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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 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.

No bake recipes

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! My other no bake fruity cheesecakes include lemon and raspberry and a delicious piña colada version! If you fancy something more chocolate themed, I have Kitkat, Galaxy and chocolate overload which is any chocolate lovers heaven!


Anyway… cheesecake base! As above, I used digestives for my white chocolate and strawberry cheesecake base as they are my favourite! 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!


You can decorate (or not decorate if you fancy!) however you like. I personally like some swirls of fresh cream, a drizzle of white chocolate and more strawberry goodness! I love the combination of fresh strawberries with cold cheesecake filling – delicious!

You can add some sprinkles if you wish but I just fancied throwing on some more freeze dried strawberries. I add a generous amount of white chocolate drizzle on the top as it creates a nice balance with the strawberries both inside and on top of the cheesecake. ENJOY!


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

White Chocolate and Strawberry Cheesecake

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!
Print Pin Rate
Category: Dessert
Type: Cheesecake
Keyword: Strawberry, White Chocolate
Prep Time: 30 minutes
Cook Time: 15 minutes
Setting time: 8 hours
Total Time: 8 hours 45 minutes
Servings: 15 slices
Author: Jane's Patisserie



  • 300 g digestives
  • 150 g unsalted butter melted


  • 560 g full fat cream cheese
  • 125 g icing sugar
  • 1 tsp vanilla extract
  • 300 ml double cream
  • 300 g white chocolate melted
  • 300 g fresh strawberries chopped
  • Freeze dried strawberries


  • 50 g white chocolate melted
  • 150 ml double cream
  • 2 tbsp icing sugar
  • Freeze dried strawberries
  • White chocolate strawberries



  • 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


  • 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
  • In your stand mixer with the whisk attachment, whisk together the cream cheese, icing sugar and vanilla together until smooth
  • Pour in the double cream and whisk until thick!
  • Once completed, pour in the cooled white chocolate, and whisk briefly to combine
  • Fold through the chopped fresh strawberries and some freeze dried strawberries
  • 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


  • Drizzle over the melted white chocolate
  • Whip together the double cream and icing sugar and then pipe on in swirls! I used 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 freeze dried strawberries
  • ENJOY!




Find my other recipes on my Recipes Page!

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J x

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  1. Megan on April 24, 2024 at 8:38 am

    Hi Jane how much freeze dry strawberries do you add to the cheese cake filling? Thank you ♥️

  2. Richard Davies on December 12, 2023 at 5:40 pm

    Hi I made this cheesecake for my friend at work I put the chopped strawberries in it as it was setting in the fridge quite a bit of strawberry juice leaked out of the bottom of the cake tin, is this normal? ( still tasty though)

    • Jane's Patisserie on December 13, 2023 at 8:40 pm

      It can happen, annoyingly some strawberries can be full of water, especially if out of season!

  3. Sapphire on May 15, 2023 at 5:36 pm

    5 stars
    Thank you sooo much for this. I know you did it way back! But, I was trying to find a cheesecake recipe to make in the holidays and this one looked so good so I had to try it and well… They turned out AMAZING!
    I would highly recommend!

  4. Jordan on May 5, 2023 at 5:20 pm

    This looks amazing and I’m ready to bake it for my house warming, but I really want to combine baileys, white chocolate and strawberries together. Could I add baileys to this recipe and if so how much ? Would I need to take liquid out somewhere else ?

  5. Claire on April 1, 2023 at 2:32 pm

    I want to give this a try but without white chocolate in it. Would this still work well without the white chocolate in it?

    • Jane's Patisserie on April 5, 2023 at 12:54 pm

      Hiya! This should be fine! Enjoy! x

  6. Rachel Morin on January 24, 2023 at 9:15 pm

    5 stars
    I made this divine cheesecake at the weekend and all I can say is WOW!!! When I saw how deep it was I was convinced it wouldn’t be all eaten but it has been a huge hit!! I had to be in charge of cutting slices to make sure we all got a fair slice. The recipe was easy to follow and it turned out fabulously. This weekend we are voting on the Neapolitan or Apple Crumble cheesecake.
    A house of new fans here, thanks Jane xx

  7. Amanda on January 23, 2023 at 8:26 pm

    Hi, I find that once I’ve added the white chocolate it’s start to get bitty – like the white chocolate starts to set again. Would I be able to use white chocolate spread instead? Or would it not be as white chocolaty taste? If I can use the spread would it still be the 300g as carry on with the recipe as stated?

