Strawberry and White Chocolate Cheesecake
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.
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
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!
Tried this recipe?Leave a comment below and tag @stir.taste.smile on social.