No-Bake White Chocolate & Strawberry Cheesecake!

*This post may contain affiliate links. Please see my disclosure for more details!*

Buttery Biscuit Base, White Chocolate Cheesecake with Strawberry Filling, Whipped Cream, More Chocolate, and even more Strawberry! The most amazing White Chocolate and Strawberry Cheesecake!

White Chocolate Cheesecake is such a delicious flavour for me, but I love it with some fruit in as well. White Chocolate and Strawberry Cheesecake however is such a delicious combination to me that I just had to make it for you guys!

I used Cream Cheese, Icing Sugar, Vanilla, Cream, Chocolate and Strawberries to make one of my most favourite Cheesecake Fillings EVER. Using Digestives for my Buttery Biscuit Base is also just my favourite ever… but you can realistically use whatever biscuit you like.

If you want to use a ‘filled biscuit’ on the bottom like Oreos, you need to reduce the butter content to 100g (still 300g of biscuits). If you wanted to use a chocolate coated biscuit, like a chocolate digestive, then you want to use 125g of butter.

You can use Mascarpone for the filling if you want instead of Philadelphia, but I find with this particular recipe, it becomes too sweet with Mascarpone because of the white chocolate.

This recipe is delightfully light and utterly delicious, the cheesecake mixture is so fluffy and full of flavour, and it matches the fresh and dried strawberries PERFECTLY! I always believe cheesecake is the perfect dessert for any occasion, whether it is baked or not!

Using a no-bake recipe means you can obviously still create this delicious recipe without an oven or if you want to make it ahead of time it is super quick and easy!

Recipe Updated June 2017 – Original method for this recipe didn’t use strawberries on the inside and had less decoration!


Biscuit Base
– 300g Digestives
– 150g Unsalted Butter, melted

Cheesecake Filling
– 2x 280g Full-Fat Philadelphia Cream Cheese
– 125g Icing Sugar
– 1tsp Vanilla Extract
– 300ml Double Cream
– 300g White Chocolate, melted
– 300g of Fresh Strawberries, Chopped

– 50g White Chocolate, Melted
– 150ml Double Cream
– 2tbsps Icing Sugar
– 1/2 tub Freeze Dried Strawberries
– White Chocolate Sprinkles


1) Blitz the biscuits in a food processor to a small crumb, and add the melted butter – either pulse in the food processor a few times till the mixture is combined, or mix it in a bowl. Tip the biscuits into a 8″/20cm Deep Springform Tin and press down firmly.

2) Melt the chocolate in a bowl over a pan of simmering water, or in the microwave on short bursts until full melted – leave to cool whilst doing the rest.

3) In your stand mixer with the whisk attachment, whisk together the cream cheese, icing sugar and vanilla together till smooth. Pour in the double cream and whisk till thick!

4) Once completed, pour in the cooled white chocolate, and whisk briefly to combine, and then fold through the chopped fresh strawberries and freeze dried strawberries.

5) Spread the mix over the biscuit base, smooth over and chill in the fridge for at least 5-6 hours, or preferably overnight so it will definitely be set.

6) Once set, decorate. Drizzle over the melted white chocolate, and whip together the double cream and icing sugar and then pipe on in swirls! I use a 2D Closed Star Piping. I then add some fresh strawberries to the top (6 usually) and sprinkle on some white chocolate sprinkles, and the other half of the freeze dried strawberries tub.


If it looks like your cheesecake isn’t setting, or its a but sloppy, or you’re even not sure.. try it anyway. Try to set the mix anyway! If it still doesn’t set, freeze it and have an Ice Cream Cheesecake!

Tips and Ideas

I recommend using a 8″/20cm Deep Springform Tin in this recipe!

You could easily serve this cheesecake with practically any fruit you like, but I find strawberries work exceptionally well!

I always set my cheesecakes in the fridge overnight otherwise they risk being a little runny still and slipping off the biscuit base!

I buy my freeze dried strawberries in Waitrose, but they can also be found sometimes in Tesco or Sainsbury’s… or Lakeland!


Find my other Cheesecake Recipes on my Recipes Page!

You can find me on:

J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.



  1. Hi Jane

    Made this gorgeous cheesecake yesterday! Just wondering how long it will keep if stored in the fridge. Going to see my mum in a few days and would like to take some!

    Thank you

  2. Hi Jane, fab cheesecake. I have made it a few times and it has always gone down very well. However I have found that if it’s out of the fridge for any period of time it starts to melt very fast ….do you think if I added gelatine to it , it might be firmer and hold its shape for longer? I assume I wouldn’t change anything else in the recipe if I add the gelatine (12g sachet dissolved).
    Thanks for the great recipes.