    • Jane's Patisserie on January 31, 2023 at 3:25 pm

      Hiya! Yes this would be fine at 300g – it does just sound as though your chocolate is seizing though. Hope this helps! x

  8. Gemma on January 2, 2023 at 3:48 am

    Hi, could I use milk chocolate instead of white chocolate?
    If so do there need to be any adjustments to the recipe?

    • Jane's Patisserie on January 3, 2023 at 2:46 pm

      Hiya! Yes absolutely, just do a straight swap! Hope this helps! x

  9. Evelyn on September 20, 2022 at 2:49 pm

    I am in the US and have never heard of the ingredient “digestives” or “double cream” or “icing sugar”. Do you mean “heavy cream” for “double Cream” and “confectioner sugar” for “icing sugar”. Also, please explain what “digestives” is. Thank you.

    • Rachel Morin on January 24, 2023 at 9:26 pm

      I think you can us Graham crackers as they are similar x

    • Dawn on May 18, 2024 at 3:03 pm

      I dont know if you live where there is a kroger but most krogers sell the digestives in the international aisle

  10. baz on August 10, 2022 at 7:19 pm

    hiya its stats that you use 560g og cream cheese in this but all other cheesecake u make use 500g which 1 is it may i ask just to make sure as tried this once and came out all runny and not set at all even after 20 hrs in fridge thanks x

    • Jane's Patisserie on August 16, 2022 at 2:10 pm

      Hiya! Follow the recipe as written – 60g will not make a cheesecake runny, unfortunately this is likely down to a mixing error! Hope this helps! x

  11. Victoria on May 13, 2022 at 11:14 am

    Hi Jane!

    Just wanted to ask why whenever I make a strawberry cheesecake does it leak juice from the base. Its happened 3 times now 😩
    I’m not talking a little either it floods and I have to keep mopping with paper towel.

    Can you help?

    • Jane's Patisserie on May 17, 2022 at 1:54 pm

      Hiya! This is just the moisture from the strawberries – it may be worth trying freeze dried instead! Hope this helps! x

  12. Taylor on February 18, 2022 at 4:51 pm

    I made this with exactly half the ingredients for a 6” cheesecake it went in the pan thicker than it came out and totally fell apart when I unpanned it. The strawberries were super super juicy.
    I’m due to make it again tomorrow for the customer and worried it won’t set again.
    Would you recommend using half the strawberries I used? Or will it still maybe not set?

    • Jane's Patisserie on February 28, 2022 at 3:51 pm

      Hiya! It may be worth checking all of you ingredients to ensure they are all full fat – if not I’d recommend perhaps a setting agent! Hope this helps! x

  13. Shan on February 10, 2022 at 3:20 pm

    Is there a way to make this lemon and white chocolate?

    • Jane's Patisserie on February 15, 2022 at 3:15 pm

      Hiya! Yes – just take the strawberries out and add in some fresh lemon juice or lemon extract! Hope this helps! x

  14. Barbara Holman on January 19, 2022 at 2:12 pm

    Hi can I make the white chocolate and strawberry cheesecake in individual pots please? Do I have to alter the amounts for 12?

    • Jane's Patisserie on January 20, 2022 at 8:31 am

      Hiya! Take a look at my Mini Chocolate Orange Cheesecakes! Hope this helps! x

  15. Satyam on July 12, 2021 at 10:46 am

    Made this twice now and its been a hit every time! Thank you so much for this amazing recipe ❤️

  16. Jade Staples on June 8, 2021 at 9:04 pm

    Hi Jane
    I’m wanting to make this cheesecake smaller but the servings adjuster isn’t on this recipe it’s for a cheesecake pot as it’s just for a neighbour… Any advice on how to adjust the size be appreciated thank you
    – jade x

    • Jane's Patisserie on June 10, 2021 at 12:02 pm

      Hiya, it depends on the size of the pot xx

  17. Beccy on May 27, 2021 at 10:23 pm

    Hi Jane ? Can I swap
    The strawberries in the mixture for blue berries ?

    • Jane's Patisserie on May 28, 2021 at 10:47 am

      Hello, yes you can!xx

  18. Danielle Green on May 24, 2021 at 6:57 am

    Hi Jane I’ve made this and it just won’t set. Just wondering if the 280g Philadelphia is a midpoint and in store they only sell 180g or 340g tubs ? Wondered if this is why mine wouldnt set as I did 560g of cheese.

