𝐏𝐋𝐄𝐀𝐒𝐄 𝐒.𝐀.𝐘 𝐒𝟎𝐌𝐄𝐓𝐇𝐥𝐍𝐆 , 𝐥𝐓 𝐇𝐄𝐋𝐏𝐒 𝐘𝟎𝐔 𝐂𝟎𝐍𝐓𝐥𝐍𝐔𝐄 𝐒𝐄𝐄𝐥𝐍𝐆 𝐌𝐘 𝐏𝟎𝐒𝐓𝐒! 𝐓𝐇𝐀𝐍𝐊 𝐘𝟎𝐔! White Chocolate Strawberry Cheesecake

 

Why White Chocolate + Strawberry?

White chocolate is sweeter and more delicate than darker chocolates; it pairs beautifully with fresh, tart strawberries. In a cheesecake, white chocolate adds richness and smooth texture, while strawberries lend brightness, color, and acidity to balance the sweetness. Because white chocolate has no cocoa solids (just cocoa butter, sugar, milk solids), not all white chocolates behave well in baking — quality matters, and tempering / melting carefully is important.

Many recipes online use cream cheese + white chocolate + whipped cream + strawberries. For instance, Mamamia Kitchen has a no‑bake version blending melted white chocolate with cream cheese and fresh strawberries. 

Mamamia Kitchen

 Another version from Whisked Away Kitchen is a baked cheesecake version, with a biscuit crust + white chocolate in the filling + a strawberry topping. 

Whisked Away Kitchen

So, in this master recipe, I’ll offer both baked and no-bake pathways, with guidelines so you can choose based on your equipment, climate, or preference.

Ingredients & Rationale

Here is a full ingredients list for a 9‑inch (23 cm) springform cheesecake, yielding ~10–12 slices. After the list, I’ll explain the role of each.

Crust (choose one style)

Classic Biscuit Crust

220 g (≈ 2½ cups) graham crackers, digestive biscuits, or sweet biscuits, crushed

3 tbsp sugar

115 g (½ cup) unsalted butter, melted

A pinch of salt

Alternative Crusts (optional)

Use Oreo / chocolate biscuits for chocolate twist (omit extra sugar)

Use almond flour / ground nuts + butter (if you prefer gluten-free)

Filling

600 g (≈ 3 x 200 g) full-fat cream cheese, room temperature

200 g (≈ 7 oz) good quality white chocolate (chips or chopped)

150 ml heavy cream / whipping cream

3 large eggs (if baking version)

100 g granulated sugar

1 tsp vanilla extract

1 tbsp lemon juice (optional) — adds slight tang, balances sweetness

¼ tsp salt

Strawberry Component & Topping

300–400 g fresh strawberries, hulled, quartered or halved

50–70 g sugar (for strawberry sauce)

1 tbsp cornstarch + small water (to thicken)

1‑2 tbsp lemon juice

Extra strawberries for decoration

(Optional) Strawberry jam or glaze

Equipment & Prep

9‑inch springform pan (or similar)

Parchment / baking paper to line the bottom

Mixer (stand mixer or hand mixer)

Double boiler or heatproof bowl + pot (for melting chocolate)

Saucepan (for strawberry sauce)

Mixing bowls, spatulas, whisk

Cooling rack

Oven (for baked version)

Refrigerator (for chilling)

Before you begin:

Preheat oven to about 160–165 °C (325–330 °F) if you use the baked version.

Line the bottom of the springform pan with parchment and grease the side walls lightly.

Let cream cheese come to room temperature (important for smooth texture).

Chop white chocolate into small pieces so it melts evenly.

Measure out all ingredients so you can work smoothly (mise en place).

Method — Baked Version

Here’s a detailed, step-by-step method for the baked white chocolate strawberry cheesecake.

Step 1: Make the Crust

Crush the biscuits finely (in a food processor or in a sealed bag with a rolling pin).

Mix crushed biscuits + sugar + melted butter + pinch of salt until well combined (should hold together when pressed).

