This strawberry and white chocolate cheesecake is a no bake recipe! Made with 10 simple ingredients, this white chocolate cheesecake is super creamy and rich. It has a biscoff cookie crust!
While I love a baked cheesecake, nothing beats a super creamy and rich no bake cheesecake! Plus, no need to do a water bath which is always a win for me. Based off of my peppermint bark cheesecake, this is a simple no bake strawberry and white chocolate cheesecake.
This strawberry cheesecake has a Lotus biscoff cookie crust, a creamy white chocolate filling and is swirled with homemade strawberry sauce, though you could use storebought jam if you prefer!
This is the perfect cheesecake for birthdays or celebrations of any kind since it is just so impressive to look at!
Why you'll love this strawberry and white chocolate cheesecake!
- I'm using really simple ingredients here, nothing too crazy or fancy!
- You can make the strawberry sauce 5 days in advance, and the cheesecake 2 days in advance. So it's a great dessert to make for parties if you need to make the dessert in advance!
- It has fresh strawberry flavor thanks to the homemade strawberry jam.
- The biscoff cookie crust is super buttery, I love the flavor combo of biscoff cookies with white chocolate and strawberries!
- Cream Cheese: I've tested this recipe with full fat Philadelphia cream cheese. If you're based in Europe and your cream cheese comes in tubs instead of packets, just pat the cream cheese down with a paper towel as it has more moisture.
- Heavy Cream: this cream cheese mixture is mixed with whipped cream, making it super light and fluffy. If you're based in the UK you'll want to use double cream.
- Confectioner's Sugar: also known as powdered sugar or icing sugar.
- White Chocolate: be sure to use a good quality white chocolate here! You'll want to melt it and let it cool before adding to the cheesecake batter.
- Strawberry Sauce: I made my homemade strawberry sauce, though you can use strawberry jam instead if you don't have time to make the sauce.
- Lotus Biscoff Cookies: I love the flavor combination of the Biscoff cookies with the white chocolate and strawberries. You can swap it out for digestive biscuits or graham crackers if you prefer. Crush the cookies into a fine powder in a food processor, blender or place in a ziploc bag and crush with a rolling pin.
- Sour Cream: this is going to give the cheesecake that tang!
Step by Step Instructions
Step 1: In a large bowl, combine the cookie crumbs with the melted butter. Mix until the cookie crumbs are completely moist. Line the bottom of a 9" cheesecake springform pan with parchment paper. Pour the crust mixture into the pan and use the bottom of a measuring cup to press the crumbs into the bottom and sides of the pan. Freeze for 20 minutes.
Step 2: In a large mixing bowl with a handheld electric mixer, or in a stand mixer with the whisk attachment, whip the heavy cream until you have stiff peaks. Set aside.
Step 3: In another large bowl in a stand mixer fitted with the paddle attachment, beat the cream cheese until soft and creamy. Pour in the melted white chocolate, sour cream, confectioners' sugar and vanilla extract and beat on medium speed until smooth.
Step 4: Use a rubber spatula to gently fold in the whipped cream into the cheesecake mixture until completely combined.
Step 5: Pour half of the cheesecake batter into the chilled cheesecake crust. Spread half of the strawberry sauce or strawberry jam on top.
Step 6: Pour the remaining cheesecake filling on top, using a small offset spatula to evenly spread it on top. Dollop the remaining strawberry sauce with a spoon, then use a toothpick to gently swirl the two together. Cover the top of the pan with plastic wrap and chill for 12 hours or overnight.
The next day when ready to serve, use a small offset spatula or a knife to run along the sides of the cheesecake, then remove the sides of the springform pan. Decorate with whipped cream, fresh strawberries and pieces of white chocolate!
Recipe Tips & Tricks
- Chilling Time – I have tested this recipe with just 6 hours of chilling time and it isn’t as set and you don’t get as clean of a slice, so I really recommend waiting at least 12 hours before serving!
- Room Temperature - you want the cream cheese and sour cream to be room temperature before making this recipe, so take them out about an hour ahead of time. You also want the melted butter and melted white chocolate to be cool.
- Removing the Pan - to get clean sides, run a knife along the edge of the pan before removing the springform pan sides.
- To Get Clean Slices – use a sharp knife and clean it with a paper towel between every slice to get super clean slices. I also find it useful to run the knife under hot water and wipe quickly with a paper towel before slicing.
- Piping – I used a Wilton 1M piping tip and piping bag to pipe fresh whipped cream along the sides of the cheesecake.
Frequently Asked Questions
Yes you can. If you use an 8″ pan the cheesecake will be taller, and if you use the 10″ pan it will be slightly thinner.
Sure thing, swap out strawberry jam for raspberry jam or blueberry jam.
Yes, if you want just a regular no bake cheesecake with strawberry just leave out the white chocolate.
Keep this white chocolate strawberry cheesecake in the fridge for up to 5 days.
Try these cheesecake recipes next!
Strawberry and white chocolate cheesecake
- 9" springform pan
- 2 cups Lotus Biscoff cookies crushed
- 7 tablespoons unsalted butter melted
- 2 cups heavy cream cold
- 16 oz cream cheese room temperature
- ¼ cup sour cream room temperature
- 1 cup confectioners' sugar sifted
- 4 oz white chocolate melted
- 1 teaspoon vanilla extract
- ¾ cup strawberry sauce or jam
- 1 cup heavy cream cold
- In a large mixing bowl, whisk your crushed Biscoff crumbs with your melted butter. Make sure all the crumbs are moist and there aren't any dry patches.2 cups Lotus Biscoff cookies, 7 tablespoons unsalted butter
- Pour the crumbs into a 9" spring form pan. Use a rubber spatula or the bottom of a measuring cup to press the crumbs down into an even layer, you should have the crumbs going up slightly at the sides of the pan. Place in the freezer for 20 minutes.
- In a stand mixer with the whisk attachment or using a hand held electric mixer, whisk the cold heavy cream for about 5 minutes until you have stiff peaks. Set aside.2 cups heavy cream
- In a stand mixer with the paddle attachment, beat the cream on medium speed until completely smooth - you don't want any lumps at all.16 oz cream cheese
- Add in your sifted confectioners' sugar, melted white chocolate, sour cream and vanilla extract. Beat on medium-high until incorporated and smooth.¼ cup sour cream, 1 cup confectioners' sugar, 4 oz white chocolate, 1 teaspoon vanilla extract
- Use a rubber spatula to gently fold in your whipped cream, being careful to not deflate the cream.
- Pour half of the filling into your chilled crust. Pour half of the strawberry sauce on top and use a small offset spatula to spread it over the cheesecake. Pour the remaining cheesecake mixture on top. Dollop the remaining strawberry sauce on top and use a toothpick to swirl with the cheesecake.¾ cup strawberry sauce
- Cover in plastic wrap and keep in the fridge overnight. 12 hours is best. Take out of the fridge and remove the sides of the springform pan.
- Just before serving, place your heavy cream in a medium mixing bowl. Use a hand held mixer or a stand mixer with the whisk attachment and whisk until you have stiff peaks.1 cup heavy cream
- Carefully put the whipped cream in a piping bag fitted with a tip (I used the Wilton 1M) and pipe all along the sides of the cheesecake. Add strawberries and chopped up white chocolate pieces along the side!