White Chocolate Strawberry Cheesecake

Indulging in a slice of rich, creamy cheesecake topped with fresh strawberries and drizzled with white chocolate is a decadent experience everyone can enjoy. This white chocolate strawberry cheesecake combines the sweet, tangy flavors of strawberries with the smoothness of white chocolate, creating the perfect balance of sweetness. The crunchy graham cracker crust gives the dessert a delightful contrast to the creamy filling, making each bite an irresistible treat. This cheesecake is ideal for special occasions, family gatherings, or any time you’re in the mood for something indulgent. Whether you’re a cheesecake lover or a fan of fruity desserts, this recipe is sure to become a favorite. The combination of fresh strawberries and creamy white chocolate provides a visually stunning and mouthwatering dessert that will impress your guests. Best of all, it’s easy to make and can be prepared ahead of time for convenience. Whether you’re serving it at a holiday dinner or as a sweet treat after a weeknight meal, this white chocolate strawberry cheesecake will elevate any occasion.

Why You’ll Love This Recipe

This white chocolate strawberry cheesecake is a perfect blend of flavors and textures. The creamy, luscious cheesecake filling made with cream cheese, strawberry puree, and white chocolate delivers an indulgent experience. The rich and slightly tangy flavor of the cheesecake pairs wonderfully with the sweetness of the strawberries and the smooth white chocolate drizzle. With a graham cracker crust that adds just the right amount of crunch, each bite is a delightful contrast of creamy, fruity, and buttery textures. The cheesecake is not only visually stunning, with its vibrant strawberry topping and glossy chocolate drizzle, but it also has the perfect balance of sweetness, making it an ideal dessert for any occasion. This recipe is simple to make, and the results are sure to impress.

Ingredients

For the Crust:

  • Graham cracker crumbs
  • Unsalted butter, melted

For the Filling:

  • Cream cheese, softened
  • Granulated sugar
  • Strawberry puree (fresh or frozen, blended and strained)
  • White chocolate, melted and slightly cooled
  • Large eggs
  • Vanilla extract

For the Topping (Optional):

  • Fresh strawberries, sliced
  • White chocolate, melted for drizzling

Variations

  • Chocolate crust: For a richer flavor, use crushed chocolate cookies instead of graham crackers.
  • Berry compote topping: Swap fresh strawberries for a berry compote made with mixed berries, sugar, and a touch of lemon juice.
  • Lemon zest: Add a teaspoon of lemon zest to the filling for a tangy citrus twist.
  • No-bake version: If you prefer a no-bake cheesecake, you can prepare the filling without baking it, refrigerating it until it sets, and serving it chilled.
  • White chocolate and raspberry: For a different twist, use raspberry puree instead of strawberry for a tangier, slightly tart flavor.

How to Make the Recipe

Step 1: Prepare the Crust

Preheat the oven to 325°F (163°C) and grease a 9-inch springform pan. In a mixing bowl, combine graham cracker crumbs and melted butter. Stir until the mixture is evenly moistened. Press the mixture into the bottom of the prepared pan, forming an even layer.

Step 2: Prepare the Filling

In a large bowl, beat softened cream cheese and granulated sugar together until smooth and creamy. Add strawberry puree, melted white chocolate, eggs, and vanilla extract. Continue mixing until all the ingredients are fully incorporated, ensuring the filling is smooth.

Step 3: Bake the Cheesecake

Pour the cheesecake filling over the prepared crust. Smooth the top with a spatula to ensure even distribution. Place the pan in the oven and bake for 50-55 minutes, or until the center is almost set. The cheesecake should still have a slight wobble in the center.

Step 4: Cool and Chill

Remove the cheesecake from the oven and allow it to cool at room temperature. Once cooled, refrigerate the cheesecake for at least 4 hours, or preferably overnight, to allow it to fully set.

Step 5: Add the Topping

Once the cheesecake has chilled and set, top with sliced fresh strawberries. Drizzle with melted white chocolate for an extra touch of sweetness before serving.

Tips for Making the Recipe

  • Room temperature ingredients: Ensure the cream cheese and eggs are at room temperature before mixing. This will help create a smooth, lump-free filling.
  • Don’t overbake: Keep an eye on the cheesecake while baking. It’s done when the center is slightly set and doesn’t jiggle too much. Overbaking can lead to cracks.
  • Strawberry puree: If using fresh strawberries, blend and strain them to remove the seeds for a smoother puree.
  • Cool the cheesecake slowly: Allow the cheesecake to cool completely at room temperature before refrigerating to avoid condensation forming on the surface.
  • Avoid air bubbles: When mixing the filling, be careful not to incorporate too much air, as it can lead to cracks during baking.

