This Strawberry & White Chocolate Cheesecake is a perfect summer dessert! But, don't let that stop you from enjoying it all year round. It's made up of a buttery biscuit base and a creamy white chocolate filling with plenty of fresh strawberries mixed in. I've decorated it with whipped cream, fresh and freeze dried strawberries, and some white chocolate curls. It's totally delicious, and as it's a no bake cheesecake it's so easy to make too!
Ingredient Tips & Equipment Information
- It is really important to stick to the ingredients and use full fat cream cheese and double cream (a cream with a 48% fat content), both of these ingredients are essential to ensure the no bake cheesecake sets. If you want to make a low fat version, I suggest doing this in small dessert glasses or ramekins as they will not set well enough to be sliced.
- I am based in the UK and I find that Philadelphia cream cheese is the thickest and best quality cream cheese to use for no bake cheesecakes. I have made many cheesecakes with supermarket own brand cream cheeses too, and they have worked great. If you can though, I think it is worth spending a little more for Philadelphia (and no they haven't paid me to say this!)
- I like to use digestive biscuits (Graham crackers if you're in the US) for the base, but you could substitute if for another similar biscuit like Hobnobs.
- You can use either butter or baking spread for the biscuit base, I find that baking spread makes the cheesecake easier to remove from the tin as it doesn't make the base set as solidly.
- You can find lots of answers to common no bake cheesecake questions on my How To Make A No Bake Cheesecake guide. If you've never made a no bake cheesecake before, I highly recommend reading through my guide first!
- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
For the full recipe with measurements, head to the recipe card at the end of this post.
How to make Strawberry & White Chocolate Cheesecake
To make the biscuit base, whizz the biscuits in a food processor until they become crumbs. Stir in melted butter or baking spread, then press the mixture into the tin until compact and even. Put in the fridge to chill. For the filling, mix the cream cheese, icing sugar and vanilla extract together.
Then mix in the double cream until the mixture is very thick and holds its shape, then mix in the melted white chocolate.
Fold in the strawberries gently. Spoon the filling into the tin over the biscuit base and smooth it out. Put in the fridge for at least 4 hours to set. Remove from the tin and whip up the double cream, vanilla extract and icing sugar, pipe it around the edge of the cheesecake and add fresh strawberries, freeze dried strawberries and white chocolate curls on top.
How do you make sure the cheesecake sets?
When you’re mixing the filling, you want it to get to a stage where you can scoop some up with your spatula or spoon and you have to give it a tap on the side of the bowl or slight flick of the wrist to get the mixture off the spoon. If it’s sloppy and slides right off the spoon without any encouragement needed, then you need to mix it more. Always use an electric mixer for best results. It’s also very important to use full fat cream cheese and double cream (heavy cream), as any low fat versions will affect the setting of the cheesecake. I always set my cheesecake overnight in the fridge, I’d suggest a minimum of 4 hours.
How long does the cheesecake last and can it be frozen?
The cheesecake should be stored in the fridge and will last for 3-4 days. You can freeze the undecorated cheesecake, however you do need to let it set in the fridge first. Setting it in the freezer will affect the texture and it won't be as nice. Once it's set in the fridge, you can remove it from the tin and put the cheesecake in a box or tupperware. You could also slice it up, and freeze in portions. Then you can easily defrost a few slices at a time depending on when you'd like some cheesecake!
How do you remove a no bake cheesecake from the tin?
To see step by step photos and a video showing you how to remove a no bake cheesecake from the tin, as well as the answers to lots of other common no bake cheesecake questions, check out my How to make a No Bake Cheesecake guide!
Can you use frozen strawberries for this recipe?
I do not recommend using frozen strawberries for the cheesecake filling. As they defrost they release a lot of moisture, and this will affect the cheesecake setting.
Can this cheesecake be made gluten free?
Yes! To make this recipe gluten free, swap the biscuits in the biscuit base for gluten free biscuits. I would also recommend that you check the packaging of everything you're using in the recipe in case of cross contamination. And especially if you're serving this to someone with an allergy or intolerance.
More tips for making the Strawberry & White Chocolate Cheesecake:
- The freeze dried strawberries are an optional decoration, don't worry if you can't get hold of them. I get mine off Amazon, where I buy them in bulk as I use them a lot. You can get them in smaller quantities from Sainsburys and Waitrose - check the baking aisle.
- If you like you could drizzle some melted white chocolate over the cheesecake to decorate it
Troubleshooting
If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!
Recommended equipment & ingredients*
- 23cm Springform tin
- Mixing bowls
- Cooling rack
- Kitchen scales
- Electric hand mixer
- Piping bags
- Food processor
- Angled palette knife
- White chocolate
- Freeze dried strawberries
*I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!
More strawberry recipes...
