This rich Strawberry White Chocolate Cheesecake recipe swirls homemade strawberry sauce into a creamy white chocolate cheesecake base. It is so simple to prepare, you don't even need to use a water bath!
Why You Will Love This Recipe
I love all kinds of cheesecake and have a collection of many different styles and flavors. But this White Chocolate Strawberry Cheesecake instantly became my family's favorite. Here are a few reasons why we love it and why you will too!
Velvety Texture - Mixing the melted white chocolate into the filling makes this one of the silkiest, creamiest cheesecakes ever. It's smooth and lush without being heavy or fluffy.
No Water Bath - Making cheesecake is easier than ever because this recipe skips the water bath step. You still get perfect results, no cracks in sight!
Bright, Fresh Flavor - The beautiful strawberry swirl adds a fresh fruit sweetness that balances the delicious white chocolate cheesecake filling.
Looking for the full recipe? See the recipe card at the bottom of this post for the full list of ingredients, including measurements and instructions.
Cream Cheese - For best results, use full-fat cream cheese (brick style) and allow it to come to room temperature before mixing. This helps create a smooth, creamy texture.
White Chocolate - I like to use white baking chocolate but white chocolate chips will also work. Be very careful not to get water in your chocolate or overheat it or the texture will suffer.
Eggs - Large eggs at room temperature are ideal. Whisk them gently before adding to the mixture.
Sour Cream - Sour cream should also be at room temperature. Greek yogurt can be substituted.
Flour - A small amount of all-purpose flour helps to stabilize the cheesecake and prevent cracking.
Graham Cracker Crumbs - Use about 13 full graham cracker sheets to make fresh crumbs, or purchase store-bought graham cracker crumbs. If you live in the UK, substitute digestive biscuits and reduce the granulated sugar to ¼ cup (50 grams).
Strawberries - Fresh strawberries are best if they are at their peak. Look for bright red strawberries without blemishes for the best flavor. If you are using frozen strawberries, thaw them and blot them dry so you don't end up with a runny sauce.
How to Make Strawberry White Chocolate Cheesecake
This recipe is pretty easy to make, but several of the steps require that you wait for things to cool before moving on to the next step. You can make the strawberry sauce and crust a day ahead if you'd like.
1) Make the Strawberry Sauce
- Combine the chopped strawberries, sugar, water, and cornstarch in a medium saucepan.
- Cook over medium heat, mashing the berries and stirring constantly as the mixture simmers.
- After several minutes the strawberries will release their juices and then thicken to a jam-like consistency.
- Press the sauce through a mesh sieve to remove the seeds. Then let it cool completely.
2) Mix the Graham Cracker Crust
- Process whole graham crackers in a food processor until they are fine crumbs. You can also crush them in a resealable bag with a rolling pin.
- Combine the crumbs, sugar, and melted butter until moistened throughout.
- Press the buttery crumbs evenly into the bottom of a springform pan.
- Bake at 375°F (191°C) for 7-8 minutes until lightly toasted. Let cool.
3) Melt the White Chocolate
- Break the white chocolate into pieces and place them in a microwave-safe bowl.
- Heat in 30-second increments in the microwave, stirring each time, until the chocolate is smooth.
- You can also place the white chocolate in a heatproof bowl over a pot of boiling water (double boiler), but be very careful not to get a single drop of water in the chocolate or it will seize.
- Set the chocolate aside to cool slightly at room temperature while you prepare the filling.
4) Prepare the Cheesecake Filling
- Place the cream cheese and sugar in a large bowl and beat on medium-high speed for several minutes.
- It's best to use an electric stand mixer if you have one, though a hand mixer can also work.
- Scrape the sides and bottom of the bowl frequently throughout the process of making the filling so that all of the ingredients are evenly combined.
- Mix the flour and room-temperature sour cream on low speed.
- Whisk the eggs before adding them to the cream cheese mixture. This will help them incorporate without overmixing the batter.
- Once the eggs are mixed in, add the white chocolate and vanilla extract and continue mixing with your electric mixer on low speed.
- Pour half of the cheesecake mixture over the crust, then dollop strawberry sauce on top.
- Cover with the remaining cheesecake batter and the remaining sauce in dollops.
- Use a table knife to cut through the drops of strawberry and drag it around the batter to swirl.
- Bake at 325°F (163°C) for 65-75 minutes until the edges are set but the center still jiggles slightly.
- Turn off the oven and open the oven door.
- Let the cheesecake sit undisturbed for 10 minutes, then run a knife around the sides of the pan to loosen the cheesecake.
- Leave it to cool for an hour, then transfer it to the refrigerator for at least 4 hours, or overnight.
How to Top a Strawberry Cheesecake
This gorgeous cheesecake can be served just as it is once chilled, showcasing the pretty swirled strawberry sauce throughout. Or you can dress it up with several decadent topping options if desired:
- Pipe stabilized whipped cream around the edges.
- Spoon white chocolate ganache or extra strawberry topping around the edge of the cheesecake so it drizzles decoratively down the sides.
- For decadence, cover the top of the cheesecake with white chocolate curls or shavings.
- Place strawberry halves or chopped berries over individual slices.
- Dip whole strawberries in white chocolate for even more decadence.
- For a decorative crust effect, press sliced almonds around the bottom edge before baking.
