Welcome to Strawberry Season! A beautiful season full of delicious strawberries, what is not to love ❤ The sun is shining and summer is definitely on the way – and there is possibly no better way to celebrate than with a slice of chilled cheesecake!
This Strawberry and White Chocolate Cheesecake tastes like summer – well summer memories anyway. A buttery shortcake biscuit base, smooth and creamy white chocolate cheesecake with a layer of sweet strawberry coulis – all topped with extra strawberries, white chocolate and cream – absolute heaven!! What makes this recipe even better is that it’s completely NO-Bake – quick, easy and great for hot summer days when you don’t want a baking hot kitchen!
A perfect cheesecake for me is light, airy and packed full of flavour – and this recipe definitely does not disappoint – it might just be my favourite cheesecake creation yet! I L-O-V-E it!! ❤
200g shortcake biscuits (or any biscuit – your preference – I’ve used digestives before)
400g cream cheese (full-fat)
250ml double cream (plus 30ml for decoration – if you have a 284ml pot use what you have left!)
75 icing sugar
200g white chocolate
150g strawberries, hulled (plus a few extra for topping)
Grease an 8 inch tin with a loose bottomed base.
1 – Melt the chocolate in the microwave – short bursts of 30 seconds at a time should do it. Set aside to cool.
2 – Crush the biscuits so they resemble breadcrumbs. Melt the butter and mix with the biscuit. Press down into the tin and chill whilst you prepare the cheesecake.
Top tip: My food processor has sadly given up so I used a plastic food bag, pressed all the air out before tieing a knot and then smashed the biscuits. It took a little longer but was a lot more fun!
3 – Either by hand or in a food processor crush the strawberries so they make a coulis, set aside.
4 – Whip the double cream until stiff peaks just form. In a separate bowl whip the cream cheese and icing sugar together. Add the cooled white chocolate to the cream cheese mix, and stir well. Fold in the whipped double cream to the cream cheese mix.
5 – Layer half of the cheesecake mix onto the biscuit base. Using 3/4 of the strawberry coulis, layer this on top of the cheesecake. Leave at least a 1cm rim. Layer the remaining cheesecake mix on top, taking care to cover the whole cheesecake without the coulis oozing through. Chill for at least 2 hours but preferably 4 or more.
6 – To decorate, chop the remaining strawberries and arrange on top. Drizzle the left over coulis on top, whip the extra cream and pipe on top – OR decorate to your own preferences! 🙂
Happy No-Baking 😉