Strawberry White Chocolate Cheesecake

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Hi Bold Bakers!

WHY YOU’LL LOVE THIS RECIPE: My dreamy Strawberry White Chocolate Cheesecake checks all the boxes for an ideal summer dessert. This gorgeous, creamy confection is no-fuss and will be a go-to for summer holidays and celebrations.

• No-bake: This cheesecake sets while it chills in the fridge.
• Flawless flavor: The delicate sweetness of white chocolate blends beautifully with tangy cream cheese.
• Sophisticated: This white chocolate cheesecake is the definition of elegant simplicity.
• Easy: You can make the crust in advance, the filling comes together in one bowl, and total hands-on time is just 30 minutes.
• Showstopper! Honestly, this cheesecake looks like it came from a fancy bakery.

Summer isn’t all cookouts and popsicles—sometimes you need a gorgeous dessert for a party or special dinner. I’ve got you covered with this picture-perfect white chocolate strawberry cheesecake, and other recipes for mouthwatering, beautiful desserts like White Chocolate Soufflé, Summer Berry Pudding, Limoncello Tiramisu, and Frozen Sherry Berry Trifle.

When I’m brainstorming about a crowd-pleasing dessert for summer gatherings and holiday parties, a cheesecake often comes out on top. Everyone loves them, and cheesecakes have that wow factor, but they’re actually simple to make. Best of all, in these hot months, you don’t need an oven. They’re customizable and perfect for adding your favorite flavors or seasonal fruits. I’ve made hundreds of no-bake cheesecakes over my career, and here’s my top tip: Be sure to use ‘brick’ cream cheese (the type of cream cheese that comes in a block), and avoid whipped cream cheese or cream cheese spread. This is because brick cream cheese is firmer as it has less water. Using firmer cream cheese is crucial for no-bake cheesecake that doesn’t contain gelatin to set properly. And please, when preparing the berries to be mixed into the cheesecake batter, cut them into bite-sized pieces so that you can slice the cheesecake easily and your guests won’t struggle with large strawberry chunks.

Table of Contents

• What is Strawberry White Chocolate Cheesecake?
• Tools You Need
• Key Ingredients and Substitutes
• How to Make Strawberry White Chocolate Cheesecake
• Gemma’s Pro Chef Tips
• Make Ahead and Storage Instructions
• FAQs
• More Summer Cheesecake Recipes

What is Strawberry White Chocolate Cheesecake?

• Strawberry White Chocolate Cheesecake is a no-bake cheesecake with a crumb crust.
  • My Cookie Crust, made with Graham cracker crumbs or the cookie crumb of your choice, forms the base.
  • Melted and cooled white chocolate, heavy whipping cream, cream cheese, vanilla bean paste, and chopped strawberries blend to make a rich, just-sweet-enough filling.
  • A simple and beautiful garnish of more fresh strawberries is the perfect finishing touch.
• This no-bake cheesecake is made without gelatin, which gives it a fluffy, lighter texture compared to no-bake cheesecakes made with gelatin. Because there’s no gelatin to accelerate the setting process, this dessert needs at least a 6-hour chill time (preferably overnight) before serving.
• Cheesecake has its roots in ancient Greece, but the dessert we know and love today emerged with the invention of modern cream cheese in 1872. Traditional New York-Style Cheesecake made with eggs is the traditional version, and no-bake recipes made both with gelatin and without gelatin, and other styles like Japanese Cheesecake, Burnt Basque Cheesecake, and single-serve cheesecakes give us a range of delicious options.

Tools You Need

• Mixing bowls
• Measuring spoons
• Measuring cups
• Glass measuring jug
• Kitchen scale (optional)
• 9-inch (23-cm) springform pan
• Double boiler (optional)
• Stand mixer (optional) or electric hand mixer
• Silicone spatula

Key Ingredients and Substitutes

One recipe Cookie Crust

• A crumb crust is the perfect match for the light cheesecake filling.
• I recommend using my flavorful, easy-to-make Cookie Crust, which is made with Graham cracker crumbs and melted butter.
  Substitutes:
  • You can make this cookie crust with Chocolate Graham crackers, gingersnaps, Biscoff cookies, or digestive biscuits instead of regular Graham crackers.

