Strawberry and white chocolate cheesecake

A slice of a strawberry white chocolate cheesecake on parchment paper.

5 from 1 vote

Strawberry and white chocolate cheesecake

A simple no bake strawberry and white chocolate cheesecake. It has an biscoff cookie crust, white chocolate filling and is filled with a homemade strawberry sauce.

Prep Time15

Chill Time12

Total Time12 15

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings: slices

Calories: 626kcal

Author: Ella Gilbert

Equipment

9" springform pan

Ingredients

Cheesecake Crust

2 cups Lotus Biscoff cookies crushed
7 tablespoons unsalted butter melted

Cheesecake

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

Whipped Cream

1 cup heavy cream cold

Metric - US Customary

Instructions

Crust

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.

Cheesecake filling

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.

Whipped Cream

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!

Notes

My recipes have been developed and tested in cups and metric grams. I highly recommend using a weighing scale and measuring out your ingredients the metric way.

Heavy Cream: If you're based in the UK, use double cream.

Room Temperature: make sure the cream cheese and sour cream are room temperature before starting this recipe.

Cream Cheese: If you're based in the UK, Europe, or your cream cheese comes in tubs, then the cream cheese you are using has a higher moisture content than North American cream cheese. Just before starting the recipe, place your cream cheese in a bowl and place a piece of kitchen roll on top of it, gently squeeze the cream cheese with the paper towel to remove excess moisture.

Strawberry Swirls: the cheesecake mixture is very thick, so when you swirl the strawberry sauce with the cheesecake don't go too far down with your toothpick as it will create empty spaces on the cheesecake.

Storage: Keep your cheesecake in the fridge for up to 5 days. It does not freeze well.

Nutrition