    • Jane's Patisserie on May 24, 2021 at 1:06 pm

      Over the years the sizes of the tubs have changed – you just need the correct total amount. Not setting can be a number of reasons, using different brands, not whisking enough, one whisking etc the possibilities are endless xx

  19. Alannah on March 27, 2021 at 11:03 am

    I love you recipes. But I’ve just made this one and water started oozing from the strawberries on the edge. I’ve made this for someone is it likely the water inside the strawberries have oozed too and the cake won’t have set?

    • Jane's Patisserie on March 27, 2021 at 11:22 am

      Hello! The water content of the strawberries can vary so that can sometimes cause problems – the easiest way to avoid this is to use freeze dried strawberries and only decorate with fresh xx

    • Dee on June 26, 2021 at 10:05 am

      Hi I also just made this yesterday and same happened, but it is delicious 😋

  20. Elle on February 7, 2021 at 11:04 am

    Hi just wondering how I would make 12 mini cheesecakes with this recipe would it be the same amount and just split into my sandwich tin? Love you recipes thanks so much Jane

    • Jane's Patisserie on February 7, 2021 at 12:24 pm

      Use my mini chocolate orange cheesecake recipe as a guide as thats the right measurements! x

  21. Halima on January 26, 2021 at 12:55 am

    Hi Jane! I love watching your videos and reading and learning your recipes. I have just tried your white chocolate and strawberry cheesecake. I wanted to ask you where I went wrong because I melted my white chocolate and let it cool down before I added to my cream cheese however as soon as I added it in the shire chocolate wasn’t smooth anymore and turned grained and solidified. I don’t understand why. I guess I didn’t mind coz it tasted ok but still wanted it to blend in with my cream cheese. Do you think I should’ve whisked it separately with my cream cheese? X

    • Jane's Patisserie on January 27, 2021 at 8:05 pm

      This sounds like it’s seized (which can happen if the temperatures vary too much!). How cold was the cream cheese?

  22. Christina on January 14, 2021 at 9:07 am

    Can I make this with gluten free digestives? If so, will I use the same amount of melted butter?

    Thank you

    • Jane's Patisserie on January 14, 2021 at 12:36 pm

      Yes you can – and it can depend on the digestive so maybe use 125g to be safe x

  23. Louise O Reilly on December 12, 2020 at 6:48 pm

    Hi Jane. Not sure if this has been asked before, I’m sorry if it has. But would the same quantity of ingredients work for a 9 or a 10 inch tin. And could I add a drop of pink food colouring to make the mixture more pink or would that affect the consistency?

    • Jane's Patisserie on December 12, 2020 at 8:33 pm

      In my opinion, no it wouldn’t. The cheesecake would be SO thin! Volume wise, a 9″ is almost a third bigger, and a 10″ is almost 2/3 bigger! You can add colours for sure. x

    • Louise O'Reilly on December 13, 2020 at 7:07 am

      Thanks Jane. So would you recommend 1/3 of the entire recipe or a 9 inch tin?

    • Jane's Patisserie on December 13, 2020 at 9:10 am

      Yes, for a 9″ tin I would use about 1.3x the recipe x

    • Louise O'Reilly on December 13, 2020 at 9:21 am

      Thanks so much Jane. Im so Sorry this is my last question i promise.. just realised now that all I have is salted butter. Would that work with the biscuits base?

    • Jane's Patisserie on December 13, 2020 at 4:22 pm

      Yeah that would be fine!

  24. Gail on November 12, 2020 at 7:58 am

    Hi, I’m just about to make this for my daughters 21st, being November no fresh strawberries are to be found. I have frozen strawberries, would it be best to half the amount to go in the cheesecake so not to be soggy? Thanks

    • Jane's Patisserie on November 12, 2020 at 9:11 am

      Yes I would say half!

    • Tania Snowdon on November 22, 2020 at 6:43 am

      How did it go with the frozen strawberries?

