White Chocolate Strawberry Cheesecake Recipe | No-Bake, Easy

If you’ve been craving a dessert that feels like a celebration in every bite, this White Chocolate Strawberry Cheesecake is just the thing. It’s luxuriously creamy, softly sweet from silky white chocolate, and brightened with a fresh strawberry topping that tastes like summer. Whether you’re baking for a special occasion or simply treating yourself, this recipe will guide you through each step so you end up with a showstopping cheesecake that slices beautifully and melts in your mouth. Expect a buttery crumb crust, a velvety white chocolate filling, and a ruby-red strawberry crown—simple ingredients coming together for something truly memorable.

What Makes This White Chocolate Strawberry Cheesecake Irresistible

This cheesecake strikes a perfect balance between richness and freshness. The white chocolate blends into the cream cheese to create an ultra-smooth, custardy texture—no overpowering sweetness, just a gentle vanilla-cocoa warmth. A buttery graham crust offers a toasty, slightly salty counterpoint, while the strawberry topping adds juiciness and a hint of tartness. It’s a dessert that tastes as beautiful as it looks, yet feels comfortably achievable in your own kitchen. With a few smart techniques (hello, room-temperature dairy and a calm water bath), you’ll get a crack-free, silky result every time.

Ingredients You’ll Need for White Chocolate Strawberry Cheesecake

Below you’ll find everything required, along with what each ingredient contributes to the final dessert. Measure carefully and let chilled ingredients warm to room temperature for the smoothest filling.

For the crust

• Graham cracker crumbs (200 g / about 2 cups) — The base that brings a toasty, lightly sweet crunch.
• Granulated sugar (25 g / 2 tablespoons) — Adds a touch of sweetness and helps the crust set.
• Unsalted butter, melted (85 g / 6 tablespoons) — Binds the crumbs and gives a rich, golden finish.
• Fine sea salt (a pinch) — Balances sweetness and enhances flavor.

For the white chocolate cheesecake filling

• White chocolate, finely chopped (170 g / 6 ounces) — The star flavor; melts into the batter for a silky, creamy texture.
• Full-fat cream cheese, room temperature (680 g / 24 ounces) — The backbone of the filling, providing structure and tang.
• Granulated sugar (150 g / 3/4 cup) — Sweetens without overpowering the delicate white chocolate.
• Sour cream, room temperature (120 g / 1/2 cup) — Adds moisture and a gentle tang that keeps the filling balanced.
• Heavy cream, room temperature (120 ml / 1/2 cup) — Contributes luscious, custardy richness.
• Vanilla extract (2 teaspoons) — Enhances the white chocolate’s rounding sweetness.
• Large eggs, room temperature (3) — Provide structure and a tender set; room temp helps prevent overmixing.
• Cornstarch (1 tablespoon) — Helps stabilize the filling for a clean slice.
• Lemon zest (1 teaspoon, optional) — A whisper of brightness that lifts the flavors.

For the strawberry topping

• Fresh strawberries, hulled and sliced (500 g / about 1 pound) — Juicy, vibrant topping with natural sweetness.
• Granulated sugar (65 g / 1/3 cup) — Draws out the berries’ juices and creates a glossy sauce.
• Lemon juice (1 tablespoon) — Adds sparkle and balances the sweetness.
• Cornstarch (2 teaspoons) + water (2 teaspoons) — Thickens the sauce so it sits beautifully on the cake.
• Vanilla extract (1/2 teaspoon, optional) — Adds mellow warmth to the fruit topping.

For garnish (optional but lovely)

• Extra fresh strawberries — For finishing with a fresh, jewel-like look.
• White chocolate curls or shavings — A delicate, celebratory touch.