Press the crumb mixture firmly into the bottom (and slightly up the sides, if you like) of the prepared springform pan. Use a flat-bottomed cup to press evenly.

Bake crust for ~10 minutes (this helps firm it). Remove from oven and let cool while you prepare the filling.

Step 2: Melt White Chocolate & Prepare Cream Mixture

In a double boiler (or bowl over simmering water), melt white chocolate gently. Stir often so it doesn’t scorch.

In a mixing bowl, beat cream cheese + sugar until smooth and creamy.

Add melted (cooled slightly) white chocolate, vanilla extract, lemon juice, and salt; mix until homogeneous.

In a separate bowl, whip the heavy cream until soft peaks. Fold the whipped cream gently into the cream cheese / white chocolate mixture to lighten it (this makes texture smoother).

If baking, crack and beat eggs in a small bowl, then gradually incorporate into the filling mixture (one at a time), mixing gently until smooth.

Step 3: Assemble & Bake

Pour the filling over the cooled crust, smoothing the top with a spatula.

Optionally, you can arrange half of the fresh strawberries (quartered) into the filling layer (pushing them slightly in).

Place pan on a water bath (a larger baking tray with hot water or foil-lined pan with shallow water) to reduce cracking.

Bake in preheated oven for ~50–70 minutes (varies by oven). The center should be set but slightly wobbly (it will continue to firm).

Turn off oven; crack oven door and let cheesecake cool inside gradually for 1 hour (prevents sudden temperature changes which crack crusts).

Chill in refrigerator for at least 4–6 hours (or overnight) before topping with strawberry sauce and serving.

Step 4: Make Strawberry Sauce / Topping

In a saucepan, combine quartered strawberries + sugar + lemon juice + small amount of water. Bring to simmer, stirring until sugar dissolves.

Mix cornstarch + water to make slurry; stir into the strawberry mixture; let thicken slightly (1–2 minutes).

Remove from heat; cool to room temperature or chill before pouring over cheesecake top.

Once cheesecake is chilled and firm, pour strawberry sauce on top and spread gently. Decorate with extra whole or halved strawberries.

Method — No‑Bake Version (Alternative)

If you prefer no bake (e.g. hot climate, no oven, or lighter version), here’s how to adjust.

Prepare crust exactly as above (crust can be pressed in and chilled, no need to bake).

Melt white chocolate gently.

Beat cream cheese + sugar until smooth. Add melted chocolate + vanilla + lemon + salt.

Whip heavy cream to soft peaks; fold into cream cheese mix.

Gently fold in chopped strawberries (reserve some for topping).

Pour filling over crust and smooth.

Chill for at least 6 hours (or overnight) until firm.

Prepare strawberry sauce as above and pour over before serving.

Optionally decorate with white chocolate shards or curls.

Many online versions of strawberry white chocolate cheesecake use the no‑bake approach, offering lighter texture and less risk of cracks. 

Mamamia Kitchen

+1

Tips, Tricks & Secrets for Perfection

Quality of white chocolate matters — good brands with real cocoa butter melt better and taste richer.

Room temperature dairy — cream cheese and heavy cream should be room temp so mixing is smooth and less lumpy.

Do not overmix eggs (in baked version) — overmixing can incorporate too much air and lead to cracks.

Use a water bath — reduces cracking and helps even baking.

Gradual temperature changes — letting the cheesecake cool slowly (in closed oven) helps avoid cracking.

Chill fully before topping — always wait until the cheesecake is well chilled before adding strawberry sauce, so filling doesn’t ooze.

Fold in whipped cream gently — this gives lightness without deflating too much.

Sweet / tart balance — strawberries provide acidity to balance white chocolate sweetness; lemon or yogurt in filling helps with that too.

Freeze white chocolate shards — to decorate sides or top, melt white chocolate, spread into thin layer, freeze, then break into shards and press onto cheesecake edge.

