If you’re looking for a show-stopping dessert that’s creamy, luxurious, and irresistibly sweet, this White Chocolate Strawberry Cheesecake is the ultimate treat. It’s a perfect combination of velvety white chocolate, tangy cream cheese, and juicy strawberries — layered on a buttery graham cracker crust. Each bite melts in your mouth with a balance of richness and freshness that makes this dessert a crowd favorite for any occasion. Whether it’s for a special dinner, holiday, or weekend indulgence, this cheesecake is bound to impress.
Ingredients
For the Crust:
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2 cups graham cracker crumbs
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½ cup unsalted butter, melted
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2 tablespoons granulated sugar
For the Cheesecake Filling:
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16 oz (450g) cream cheese, softened
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½ cup granulated sugar
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1 teaspoon pure vanilla extract
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2 large eggs, room temperature
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8 oz (225g) white chocolate, chopped
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½ cup heavy cream
For the Strawberry Topping:
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2 cups fresh strawberries, hulled and sliced
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¼ cup granulated sugar
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1 tablespoon cornstarch
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1 tablespoon lemon juice
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¼ cup water
Step 1: Prepare the Crust
Start by preheating your oven to 325°F (160°C).
In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Stir until the mixture resembles wet sand and holds together when pressed.
Press this mixture firmly into the bottom of a 9-inch springform pan, making sure it’s evenly distributed. Use the back of a spoon or a flat-bottomed glass to pack it down tightly — this creates a sturdy base that won’t crumble when you slice the cheesecake.
Bake the crust for 10 minutes, then remove it from the oven and set it aside to cool while you prepare the filling.
Step 2: Melt the White Chocolate
In a heatproof bowl, add the chopped white chocolate and heavy cream. Place it over a pot of gently simmering water (double boiler method). Stir continuously until the chocolate melts completely and the mixture becomes smooth and glossy. Remove from heat and let it cool slightly.
Tip: Be sure not to overheat white chocolate — it can easily scorch. Stir frequently and remove from heat as soon as it’s smooth.
Step 3: Make the Cheesecake Filling
In a large mixing bowl, beat the cream cheese with an electric mixer on medium speed until smooth and creamy — about 2 minutes. Add in the sugar and vanilla extract, and continue beating until fully incorporated.
Next, add the eggs one at a time, mixing just until combined after each addition. Overmixing can cause cracks during baking.
Finally, pour in the melted white chocolate mixture, blending on low speed until smooth and luscious. The batter should be thick, creamy, and slightly glossy.
Step 4: Assemble and Bake
Pour the cheesecake filling over the cooled graham cracker crust, smoothing the top with a spatula. Tap the pan gently on the counter to remove any air bubbles.
To prevent cracks, place the springform pan in a larger baking dish and pour hot water into the outer dish — creating a water bath. This helps the cheesecake bake evenly and retain its moisture.
Bake for 55–65 minutes, or until the edges are set but the center still jiggles slightly when gently shaken.
Once baked, turn off the oven and crack the door open. Let the cheesecake cool inside for 1 hour. Then, remove it from the oven and refrigerate for at least 4 hours or overnight to set completely.
Step 5: Prepare the Strawberry Topping
While the cheesecake chills, make your strawberry topping.
In a medium saucepan, combine the strawberries, sugar, cornstarch, lemon juice, and water. Cook over medium heat, stirring gently until the mixture thickens and becomes glossy — about 5 to 7 minutes.
Allow the topping to cool completely before spooning it over the chilled cheesecake. The sweet-tart flavor of the strawberries complements the white chocolate perfectly, adding a burst of freshness to every bite.
Step 6: Assemble and Serve
Once the cheesecake is firm, release it carefully from the springform pan. Place it on a serving plate and pour the cooled strawberry topping evenly over the surface. For extra beauty, garnish with fresh whole strawberries, white chocolate shavings, or even a drizzle of melted white chocolate.
Slice with a warm knife (dip it in hot water and wipe dry between cuts) for clean, picture-perfect servings.
Storage Tips
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Refrigerator: Store covered in the refrigerator for up to 5 days.
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Freezer: You can freeze the cheesecake (without the topping) for up to 2 months. Wrap tightly in plastic wrap and foil, then thaw overnight in the refrigerator before adding the strawberries.
Serving Suggestions
This White Chocolate Strawberry Cheesecake pairs beautifully with a cup of hot coffee or espresso. For an extra touch of luxury, serve each slice with a dollop of whipped cream or a drizzle of strawberry coulis on the plate.
If you’re serving for a special celebration, decorate the top with chocolate curls and mint leaves — it turns an ordinary dessert into a centerpiece.
Final Thoughts
This White Chocolate Strawberry Cheesecake is everything you want in a dessert: creamy, smooth, and decadent with a refreshing fruit topping. The velvety texture of the cheesecake combined with the sweetness of white chocolate and the natural tang of strawberries creates pure perfection. It’s a dessert that brings together elegance and comfort in every bite — ideal for birthdays, Valentine’s Day, or simply when you crave something extraordinary.
Once you make it, you’ll find that this recipe isn’t just delicious — it’s unforgettable. Every creamy, fruity, melt-in-your-mouth slice will have you coming back for seconds.
