I adore this luscious white chocolate strawberry cheesecake—it blends silky cream cheese filling with melted white chocolate and swirls of vibrant strawberry, all nestled on a buttery graham-cracker crust. It’s crusty, creamy, fruity, and perfect for celebrating any occasion.
Why You’ll Love This Recipe
I fell for the balance here: rich white chocolate gives it decadent smoothness, while strawberry adds a fresh, tangy contrast. The no-bake (or gentle bake) method keeps things stress-free, and it sets up beautifully overnight for clean slices. It always feels special, yet it’s surprisingly easy to pull together.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the crust
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Graham cracker crumbs
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Melted butter
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Granulated sugar
For the strawberry swirl
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Fresh or frozen strawberries (thawed)
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Granulated sugar
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Water
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Cornstarch
For the filling
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Cream cheese (room temperature)
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White chocolate (melted and cooled)
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Granulated sugar
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Sour cream (or Greek yogurt)
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All-purpose flour (optional stabilizer)
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Eggs (optional, for baked version)
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Vanilla extract
directions
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Prep the crust: Mix crumbs, sugar, and butter; press into springform pan; bake briefly or chill until firm.
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Make strawberry sauce: Simmer strawberries with sugar, water, and cornstarch until thick; strain seeds; cool.
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Prepare filling: Beat cream cheese and sugar until smooth; stir in melted white chocolate, sour cream, flour, vanilla; if baking, gently fold in eggs.
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Assemble: Pour half filling over crust, spoon strawberry sauce, top with remaining filling and more strawberry sauce; gently swirl.
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Set cheesecake:
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No-bake version: Chill several hours or overnight until firm.
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Baked version: Bake at moderate temp (∼325 °F) until edges are set and center jiggles; cool gradually in oven and then refrigerate.
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Garnish: Optionally top with fresh or white-chocolate-dipped strawberries.
Servings and timing
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Yields about 12 slices
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Prep time: ~30 minutes
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Cook time (for baked): ~1 hour
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Chill time: at least 4 hours, preferably overnight
Variations
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No-bake vs baked: Skip the oven entirely or go for a lush baked style with eggs and a water bath.
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Lite version: Swap sour cream for Greek yogurt, or lighten sugar amounts.
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Decor: Top with white chocolate curls, whipped cream rosettes, or a strawberry-honey glaze.
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Mini cheesecakes: Fill muffin tins to make about 15 individual cheesecakes.
storage/reheating
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To store: Refrigerate in airtight container up to 5 days.
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To freeze: Wrap tightly and freeze up to 3 months; thaw in fridge overnight.
FAQs
Can I make this cheesecake without baking?
Yes, both no-bake and baked versions work beautifully. The no-bake simply chills until firm; baked needs gentle stove time and cooling.
How do I prevent cracks in a baked cheesecake?
Bake at a low temperature, stop when center jiggly, cool slowly in the turned-off oven, and run a knife round the edges before chilling.
Can I use frozen strawberries for the swirl?
Absolutely—just thaw them fully and blot dry before cooking into sauce.
Is flour necessary in the filling?
It stabilizes the baked version for a smoother texture but isn’t needed in no-bake versions.
What’s the best way to serve for clean slices?
Chill overnight until firm, lightly wrap, and garnish right before serving. Warm tools (like a hot knife) help perfect slices.
Conclusion
This white chocolate strawberry cheesecake belongs on my celebration table often. Its creamy, lightly sweet filling flecked with vibrant strawberry swirls feels indulgent yet approachable. Whether I go for no-bake ease or baked elegance, each slice delivers rich, balanced flavor and a beautiful presentation—making it a dessert I’ll always enjoy making and sharing.
Print
White Chocolate Strawberry Cheesecake
A luscious, creamy white chocolate cheesecake swirled with fresh strawberry purée on a buttery graham cracker crust—perfectly elegant for any celebration or sweet indulgence.
- Total Time: 5 hours 20 minutes
- Yield: 12 servings
Ingredients
1½ cups graham cracker crumbs
¼ cup granulated sugar
6 tablespoons unsalted butter, melted
16 oz (2 packages) cream cheese, softened
¾ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
8 oz white chocolate, melted and slightly cooled
½ cup sour cream
1 cup fresh strawberries, hulled and pureed
2 tablespoons strawberry jam (optional, for extra sweetness)
Instructions
Preheat oven to 325°F (160°C). Grease a 9‑inch springform pan and wrap the outside with foil.
In a medium bowl, mix graham cracker crumbs, ¼ cup sugar, and melted butter until well combined. Press firmly into the bottom of the prepared pan to form the crust. Bake for 10 minutes, then set aside.
While crust bakes, melt the white chocolate in a heat‑proof bowl over simmering water or in 20‑second microwave bursts, stirring until smooth; allow to cool slightly.
In a large bowl, beat cream cheese and ¾ cup sugar until smooth and creamy. Add eggs one at a time, blending well after each. Stir in vanilla extract.
Mix in sour cream, then gently fold in the melted white chocolate until evenly incorporated.
Pour half of the cheesecake batter over the prebaked crust.
Spoon half of the strawberry purée (and strawberry jam if using) over the batter. Gently swirl with a knife.
Pour the remaining cheesecake batter on top, then swirl with the remaining purée.
Bake for 50–60 minutes, or until the edges are set and the center jiggles just slightly.
Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
Remove from the oven and refrigerate for at least 4 hours or overnight to fully set.
Before serving, run a knife around the pan edge, remove the springform side, and garnish with sliced fresh strawberries if desired.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