How to Store Cheesecake
Wrap the cooled cheesecake tightly with plastic wrap or transfer it to an airtight container and store it in the refrigerator for up to 5 days.
Frozen cheesecake should be wrapped in plastic wrap and then aluminum foil to prevent freezer burn, and enjoyed within 3 months. Thaw it in the refrigerator overnight before serving.
For more storage tips see How Long Cheesecake Lasts in the Fridge.
Yes, frozen strawberries work great! Just thaw them first and pat dry before making the sauce.
This recipe needs to be baked, but you can modify my no-bake vanilla cheesecake recipe by stirring in the melted chocolate and adding the strawberry sauce swirls.
Yes, it will make about 15 miniature cheesecakes. Line the muffin cups, press in 1 ½ tablespoons of crumbs, then fill each cup with about ¼ cup of batter, filling to the rim of the liners. Swirl in a tablespoon of strawberry sauce. Bake at 350°F (177°C) for 18-20 minutes, then cool completely. Or do bite-size strawberry cheesecakes with a mini muffin pan.
Because this recipe has 4 blocks of cream cheese plus the addition of white chocolate it's got plenty of fat so it does not need the additional moisture of a water bath.
More Cheesecake Recipes
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Strawberry White Chocolate CheesecakeRecipe by:
- 12 ounces strawberries, chopped (8 ounces after cutting off tops, 8 ounces frozen)
- ¼ cup granulated sugar
- ¼ cup water
- 1 tablespoon cornstarch
Graham Cracker Crust
- 1 ½ cups graham cracker crumbs about 13 full sheets of graham crackers
- ⅓ cup granulated sugar
- 6 tablespoons salted butter melted
- 8 ounces white chocolate baking bar
- 32 ounces block cream cheese room temperature
- ⅔ cup granulated sugar
- ½ cup sour cream
- 2 tablespoons all-purpose flour
- 4 large eggs room temperature, beaten slightly
- 2 teaspoons vanilla extract
- Combine the strawberries, water, sugar, and cornstarch in a medium saucepan. Cook over medium heat, stirring constantly, breaking up the strawberries as it simmers. Continue cooking until the strawberries release their juices and then the sauce thickens, about 5 minutes.12 ounces strawberries, chopped, ¼ cup granulated sugar, ¼ cup water, 1 tablespoon cornstarch
- Remove the pan from heat and press it into a bowl through a fine mesh strainer. Allow to cool completely.
Graham Cracker Crust
- Preheat oven to 375°F (190°C).
- Mix the graham cracker crumbs, sugar, and melted butter in a medium bowl. The mixture should look like fine sand.1 ½ cups graham cracker crumbs, ⅓ cup granulated sugar, 6 tablespoons salted butter melted
- Transfer the crumbs to a 10-inch springform pan and press them into the bottom of the pan. Bake for 7-8 minutes. Then remove from the oven and allow to cool while preparing the filling.
- Reduce the oven to 325°F (165°C).
- Break the white chocolate into pieces and place it in a medium bowl. Microwave in 20-second increments, stirring after each interval, until the white chocolate is smooth. (Alternatively, the white chocolate can be melted over simmering water in a double boiler, stirring continuously.) Set aside to cool.8 ounces white chocolate baking bar
- Place the cream cheese and granulated sugar in a large mixing bowl. Beat at medium speed using an electric stand mixer until it is creamy, about 2 minutes.32 ounces block cream cheese, ⅔ cup granulated sugar
- Add the sour cream and flour and mix on low speed. Scrape the sides and bottom of the bowl.½ cup sour cream, 2 tablespoons all-purpose flour
- Add the eggs one at a time, using low speed and scraping the bowl between each addition. Keep the mixer on low at this point and do not overbeat.4 large eggs
- Mix in the vanilla extract and the cooled white chocolate into the mixture2 teaspoons vanilla extract
- Pour ½ of the batter over the crust. Dollop about 3 tablespoons of sauce over the batter. Pour the remaining cheesecake batter on top. Dollop an additional 3 tablespoons over the top of the cheesecake. Use the tip of a knife to swirl the batter, making a marble design.
- Place on a rack in the lower ⅔ of the oven and bake for 65-75 minutes, or until the center is slightly jiggly but the edges are set.
- Turn the oven off and open the oven door. Let the cheesecake sit undisturbed for 10 minutes. After 10 minutes, carefully run a knife around the inside of the pan to separate the cheesecake from the outer ring. Let the cheesecake continue to cool for another 1-2 hours undisturbed. Then transfer the cooled cheesecake to the refrigerator for 4 hours, or overnight.
- Wrap tightly with plastic wrap and store in the refrigerator for up to 5 days.
- If you are freezing the cheesecake, wrap it with both plastic wrap and heavy-duty aluminum foil. Thaw overnight in the refrigerator before serving.
- Mix the filling thoroughly but use low speed after beating the cream cheese and sugar so as not to incorporate excess air.
- Check the cheesecake early and turn the oven off when it is just set but slightly jiggly in the center. Overbaking causes cracks.
- After 10 minutes of cooling, run an offset spatula or knife carefully around the edges to release the cheesecake. The cheesecake shrinks a little when it cools and this keeps it from sticking to the sides which can lead to cracks.
- Cool completely in the turned-off oven before chilling so that the temperature change is gradual.