Strawberry White Chocolate Cheesecake

Featuring a smooth white chocolate filling and easy strawberry topping, this baked strawberry white chocolate cheesecake is the ultimate dessert for warmer weather!

This Strawberry White Chocolate Cheesecake calls for simple ingredients and minimal prep. The tartness of the juicy strawberries complements the sweetness of the white chocolate filling for a perfectly balanced dessert!

For even more cheesecake making tips and tricks, check out our detailed guide to Classic New York Cheesecake.

Creamy cheesecake on a plate with strawberry sauce dripping down the sides.

Recipe ingredients

This strawberry white chocolate cheesecake recipe is made of three easy components: the crust, the white chocolate cheesecake filling and the strawberry topping.


  • Graham crackers: Crush the graham crackers in a food processor or in a ziplock bag using a rolling pin until fine crumbs form.
  • Unsalted butter: Butter binds the graham cracker crumbs together to form the crust.
  • Kosher salt: Feel free to add an extra pinch of salt if the flavor of your crust seems a bit flat.

White chocolate cheesecake filling

  • Cream cheese: Use full-fat cream cheese in brick form for this recipe.
  • Granulated sugar: The white chocolate also brings a bit of sweetness, so you’ll need just one cup (200 grams) of sugar.
  • All purpose flour: A spoonful of flour adds an almost cake-like mouthfeel to the cheesecake.
  • Kosher salt: Just a pinch to balance the flavors!
  • Vanilla extract: Vanilla adds depth of flavor and complements the white chocolate.
  • Eggs: Eggs contribute to the structure and richness of baked cheesecakes like this one.
  • White chocolate ganache: Made with heavy cream and white chocolate, this gives the cheesecake an extra indulgent flavor and adds a creamy richness to the filling.

Strawberry topping

  • Strawberries: I prefer fresh strawberries as they hold their shape better when cooking, but frozen strawberries will work in a pinch.
  • Granulated sugar: I like to bump up the sweetness with a few tablespoons of sugar, but it can be omitted for a sugar-free sauce.
  • Lemon juice: Freshly squeezed lemon juice works best.
  • Cornstarch: This is used to thicken the strawberry mixture into a cohesive sauce.

Step by step photos and instructions

Graham cracker crust for cheesecake in springform pan.

Step 1: Make the crust of the strawberry white chocolate cheesecake. Combine the graham cracker crumbs, melted butter and salt. Press into a greased springform pan and bake.

Mixing the softened cream cheese with sugar, flour and salt.

Step 2: Beat the cream cheese until smooth. Add the sugar, flour and salt and continue beating until fully incorporated.

Adding eggs to cheesecake filling.

Step 3: Add the vanilla extract and eggs. Add the eggs one at a time and mix briefly after each addition.

Bowl of chopped white chocolate covered by just heated heavy cream.

Step 4: Make the ganache. Place the chopped white chocolate in a small bowl and microwave for one minute. Heat the heavy cream in a saucepan and then pour over the white chocolate ganache. Cover and let sit three minutes.

Smooth white chocolate ganache in bowl with whisk.

Step 5: Whisk the ganache until smooth. Allow to cool slightly. Then fold into the cheesecake filling.

Unbaked cheesecake in springform pan.

Step 6: Pour the cheesecake filling into the cooled cheesecake crust. Bake until the edges are set. The center will still wobble when moved.

Baked white chocolate cheesecake in springform pan.

Step 7: Allow to cool. After cooling at room temperature for several hours, the cheesecake will need to be refrigerated for at least six hours to set completely.

Halved strawberries and sugar in small saucepan.

Step 8: Make the strawberry topping. Combine the strawberries with sugar, lemon juice and water in a small saucepan. Cook until the strawberries begin to break down.

Strawberries cooking in saucepan.

Step 9: Add the cornstarch slurry. Combine the cornstarch and a bit of water and whisk until smooth. Add to the strawberry sauce and cook several minutes more.

Jar of prepared strawberry sauce with fresh strawberries.

Step 10: Remove from heat and allow to cool. The sauce will thicken as it cools

Storage and freezing

This strawberry white chocolate cheesecake can be stored in an airtight container in the fridge. I recommend storing the topping and cheesecake separately. Add the topping to individual slices when serving. Both the cheesecake and strawberry topping will keep covered in the fridge for 5-7 days.

The white chocolate cheesecake can be frozen without the strawberry topping for up to three months.

Expert tips and tricks

  • Use room temperature cream cheese to ensure a smooth filling. If you don’t have time to soften the cream cheese, place it in a heatproof bowl and microwave it on 50% power in 30 second increments.
  • Make the cheesecake and sauce a day ahead of time for easy serving. The cheesecake needs at least six hours in the fridge to set. And while I prefer the sauce cold, you can also warm it up if preferred.
  • For neat slices of cheesecake, place a sharp knife under warm water and then dry it off before each slice. This will give you professional looking slices of strawberry white chocolate cheesecake.

Recipe variations

  • Make a chocolate crust. Try using our Easy Oreo Cheesecake Crust with this strawberry white chocolate cheesecake. Strawberries, white chocolate and milk chocolate — what’s not to love?
  • Add citrusy zest. I love the richness of the white chocolate cheesecake, but a great way to brighten it up is with a tablespoon of orange or lemon zest.
  • Use a different berry for the sauce. Cherries, raspberries and blueberries are all great options for the sauce. Adjust the amount of sugar to sweeten as necessary.


