This no-bake White Chocolate and Strawberry Cheesecake is a feast for the eyes and a delight for the taste buds. Its golden Oreo crust, creamy white chocolate filling, and homemade strawberry sauce make it the perfect dessert for any occasion.
And with Valentine’s Day just around the corner, there’s no better time to whip up this show-stopping treat! The romantic pairing of white chocolate and strawberries makes this luscious cheesecake an ideal way to impress your loved ones.
While most of my recipes are designed to be quick and beginner-friendly, this White Chocolate Strawberry Cheesecake can be fussy and a bit more of a labor of love. With multiple steps and a few key techniques, it’s better suited for an intermediate cook rather than a total beginner. But if you’re up for the challenge, the end result is absolutely worth it—rich, creamy, and downright stunning!
If you’re a beginner cook, don’t worry! I’ll walk you through each step with plenty of tips to make it as smooth as possible.
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Why I love this recipe (and you will, too!)
- This cheesecake does take more effort than my Honey Cheesecake, but trust me—when you bring this beauty to the table, people will think you’re a pastry chef.
- The creamy white chocolate filling, fresh strawberries, and glossy homemade sauce make it look (and taste!) like something straight out of a fancy bakery.
- Yes, this cheesecake requires a bit of patience. Yes, you’ll have to dirty more than one bowl. And yes, you might question your life choices somewhere around step five. But the moment you take a bite, all of that melts away into pure, creamy, strawberry-white-chocolate bliss.
Ingredient notes and substitutions
Below are my ingredient notes (including substitutions) for the main ingredients. The recipe card below provides a complete list of all ingredients and measurements.
- Golden Oreos: These cookies form a buttery crust that complements the creamy filling. You do not have to remove the icing between the cookies. You can substitute graham crackers or regular Oreos for a different taste.
- White chocolate chips: Opt for high-quality white chocolate to ensure a smooth and rich filling. You can also use a white chocolate bar; just make sure to chop it finely before melting.
- Cream cheese: Full-fat cream cheese provides the best texture and flavor. Soften it to room temperature before mixing.
- Strawberries: Fresh, ripe strawberries are best for both the filling and the sauce.
How to make this White Chocolate and Strawberry Cheesecake
- To prepare the crust, crush the Golden Oreos into fine crumbs using a food processor or by placing them in a ziplock bag and bashing them with a rolling pin. You do not have to remove the icing between the cookies. Mix the crumbs with melted butter until thoroughly combined, then press the mixture into the bottom of a 9-inch springform pan to form an even layer. Set aside.
- To start the filling, melt the white chocolate chips using a double boiler method: Place the chips in a heatproof bowl over a saucepan with an inch of simmering water, ensuring the bowl doesn’t touch the water. As soon as the chocolate starts melting, remove the bowl from the heat and continue stirring until it is smooth. Then, set aside to cool slightly.
- Add the room-temperature cream cheese, powdered sugar, and vanilla extract to the stand mixer bowl and beat on medium until smooth and creamy. Pour in the cold, heavy whipping cream and continue beating until the mixture becomes very thick. It should look like whipped cream that has reached the stiff peak stage. This step is crucial for achieving the right consistency in the cheesecake.
- Use a rubber spatula and a light touch, gently fold in the melted white chocolate, and finely chopped strawberries just until they are distributed. Don’t over-mix.
- To assemble the cheesecake, pour the cheesecake filling over the prepared crust, smoothing the top with a spatula. Cover the pan with plastic wrap, place on a sheet pan or plate and refrigerate for at least six hours, preferably overnight, to allow the cheesecake to set. A well-chilled cheesecake is firmer and easier to release.
- To prepare the strawberry sauce, combine half of the halved strawberries with sugar and water in a saucepan over medium heat. Cook for about ten minutes until the strawberries break down and release their juices. Strain the mixture through a sieve to remove seeds, then return the strained liquid to the saucepan. Add cornstarch and cook, stirring continuously, until the sauce thickens. Remove from heat and stir in the remaining fresh strawberries. Let the sauce cool completely.
- The texture of this no-bake cheesecake is very different from that of a baked cheesecake. It is delicate and lighter, more comparable to a mousse. To remove it from your springform pan, run a thin knife or a small offset spatula around the inside edge of the pan to loosen it. If the knife is sticking, dip it in warm water, wipe it dry, and try again.
- Once the edges are loosened, gently release the latch and slowly open the sides of the pan. If you feel resistance, go back with the knife and run it around again. Carefully remove the springform ring by lifting it straight up. Use a clean offset spatula to smooth out the sides if needed.
- I recommend leaving this cheesecake on its springform bottom for serving. To make clean slices, use a sharp knife dipped in warm water, wiping the blade between cuts. To serve, spoon the cooled strawberry sauce over each slice.
Serving and menu suggestions
This white chocolate cheesecake is perfect for a special occasion, Sunday supper with the family, or just because we all deserve a little sweetness in our lives.
I like serving it with my Chicken Cordon Bleu Casserole or Chicken Crepes with Mushrooms, but it would also be delicious with my Shrimp Pasta with Blue Cheese or Garlic Butter Steak Bites.
Recipe variations
- For something a little different, you can swap out the strawberries for blueberries, blackberries, raspberries, or a mix of berries.