Strawberry & White Chocolate Cheesecake (No Bake)
Ingredients
For the biscuit base
- 300 g Digestive biscuits
- 135 g Butter or baking spread melted
For the cheesecake filling
- 750 g Full fat cream cheese
- 125 g Icing sugar
- 1 tsp Vanilla extract
- 300 ml Double cream
- 200 g White chocolate melted
- 250 g Fresh strawberries chopped up
For decoration
- 200 ml Double cream
- 1 tsp Vanilla extract
- 1 tbsp Icing sugar
- 8 Fresh strawberries
- 1 tbsp Freeze dried strawberries
- 2 tbsp White chocolate curls
Instructions
- To make the base use a food processor to whizz up the biscuits into crumbs, if you don't have a food processor, bash the biscuits gently with a rolling pin in a bowl or freezer bag
- Mix the melted butter into the biscuit crumbs, and press the mixture into the bottom of a 23cm springform tin. Put it in the fridge for 30 minutes to set
- Melt the white chocolate so it has time to cool. I usually melt mine in the microwave, start with a 30 second blast, then stir, keep blasting for 10 seconds, stirring between each one, until it's melted. Or you can melt it in a glass bowl over a pan of simmering water
- For the cheesecake filling use a food mixer with a whisk attachment or an electric hand whisk to mix together the cream cheese, vanilla extract and icing sugar until smooth with no lumps
- Add the double cream and whisk until it is very thick and holds it's shape, You want it to get to a stage where you can scoop some up with your spatula or spoon and you have to give it a tap on the side of the bowl or slight flick of the wrist to get the mixture off the spoon. If it’s sloppy and slides right off the spoon without any encouragement needed, then you need to mix it more
- Mix in the white chocolate, then gently fold in the fresh strawberries using a spatula or a spoon
- Smooth the filling into the tin on top of the biscuit base, then put it in the fridge overnight, or for at least 4 hours, to set
- Remove the cheesecake from the tin and put on your serving plate. Smooth the sides with a butter knife to create a neater finish if needed
- Whip up the double cream with the icing sugar and vanilla, ideally using an electric whisk, and pipe swirls all around the edge of the cheesecake
- Place the fresh strawberries on top of the whipped cream
- Sprinkle the freeze dried strawberries and white chocolate curls all over the cheesecake
- Serve immediately, store any leftovers in the fridge and eat within 2 days
Notes
- It is really important to stick to the ingredients and use full fat cream cheese and double cream (a cream with a 48% fat content), both of these ingredients are essential to ensure the no bake cheesecake sets. If you want to make a low fat version, I suggest doing this in small dessert glasses or ramekins as they will not set well enough to be sliced.
- I am based in the UK and I find that Philadelphia cream cheese is the thickest and best quality cream cheese to use for no bake cheesecakes. I have made many cheesecakes with supermarket own brand cream cheeses too, and they have worked great. If you can though, I think it is worth spending a little more for Philadelphia (and no they haven't paid me to say this!)
- I like to use digestive biscuits (Graham crackers if you're in the US) for the base, but you could substitute if for another similar biscuit like Hobnobs.
- You can use either butter or baking spread for the biscuit base, I find that baking spread makes the cheesecake easier to remove from the tin as it doesn't make the base set as solidly.
- You can find lots of answers to common no bake cheesecake questions on my How To Make A No Bake Cheesecake guide. If you've never made a no bake cheesecake before, I highly recommend reading through my guide first!
- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
Stephanie
Hi! This recipe looks fantastic! I'm in the U.S. and was wondering, what is double cream and is icing sugar just granulated sugar or powdered sugar?
Thanks!
thebakingexplorer
Hi, icing sugar is powdered sugar or confectioners sugar, and double cream is similar to heavy cream. It is a cream with a 48% fat content. You need to use a high fat content cream to ensure the cheesecake sets. I hope that helps!
Shamistha
Is this very sweet ? Since white chocolate is very sweet anyway and with icing sugar too was wondering if it is very sweet. Pls let me know thank u
thebakingexplorer
Hi, it is sweet but not very sweet. It is hard to say exactly because everyone's tastes are different.
Ann
Hi
This looks easy thanks for sharing
I’d like to puree the strawberries rather than chop Do you think it would still set ok?
Paula
No bake cheesecake has no business being in a springform pan; if I make this again, it will just be going into a glass dish. Could be because I can't get higher than 35% cream, but this did not set up at all, and basically turned to soup as soon as it came out of the pan. Otherwise, very delicious, and a lovely light tasting dessert.
thebakingexplorer
Hi Paula, it will definitely be because of the lower fat content of your cream. I have clearly stated that you need to stick to the ingredients to ensure the cheesecake sets. If you can't get a higher fat content cream, then yes I agree, serve it either in a large glass dish or in small individual glasses/ramekins. I am glad you still enjoyed the flavour 🙂