Prep time: 30 mins | Chill time: 6 hours (or overnight) | Servings: 10–12
Ingredients
For the Crust
1 1/2 cups Graham cracker crumbs (or almond flour)
4 tbsp unsalted butter, melted
2 tbsp granulated sugar (or sweetener)
For the White Chocolate Cheesecake Filling
16 oz (2 blocks) cream cheese, softened
6 oz high-quality white chocolate, melted and slightly cooled
1 cup heavy whipping cream, cold
1/2 cup powdered sugar (or powdered sweetener)
1 tsp vanilla extract
1 lb fresh strawberries (sliced for lining the pan, plus whole/halved for topping)
For Topping & Garnish
Whipped cream (for piping)
2 oz melted white chocolate (for drizzling)
Graham cracker crumbs (for dusting)
Instructions
1. Make Crust: In a medium bowl, combine Graham cracker crumbs, melted butter, and sugar. Press firmly into the bottom of an 8-inch or 9-inch springform pan. Freeze for 10 minutes.
2. Line Pan with Strawberries: Slice fresh strawberries vertically in half. Press the flat side of the strawberry slices around the inside perimeter of the springform pan against the rim.
3. Whip Filling: In a large bowl, beat the cream cheese and powdered sugar until smooth and creamy. Slowly beat in the melted, cooled white chocolate and vanilla extract.
4. Fold Heavy Cream: In a separate bowl, whip cold heavy cream to stiff peaks. Gently fold the whipped cream into the white chocolate cream cheese mixture until completely combined.
5. Assemble: Carefully spoon the filling into the springform pan, smoothing the top with a spatula so it locks the strawberries along the edges in place.
6. Chill & Decorate: Refrigerate for at least 6 hours (or overnight) until firmly set. Top with whipped cream rosettes, fresh strawberries, graham cracker crumb sprinkles, and a drizzle of melted white chocolate before serving.
Comment “Strawberry” below if you love no-bake decadent desserts! 🍓✨