Here’s a rich and indulgent White Chocolate Strawberry Cheesecake 🍓🍫 — creamy, fruity, and perfect for special occasions.
White Chocolate Strawberry Cheesecake
Servings: 8–10
Time: ~1 hour + chilling
Ingredients
Crust
- 1½ cups graham cracker crumbs
- ¼ cup sugar
- 6 tbsp unsalted butter, melted
Cheesecake Filling
- 16 oz (2 packages) cream cheese, softened
- ½ cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- 4 oz white chocolate, melted and slightly cooled
- ½ cup sour cream or heavy cream
Strawberry Topping
- 1 cup fresh strawberries, sliced
- 2–3 tbsp sugar
- 1 tsp lemon juice
Instructions
- Preheat oven
325°F (163°C). Grease a 9-inch springform pan. - Make crust
- Mix graham cracker crumbs, sugar, and melted butter.
- Press evenly into the bottom of the pan.
- Bake 8–10 minutes, then cool slightly.
- Prepare filling
- Beat cream cheese and sugar until smooth.
- Add eggs one at a time, then vanilla.
- Stir in melted white chocolate and sour cream until creamy.
- Bake cheesecake
- Pour filling over crust.
- Bake 45–50 minutes, until edges are set but center slightly jiggles.
- Turn off oven, crack door, and let cheesecake cool inside 1 hour (prevents cracking).
- Chill
- Refrigerate at least 4 hours, preferably overnight.
- Make strawberry topping
- Toss strawberries with sugar and lemon juice. Let sit 10–15 minutes to macerate.
- Serve
- Top chilled cheesecake with strawberries before slicing.
Tips & Variations
- Extra creamy: Use full-fat cream cheese and heavy cream.
- Chocolate drizzle: Drizzle melted white chocolate over strawberries for a prettier presentation.
- Crust swap: Use crushed shortbread cookies instead of graham crackers.
- Mini cheesecakes: Bake in muffin tins for individual servings.
I can also give you a no-bake version or a layered white chocolate strawberry cheesecake parfait if you want a quicker, no-bake option.
Do you want me to give that version?
