This No Bake White Chocolate Strawberry Cheesecake is creamy, delicious and a stunner.. I mean look at those layers?! This recipe is perfect for Valentines Day because of the pure decadence and color, but I’ll whip this up for birthdays or other special occasions as well! The best part is you don’t have to bake it, and you can make it the day before!
This recipe has multiple steps simply because of the physical layering, and laying of flavors. Don’t be intimidating, it’s super easy! Also, start to finish it takes under and hour, so it really isn’t difficult!
I like to keep a few strawberries behind and cut them into flowers, but feel free to decorate however you’d like! I reserve about a half cup of the whip cream and put a nice dollop on each slice. You can use an assortment of fruit, or even a nice chocolate ganache would be delicious!
Recipe tips:
- Making the strawberry jam: This step is important to impart that natural strawberry flavor. If you have strawberry extract on hand, I’ll add in 1/4 teaspoon to amp up that flavor, but it really doesn’t need it!
- Layering: Read the instructions carefully before you start assembling. In the past when I’ve been in a rush, I mix everything together and it tastes amazing, but it doesn’t have the same ombré effect. Take your time and .I promise this will be a stunning dessert!
Every celebration needs a delicious dessert, and this is the perfect switch up from a traditional cake. I’d love to hear your thoughts and I hope you enjoy this recipe!
No Bake White Chocolate Strawberry Cheesecake
Ingredients
For the crust:
- 1 cup graham cracker crumbs
- 1 stick butter, melted
- 3 tbsp granulated sugar
- ¼ tsp kosher salt
For the strawberry filling:
- 1 lb strawberries
- 2 tbsp granulated sugar
- 2 tbsp corn starch
- 2 tbsp water
For the whip cream:
- 1 ½ cups heavy whipping cream
- 1 tsp vanilla extract
- 1 cup powdered sugar
- ¼ tsp kosher salt
For the filling:
- 16 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 .25 ounce packet of gelatin
- 2 tbsp cold water
- 8 ounces white chocolate, melted
Instructions
For the crust:
- In a medium sized food processor pulse together the graham crackers, butter, sugar and salt. Pulse until it becomes the texture of wet sand. Line the bottom of an 8 inch nonstick springform pan with the mixture and set in the refrigerator to chill.
For the strawberry purée:
- Rinse out the food processor and add the strawberries (after cutting off their stems). Mix until completely puréed. Strain through a sieve into a medium sized pot on the stove. This will help to get rid of most of the seeds! Add the sugar and turn onto medium heat.
- White the stove is heating, combine corn starch and water to make a slurry. Slowly drizzle into the strawberry mixture, while constantly whisking, and stir to combine. Bring the mixture to a boil, and immediately bring down to a low simmer. Simmer for 3-4 minutes, stirring occasionally, until the mixture thickens to a jam-like consistency. Add to a bowl and put in the refrigerator to cool down. (Will produce about 1 ⅓ cup jam)
For the whip cream:
- Add heavy whipping cream, powdered sugar, vanilla and salt to the bowl of a stand mixer. Beat for 3 minutes, or until the cream forms stiff peaks. Scoop into a bowl and put in the refrigerator for later.
For the filling:
- Melt white chocolate in the microwave, in 15 second intervals and stirring in between, until the chocolate is completely melted. Set aside to come to cool.
- In the same stand mixer bowl, cream cream cheese and granulated sugar until light and fluffy, 3-5 minutes.
- While the mixture is creaming, add one packet of gelatin and 2 tablespoons of water to a small bowl. Let stand for 5 minutes. Once the mixture has thickened, microwave for 15 second intervals, stirring in between, until the mixture is liquid. Slowly drizzle into the cream cheese mixture and beat to combine.
- Add 2 cups of the homemade whip cream to the mixer and beat until combined. Return the rest to the fridge for garnish!
Assembly:
- Remove the bowl from the stand mixer and set next to two large bowls. In one empty bowl, add 1 cup of strawberry jam and 1 cup of cream cheese mixture. In the second empty bowl, add the rest of the strawberry jam and 1 ¼ cup of cream cheese mixture. Leave the rest of the cream cheese mixture in the stand mixer bowl, and add melted, room temperature white chocolate. Stir to combine each bowl.
- Remove the crust from the fridge and pour in the mixture with the most strawberry in the filling. Even the layer out, then top with the next strawberry filling. Finally top with the white chocolate mixture. Wrap with saran and return to the fridge for 5 hours to chill, or up to overnight. If I'm in a bind, I will freeze it for 2 hours and it comes out fine!
- Once set, slice and serve with extra strawberries and whip cream. Enjoy!