No-Bake White Chocolate & 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!

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!

Ingredients

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

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

Method

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.

NOTE

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!

ENJOY!

Find my other Cheesecake Recipes on my Recipes Page!

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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.

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67 comments

  1. 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 ?
    Thanks

  2. 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

      1. 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 ?
        Thanks

        1. 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

  3. 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

  4. 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

  5. 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

  6. 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

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

      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?
        Thanks

  8. 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?

    Thanks

  9. 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 ?

  10. 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?

  11. 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.

  12. 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

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

      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?

  14. 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? ?

      1. 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.

  15. 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.

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