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A no-bake strawberry white chocolate cheesecake that combines fresh strawberries with creamy white chocolate and cream cheese, set firm without gelatin for a rich, smooth, and vegetarian-friendly dessert.

Ingredients

Scale
  • 250 g digestive biscuits (or Graham crackers)
  • 130 g melted butter
  • 30 g light brown sugar (or light muscovado sugar, sifted if using)
  • 290 ml cold double cream
  • 630 g room temperature cream cheese
  • 160 g icing sugar (sifted)
  • 150 g melted white chocolate
  • 250 g fresh strawberries, finely chopped and mixed with 100 g icing sugar for maceration
  • 200 ml cold double cream (optional topping)
  • 16 fresh strawberries (for decoration on whipped cream topping)

Instructions

  1. Measure cream cheese into a medium bowl and leave to come to room temperature.
  2. Break white chocolate into pieces and melt in the microwave in 20-second bursts, stirring until smooth; set aside to cool.
  3. Finely chop the fresh strawberries.
  4. Toss chopped strawberries with 100 g icing sugar in a bowl and macerate for 25–30 minutes.
  5. Pulse digestive biscuits or Graham crackers in a food processor to fine crumbs, or crush in a sealed bag with a rolling pin.
  6. Melt the butter in the microwave in 20-second bursts.
  7. Whisk the biscuit crumbs and light brown sugar together.
  8. Pour melted butter over the crumbs and stir until combined.
  9. Press the crumb mixture firmly into a 20 cm / 8 inch springform pan, packing it down tightly.
  10. Chill the crust in the fridge while you make the filling.
  11. Pour 290 ml cold double cream into a mixing bowl and whip on high until very thick and stiff.
  12. Transfer the whipped cream to a smaller bowl and set aside.
  13. Sieve the macerated strawberries to drain excess juice.
  14. Press the strawberries in the sieve with the back of a spoon to remove as much liquid as possible.
  15. Add room-temperature cream cheese, sifted icing sugar (160 g), melted white chocolate, and strained chopped strawberries to a large bowl and beat on medium speed for about 30 seconds until smooth.
  16. Gently fold the whipped cream into the cream cheese mixture with sweeping motions until fully combined.
  17. Spread the cheesecake filling evenly over the chilled crust and smooth the top.
  18. Chill the cheesecake in the fridge for at least 12 hours, ideally 24 hours, to ensure a firm set.
  19. Once set, run a sharp knife around the edge, release the springform ring, and transfer the cheesecake to a serving plate.
  20. Smooth the sides and top with a palette knife for a clean finish.
  21. Optional: whip 200 ml cold double cream until just thick enough to pipe, fill a piping bag, pipe swirls on top, and arrange 16 fresh strawberries as desired.

Notes

Use a 20 cm / 8 inch deep springform pan for easy removal and neat slicing., Ensure the double cream is whipped very thick and stiff for best texture., Macerate and sieve the strawberries thoroughly to prevent excess liquid and sogginess in the filling., Keep the cheesecake refrigerated well covered; best consumed within 3 days for freshness and creaminess., This is a vegetarian-friendly recipe with no gelatin required., The cheesecake can be assembled a day ahead and chilled at least 12 hours, preferably 24 hours, for optimal firmness., You can freeze the whole cheesecake or individual slices for up to a month; thaw overnight in the fridge and add whipped cream topping fresh after thawing if used., For clean slices, use a long sharp knife heated under hot water and wiped between cuts., Variations include swapping strawberries for other berries, using different chocolate types, changing crust biscuits, or replacing part of the cream cheese with mascarpone for a silkier texture., Reduce icing sugar if you prefer a less sweet cheesecake.

Nutrition

Find it online: https://gingerbaking.com/no-bake-strawberry-white-chocolate-cheesecake-baker-jo/