  25. M-mo on September 28, 2020 at 4:12 pm

    Hi, I. Step 4 you say ‘and then fold through the chopped fresh strawberries and freeze dried strawberries.’, but I can’t see freeze dried strawberries in the ingredients for the actual mix? Would freeze dried strawberries be good instead of the fresh fruit, to keep the mixture dryer? Or a combination of both – or not at all? Many thanks x

  26. Zoe Simpson on August 27, 2020 at 6:15 pm

    Hello I have question about amount of white chocolate used, in your video you say 200g and in the recipe below video says 300g… Which one is it x thank you

    • Jane's Patisserie on August 28, 2020 at 7:23 pm

      You can use either – I change it up slightly every time I make it, but anything between 200-300g is perfect x

  27. Susan Lee on June 30, 2020 at 8:21 pm

    Where can I buy freeze dried strawberries pls
    struggling to find them. Don’t have waitrose. Only tesco, small asda and lakeland. Pks advise

    • Jane's Patisserie on July 1, 2020 at 2:01 pm

      Lakeland would be the best out of those, or online – but they’re only for decor!

  28. Charley on June 20, 2020 at 5:06 pm

    Hiya do you think instead of strawberry’s you could use jam ?

    Maybe a silly question 😂❤️

    • Jane's Patisserie on June 21, 2020 at 3:30 pm

      You can – but I would be careful swirling it in as it could loosen the cheesecake mix! x

  29. Wendy on May 27, 2020 at 1:58 pm

    Hi can you advise how I can adapt this amazing recipe to a 6” Tin please. It’s only for 2 people so I find the original amazing recipe too large. Thank you

    • Jane's Patisserie on May 27, 2020 at 6:24 pm

      Hey! I would use about half – completely understand it’s huge for two hahah!

  30. Linda on May 24, 2020 at 11:44 am

    What an amazing cheesecake!
    Made this for my sons 20th birthday during lockdown. His face when he saw it! Thank you what a great recipe.

  31. Kimberley Slater on May 16, 2020 at 10:24 pm

    Hi Jane, does it have to be Philadelphia or can you use supermarket own full fat cream cheese? Also can I use less strawberries in the mix or do I need to substitute for something else? Thank you

    • Jane's Patisserie on May 17, 2020 at 9:09 am

      Generally, I find Philadelphia can often work better which is why I recommend it, as some others can have a lot more excess water which can be troublesome. Yes you can definitely use less strawberries, and they don’t need replacing with anything!

  32. Ainsley kirk on May 12, 2020 at 8:19 pm

    Hi Jane I’m trying to find just a strawberry cheesecake recipe but I only like doing your recipes as everything I’ve ever made has been spot on! Do you think I could use this recipe but without the white chocolate? Just looking to do a simple Strasberg cheesecake as that’s what I’ve been asked to do for someone. Thank you x

    • Ainsley kirk on May 12, 2020 at 8:19 pm

      I meant strawberry cheesecake x

    • Jane's Patisserie on May 13, 2020 at 9:03 am

      If you have a look at my Eton Mess Cheesecake, that’s basically a strawberry one just leave the meringues off! x

  33. Sinéad on May 3, 2020 at 8:44 pm

    Made this recipe twice. Really easy and went down a treat🥰

  34. Sarah Hoddy on May 2, 2020 at 10:19 am

    Hi Jane, made this for my sons 16th birthday. He is mad on cheesecake and wanted something different for his birthday. Never made such a lavish cheesecake before but omg what a success this was. So easy to make and tasted absolutely amazing. Will definitely be trying others in the future.

    • Jane's Patisserie on May 2, 2020 at 12:15 pm

      Ahh, that’s amazing!! I’m so glad it was such a hit, and happy 16th Birthday to your son!!

  35. Rae on November 5, 2019 at 8:05 am

    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

    • Jane's Patisserie on November 5, 2019 at 9:43 am

      3 days!

    • Veneta on September 3, 2020 at 12:23 pm

      Amazing recipe! I have done it for my husband’s birthday and he loved it. He wants that cheesecake every year for hisbirthday now! We’ve tried many cheesecake recipes before, but this one is the most delicious and easy! Thank you so much!

    • Jane's Patisserie on September 3, 2020 at 2:07 pm

      Ahh yay!! x

  36. Jane O Connell on July 20, 2019 at 10:45 pm

    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.

    • Jane's Patisserie on July 21, 2019 at 8:48 am

      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?

    • Mrs Sue EVANS on May 10, 2020 at 12:34 pm

      Hi Jane I made this cheese cake yesterday and put whipped cream on today it seems like there is water at the bottom is this from the strawberries they was freshly bought
      Thanks sue

    • Jane's Patisserie on May 10, 2020 at 1:47 pm

      Hiya! Where is the water? On the plate or in the cheesecake? Strawberries can be the worst sometimes when it comes to baking as they can contain a lot of moisture!