Troubleshooting Common Problems

Issue Cause Solution

Cheesecake cracks on top Overbaked / too much heat / rapid cooling Reduce bake time, use water bath, cool gradually in oven

Filling lumpy / gritty Cold cream cheese or unmelted chocolate bits Ensure all ingredients are room temp, melt chocolate smoothly, sift if needed

Cheesecake not setting (in no-bake) Not enough gelatin or over-diluted filling Add gelatin (or stabilizer) or reduce liquid content

Strawberry sauce too runny Not enough thickener (cornstarch) or too much liquid Adjust slurry, cook longer to reduce, let cool to thicken

Crust too soft or soggy Wet filling leaking, under-baked crust, weak base Bake crust or chill crust before filling; press firmly; choose a stronger biscuit /

Flavor too sweet Too much sugar or weak strawberries Reduce sugar, add lemon juice or tangy element

Variations & Customizations

Berry mix — instead of strawberries only, use raspberries, mixed berries, or blackberries.

White chocolate swirl — swirl melted white chocolate into filling before chilling for a marbled look.

Nut crust — add ground nuts (almonds, pecans) to crust for texture.

Layered cheesecake — layer strawberry jam / compote between two layers of white chocolate cheesecake.

Mini cheesecakes — make in muffin tins or small molds.

Vegan version — use vegan cream cheese, coconut cream, vegan white chocolate, agar/gelatin substitute.

Lower sugar — reduce sugar amounts, use sugar alternatives (stevia, erythritol), but be cautious because white chocolate is already sweet.

Chocolate contrast — drizzle some melted dark chocolate on top or mix in dark chocolate chips.

White chocolate curls — decorate top with white chocolate curls or shavings for elegance.

Serving & Storage

Chill cheesecake at least 4–6 hours (better overnight) before slicing.

Use a sharp knife (warm blade) for clean cuts.

Serve slices with fresh strawberries or mint leaves.

Store covered in refrigerator for up to 3–4 days.

You can freeze plain cheesecake (without sauce) for up to 1 month; thaw overnight in fridge, add sauce just before serving.

Sample Full (Baked) Recipe — Clean, Printable

Here is a ready-to-use, consolidated version of the Baked White Chocolate Strawberry Cheesecake you can print or note.

White Chocolate Strawberry Cheesecake (Baked Version)

Servings: ~10–12

Prep Time: ~30 min

Bake Time: ~50–70 min

Chill Time: 4+ hours (overnight recommended)

Ingredients

Crust

220 g graham crackers or sweet biscuits, crushed

3 tbsp granulated sugar

115 g unsalted butter, melted

Pinch salt

Filling

600 g cream cheese, room temp

200 g white chocolate, chopped

150 ml heavy cream

3 large eggs

100 g granulated sugar

1 tsp vanilla extract

1 tbsp lemon juice

¼ tsp salt

Strawberry Sauce

300–400 g strawberries, hulled & quartered

50–70 g sugar

1 tbsp lemon juice

1 tbsp cornstarch + 1–2 tbsp water (slurry)

Decoration

Extra strawberries

White chocolate shards or shavings

Instructions

Prepare crust — mix crushed biscuits + sugar + melted butter + pinch salt; press into bottom (and sides optionally) of springform pan; bake 10 min; cool.

Melt white chocolate in double boiler; set aside to cool slightly.

Make filling — beat cream cheese + sugar until smooth; add melted white chocolate, vanilla, lemon, salt; mix. Whip cream separately to soft peaks, fold into mixture. Then (baked version) gently beat in eggs one at a time.

Assemble & bake — pour filling over crust; optionally place strawberries in layer; place in water bath; bake 50–70 min until center set but slightly wobbly. Cool inside oven for 1 hour, then chill 4+ hours.

Make strawberry sauce — simmer strawberries + sugar + lemon + water, thicken with cornstarch slurry, let cool.

Top & decorate — pour sauce over chilled cheesecake, decorate with strawberries and white chocolate shards.

Serve & store — slice, serve chilled; refrigerate covered for up to 3–4 days; freeze plain cheesecake if desired.

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