There are few desserts that can capture the feeling of pure indulgence quite like cheesecake. Add in the silky sweetness of melted white chocolate and the burst of juicy strawberries, and suddenly you have a dessert that feels both comforting and luxurious. This White Chocolate Strawberry Cheesecake is the kind of dessert you’ll find yourself baking for birthdays, holidays, or simply on a quiet Sunday when the craving strikes. It’s decadent yet refreshing, and it has that irresistible “wow” factor when you bring it to the table.

The beauty of this cheesecake lies in its balance—the creamy filling enriched with white chocolate, the buttery graham cracker crust, and the topping of ruby-red strawberries drizzled with sauce. It’s not just dessert, it’s a centerpiece. The kind that makes people’s eyes light up and forks move a little faster.

Ingredients:

2 cups graham cracker crumbs
½ cup unsalted butter, melted
2 tbsp granulated sugar (for crust)
24 oz cream cheese, softened
1 cup granulated sugar
3 large eggs
1 tsp vanilla extract
8 oz white chocolate, melted and cooled
1 cup sour cream
2 cups fresh strawberries, halved
½ cup strawberry sauce (store-bought or homemade)

Instructions:

Preheat your oven to 325°F (160°C). Grease and line a 9-inch springform pan.
In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Press firmly into the bottom of the prepared pan to form the crust. Bake for 10 minutes, then set aside to cool.
Using a hand mixer or stand mixer, beat cream cheese and sugar until smooth and creamy.
Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
Fold in the melted white chocolate until fully incorporated.
Mix in sour cream for extra creaminess.
Pour the cheesecake batter over the crust and smooth the top with a spatula.
Bake for 55–65 minutes, or until the edges are set but the center has a slight jiggle.
Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
Chill in the refrigerator for at least 4 hours, preferably overnight.
Before serving, top with fresh strawberries and drizzle with strawberry sauce.

Tips & Tricks:

To prevent cracks, bake with a water bath or place a pan of hot water on the lower oven rack.
Make sure your cream cheese is fully softened to avoid lumps in the batter.
For a glossy finish, brush the strawberries with warmed apricot jam before serving.

Variations:

Swap strawberries for raspberries or mixed berries.
Use an Oreo cookie crust for a chocolatey twist.
Add a splash of lemon juice to brighten the flavor.

White Chocolate Strawberry Cheesecake

A decadent baked cheesecake with creamy white chocolate, fresh strawberries, and a buttery graham cracker crust.

Print Recipe Pin Recipe

Prep Time 25

Cook Time 1

Total Time 1 25

Servings: 12 slices

Course: Cake, Dessert

Cuisine: American, European

Calories: 420

Ingredients Equipment Method Notes

Ingredients

Crust

2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
2 tbsp granulated sugar

Filling

24 oz cream cheese, softened
1 cup granulated sugar
3 large eggs
1 tsp vanilla extract
8 oz white chocolate, melted cooled slightly
1 cup sour cream

Topping

2 cups fresh strawberries, halved
1/2 cup strawberry sauce

Equipment

Mixing bowls
Springform pan
Wire rack
Hand mixer or stand mixer

Method

Preheat oven to 325°F (160°C). Grease and line a 9-inch springform pan.
Mix graham cracker crumbs, sugar, and melted butter. Press into pan and bake 10 minutes. Set aside.
Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well.
Stir in vanilla and melted white chocolate. Mix in sour cream until combined.
Pour filling over crust, smooth top, and bake 55–65 minutes until edges set but center jiggles.
Cool in oven with door cracked for 1 hour. Chill in fridge at least 4 hours or overnight.
Top with fresh strawberries and drizzle with strawberry sauce before serving.

Notes

For best results, bake cheesecake a day ahead to allow flavors to develop.

Serving Suggestions:
Serve chilled with extra whipped cream or a drizzle of melted white chocolate. A hot cup of coffee or tea makes the perfect pairing.

Storage Information:
Store covered in the refrigerator for up to 5 days. Cheesecake also freezes well—wrap slices tightly in plastic and freeze for up to 2 months. Thaw overnight in the fridge before serving.

FAQ:

Can I use frozen strawberries? Yes, but fresh strawberries give the best flavor and texture.
Do I need a water bath? It’s optional, but it helps achieve an even bake and prevents cracking.
Can I make this ahead of time? Absolutely! Cheesecake tastes even better the next day.

History / Fun Facts:
Cheesecake dates back to Ancient Greece, where athletes were served a simple version during the first Olympic Games. Over time, cheesecake evolved across cultures, with New York popularizing the dense baked version we love today. The addition of white chocolate and strawberries is a modern twist that turns a classic into a romantic showstopper.

White Chocolate Strawberry Cheesecake – A Decadent Slice of Bliss