  37. Sharon on June 22, 2019 at 5:02 pm

    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.

  38. Nilly on June 2, 2019 at 8:19 pm

    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

    • Nilly on June 2, 2019 at 8:33 pm

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

    • Jane's Patisserie on June 2, 2019 at 8:44 pm

      I wouldn’t advise it – it’ll be too much liquid and could potentially split the mixture/make it not set!

    • Jane's Patisserie on June 2, 2019 at 8:45 pm

      It’s up to you – it depends how ‘ripe’ the strawberries are if that makes sense?! x

  39. Naomi on April 21, 2019 at 8:46 pm

    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

  40. Louise on January 20, 2019 at 9:05 am

    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 🙂

    • Jane's Patisserie on January 20, 2019 at 9:13 am

      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

    • Louise on January 22, 2019 at 2:16 pm

      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!!

  41. Cheryl Taylor on January 14, 2019 at 3:09 am

    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

  42. Livi on November 19, 2018 at 12:28 pm

    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 ?

    • Jane's Patisserie on November 19, 2018 at 12:38 pm

      Have a look at my Eton Mess cheesecake x

  43. Jude on October 14, 2018 at 2:30 pm

    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

    • Jane's Patisserie on October 15, 2018 at 3:22 pm

      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

    • Jude on October 17, 2018 at 8:53 am

      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 ?

    • Jane's Patisserie on October 17, 2018 at 2:17 pm

      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

    • Jude on October 18, 2018 at 3:31 pm

      Thanks again Jane, really appreciate your advice.

      Love your recipes 😊

    • Kaye on May 16, 2020 at 10:38 pm

      Any tips for the strawberries as they produce a sugary liquid which is dripping out, it was amazing but had this issue x

    • Jane's Patisserie on May 17, 2020 at 9:06 am

      Unfortunately, they can do that as they contain a lot of moisture – it may be worth not chopping them as much, or trying to use smaller strawberries – and patting them dry before going in!

  44. Janet on September 17, 2018 at 5:49 pm

    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

    • Jane's Patisserie on September 17, 2018 at 7:47 pm

      Hiya! It means the chocolate seized – you can either bring the cream/cheese more up to room temp, or not cool the white chocolate quite as much! X

  45. Fisayo on August 28, 2018 at 12:29 am

    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

  46. Carmel on July 9, 2018 at 9:20 pm

    Hi Jane what brand of white chocolate do you use? Thanks x

    • Jane's Patisserie on July 9, 2018 at 9:25 pm

      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

  47. Jen on June 12, 2018 at 1:08 am

    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

    • Jane's Patisserie on June 12, 2018 at 1:38 pm

      If you check my summer berry cheesecake recipe out, you can follow that with just strawberries x

  48. Fatema Bapu on June 7, 2018 at 3:09 pm

    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?

    • Jane's Patisserie on June 8, 2018 at 9:30 pm

      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

  49. Zara on May 29, 2018 at 11:13 pm

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

    • Jane's Patisserie on May 30, 2018 at 8:50 pm

      I’ve never tried it, but I assume it works like for like! X

    • Zara on June 3, 2018 at 3:57 pm

      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?

    • Jane's Patisserie on June 4, 2018 at 6:35 pm

      You probably didn’t whip it up enough x

  50. Jude on May 22, 2018 at 11:34 pm

    Hi Jane
    Would it be possible to make this in a traybake, and then cut into small squares ?

  51. Jordan on May 22, 2018 at 5:05 pm


    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?


    • Jane's Patisserie on May 23, 2018 at 8:15 pm

      Nooo just leave them out 😊 It will probably a bit thicker if anything!

  52. Chloe on May 6, 2018 at 2:17 pm

    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 ?

    • Jane's Patisserie on May 6, 2018 at 4:31 pm

      I’m sure they would work! But its up to you! More fruit might risk it setting successfully because of the water content. x

    • Annmarie on May 13, 2018 at 2:49 pm

      HI Chloe, did you use the urban fruit ?

    • Clare on April 4, 2019 at 7:35 am

      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

    • Jane's Patisserie on April 4, 2019 at 2:16 pm

      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!

  53. […] Chocolate Mousse are some of my absolute favourites, and this cheesecake tops them. I posted my No-Bake White Chocolate & Strawberry Cheesecake recipe years ago as one of the first recipes on my blog, and its always been a hit. To me, I love […]

  54. RB on March 3, 2018 at 9:53 pm

    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?

