White Chocolate Strawberry Cheesecake

Every time spring rolls around and the strawberries at the market become redder, juicier, and sweeter, I know it’s time to bake my family’s favorite White Chocolate Strawberry Cheesecake. This dessert is not just a celebration of fresh berries and creamy richness; it’s a slice of memory, too. Growing up, my grandmother would make this cheesecake every Easter. She believed that strawberries, with their heart shape and vibrant color, symbolized love and renewal—the very essence of spring.

The combination of smooth white chocolate and luscious strawberries felt like a secret only we knew. As the cheesecake chilled in the fridge, the whole kitchen would fill with a sweet, creamy aroma that was almost too good to bear. By the time it was served, beautifully topped with glistening berries, it was a true showstopper.

Today, whenever I make this White Chocolate Strawberry Cheesecake, I feel connected not only to my own childhood but to the simple joys that good food and family bring. Whether you’re celebrating a holiday, a birthday, or simply the magic of a sunny day, this cheesecake promises to turn any moment into a memory.

Why You’ll Love This Recipe

• Perfect for special occasions like birthdays, baby showers, and spring picnics.
• Velvety and rich with a balanced sweetness from white chocolate.
• Bursting with fresh strawberries that add color, freshness, and a hint of tartness.
• Easy to make ahead for stress-free entertaining.

INGREDIENTS YOU’LL NEED

For the Crust:

• 1 ½ cups graham cracker crumbs
• ¼ cup granulated sugar
• ½ cup unsalted butter, melted

For the Filling:

• 24 oz cream cheese, softened
• ¾ cup granulated sugar
• 8 oz white chocolate, melted and slightly cooled
• 3 large eggs
• 1 tsp vanilla extract
• ½ cup sour cream

For the Topping:

• 1 ½ cups fresh strawberries, sliced
• 2 tbsp strawberry jam, warmed

HOW TO MAKE White Chocolate Strawberry Cheesecake

Step-by-Step Instructions

Step 1: Prepare the Crust
Preheat your oven to 325°F (163°C). Combine the graham cracker crumbs and sugar, then stir in the melted butter until the mixture resembles wet sand. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let it cool while you make the filling.

Step 2: Make the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese until smooth and fluffy. Gradually add the sugar and continue beating until well combined. Gently fold in the melted white chocolate, savoring the way it luxuriously ribbons through the cream cheese.

Add the eggs one at a time, mixing just until incorporated. Stir in the vanilla extract and sour cream until the batter is silky and smooth. I always find this part incredibly satisfying—the batter looks like pure velvet.

Step 3: Bake the Cheesecake
Pour the filling over the cooled crust and smooth the top with a spatula. Bake for 50–60 minutes, or until the edges are set but the center still jiggles slightly. I like to turn off the oven, crack the door open, and let the cheesecake cool inside to prevent cracks.

Step 4: Chill and Top with Strawberries
After cooling completely, refrigerate the cheesecake for at least 4 hours, preferably overnight. Before serving, arrange the sliced strawberries on top and brush them with the warmed strawberry jam for a glossy, irresistible finish.

HELPFUL TIPS

• Room Temperature Ingredients: Always use room temperature cream cheese and eggs for a smoother batter.
• Avoid Overbaking: The cheesecake should still jiggle slightly in the center when done.
• Chill Time: Give it enough chill time for the best texture and flavor—overnight is ideal.
• Slice Like a Pro: Wipe your knife clean between cuts for perfect, bakery-style slices.

DETAILS

• Prep Time: 20 minutes
• Cook Time: 1 hour
• Total Time: 6 hours (including chilling)
• Yield: 12 slices
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

NOTES

• You can substitute the strawberry topping with other fresh berries like raspberries or blueberries depending on the season.
• For extra white chocolate flavor, sprinkle some finely shaved white chocolate over the finished cake.

NUTRITIONAL INFORMATION

Approximate per serving:
Calories: 450 | Fat: 30g | Carbohydrates: 35g | Protein: 7g | Sugar: 26g

FREQUENTLY ASKED QUESTIONS

Can I use frozen strawberries?
Fresh strawberries are best for texture and presentation, but if needed, thawed and drained frozen strawberries can work.

How do I know when the cheesecake is done?
The outer edges will be set while the center still has a slight wobble.

Can I freeze White Chocolate Strawberry Cheesecake?
Yes, you can freeze the cheesecake (without the strawberry topping) for up to 2 months. Thaw overnight in the refrigerator before topping and serving.

STORAGE INSTRUCTIONS

Store the cheesecake covered in the refrigerator for up to 5 days. For longer storage, freeze individual slices wrapped tightly in plastic wrap and aluminum foil.

Related Recipes

If you liked this White Chocolate Strawberry Cheesecake, you’ll definitely enjoy these other creamy delights:

• Homemade Cinnamon Sugar Donuts Drizzled with Chocolate
• Red Velvet Cheesecake: Decadent, Creamy, and Perfect for Celebrations
• Luscious Lemon Raspberry Swirl Cheesecake Cups
• Strawberry Crunch Cheesecake

CONCLUSION

This White Chocolate Strawberry Cheesecake brings a bit of magic to every gathering. With its velvety texture, fresh strawberries, and sweet white chocolate notes, it feels like a celebration of spring on a plate. Whether you are honoring family traditions or creating new ones, this cheesecake will quickly become a treasured favorite in your home too.

Print