Bar of white chocolate

• Be sure to use high-quality, chopped white chocolate in this cheesecake recipe.
• True white chocolate is almost always sold in bar form. Note that real white chocolate contains cocoa butter, but white baking chips contain partially hydrogenated oil (usually palm kernel oil), and emulsifiers and stabilizers. The baking chips will not melt smoothly, and their flavor is inferior to good-quality chopped chocolate.

Heavy whipping cream

• Heavy whipping cream helps the white chocolate melt smoothly, adding richness and silkiness to the cheesecake batter.
• It’s crucial to use heavy cream—the high-fat content (around 36%) gives the cheesecake body and helps it set correctly.
  Heavy whipping cream is natural, fresh cream that has been skimmed from milk.
• Substitute: You can use an equal amount of full-fat coconut cream.

Brick-style cream cheese

• Use brick-style cream cheese in this recipe (and not tub cream cheese or cream cheese spread). It’s firmer and will give your cheesecake the correct texture.
• Always use full-fat cream cheese for the best texture and flavor.
• Soften your cream cheese before using it, as this will allow it to whip up smoothly.
  • Let it sit at room temperature, or warm it in the microwave at 20-second intervals until soft.
• If you cannot buy cream cheese, you can easily make your own with my recipe.

Vanilla bean paste

• Vanilla bean paste enhances the flavor of the strawberry and white chocolate cheesecake and adds visual appeal.
• Make a batch of your own Vanilla Bean Paste and you’ll always have some handy.
• Substitute: You can substitute an equal amount of vanilla extract.
  • Make your own with my guide to How to Make Your Own Extracts.

Fresh strawberries

• Seasonal, sweet, and colorful strawberries bring juicy flavor and gorgeous color to this white chocolate cheesecake.
• Note that you must use fresh strawberries, as frozen strawberries will make the cheesecake watery.
• Substitute: You can use an equal amount of other types of berries.

How to Make Strawberry White Chocolate Cheesecake

Make the Cookie Crust

1. Prepare the crust: Make the crust per the Cookie Crust recipe and press it into the bottom of a 9-inch (23 cm) springform tin. Refrigerate until needed.

Make the Cheesecake Filling

2. Melt the chocolate: Place the chopped white chocolate and the cream in a heatproof bowl. Melt in the microwave gently or over a double boiler. Set aside.

3. Whip cream cheese: In the bowl of a stand mixer fitted with a whisk attachment (or with a large bowl and a hand mixer), whip the cream cheese until light and fluffy.

4. Add vanilla paste and melted white chocolate: While the mixer is this running, gradually add in the white chocolate mixture until smooth and incorporated, the stir in the vanilla bean paste.

5. Finish batter: Gently fold in the strawberries, then spread the cheesecake batter evenly over the crust.

6. Chill cheesecake: Let chill in the refrigerator for at least 6 hours and preferably overnight.
7. Serve and enjoy: Serve with fresh strawberry slices and dollops of whipped cream if desired.

FULL (PRINTABLE) RECIPE BELOW!

Gemma’s Pro Chef Tips

• Fresh strawberries are a must: It’s important to use fresh strawberries in this recipe. You should not use frozen strawberries here, as they contain too much liquid and will affect the cheesecake’s texture.
• Choose heavy whipping cream: Use heavy whipped cream with at least 36% milk fat, because it will whip up nice and thick.
• Buy brick: Brick cream cheese is the best type to use for no-bake cheesecake. If you use spreadable cream cheese, your cheesecake won’t set firmly enough.
• Small strawberries: Make sure to cut the strawberries into small pieces for the best eating experience. You want them to be bite-sized.
• Vanilla options: If you don’t have vanilla bean paste, you can make your own, or you can use an equal amount of vanilla extract.
• Bar is best: Use good-quality chocolate in this strawberry cheesecake recipe, and not chocolate melts or chips.
• A good mix: Before you spread the batter over the crust, use a silicone spatula to scrape the bottom of the bowl and make sure everything is well incorporated.

