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5 from 1 vote
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Strawberry White Chocolate Cheesecake
Prep Time
30 mins
Chill Time
6 hrs
Total Time
6 hrs 30 mins
 

My luscious, no-bake Strawberry White Chocolate Cheesecake brings stunning creaminess through effortless prep—chill and impress every time.

Servings: 10 servings
Author: Gemma Stafford
Ingredients
Cookie Crust
Cheesecake Filling
  • 1 bar (4 oz/115g) white chocolate, chopped
  • ¾ cup (6 fl oz/180 ml) heavy whipping cream
  • 3 cups (1 ½ lbs/675 g) brick style cream cheese
  • 1 teaspoon vanilla bean paste
  • 1 ½ cups (7 ½ oz/213 g) fresh strawberries, hulled and diced small
Instructions
To Make the Cookie Crust

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

To Make the Cheesecake Filling
  1. Place the chopped white chocolate and the cream in a heat proof bowl. Melt in the microwave gently or over a double boiler. Set aside.
  2. In 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.
  3. While the mixer is this running, gradually add in the white chocolate mixture until smooth and incorporated, the stir in the vanilla bean paste.
  4. Gently fold in the strawberries, then spread evenly over the crust.
  5. Let chill in the refrigerator for at least 6 hours and preferably overnight.
  6. Serve with fresh strawberry slices and dollops of whipped cream if desired. Store leftovers covered in the refrigerator for up to 2 days.