, add the vanilla extract, beat until smooth.
• Using a rubber spatula, fold in the sweetened whipped cream, careful not to deflate the cream, just until incorporated.
• Pour into the crust, spreading it out evenly. Place in the refrigerator, at least 6 hours or overnight.

Strawberry Topping

• Mix together the cornstarch and water, pour into a medium saucepan.
• Add the strawberries, lemon juice, and sugar, stir until everything is combined.
• Bring to a simmer, stirring constantly for 5-7 minutes. Break down the strawberries a little bit if desired, with a fork.
• Take off the heat, it will thicken as it cools. Store in the refrigerator until ready to use.
• I recommend topping each slice with the strawberry topping instead of topping the entire cheesecake with it, it stores better that way. See storage in notes below.

Notes

Don't skip the cornstarch in the strawberry topping: Cornstarch helps thicken the strawberry compote, the topping shouldn't be too runny.

Storage

Refrigerator: Keep your cheesecake covered in the fridge for up to 3-4 days. It’s the perfect make-ahead dessert!

Freezer: Want to save it for later? Wrap the cheesecake (minus the strawberry topping) in plastic wrap and an airtight container, then freeze it for up to 2 months. When you’re ready to serve, just thaw it in the fridge overnight and add your topping. Easy peasy!

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