White Chocolate Strawberry Cheesecake

White Chocolate Strawberry Cheesecake is a dreamy, decadent dessert that combines rich, velvety cheesecake infused with white chocolate and topped with a luscious strawberry glaze or fresh berries. With a buttery graham cracker crust and creamy filling, this cheesecake is both elegant and irresistibly flavorful.

Why You’ll Love This Recipe

I love this recipe because it’s the perfect balance of sweet and tangy. The white chocolate gives the cheesecake a smooth, luxurious texture, while the strawberries add a bright, fruity finish that cuts through the richness. It looks stunning on the table and always feels like a special treat, whether I’m serving it at a holiday, a dinner party, or just because I’m craving something beautiful and indulgent.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the crust:

• Graham cracker crumbs

• Unsalted butter, melted

• Granulated sugar

For the filling:

• Cream cheese, softened

• White chocolate, melted and cooled

• Granulated sugar

• Vanilla extract

• Sour cream

• Eggs

For the topping:

• Fresh strawberries (halved or sliced)

• Strawberry preserves or glaze

• Optional: white chocolate shavings or drizzle

Directions

1. I preheat the oven to 325°F (160°C) and grease a springform pan.

2. I combine the graham cracker crumbs, sugar, and melted butter, then press the mixture firmly into the bottom of the pan to form the crust. I bake it for 8–10 minutes, then let it cool.

3. For the filling, I beat the cream cheese until smooth, then add the sugar and vanilla. I mix in the sour cream and then slowly incorporate the melted white chocolate.

4. I add the eggs one at a time, mixing just until combined to avoid overmixing.

5. I pour the filling over the crust and smooth the top with a spatula.

6. I bake the cheesecake in a water bath for 55–65 minutes, or until the edges are set and the center has a slight jiggle.

7. After baking, I let it cool in the oven with the door slightly open for an hour, then chill it in the fridge for at least 4 hours or overnight.

8. Before serving, I top it with a layer of strawberry preserves or glaze and arrange fresh strawberries on top. Sometimes I add a drizzle of melted white chocolate or some chocolate shavings for extra flair.

Servings and timing

This cheesecake serves 10 to 12 people. It takes about 25 minutes to prep, 1 hour to bake, and needs at least 4 hours to chill, ideally overnight.

Variations

• I’ve made a chocolate crust using crushed chocolate cookies for a richer base.

• Sometimes I swirl strawberry puree into the filling for a marbled effect.

• For a lighter version, I’ve used Greek yogurt instead of sour cream.

• I’ve also added a splash of almond extract for a subtle nutty undertone.

storage/reheating

I store the cheesecake in the refrigerator, tightly covered, for up to 5 days. It also freezes beautifully—I wrap individual slices in plastic and foil and freeze them for up to 2 months. I thaw slices in the fridge overnight. There’s no reheating needed—it’s best served chilled.

FAQs

Can I use white chocolate chips instead of a white chocolate bar?

Yes, I’ve used white chocolate chips, but I melt them gently to avoid seizing. I prefer high-quality white chocolate for the best flavor and texture.

Do I have to use a water bath?

A water bath helps prevent cracks and gives the cheesecake a creamy texture, but if I’m careful with the baking time and cooling process, I can skip it. I just keep an eye on the doneness.

Can I use frozen strawberries?

Yes, I’ve used thawed frozen strawberries to make a glaze or puree. I strain them to remove excess moisture and seeds for a smoother finish.

What’s the best way to melt white chocolate?

I melt it slowly using a double boiler or in short bursts in the microwave, stirring often. I let it cool slightly before adding it to the cream cheese mixture.

Can I make this cheesecake ahead of time?

Absolutely. I often make it a day or two in advance and store it chilled until serving. I add the strawberry topping just before serving for the freshest presentation.

Conclusion

White Chocolate Strawberry Cheesecake is one of those desserts that always feels luxurious and impressive. I love how the creamy white chocolate filling pairs with the bright strawberries for a perfectly balanced bite. Whether it’s for a special occasion or a weekend indulgence, this cheesecake never fails to delight.