    • Jane's Patisserie on March 4, 2018 at 9:05 am

      Hiya! Yes you could use jam, but you couldn’t use much as it might affect the setting. You could always switch to raspberries?

  55. Olivia on March 3, 2018 at 4:23 pm

    Is it possible to us Cadburys dairy milk instead of white choc?

  56. Kristy Murray on February 15, 2018 at 8:52 pm

    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.

    • Jane's Patisserie on February 15, 2018 at 8:56 pm

      Hiya – Philadelphia is the brand, so its Philadelphia 280g packets.

  57. Yas on February 15, 2018 at 8:59 am

    Made this cheesecake yesterday. Amazinggggggg! My favourite one so far!

  58. Courtney on January 7, 2018 at 7:28 pm

    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

    • Jane's Patisserie on January 8, 2018 at 7:22 pm

      It might have been the moisture coming from the strawberries? Sorry you had troubles! x

    • Courtney on February 16, 2018 at 9:55 am

      Okay thank you 🙂 still tasted great even though it wasn’t set x x

  59. What I Ate Wednesday (Christmas Edition) on January 3, 2018 at 5:13 pm

    […] part of my Christmas Dessert i tried a Cheesecake Recipe i found on Jane’s Patisserie Blog. It was Deelicious!! Best cheesecake i’ve tasted! I really enjoyed making it as well, […]

  60. gina Cushley on December 14, 2017 at 4:24 pm

    Jane do you sell your cheesecakes how much do you charge for your white chocolate and strawberry one . Thank you .

  61. Pat Newson on December 4, 2017 at 11:22 am

    Love this recipe and want to get ahead for Christmas, can it be frozen? Thank you.

  62. Laufa oakley on September 30, 2017 at 11:15 pm

    Hi Jane do I add any gelatine in to it?

  63. Marianna on June 25, 2017 at 10:02 pm

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

    • Jane's Patisserie on June 26, 2017 at 9:49 am

      You can do but yeah it does go a little pastry like – can go a little soggy too in comparison to a dryer biscuits like digestives – but thats up to you! ?

    • Marianna on July 5, 2017 at 9:32 pm

      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?

    • Jane's Patisserie on July 5, 2017 at 9:36 pm

      That would be absolutely fine! They last for 3-4 days so it would be fine!

  64. Tanya on April 4, 2017 at 4:17 pm

    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?

    • Jane's Patisserie on April 4, 2017 at 4:29 pm

      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? ?

    • Michelle Blakey on December 24, 2017 at 12:58 pm

      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.

  65. […] moved on to making the cheesecake. This was white chocolate flavoured and I based my recipe off of this one from Jane’s Patisserie. Jane is seriously a master at cheesecake making so I really wanted to […]

  66. Suzanne on October 19, 2015 at 3:22 pm

    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?

    • Jane's Patisserie on October 19, 2015 at 3:24 pm

      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.

  67. atasteofcakery on July 21, 2015 at 5:10 am

    Yay !!! I love bakers. !! Follow back !

  68. Jo Blogs on April 26, 2015 at 5:42 pm

    Oh so beautiful *sigh*…
    I have a mini Victoria sponge tin which would be great to make individual ones of these in #JoJodoesntshare lol 😉

    • Jane's Patisserie on April 26, 2015 at 5:46 pm

      Hehe thank youu! And that sounds cute!! I often make this in mini jars for individual ones, and then eat 5…

  69. macaom on March 14, 2015 at 4:58 pm

    looks amazing!!

  70. athousandtimestooshort on March 10, 2015 at 12:31 am

    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 🙂

    • Jane's Patisserie on March 10, 2015 at 12:52 pm

      Thank you so much!!! It’s so easy and delicious!

  71. midwesternkitchen on March 5, 2015 at 1:47 am

    Sounds amazing, can’t wait to try it. I like fast and easy recipe’s. Who doesn’t love cheesecake?

    • Jane's Patisserie on March 5, 2015 at 8:36 am

      Thank you! And I know – they’re basically my favourite dessert!!

  72. caitlin | back2spain on March 4, 2015 at 7:32 pm

    Looks so so good. Like mouth literally watering good.

  73. Stephanie Tania on March 4, 2015 at 4:29 pm

    As always, they look delicious!

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