    1. Hey! Unfortunately, any no-bake cheesecake will melt out of the fridge after a period of time – as they’re designed to be kept in the fridge. I really don’t think this one needs gelatine as when made correctly it should stay firm (as it’s meant to be stored in the fridge) but it’s up to you! If yours is ‘melting’ particularly fast, it may be that it’s not whipped up quite enough?

  3. Well I’ve just made the white chocolate and strawberry cheesecake. I doubt there will be any leftover, but if there is, would it be possible to freeze individual portions and defrost at a later date? This is my first attempt at one of your cheesecakes but my daughters have made several and they’ve always been delicious.

  4. Hiya! I’m hoping to make this tomorrow. Should i add the strawberries on top just before serving? Would the strawberries run if i put them ontop overnight? (Btw i love your posts, made your rolo cookies yesterday, was delish!) Xx

    1. Also can i blend the strawberries before adding it instead of cutting into little pieces? Xx

  5. Made this weekend, flipping yummy! Was worried by comments saying that it didn’t set but I had no problem… you really just have to mix it right 👌🏼 Will definitely make again! Thank you

  6. Hi, just wondering if you can help me, I’ve made lots of cheesecakes but never put double cream in before. How long roughly do you whisk it to get it thick after the double cream goes in, as I made this yesterday and it hasn’t set. I’m thinking I didn’t whisk it enough, but the more I whisked it, the mixture almost seemed to be getting thinner so I didn’t want to over whisk it too. Any advice would be greatly appreciated cos I’d love to try more of your cheesecakes but don’t want to waste my ingredients if I’m doing something wrong, thank you 🙂

    1. Hiya! For no-bake cheesecake, I always use double cream! It’s really hard to give you a time as it depends on the mixer you are using – but if you check out some of my other cheesecake recipes or my youtube channel, I show in my videos how thick I get the mixture to be! If you really struggle, you can whip the cream separately and fold it through the mixture – I just prefer it the other way! If in doubt, put it in the freezer for an hour or two and it should be fine! x

    2. Thank you so much for the reply and thank you for the advice, I will definitely try again and see how I get on. I did put it in the freezer but when serving it still collapsed and I couldn’t cut the base. However, as it was for a dinner party we ended up serving it like a sort of cream/ice cream along with brownie and it tasted amazing!!

  7. Your recipes look so yummy. The white chocolate Strawberry cheesecake I would love to try. Can you please put a conversion chart for cups and teaspoons? I live in the U.S.A. and was taught old school . I don’t know any of the metric system. Thanks

  8. Hi Jane
    Can I make this without the white Chocolate? I would just like a strawberry cheesecake but not sure how much the recipe would change or I take the chocolate out ?

  9. Hi Jane,
    I wonder if you could tell me what went wrong when I made this cheesecake !
    I followed the video recipe and had the written one in front of me to follow, and when I put the filling onto the biscuit base, it seemed fine.
    I refrigerated it from Friday afternoon until Sunday lunchtime , but when I released it from the springform tin, it instantly started to collapse.
    It clearly hadn’t set, but I just don’t know why. Should I have whisked it for longer after adding the melted chocolate ?
    I noticed the written recipe says 300g white chocolate , but on the video you say to use 200g, would that have made any difference ?
    I’d be really grateful for any thoughts you have, as I’d really like to try again.
    Many thanks

    1. Hiya! It would probably be that it wasn’t whisked up enough so it stayed a bit soft! The video 200g is a misprint, but either way both quantities should have worked! Try and whisk it a little thicker next time, or if worried you can put it in the freezer for a bit before serving to firm it up x

    2. Thanks Jane, I think you’re right, I probably needed to whisk it for longer, I was worried about over whisking it once I’d added the melted chocolate, in case the double cream which had been added might go runny again. Do you think I could whisk the double cream separately and then fold into the mixture after adding the melted white chocolate, so that I can see it’s firm enough ?

    3. Yeah you can! I personally don’t do it that way as I find it easier to get it firmer when whisking all together as I find the folding way can turn out softer, but if you are the other way round then do what you prefer xx

  10. Hi jane just made the strawberry cheesecake got lots of little lumps in it could it be the cheese was too cold or the cream ?
    my family will still eat it ! thanks Janet

  11. Hi
    I’ve just done the white chocolate and strawberry cheesecake and your recipe was so clear to follow. My guests enjoyed it and licked the plate clean. I didn’t have any dried strawberries to hand so I used strawberry flavouring and scrapped the vanilla extract. It was good. Thank you

    1. Either Callebaut, or supermarket own.. Two ends of the spectrum! Never anything like milky bar unless specified. Just a regular supermarket own plain white chocolate x

  12. Hi I adore your page & I find your recipes both delicious & very easy to follow! I made a number of your cheesecakes & they’ve all worked perfectly so thank you!! My Q is, I’m not a huge fan of white chocolate but I’m dying to make a strawberry cheesecake…can I leave out the white choc (blasphemy I’m sure!!)??? & if so would I need to adjust any other ingredients?? I think as it’s summer a plain strawberry/fruit cheesecake would be nice to try…I’m usually a total choc-a-holic 🍫….thx

  13. Hi. I added the white chocolate and the mixture resembled cottage cheese. It happens everytime I make any type of cheesecake. I make sure I add cooled white choc before I add and as soon as its added in it isn’t a smooth mixture anymore. Help! What do I Do?

