If you are looking for a summery recipe that doesn’t require any baking, I have the perfect recipe for you. I’m showing you how to make a strawberry and white chocolate no-bake cheesecake – even better there is no gelatine in this recipe. What’s not to love?
As mentioned above, this recipe is perfect for the summer season. It’s bursting with flavour, the combination of fresh strawberries and white chocolate is always a winner but even more so with this cheesecake. Don’t worry about adding fresh strawberries into this cheesecake, it won’t change the consistency at all – it just enhances the natural flavours, meaning you don’t have to add any artificial flavourings. Now isn’t that great?
This cheesecake doesn’t require many ingredients or a lot of time to make it, the only drawback is it takes time to set. I find that cheesecakes set in 4-5 hours but leaving them overnight will yield you the best results – thats the best advice I could give you when it comes to making any no-bake cheesecake!
Anyway, this cheesecake has the most basic but iconic base in the history of no-bake cheesecakes, the buttery digestive biscuit base. It sure isn’t anything fancy but when you partner this with the creamy cheesecake, it’s a sure winner with almost all cheesecakes. On top of this buttery biscuit base lays the best and most flavourful cheesecake ever. It’s a simple recipe that doesn’t require many ingredients or for you to be a culinary expert to make it, just a little time and effort and you can knock one of these out!
What makes these cheesecakes even better is you don’t need a stand mixer, a simple mixing bowl and whisk will make this, it just requires a little more elbow grease. Granted, I opted for a stand mixer on this occasion as I wanted to make something but wanted it to be quick and easy so this fitted the bill so well. I believe that most of the ingredients I use are available around the world, but if not feel free to leave me a comment and I may be able to help you!
When I was coming up with the idea of this, I was thinking what I could partner with the strawberries. It hit me after about 3-4 hours, strawberry and white chocolate, they partner well together so why not try them in cheesecake form. To start the cheesecake you’ll want to make the base. Blitz your biscuits either in a food processor until it reaches a sandy/breadcrumb consistency, then add in the butter and mix until it looks like wet sand. If you’re doing this stage by hand, place the biscuits into a plastic food bag and bash the biscuits using a rolling pin and follow the same method as the food processor from here. Push the biscuit base down so its compact in the base of your 8 inch/20cm cake tin and set in the fridge while you make the cheesecake filling.
To make the cheesecake filling, place the soft cheese, icing sugar and vanilla into your mixing bowl of choice and mix until it’s well combined, then scrape down the sides and bottom of your bowl. Add in all of the cream and whisk this on a medium high speed until its become much thicker in consistency, once that’s been achieved you can add the strawberries and white chocolate and fold that in using a spatula until well combined and the fruit is fairly distributed. Feel free to add a small amount of food paste in at this stage, I thought mine would turn out pinker but adding a small amount of colour paste helped me achieve this. Place this mixture on top of the biscuit base and smooth it off as best you can, then place in the fridge for a minimum of 4-5 hours or preferably overnight.
To finish the cheesecake, remove it from the tin and place onto a plate or cake stand. You can then pipe on small amounts of freshly whipped cream, top half of them with fresh strawberries and the other half with grated white chocolate. Then slice and enjoy – its fresh, fruit and creamy all in one mouthful. The perfect addition to any summer day.
- 250g Digestive biscuits.
- 100g Butter (melted).
- 400g Soft cheese.
- 100g Icing sugar.
- 1 tsp Vanilla bean paste/extract.
- 200ml Double cream.
- 150g Strawberries, roughly chopped.
- 100g White chocolate, roughly chopped.
- Whipped cream.
- Strawberries (as many as you wish to use).
- White chocolate (I opted for grated but feel free to use it however you like.
There is no baking required, however this cheesecake does require chilling time. Over night (8+ hours in the fridge) or for 6-8 hours before removing from the tin and slicing.
Don’t forget, if you make anything using my recipes, feel free to share your creations with me over on Twitter and Instagram!