Make Ahead and Storage Instructions

• Make-ahead tips:
  • Make the Cookie Crust ahead of time:
    • Press the cookie crust into the springform pan, cover well, and refrigerate the unfilled crust for up to two days.
  • Make the dessert in advance:
  • • You can make this white chocolate strawberry cheesecake up to three days in advance.
    • Cover well before storing in the fridge.
• How to store leftovers:
  • Cover leftover cheesecake well with plastic wrap or in an airtight container and store in the refrigerator for up to two days.

FAQs

What are some tips for garnishing and serving this Strawberry White Chocolate Cheesecake?

Choose one of these garnish ideas, or combine them:

• Chocolate garnishes:
  • Sprinkle with white chocolate curls, shavings, or sprinkles
  • Drizzle with white chocolate or dark chocolate
  • Add bittersweet chocolate curls or shavings
  • Use chocolate-dipped whole strawberries, or halved or sliced strawberries
• Fruit garnishes:
  • Garnish with a generous handful of sliced strawberries, and we did here.
  • Create a spiral of strawberry slices.
  • If you have one perfect, good-sized strawberry, that can make a dramatic garnish!
• Other garnish ideas:
  • Fresh chopped mint
  • Swirls or dollops of strawberry jam
  • Edible flowers
  • Crumbled Graham Crackers, Chocolate Graham Crackers
  • Piped whipped cream

Serving suggestions:

• Serve a slice of cheesecake with store-bought or homemade strawberry sauce or my Raspberry Fruit Sauce.
• Put out a small pitcher of chocolate sauce alongside the cheesecake.
• Serve with whipped cream or Coconut Whipped Cream.

Could I make this recipe into smaller cheesecakes?

• Yes, you can make this recipe into smaller cheesecakes.
  • The recipe yields 6 to 8 tartlets, depending on the depth of the pans.
    • If your tartlet pans don’t have removable bottoms, line the bottom with a circle of parchment paper.
  • Press prepared Cookie Crust mixture into 3-inch (10-cm) tartlet pans and refrigerate for 15 minutes.
  • Prepare the filling. I recommend dicing the strawberries if you’re using them in mini-sized cheesecakes.
  • Chill cheesecake for at least 6 hours, preferably overnight.
  • Use a small offset spatula to remove the mini cheesecakes from their pans.

Can I make this cheesecake gluten-free?

• Yes, you can make this cheesecake gluten-free.
• Simply gluten-free Graham crackers, Chocolate Graham crackers, Biscoff cookies, or digestive biscuits to make the crumb crust.
• Make sure that the other pie ingredients you use are certified gluten-free.

Is it ok to use another fruit in place of strawberries in this white chocolate cheesecake recipe?

• Yes, you can definitely use another fruit in place of strawberries in this white chocolate cheesecake recipe.
• Substitute blackberries or raspberries (cut in half if large) or blueberries for the strawberries
• Use cut stone fruit like plums or cherries (pitted and halved) instead
• For a tropical twist, swap peeled, cut-up ripe mango for the strawberries.

More Summer Cheesecake Recipes

• No-Bake Strawberry Cheesecake
• Funfetti Single-Serve Cheesecakes
• Lemon Meringue Cheesecake
• No-Bake Raspberry Cheesecake
• Lemon Blueberry Cheesecake Bars

Try These Recipes!

Carrot Cake Cheesecake Roll Recipe

Heavenly Nutella Cheesecake Recipe

Turtle Cheesecake Bars Recipe

Ask Gemma! Your Cheesecake Baking Questions Answered!