Really Good Strawberry and White Chocolate Cheesecake

We wouldn’t call this strawberry and white chocolate cheesecake “really good” unless it truly was. It is really, really good ❤️

A strawberry and white chocolate cheesecake on a large white plate.

The filling is rich and creamy, soft and velvety – but firm enough to slice cleanly, which is non-negotiable in a proper, good-looking cheesecake.

It’s topped with a bright, glossy strawberry layer that’s sweet, full of flavour and unapologetically pretty. Perfect as a refreshing summer dessert or a showstopper treat for warm-weather get-togethers.

And yes, it’s an easy no-bake cheesecake recipe, no-fuss and totally doable – even if you don’t think of yourself as much of a baker.

(In case you’re wondering – because I know you are – the strawberry topping is actually the easiest part.)

If you’re a cheesecake lover, you absolutely must not miss out on this showstopping lemon meringue cheesecake! We use the same white chocolate cheesecake base.

Recipe highlights

A true, easy no-bake cheesecake with mascarpone cheese that looks and tastes out-of-this-world.
Full step-by-step guide included for fuss-free prep.
The balance is indulgent but not overly heavy.
No gelatin cheesecake. Soft, velvety texture that holds its shape.
Elegant enough for special occasions like Valentine’s or Mother’s Day, easy enough for any day.

Recipes to try next…

If you loved this, there’s more to try, like the rich and dramatic burnt Basque chocolate cheesecake, a zesty lemon meringue tart with a biscuit base, our easy, cheerful marshmallow fridge tart, or a truly iconic South African milktart.

Key ingredient notes and substitutions

Strawberry and white chocolate cheesecake ingredients.

Digestives or graham crackers

These form the buttery cookie base and bring a subtle sweetness and gentle crunch.

Digestives give a slightly more wholesome, wheaty flavour, while graham crackers are a little sweeter – either works beautifully.

You can even swap in Biscoff or shortbread for something a little different.

White chocolate

This is what gives the filling its rich, creamy sweetness and helps it set beautifully without any need for gelatin.

As the chocolate firms up in the fridge, it gives the cheesecake just the right amount of structure.

While a good-quality bar (or chips) with real cocoa butter will give the best flavour, we’ve often used supermarket own-brand white chocolate and it’s still absolutely delicious.

Cream cheese and mascarpone

This duo is the backbone of the filling.

Cream cheese brings that classic tangy richness, while mascarpone adds an extra-smooth, almost whipped quality that makes the texture unbelievably creamy.

Stick to full-fat versions for the best flavour and structure, especially in a cheesecake without baking. This is not the moment for moderation.

Double cream (heavy cream)

Try your best to use double cream here. The high fat content gives the filling its rich, luxurious texture.

If you’re in a pinch, whipping cream will work too, and single cream at a stretch, but the result won’t be quite as dreamy.

Fresh strawberries

Beautiful, fresh strawberries make all the difference here. They’re the centrepiece, both in flavour and looks.

You can use frozen if you thaw and drain them well, but we’d gently advise against it.

The beauty of this sauce is that half the strawberries go in fresh at the end, giving you a bright, juicy finish that frozen berries just can’t match.

What tin should I use?

An 8-inch (20cm) springform tin gives the perfect height for this cheesecake.

A 9-inch tin works too, but the cheesecake will be flatter.

Springform tins are ideal because you can release the sides without damaging the cake.

Step-by-step instructions

Prepare the base

Lining an 8 inch springform tin with baking paper.

1. Line the base of an 8-inch (20cm) springform tin with baking paper. The easiest way is to place a sheet over the base, clamp the sides shut, then trim the excess paper for a neat finish.

2. Melt the butter in the microwave in a heatproof bowl until fully melted. Set aside.

3. Crush the cookies in a food processor or sealed bag with a rolling pin until they resemble a sand-like texture.

Adding butter to crushed cookie crumbs for the cheesecake crust.

4. Add the melted butter to the crushed cookies and mix until evenly combined.

Pressing the cookie crumbs and butter into the base of a springform tin with a large spoon.

5. Spoon the mixture into the tin and use the back of the spoon to press it down firmly and smooth it out into an even layer. Place the tin in the fridge to firm up while you make the cheesecake filling.

Prepare the filling

6. Melt the white chocolate in the microwave or over a double boiler until completely smooth with no lumps. Set aside to cool slightly while you prepare the filling.

Showing cream at a soft peak on the beaters of an electric hand mixer.

7. Using the whisk attachments of your mixer, whip the cold double cream to soft peaks.

Adding icing sugar, mascarpone and cream cheese to a large white bowl.

8. In a separate large bowl, combine the room-temperature cream cheese, mascarpone, icing sugar and vanilla extract.

Whipping cream to soft peaks for the strawberry and white chocolate cheesecake.

9. Using the same whisk attachments (no need to wash them), whisk the mixture until it’s completely smooth and creamy, with no lumps or graininess.

Cream cheese and mascarpone whipped in a large white bowl.

10. Next, add the soft-whipped cream. Using low speed, whip the mixture until it’s quite firm and holds its shape well. Be careful not to overwhip, or it may turn grainy.

Adding the melted white chocolate to the cream, cream cheese and mascarpone for the no bake cheesecake.

11. Finally, pour in the slightly cooled melted white chocolate.

Whipping the cream for the no bake white chocolate and strawberry cheesecake in a large white bowl.

