Strawberry and White Chocolate Cheesecake (No-Bake)
This strawberry and white chocolate cheesecake is a rich yet refreshing no-bake dessert made with a buttery biscuit base, a light white chocolate cheesecake filling, and a bright strawberry topping. It looks bakery-worthy but is surprisingly easy to prepare at home.
Ingredients
Biscuit Base
- 250 g graham cracker crumbs or digestive biscuits
- 25 g granulated sugar
- 1 tsp ground cinnamon
- 115 g unsalted butter melted
White Chocolate Cheesecake Filling
- 450 g full-fat cream cheese softened
- 200 g white chocolate high quality, melted and cooled
- 60 g powdered sugar
- 360 ml heavy cream cold
- 5 ml vanilla extract
Strawberry Topping
- 300 g fresh strawberries hulled and chopped
- 50 g granulated sugar
- 15 ml fresh lemon juice
- 8 g cornstarch mixed with 15 ml water
Instructions
- Combine biscuit crumbs, sugar, cinnamon, and melted butter until evenly mixed. Press firmly into the base of a springform pan. Chill in the freezer while preparing the filling.
- Melt the white chocolate gently and allow it to cool slightly. Beat the cream cheese until completely smooth, then mix in vanilla and cooled white chocolate.
- In a separate bowl, whip the heavy cream with powdered sugar until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until light and smooth.
- Spoon the filling over the chilled base and smooth the top. Refrigerate for at least 6 hours or overnight for best results.
- For the topping, cook strawberries, sugar, and lemon juice in a saucepan until softened. Stir in the cornstarch mixture and cook until thickened. Cool completely.
- Serve the cheesecake chilled, adding the strawberry topping to individual slices just before serving.
Notes
Use full-fat cream cheese and allow enough chilling time for clean slices. Store the strawberry topping separately and add just before serving to keep the cheesecake firm.