This recipe is for a deep-filled, simple and very delicious (‘no-bake’) Strawberry & White Chocolate Cheesecake, and it’s very quick to make for guests or family. There is a lovely delicate creamy strawberry taste and a little crunch of hidden white chocolate within. This cheesecake is highly recommended for anyone who needs a quick dessert to impress.
Strawberry & White Chocolate Cheesecake Recipe
Makes enough for 12 slices. This cheesecake takes 20 minutes to make and a couple of hours to chill and set.
- 600g soft cream cheese (Philadelphia or Marscapone)
- 250g digestive biscuits (crushed to crumbs)
- 125g butter
- 400g (1 tin) of strawberries in their own juice
- 140g icing sugar
- 400ml double cream (whipped to stiffen)
- 2oog white chocolate chips (melted)
- 1 tsp vanilla extract
- To garnish
- a handful of chocolate chips
To serve alongside
- 200g fresh ripe strawberries
- 70g dark chocolate (melted)
In a plastic bag place the biscuits and bash with a rolling pin to make fine sandy crumbs, or break up into fine sandy crumbs using a food processor.
In a saucepan melt the butter, take off the heat and add the crushed digestive biscuits. Mix well until the biscuits have absorbed all the butter and it becomes like rubble. Allow to cool.
Line an 18cm spring-form tin with cling film so that the cling film hangs over the edge of the tin a little bit.
Tip the biscuit and butter mixture into the tin, and using your knuckles and fingers gently press this evenly all around the bottom of the tin. There is no need to compact it down too much, otherwise it becomes a hard biscuit once again. Place the tin in the refrigerator and allow the base to set for one hour.
For the cheesecake filling: Drain the tin of strawberries and retain the juice. In a large mixing bowl lightly whip and beat the cream cheese, then whisk in the icing sugar and vanilla extract. Tip in the drained strawberries from the tin and 3 tablespoons of the retained juice. Using a whisk, whisk them in, and as you do so break the strawberries up into fragments, evenly distributed throughout the cream cheese.
Melt the white chocolate in a bowl over a gently steaming pan of water. Leave it cool a minute after melting. Pour in the melted white chocolate, mixing it in. Finally, gently fold in the whipped cream. When this Strawberry and White Chocolate Cream filling is smooth, spoon it evenly onto the biscuit base in the tin. Gently push it down into the edges and fill to the top.
Refrigerate the cheesecake and allow it to set for a further two hours.
Decorating the cheesecake: Once the Strawberry & White Chocolate Cheesecake is set, remove, smooth the sides with a palate knife and decorate it with chocolate chips and a fresh strawberry. Serve.
Serve with chocolate coated strawberries: Clean and trim the strawberries, retain some of the green leaf. Cut them in half lengthways. Melt the dark chocolate in a bowl, over a gently steaming pan of water. Allow to cool for two minutes once melted. Dip each strawberry half three-quarters of the way into the chocolate to coat. Allow the chocolate to harden.