How to Make It: A Step-by-Step White Chocolate Strawberry Cheesecake Guide

1. Prepare your tools and pan. Line the bottom of a 9-inch (23 cm) springform pan with parchment and lightly butter the sides. Wrap the outside of the pan with two layers of heavy-duty aluminum foil to protect it from water if you plan to use a water bath. Set a kettle of water to boil for later.
2. Heat the oven. Preheat to 325°F (163°C). Position a rack in the middle of the oven.
3. Make the crust. In a medium bowl, mix the graham crumbs, sugar, and salt. Stir in the melted butter until every crumb is evenly moistened. Press the mixture firmly into the bottom of the prepared pan, using the flat bottom of a measuring cup to create a compact, even layer. Bake for 8–10 minutes, just until fragrant and lightly set. Cool on a rack while you prepare the filling.
4. Melt the white chocolate gently. Place the chopped white chocolate in a heatproof bowl. Set over a pot of barely simmering water (bain-marie), stirring often until smooth. Alternatively, microwave in 15–20 second bursts, stirring between each, until just melted. Let it cool until lukewarm—warm but not hot—so it blends smoothly without melting the dairy.
5. Mix the cream cheese base. In a large mixing bowl, beat the room-temperature cream cheese on medium speed for 1–2 minutes until smooth and fluffy, scraping the bowl and beaters. Add sugar and beat another minute to dissolve and smooth out the mixture.
6. Add sour cream, heavy cream, vanilla, and cornstarch. Mix on low until combined and silky. Add the lemon zest if using for brightness.
7. Incorporate the eggs. Beat in the eggs one at a time on low speed, just until blended. Avoid whipping in too much air, which can cause cracks. Scrape down the bowl to ensure even mixing.
8. Stream in the melted white chocolate. With the mixer on low, slowly pour in the cooled, melted white chocolate. Mix until fully incorporated and satiny. Give the bowl a final scrape and fold to ensure no streaks remain.
9. Assemble for baking. Pour the batter over the cooled crust and smooth the top. Tap the pan gently on the counter to release any large air bubbles.
10. Set up the water bath (recommended for a creamy, crack-free texture). Place the foil-wrapped springform pan in a large roasting pan. Carefully pour hot water into the roasting pan to come halfway up the sides of the springform. Transfer to the oven.
11. Bake. Bake at 325°F (163°C) for 55–65 minutes. The edges should look set, and the center should jiggle like set gelatin—wobbly but not soupy. Do not overbake; carryover heat will finish the job.
12. Cool gently. Turn off the oven, crack the door, and let the cheesecake rest inside for 45–60 minutes. This gradual cooling helps prevent cracks. Remove from the water bath, unwrap the foil, and cool to room temperature on a rack.
13. Chill. Once at room temperature, cover the pan and refrigerate for at least 6 hours, preferably overnight, until thoroughly set and chilled. Chilling improves both texture and flavor.
14. Make the strawberry topping. In a medium saucepan, combine the sliced strawberries, sugar, and lemon juice. Cook over medium heat, stirring, until the berries release their juices and begin to soften (5–7 minutes). Stir together the cornstarch and water, then add to the pan. Simmer 1–2 minutes, stirring gently, until the sauce is glossy and slightly thickened. Remove from heat, stir in vanilla if using, and cool completely.
15. Finish and garnish. Once the cheesecake is fully chilled, run a thin knife around the edge to loosen and remove the springform ring. Spoon the cooled strawberry topping evenly over the surface. If you like, decorate with additional fresh berries and white chocolate shavings.
16. Slice and serve. For neat slices, use a sharp knife dipped in hot water and wiped clean between cuts. Enjoy the contrast of the tender filling, buttery crust, and vibrant strawberries.

Timing & Prep Details at a Glance

• Active prep time: about 35–45 minutes (including crust, filling, and topping prep)
• Baking time: 55–65 minutes
• Initial cool-down in oven: 45–60 minutes
• Chilling time: at least 6 hours, ideally overnight
• Total time: around 9–12 hours including chilling; most of this is hands-off
• Yield: 12 generous slices

When is it ready? The cheesecake is ready to eat once it is fully chilled and the center feels set to the touch (slightly springy). The topping should be cool and glossy, sitting nicely without dripping. For the cleanest slices and best flavor, overnight chilling is your friend.

Pro Tips to Guarantee Cheesecake Success

• Use room-temperature dairy. Cream cheese, sour cream, and eggs should be at room temp so the batter blends smoothly and evenly without lumps.
• Melt white chocolate slowly and let it cool slightly. Gentle melting avoids scorching, and cooling ensures it doesn’t seize when mixed with the batter.
• Go low and slow with mixing. Overbeating whips in air, which can cause cracks. Mix just until combined, especially after adding eggs.
• Water bath = silky texture. It moderates heat and provides a humid environment. If you prefer to skip it, place a pan of hot water on a lower rack to add moisture and bake the cheesecake on a sheet pan.
• Don’t overbake. Pull it when the edges are set but the center still jiggles. It will firm up as it cools.
• Cool gradually. Sudden temperature changes can cause cracks. Rest in the turned-off oven with the door ajar, then cool to room temperature before chilling.
• Paring knife trick. After chilling, run a thin knife around the edges before removing the ring to prevent sticking and tearing.
• Flavor twist ideas. Try a chocolate cookie crust for a deeper contrast, swirl a few spoonfuls of strawberry sauce into the batter before baking for a marbled look, or fold in a handful of finely chopped strawberries for little bursts of fruit.
• Make ahead. Cheesecake keeps beautifully. Make it a day or two ahead and add the topping shortly before serving.

Nutritional Snapshot

Approximate values per serving (1 slice of 12). Actual values will vary with brands and exact measurements.

Your Questions, Answered

Can I make this cheesecake without a water bath?

Yes. While a water bath helps prevent cracks and ensures an ultra-creamy texture, you can bake without it. Place a pan of hot water on a lower rack to add moisture and watch the bake time closely, removing the cake once the center still has a gentle wobble.

What’s the best way to melt white chocolate without scorching?

Melt slowly. Use a double boiler over barely simmering water, stirring often, or microwave in 15–20 second increments, stirring well after each. Stop when almost melted and stir until smooth. Let it cool to lukewarm before adding to the batter.

How long does the cheesecake keep, and can I freeze it?

Covered and refrigerated, it keeps well for 4–5 days. For longer storage, freeze the baked, cooled, and chilled cheesecake (without the strawberry topping) for up to 2 months. Thaw overnight in the fridge and add the topping before serving.

A Sweet Send-Off

There’s something special about a homemade cheesecake—especially one that pairs white chocolate’s gentle sweetness with bright, fresh strawberries. It looks impressive on the table, but it’s rooted in simple, thoughtful steps that anyone can master. As you slice and share, you’ll taste the care you put in: the tender crust, the silky center, the gleaming berry crown. I hope this becomes one of those reliable, joyful recipes you turn to for birthdays, holidays, or just because. And when you serve it, don’t be surprised if someone asks for the recipe—consider it your cue to pass along the sweetness.