Strawberry White Chocolate Cheesecake (No Water Bath) (2024)

Published: Feb 8, 2024 · Modified: Feb 16, 2024 by Erin · This post may contain affiliate links · 2 Comments

This rich Strawberry White Chocolate Cheesecake recipe swirls homemade strawberry sauce into a creamy white chocolate cheesecake base. It is so simple to prepare, you don't even need to use a water bath!

Jump to:

• Why You Will Love This Recipe
• Key Ingredients
• How to Make Strawberry White Chocolate Cheesecake
• How to Top a Strawberry Cheesecake
• How To Prevent Cracks in Cheesecake
• How to Store Cheesecake
• Recipe FAQs
• More Cheesecake Recipes
• Recipe
• Reviews

Why You Will Love This Recipe

I love all kinds of cheesecake and have a collection of many different styles and flavors. But this White Chocolate Strawberry Cheesecake instantly became my family's favorite. Here are a few reasons why we love it and why you will too!

Velvety Texture- Mixing the melted white chocolate into the filling makes this one of the silkiest, creamiest cheesecakes ever. It's smooth and lush without being heavy or fluffy.

No Water Bath- Making cheesecake is easier than ever because this recipe skips the water bath step. You still get perfect results, no cracks in sight!

Bright, Fresh Flavor- The beautiful strawberry swirl adds a fresh fruit sweetness that balances the delicious white chocolate cheesecake filling.

Key Ingredients

Looking for the full recipe? The recipe card at the bottom of this post includes the complete list of ingredients, measurements, and instructions.

Cream Cheese- For best results, use full-fat cream cheese (brick style) and allow it to come to room temperature before mixing. This helps create a smooth, creamy texture.

White Chocolate- I like to use white baking chocolate but white chocolate chips will also work. Be very careful not to get water in your chocolate or overheat it or the texture will suffer.

Eggs- Large eggs at room temperature are ideal. Whisk them gently before adding to the mixture.

Sour Cream- Sour cream should also be at room temperature. Greek yogurt can be substituted.

Flour- A small amount of all-purpose flour helps to stabilize the cheesecake and prevent cracking.

Graham Cracker Crumbs- Use about 13 full graham cracker sheets to make fresh crumbs, or purchase store-bought graham cracker crumbs. If you live in the UK, substitute digestive biscuits and reduce the granulated sugar to ¼ cup (50 grams).

Strawberries- Fresh strawberries are best if they are at their peak. Look for bright red strawberries without blemishes for the best flavor. If you are using frozen strawberries, thaw them and blot them dry so you don't end up with a runny sauce.

How to Make Strawberry White Chocolate Cheesecake

This recipe is pretty easy to make, but several of the steps require that you wait for things to cool before moving on to the next step. You can make the strawberry sauce and crust a day ahead if you'd like.

1) Make the Strawberry Sauce

• Combine the chopped strawberries, sugar, water, and cornstarch in a medium saucepan.
• Cook over medium heat, mashing the berries and stirring constantly as the mixture simmers.
• After several minutes the strawberries will release their juices and then thicken to a jam-like consistency.
• Press the sauce through a mesh sieve to remove the seeds. Then let it cool completely.

2)Mix the Graham Cracker Crust

• Process whole graham crackers in a food processor until they are fine crumbs. You can also crush them in a resealable bag with a rolling pin.
• Combine the crumbs, sugar, and melted butter until moistened throughout.
• Press the buttery crumbs evenly into the bottom of a springform pan.
• Bake at 375°F (191°C) for 7-8 minutes until lightly toasted. Let cool.

3) Melt the White Chocolate

• Break the white chocolate into pieces and place them in a microwave-safe bowl.
• Heat in 30-second increments in the microwave, stirring each time, until the chocolate is smooth.
• You can also place the white chocolate in a heatproof bowl over a pot of boiling water (double boiler), but be very careful not to get a single drop of water in the chocolate or it will seize.
• Set the chocolate aside to cool slightly at room temperature while you prepare the filling.

4) Prepare the Cheesecake Filling

• Place the cream cheese and sugar in a large bowl and beat on medium-high speed for several minutes.
• It's best to use an electric stand mixer if you have one, though a hand mixer can also work.
• Scrape the sides and bottom of the bowl frequently throughout the process of making the filling so that all of the ingredients are evenly combined.
• Mix the flour and room-temperature sour cream on low speed.
• Whisk the eggs before adding them to the cream cheese mixture. This will help them incorporate without overmixing the batter.
• Once the eggs are mixed in, add the white chocolate and vanilla extract and continue mixing with your electric mixer on low speed.

5) Bake

• Pour half of the cheesecake mixture over the crust, then dollop strawberry sauce on top.
• Cover with the remaining cheesecake batter and the remaining sauce in dollops.
• Use a table knife to cut through the drops of strawberry and drag it around the batter to swirl.
• Bake at 325°F (163°C) for 65-75 minutes until the edges are set but the center still jiggles slightly.
• Turn off the oven and open the oven door.
• Let the cheesecake sit undisturbed for 10 minutes, then run a knife around the sides of the pan to loosen the cheesecake.
• Leave it to cool for an hour, then transfer it to the refrigerator for at least 4 hours, or overnight.

How to Top a Strawberry Cheesecake

This gorgeous cheesecake can be served just as it is once chilled, showcasing the pretty swirled strawberry sauce throughout. Or you can dress it up with several decadent topping options if desired:

• Pipe stabilized whipped cream around the edges.
• Spoon white chocolate ganache or extra strawberry topping around the edge of the cheesecake so it drizzles decoratively down the sides.
• For decadence, cover the top of the cheesecake with white chocolate curls or shavings.
• Place strawberry halves or chopped berries over individual slices.
• Dip whole strawberries in white chocolate for even more decadence.
• For a decorative crust effect, press sliced almonds around the bottom edge before baking.

How to Store Cheesecake

Wrap the cooled cheesecake tightly with plastic wrap or transfer it to an airtight container and store it in the refrigerator for up to 5 days.

Frozen cheesecake should be wrapped in plastic wrap and then aluminum foil to prevent freezer burn, and enjoyed within 3 months. Thaw it in the refrigerator overnight before serving.

For more storage tips see How Long Cheesecake Lasts in the Fridge.

Recipe FAQs

More Cheesecake Recipes

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