- For an extra layer of decadence, add a layer of melted chocolate ganache between the crust and the filling.
- Or, for added texture and flavor, add half a cup of finely chopped pecans to the crust mixture.
How to store leftovers
Any leftover cheesecake can be stored in an airtight container in the refrigerator for up to two days.
Recipe FAQs
Absolutely! In fact, it’s best to prepare it ahead of time to ensure it sets properly.
Graham crackers, gingersnaps, Biscoff cookies or regular Oreos can be substituted for the Golden Oreos.
This is a very delicate cheesecake, and it will be difficult to remove from a regular cake pan. If you want to try, use a 9-inch round cake pan, but line it with parchment paper to make it easier.
For this recipe, fresh is best. I don’t recommend frozen strawberries because they contain too much moisture.
Top tips to ensure this recipe turns out perfectly
- Ensure the heavy whipping cream is very cold before adding it to the cream cheese mixture. Continue beating until the mixture is very thick and creamy, like thick whipped cream. This step is necessary to achieve the consistency needed for the cheesecake to set correctly.
- Because white chocolate tends to burn or scorch, I recommend melting it using the double-boiler method. You can use the microwave if you prefer, but be careful. Only use 50% power in 30-second intervals and stir between intervals.
- Be sure to let the melted white chocolate cool slightly before adding it to the cream cheese mixture to prevent it from seizing.
- Let the cheesecake chill for at least six hours, but overnight is even better for the best texture. Your patience will be rewarded.
- I always place my filled springform pan on a sheet pan or a sturdy plate before moving it—trust me, it makes life so much easier when retrieving it from the fridge. Since the bottom is removable, it can shift or even pop out if not properly secured. I learned that one the hard way!
Enjoy making and indulging in this dreamy White Chocolate Strawberry Cheesecake—it’s sure to be a hit at your next gathering!
More strawberry desserts
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White Chocolate Strawberry Cheesecake Recipe (No-Bake)
Equipment
- 9-inch springform baking pan
- electric stand mixer, or handheld
Ingredients
For the crust
- 24 Golden Oreos
- ¼ cup unsalted butter melted
For the filling
- 1 ½ cups white chocolate chips
- 24 ounces full-fat cream cheese, softened to room temperature 3-8 ounce packages
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 ½ cups heavy whipping cream cold
- 2 cups finely chopped strawberries about 1-pound
For the strawberry sauce
- 1 pound strawberries halved and divided
- ½ cup granulated sugar
- 2 tablespoons water
- 1 teaspoon cornstarch
Instructions
For the crust
- To prepare the crust, crush the Golden Oreos into fine crumbs using a food processor or by placing them in a ziplock bag and bashing them with a rolling pin. You do not have to remove the icing between the cookies. Mix the crumbs with melted butter until thoroughly combined, then press the mixture into the bottom of a 9-inch springform pan to form an even layer. Set aside.
For the filling
- To start the filling, melt the white chocolate chips using a double boiler method: Place the chips in a heatproof bowl over a saucepan with an inch of simmering water, ensuring the bowl doesn’t touch the water. As soon as the chocolate starts melting, remove the bowl from the heat and continue stirring until it is smooth. Then, set aside to cool slightly.
- Add the room-temperature cream cheese, powdered sugar, and vanilla extract to the stand mixer bowl and beat on medium until smooth and creamy. Pour in the cold, heavy whipping cream and continue beating until the mixture becomes very thick. It should look like whipped cream that has reached the stiff peak stage. This step is crucial for achieving the right consistency in the cheesecake.
- Use a rubber spatula and a light touch, gently fold in the melted white chocolate, and finely chopped strawberries just until they are distributed. Don’t over-mix.
- To assemble the cheesecake, pour the cheesecake filling over the prepared crust, smoothing the top with a spatula. Cover the pan with plastic wrap, place on a sheet pan or plate and refrigerate for at least six hours, preferably overnight, to allow the cheesecake to set. A well-chilled cheesecake is firmer and easier to release.
For the strawberry sauce
- To prepare the strawberry sauce, combine half of the halved strawberries with sugar and water in a saucepan over medium heat. Cook for about ten minutes until the strawberries break down and release their juices. Strain the mixture through a sieve to remove seeds, then return the strained liquid to the saucepan. Add cornstarch and cook, stirring continuously, until the sauce thickens. Remove from heat and stir in the remaining fresh strawberries. Let the sauce cool completely.
How to remove the cheesecake from the springform pan
- The texture of this no-bake cheesecake is very different from that of a baked cheesecake. It is delicate and lighter, more comparable to a mousse. To remove it from your springform pan, run a thin knife or a small offset spatula around the inside edge of the pan to loosen it. If the knife is sticking, dip it in warm water, wipe it dry, and try again.
- Once the edges are loosened, gently release the latch and slowly open the sides of the pan. If you feel resistance, go back with the knife and run it around again. Carefully remove the springform ring by lifting it straight up. Use a clean offset spatula to smooth out the sides if needed.
How to serve
- I recommend leaving this cheesecake on its springform bottom for serving. To make clean slices, use a sharp knife dipped in warm water, wiping the blade between cuts. To serve, spoon the cooled strawberry sauce over each slice.
Sharon Rigsby
Topped with luscious strawberry sauce, this is the ultimate dessert for Valentine’s Day or any sweet occasion.