    1. Does it go to lumps basically straight away? And are the lumps solid? Often that means the chocolate has just solidified because its got cold quickly. If you struggle, trying have the cream cheese at room temp before you start x

  14. Hi Jane,
    Love your cheesecakes. Can i use mango instead of strawberry? And do I need to change anything else in the receipe?

    1. Thanks for your reply i did a mango cheesecake but i layered it with mango puree it turned out amazing the only issue i had was that the cheesecake didnot set as the malteseres cheesecake that i tried earlier of your recipe is it coz of the white chocolate?

  15. Hi,

    If I just want to do a white chocolate cheesecake – do I need to add anything else In place of the strawberries I won’t be using? Will it not be as thick etc?


  16. Hi, love your recipes! Was unable to get freeze dried strawberries in Tesco , they only had urban fruits baked strawberries, would this work as a replacement or would you advise using more fresh fruit ?

    1. Hiya, just made this and it turned out amazing. However, I think the juice from the strawberries went into the biscuits base and it’s proper stuck onto my bottom part of the spring tin. Tried using a knife under the base but the biscuits started to break. Had a nightmare so just left it on the tin in the end. Any ideas on how to remove easier for next time? Thank

    2. Ooh yes it they were a bit watery maybe! Some people line their tins, but I don’t personally! If you use the springform tin, you can use parchment paper thats larger than the tin, and sorta put it inbetween the base and the sides so it’ll stick out the sides when the tin is sealed (hard to explain). The only issue with parchment paper if you use a smaller piece, is it can be awkward to get it off the base as well!

  17. Hi Jane
    Really want to try this recipe but strawberries don’t tend to be sweet much. Is it possible to use an alternative which you can recommend. I was thinking strawberry jam?

  18. Hi Jane, absolutely love your recipes, your site is my go to when I need inspiration. Thank you.
    Anyway, I was wondering which brand of Philadelphia Cream Cheese has 280g packs? The largest single size I’ve found is 250g but the one I use the most has reduced the size to 225g. It’s becoming really frustrating adjusting recipes just so I don’t need to open a full pack for a little bit.

  19. I made this and it didn’t set, the mixture was very thick and I left it a whole day in the fridge! Do you know why this might of happened 🙁 use your recipes all the time and this is the only one that’s ever gone wrong x

  20. Hi Jane
    Can this me made using a shortbread base? Or would it go ‘pastry like ‘when blitzed with butter for the base?

    1. Would it keep ok if I made it on Friday then decorated and serves it on Sunday ? Or will it be too hard to take our the tin? Does it need to be served the next day?

  21. I came across your blog two days ago. I needed a simple dessert that looked the part. Made the white chocolate and strawberry cheesecake, it was an utter triumph, I added a fruit coulis!

    I anticipate going through each cheesecake in turn. Easter soon, so the mini egg one net on the list, as I live in Spain, many of the chocolates I can’t get, but I’ll adapt.

    One question. I found the crumb base, stuck to bottom of tin, any típs?

    1. Oooh that sounds delicious!! I am so glad! ? And yes, thats the problem with a lot of recipes I post… many countries don’t have the treats I use! Did your tin have a lip so that it got caught? I never have an issue but I use a thin metal spatula to run around underneath the cheesecake and the cheesecake lifts off quite easily? ?

    2. Hi
      when i find my biscuit base won’t come away from the bottom i just put it on a low heat for 5 seconds and then it comes off very nicely.

  22. Hi Jane,

    I’m loving your cheesecake recipes but just wanted to check if the white chocolate one firms up nicely without it having to be whipped to a thick consistency? i.e. Am I correct to assume that the melted chocolate firms the entire mixture up when chilled?

    1. No I’m afraid it will still have to be whipped up quite a lot – the chocolate firming up does happen, but it only goes so far. For example, you still need full fat ingredients, and you still need to whip it up otherwise you risk it not working.

  23. Wow, this looks simple and delicious – another to add to the list, thank you! I’m always baking cakes – love the idea of an unbaked one 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.