No-Bake White Chocolate & Strawberry Cheesecake!

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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 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 some freeze dried strawberries if you fancy.

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.

About Author

Hiya! I'm Jane, and I adore baking, cooking and all things delicious. I'm also partial to homewares, lifestyle posts and more!


  • Alannah
    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
      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

  • Elle
    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
      February 7, 2021 at 12:24 pm

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

  • Halima
    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
      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?

  • Christina
    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
      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

  • Louise O Reilly
    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
      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
      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
      December 13, 2020 at 9:10 am

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

    • Louise O'Reilly
      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
      December 13, 2020 at 4:22 pm

      Yeah that would be fine!

  • Gail
    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
      November 12, 2020 at 9:11 am

      Yes I would say half!

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

      How did it go with the frozen strawberries?

  • M-mo
    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

  • Zoe Simpson
    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
      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

  • Susan Lee
    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
      July 1, 2020 at 2:01 pm

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

  • Charley
    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
      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

  • Wendy
    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
      May 27, 2020 at 6:24 pm

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

  • Linda
    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.

  • Kimberley Slater
    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
      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!

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

      I meant strawberry cheesecake x

    • Jane's Patisserie
      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

  • Sinéad
    May 3, 2020 at 8:44 pm

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

  • Sarah Hoddy
    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
      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!!

  • Rae
    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
      November 5, 2019 at 9:43 am

      3 days!

    • Veneta
      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
      September 3, 2020 at 2:07 pm

      Ahh yay!! x

  • Jane O Connell
    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
      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
      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
      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!

  • Sharon
    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.

  • Nilly
    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
      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
      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
      June 2, 2019 at 8:45 pm

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

  • Naomi
    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

  • Louise
    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
      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
      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!!

  • Cheryl Taylor
    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

  • Livi
    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
      November 19, 2018 at 12:38 pm

      Have a look at my Eton Mess cheesecake x

  • Jude
    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
      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
      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
      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
      October 18, 2018 at 3:31 pm

      Thanks again Jane, really appreciate your advice.

      Love your recipes 😊

    • Kaye
      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
      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!

  • Janet
    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
      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

  • Fisayo
    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

  • Carmel
    July 9, 2018 at 9:20 pm

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

    • Jane's Patisserie
      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

  • Jen
    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
      June 12, 2018 at 1:38 pm

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

  • Fatema Bapu
    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
      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

  • Zara
    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
      May 30, 2018 at 8:50 pm

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

    • Zara
      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
      June 4, 2018 at 6:35 pm

      You probably didn’t whip it up enough x

  • Jude
    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 ?

  • Jordan
    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
      May 23, 2018 at 8:15 pm

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

  • Chloe
    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
      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
      May 13, 2018 at 2:49 pm

      HI Chloe, did you use the urban fruit ?

    • Clare
      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
      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!

  • […] 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 […]

  • RB
    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
      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?

  • Olivia
    March 3, 2018 at 4:23 pm

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

  • Kristy Murray
    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
      February 15, 2018 at 8:56 pm

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

  • Yas
    February 15, 2018 at 8:59 am

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

  • Courtney
    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
      January 8, 2018 at 7:22 pm

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

    • Courtney
      February 16, 2018 at 9:55 am

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

  • What I Ate Wednesday (Christmas Edition)
    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, […]

  • gina Cushley
    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 .

  • Pat Newson
    December 4, 2017 at 11:22 am

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

  • Laufa oakley
    September 30, 2017 at 11:15 pm

    Hi Jane do I add any gelatine in to it?

  • Marianna
    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
      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
      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
      July 5, 2017 at 9:36 pm

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

  • Tanya
    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
      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
      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.

  • […] 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 […]

  • Suzanne
    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
      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.

  • atasteofcakery
    July 21, 2015 at 5:10 am

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

  • Jo Blogs
    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
      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…

  • macaom
    March 14, 2015 at 4:58 pm

    looks amazing!!

  • athousandtimestooshort
    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
      March 10, 2015 at 12:52 pm

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

  • midwesternkitchen
    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
      March 5, 2015 at 8:36 am

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

  • caitlin | back2spain
    March 4, 2015 at 7:32 pm

    Looks so so good. Like mouth literally watering good.

  • Stephanie Tania
    March 4, 2015 at 4:29 pm

    As always, they look delicious!


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