12. Whisk gently until the mixture is silky smooth. Again, be careful not to overwhip.

White chocolate cheesecake filling in a springform baking tin, ready to go into the fridge.

13. Spoon the cheesecake mix on top of the cookie base. Add it in three parts, smoothing each layer as you go to avoid any air pockets.

Chill the cheesecake in the fridge for at least 6 hours, but overnight is best for perfect firmness.

Prepare the strawberry topping

14. Mix the cornstarch with one tablespoon of cold water until smooth to make a slurry and set it aside.

15. Wash and hull the strawberries, then divide them into two equal halves.

For the first half, slice the large strawberries into smaller pieces (halves or thirds) and leave the small ones whole, then set them aside.

16. For the second half, place the strawberries in a food processor or blender and blitz until smooth to make a puree.

Adding sugar to the pureed strawberries in a small black saucepan.

17. Add the strawberry purée, granulated sugar, lemon juice, vanilla extract and a pinch of salt to a small saucepan. Heat the mixture over low heat until the edges just start to simmer – don’t let it boil.

Adding cornstarch to the strawberry sauce in a small black saucepan.

18. Give the cornstarch slurry a quick stir, then whisk it into the strawberry sauce. Cook over low heat for a further 3–4 minutes until the sauce thickens and turns glossy.

Pouring over the hot strawberry sauce over fresh, sliced strawberries in a white bowl.

19. Pour the hot sauce over the second half of the strawberries and gently mix. Let the sauce cool completely before using.

20. Once the cheesecake has set and the sauce is completely cool, gently run a knife or palette knife along the edges of the tart to loosen it from the sides of the tin. Then, remove the springform tin.

Pour the sauce over the top. You can either let it mound in the centre or spread it out for some drips down the sides.

Finish by decorating with some reserved green strawberry tops or white chocolate shavings.

Top tips for the best cheesecake!

Use room temperature cream cheese and mascarpone so they blend smoothly without lumps. Cold cream cheese can make the filling grainy.
On the other hand, make sure your double cream is cold. It whips up better and gives the cheesecake its signature light, airy texture.
Whip the cream separately. This lets you whip the cream cheese and mascarpone really well on their own for an ultra-smooth, creamy filling.

If you whip everything together from the start, the cream can overwhip and turn grainy.
Take your time whipping the cream cheese and mascarpone until completely smooth – no lumps!

We really can’t stress this enough. It’s key to getting that velvety, dreamy cheesecake texture.
Make sure to use icing sugar (powdered sugar), not granulated sugar, in the cheesecake filling.

Icing sugar dissolves quickly and smoothly, keeping your filling silky without any graininess.
If your strawberries look a bit pale, add a tiny drop of red food colouring to the sauce while it’s cooking to brighten up the colour.

Variations

Mix up the base: Oreos make a great chocolatey alternative, or try Scottish shortbread if you’re after something extra buttery.

Switch up the fruit: Raspberries, blueberries or even a mix of berries all work beautifully. Just use whatever’s in season for you.

Make it gluten-free: To make this cheesecake gluten-free, the only swap you’ll need to make is the cookies for the base. Use gluten-free digestives, graham crackers or shortbread-style biscuits.

Storage Tips

Refrigeration: Store the cheesecake in an airtight container in the fridge for up to 3 days.

Freezing: Wrap the cheesecake (without the strawberry topping) tightly and freeze for up to a month. Thaw in the refrigerator overnight before serving.

FAQs

Can I use frozen strawberries instead of fresh?

Absolutely—you can use frozen strawberries for the sauce, but be sure to let them fully thaw and drain off any extra liquid first. That said, for the best texture and visual appeal (especially on top), fresh strawberries really are the better choice.

How far in advance can I make this cheesecake?

This cheesecake is great for making ahead of time. You can prepare it up to two days in advance and keep it chilled in the fridge. For the freshest look, wait to add the strawberry topping until just before serving.

Can I freeze the cheesecake?

Yes, you can freeze the cheesecake (just leave off the strawberry topping). Wrap it well in plastic wrap, pop it in an airtight container, and freeze for up to 3 months. When you’re ready to serve, defrost it overnight in the fridge and add the topping just before serving.

Can I make mini white chocolate cheesecakes with this recipe?

Yes, you can easily make mini versions using a muffin tin lined with paper cases. Start by pressing a spoonful of the cookie base into the bottom of each case and chill until firm. Then fill with the cheesecake mixture and chill as usual. They’re perfect for parties or when you want individual portions.

What can I use instead of a springform tin?

A springform tin works best for cheesecakes because you can release the sides without disturbing the shape. If you don’t have one, a loose-bottomed tin is the next best option – just take extra care when lifting it out to keep the edges neat.

Is this cheesecake vegetarian?

Yes, this cheesecake is vegetarian-friendly. There’s no gelatine involved, so as long as your white chocolate and biscuits are suitable for vegetarians, you’re all set.

How long does it take for a no-bake cheesecake to set?

It takes at least 6 hours to set properly in the fridge, but overnight is ideal for the cleanest slices and firm texture.

Can I make this without mascarpone?

Mascarpone adds a uniquely creamy texture, but you can use all cream cheese if needed. The result will still be delicious, just slightly tangier.

5 from 46 votes