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!
– 300g Digestives
– 150g Unsalted Butter, melted
– 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!
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