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No Bake Strawberry And White Chocolate Cheesecake
A no bake strawberry and white chocolate cheesecake, the most delicious cheesecake recipe there is. It’s creamy, smooth and filled with chunks of strawberries, you’ll be making this dessert over and over again.
A strawberry and white chocolate cheesecake! – What else is there to say? This is one tasty dessert almost made for summer.
It’s perfectly creamy, packed full of strawberries and topped with swirls of strawberry coulis. Plus, there’s no water baths needed here, it’s a no bake dessert that’s so effortless anyone can make it.
Indulge in this mouth-watering dessert with this easy recipe! It’s great for gatherings, events or simply as a treat for yourself (because you deserve it).
Strawberry And White Chocolate Cheesecake
Summer in the UK is all about strawberries and this white chocolate and strawberry cheesecake is perfect for summer.
The cheesecake base is made from crushed digestive biscuits. Whilst the filling is flavoured with white chocolate, vanilla extract and chopped strawberries. It’s so smooth, creamy and full of fresh strawberry flavour. You’re going to love it…
Why You’ll Like This Recipe
- The taste is amazing!! White chocolate and strawberry are a tasty combination.
- Keep the oven OFF! This is a quick and easy no-bake cheesecake.
- Not only does is taste good but it looks stunning!
- Make this cheesecake in advance, keep in the fridge until you’re ready to serve it.
Watch How To Make It
No Bake Desserts
No-bake cheesecakes are my go-to dessert because they’re so easy, quick and they don’t need baking.
It can be made ahead of time, which is great if you’re making this cheesecake for a special occasion. It only needs to chill in the fridge and the longer the cheesecake stays in the fridge the firmer it becomes.
My Oreo mousse and chocolate orange mousse are no-bake desserts that taste utterly delish.
Recipe Ingredients
Below are the ingredients needed for this recipe:
- Base: I used digestive biscuits to make the base, but you can use other biscuits like shortbread or chocolate digestives. The crushed biscuits are mixed with melted butter to make the cheesecake base.
- Filling: White chocolate, strawberries, double cream, cream cheese, icing sugar and vanilla extract are mixed together to make the cheesecake filling.
- Decoration: A few strawberries are used to make the strawberry coulis which is drizzled on top of the cheesecake. It’s also decorated with chopped strawberries on top, but you don’t have to decorate the cheesecake if you don’t want too.
How To Make Strawberry And White Chocolate Cheesecake
Below is a step-by-step guide on how to make this no-bake strawberry and white chocolate cheesecake. Full recipe instructions are on the recipe card.
Step One:
Place the digestive biscuits into a large sandwich bag and bash with a rolling pin. Alternatively, you can blitz the biscuits in a food processor to create fine crumbs.
Melt butter in the microwave and mix it into the crushed biscuits.
Pour the mixture into a lined 8″/20cm tin and press down using the back of a spoon or cup. Place in the fridge whilst you’re making the cheesecake filling.
Step Two:
Break the white chocolate into a mixing bowl, melt in the microwave then set aside for later use.
Whisk cream cheese, double cream, vanilla extract and icing sugar until the mixture holds itself like meringue. Then add the melted white chocolate and whisk again until evenly combined.
Step Three:
Chop the strawberries in half, add it to the cheesecake mixture and fold until evenly distributed.
TIP: Cut really big strawberries into quarters.
Step Four:
Pour the mixture over the biscuit base and smooth using an offset spatula or the back of a spoon. Keep in the fridge for 6 hours or overnight for best results.
Step Five:
Place sugar and half the remaining strawberries into a pan, mix and leave to simmer until the strawberries have broken down. This should take 7 to 10 minutes.
Blend the mixture into a paste and pass it through a sieve. Then drizzle 3/4 of the coulis over the cheesecake.
Top with the remaining strawberries and drizzle the remaining coulis on top.
Strawberry And White Chocolate Cheesecake Variations
Change The Base: A shortbread base will taste absolutely amazing with this cheesecake recipe. Alternatively, you can make a chocolate base by adding cocoa powder like my mint aero cheesecake base.
Change The Fruit: Instead of strawberries you can use raspberries or blueberries, any type of berry is good to use.
Not A Fan Of White Chocolate: You don’t have to make this strawberry cheesecake with white chocolate if you don’t want to. Simply omit the white chocolate from the recipe.
How To Make This Recipe Gluten-Free
it’s really easy to make this white chocolate and strawberry cheesecake gluten-free, simply use gluten-free digestive biscuits and you’re good to go.
How To Store And Freeze Cheesecakes
Place the cheesecake in an airtight container and store in the fridge for up to 3 days. This recipe is great for making ahead of time, make sure it doesn’t pass 3 days before serving.
You can also freeze this cheesecake without adding the chopped strawberries or strawberry coulis on top. Simply place in a freezer-safe container and keep in the freezer for up to 3 months.
To defrost, place in the fridge and decorate just before serving.
Equipment Needed
Below are the main utensils you’ll likely need for this recipe:
- Electric Whisk: You can whisk the filling by hand, but it will take a long time and a lot of effort.
- Cheesecake Tin: I used a 8″/ 20 cm cheesecake tin to make this recipe. It’s best to use detachable tins, as this makes removing the cheesecake easy.
- Baking Paper: To line the cheesecake tin for easy removal.
Strawberry And White Chocolate Cheesecake
Equipment
Ingredients
Cheesecake Base
- 300 g Digestive Biscuits
- 150 g Butter
Cheesecake Filling
- 600 g Cream Cheese
- 300 ml Double Cream
- 110 g Icing Sugar
- 200 g White Chocolate
- 200 g Strawberries Halved
- 1 tsp Vanilla Extract
Decoration
- 200 g Strawberries
- 50 g Caster Sugar
Instructions
Cheesecake Base
- Place the digestive biscuits into a large sandwich bag and bash with a rolling pin. Alternatively, you can blitz the biscuits in a food processor to create fine crumbs.
- Melt butter in the microwave and mix it into the crushed biscuits.
- Pour the mixture into a lined 8″/20cm tin and press down using the back of a spoon or cup. Place in the fridge whilst you’re making the cheesecake filling.
Cheesecake Filling
- Break the white chocolate into a mixing bowl, melt in the microwave then set aside for later use.
- Whisk cream cheese, double cream, vanilla extract and icing sugar until the mixture holds itself like meringue.
- Then add the melted white chocolate and whisk again until evenly combined.
- Chop the strawberries in half, add it to the cheesecake mixture and fold until evenly distributed.
- Pour the mixture over the biscuit base and smooth using an offset spatula or the back of a spoon. Keep in the fridge for 6 hours or overnight for best results.
Decoration (optional)
- Place sugar and half the remaining strawberries into a pan, mix and leave to simmer until the strawberries have broken down. This should take 7 to 10 minutes.
- Blend the mixture into a paste and pass it through a sieve. Then drizzle 3/4 of the coulis over the cheesecake.
- Top with the remaining strawberries and drizzle the remaining coulis on top.
Video
Nutrition
Music in video from Uppbeat, License code: 08VBCZFHCZBZDBBY
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