What should I do if my ganache isn’t completely smooth?

To ensure your ganache is smooth, make sure the white chocolate is very finely chopped and the heavy cream is hot enough (it should just be simmering, but not boiling). If your white chocolate doesn’t melt fully, you can continue heating it over a double boiler or try microwaving it in 10 second intervals.

How do I know when the cheesecake is done?

The strawberry white chocolate cheesecake is done when the edges are set. The center will still wobble when gently moved. If you’re unsure, you can check the internal temperature with a digital thermometer. It should read 145°F (63°C).

Can I use frozen strawberries for the topping?

Yes, you can use frozen strawberries. I prefer fresh strawberries because they hold their shape better when cooking, but frozen strawberries will still taste wonderful.

Can I use a different berry for the topping?

Yes! You can use pitted cherries, blackberries, raspberries or blueberries. You may need to adjust the amount of sugar if your berries are more on the tart side.

Can I freeze this cheesecake?

Yes, the white chocolate cheesecake can be frozen without the strawberry topping for up to three months. Wrap the cheesecake or individual slices in plastic wrap, followed by a layer of aluminum foil. Thaw the cheesecake by placing it in the refrigerator overnight.

Loving this strawberry white chocolate cheesecake recipe? Here are a few more of our favorite cheesecake flavors:

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Velvety smooth cheesecake with graham cracker crust on a plate with sweet strawberry topping.

Strawberry White Chocolate Cheesecake Recipe

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5 from 1 review

  • Author: Brit Kapustina
  • Total Time: 1 hour 30 minutes
  • Yield: 12
    • Prep Time: 20 minutes
    • Cook Time: 1 hour 10 minutes
    • Category: Dessert
    • Method: Baking
    • Cuisine: Global



  • 2 cups (215 gramsgraham crackers, crushed (about 14 graham crackers)
  • 5 tablespoons (70 gramsunsalted butter, melted
  • ¼ teaspoon kosher salt 

Cheesecake Filling

  • 8 ounces (225 grams) white chocolate, finely chopped
  • ⅓ cup (80 ml) heavy cream
  • 28 ounces (800 grams) full-fat cream cheese, room temperature
  • 1 cup (200 grams) granulated sugar
  • 1.5 tablespoons all purpose flour
  • ¼ teaspoon kosher salt
  • 1 tablespoon vanilla extract
  • 3 large eggs

Strawberry Topping

  • 1 lb (450 grams) strawberries*, hulled and halved
  • 2 tablespoons (25 grams) granulated sugar
  • 1 tablespoon lemon juice
  • ⅓ cup (80 ml) + 2 tablespoons water
  • 1.5 teaspoons cornstarch



  1. Preheat oven to 325°F (160°C) and grease a 9-inch (23 cm) springform pan.
  2. Mix together the crushed graham crackers, melted butter and salt in a small bowl until well combined. Firmly press the mixture into the bottom of the pan and up the sides.
  3. Bake for 10 minutes. Allow to cool completely before adding the filling.

Cheesecake Filling

  1. Make the white chocolate ganache: Place the chopped white chocolate in a heatproof bowl. Microwave for one minute to slightly soften. Heat the heavy cream in a small saucepan over medium-high heat until it begins to simmer. Immediately pour over the white chocolate and cover. Let stand for three minutes, then whisk until smooth. Cover with plastic wrap until ready to use.
  2. In the bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese on medium-low speed for several minutes until smooth. Scrape down the sides and bottom of the bowl as needed.
  3. Add the sugar, flour and salt. Continue beating until smooth.
  4. Mix in the vanilla extract.
  5. Add the eggs one at a time, beating after each addition on low speed until just combined. Don’t overmix here!
  6. Fold in the white chocolate ganache with a spatula until fully incorporated.
  7. Pour the cheesecake batter into the cooled crust. Place the cheesecake on a rimmed pan to safeguard against any leakage while baking.
  8. Place the cheesecake on the center rack. Bake at 325°F (160°C) for 30 minutes.
  9. Reduce heat to 250°F (120°C). Slightly crack the oven door for the first several minutes. Bake for 35-40 minutes or until the edges are set, but the center is still quite wobbly.*
  10. Turn off the oven and crack the oven door 2 inches (5 cm). Let the cheesecake sit in the warm oven for another 30 minutes. Remove the cheesecake from the oven and allow to cool at room temperature for 2 hours.
  11. Transfer to the refrigerator for at least 6 hours before releasing from the springform pan.

Strawberry Topping

  1. Place the halved strawberries, sugar, lemon juice and ⅓ cup (80 ml) water in a saucepan. Bring to a simmer over medium heat. Cook for 5 minutes, or until the strawberries begin to soften.
  2. In a small dish, whisk together the cornstarch and 2 tablespoons cold water. Stir into the strawberry mixture and cook 2 minutes more.
  3. Remove the saucepan from heat and allow to cool. The sauce will thicken as it cools.


Strawberries: I prefer fresh strawberries for the topping, but frozen will work as well. No need to thaw frozen strawberries, you can add them directly from the freezer.

Cheesecake Doneness: If you’re unsure whether your cheesecake is done, you can check the internal temperature with an instant read thermometer. It should reach 145°F (63°C).

Storage: The white chocolate cheesecake and strawberry topping can be stored separately in the fridge for 5-7 days. The white chocolate cheesecake can be frozen for up to three months.

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