How to Serve

Serve this cheesecake chilled, topped with sliced strawberries and a drizzle of white chocolate for an elegant presentation. Pair it with a glass of dessert wine or a light, fruity beverage for a more luxurious experience. It’s also perfect on its own as a show-stopping dessert at any gathering.

Make Ahead and Storage

Storing Leftovers

Store any leftover cheesecake in the refrigerator, covered with plastic wrap or foil, for up to 5 days. The cheesecake will remain fresh and delicious as it continues to chill.

Freezing

To freeze the cheesecake, wrap it tightly in plastic wrap and then foil to prevent freezer burn. It can be frozen for up to 2 months. To thaw, place it in the refrigerator overnight.

Reheating

Since cheesecake is best served cold, it doesn’t require reheating. Simply remove it from the refrigerator before serving and allow it to come to room temperature for a few minutes if desired.

FAQs

1. Can I make this cheesecake without white chocolate?

Yes, you can omit the white chocolate for a simpler strawberry cheesecake or substitute with milk or dark chocolate for a different flavor profile.

2. How can I avoid cracks in my cheesecake?

Avoid overmixing the filling and don’t overbake it. Also, ensure that the cheesecake cools slowly at room temperature before being refrigerated.

3. Can I use frozen strawberries for the puree?

Yes, frozen strawberries work perfectly fine. Just thaw and blend them before straining.

4. Can I make this cheesecake in advance?

Yes, this cheesecake can be made up to 2 days in advance and stored in the refrigerator.

5. Can I use a different crust?

Absolutely! You can use an Oreo cookie crust, almond flour crust, or any other crust you prefer.

6. What can I use if I don’t have a springform pan?

You can use a regular 9-inch round pan. Just make sure to line the sides with parchment paper for easy removal.

7. How do I get a smooth cheesecake filling?

Beat the cream cheese and sugar thoroughly to remove lumps. Ensure all ingredients are at room temperature before mixing.

8. Can I make this a no-bake cheesecake?

Yes, you can skip baking the filling and let it set in the refrigerator for several hours.

9. What if I don’t have fresh strawberries for the topping?

You can use frozen strawberries or even a berry compote as an alternative topping.

10. Can I freeze this cheesecake?

Yes, you can freeze it for up to 2 months. Make sure to wrap it tightly to prevent freezer burn.

Conclusion

This white chocolate strawberry cheesecake is a delightful dessert that combines the sweetness of white chocolate with the fresh taste of strawberries, all encased in a buttery graham cracker crust. Whether you’re preparing it for a special event or a simple family meal, this cheesecake will surely impress. It’s easy to make, customizable, and perfect for any occasion. With a few tips and a little patience, you can enjoy a perfectly smooth and creamy cheesecake that will have everyone asking for seconds.

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White Chocolate Strawberry Cheesecake


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  • Author: Lina Judi
  • Total Time: 4 hours (including chilling time)
  • Yield: 810 servings 1x

Description

This decadent White Chocolate Strawberry Cheesecake is the perfect blend of creamy cheesecake and fresh, fruity strawberry flavors. With a buttery graham cracker crust, a smooth white chocolate-infused filling, and topped with sliced strawberries and a drizzle of white chocolate, it’s a sweet treat sure to impress.


Ingredients

Scale
  • For the Crust:
    • 2 cups graham cracker crumbs
    • 1/2 cup unsalted butter, melted
  • For the Filling:
    • 24 oz cream cheese, softened
    • 1 cup granulated sugar
    • 1/2 cup strawberry puree (fresh or frozen, blended and strained)
    • 6 oz white chocolate, melted and slightly cooled
    • 3 large eggs
    • 1 tsp vanilla extract
  • For the Topping (Optional):
    • 1/2 cup fresh strawberries, sliced
    • 2 oz white chocolate, melted for drizzling

Instructions

  • Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan.
  • In a mixing bowl, combine graham cracker crumbs and melted butter. Press into the bottom of the prepared pan.
  • In a large bowl, beat cream cheese and sugar until smooth. Add strawberry puree, melted white chocolate, eggs, and vanilla. Mix until well combined.
  • Pour the filling over the crust. Bake for 50-55 minutes or until the center is almost set.
  • Remove from the oven and let it cool. Refrigerate for at least 4 hours or overnight.
  • If desired, top with sliced strawberries and drizzle with melted white chocolate before serving.

Notes

  • For a thicker crust, you can use 2 1/2 cups of graham cracker crumbs.
  • To make the cheesecake extra smooth, make sure the cream cheese is softened at room temperature before mixing.
  • This cheesecake can be made a day ahead for convenience, and it tastes even better after chilling.
  • Prep Time: 20 minutes
  • Cook Time: 50-55 minutes

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