Strawberry and White Chocolate Cheesecake Recipe

There is no baking involved in this Strawberry and white Chocolate Cheesecake Recipe, just a little elbow grease and a bit of setting time in the fridge/freezer. This cheeky number, slices into 12 generous portions and is the ultimate summertime dessert to share with your friends and family at a BBQ.


For the biscuit base:

  • 300g digestive biscuits
  • 200g butter

For the cheese topping layer (plus sauce):

  • 400ml whipping cream
  • 300g white chocolate
  • 75g caster sugar
  • 520g soft cheese (Philadelphia light)
  • vanilla essence
  • 2 x punnets of medium sized strawberries (approx. 230g)
  • 1 jar of seedless strawberry jam
  • 100g of Lily O’ Brien’s Milk Chocolate Drops


  1. Melt the butter in a pan over a low heat.
  2. Crush the biscuits with a rolling pin in a plastic bag, make sure there is an air release, so you don’t get biscuit confetti.
  3. Pour the biscuit crumbs into the melted butter and stir until completely combined with the butter.
  4. Put the mix into a large deep cake tin (preferably with a catch releasable side and loose bottom) and pat down the base with a glass or mug to create a tight flat base of the mix.
  5. Then pop in the fridge to help cool and set whilst you make the rest of the cheesecake.
  6. To make the first topping layer, whip the cream in a bowl with the caster sugar until it starts to become stiff.
  7. Now add the cheese and vanilla and whip again.
  8. Melt the white chocolate in the microwave, don’t overheat, stir any un-melted chunks in so they fully dissolve.
  9. Now add stirring quickly into the mix and whip again, then set aside.
  10. To make the strawberry sauce and cheesecake flavouring, put one punnet of strawberries and the jar of jam in a blender and wizz up until a smooth liquid.
  11. Add slowly approx. one third of the sauce to the cream cheese mix and whip once more. It will now have a delicate strawberry taste. Set aside again and get the base out of the fridge. (save the remaining sauce in the fridge in an airtight container)
  12. Slice the strawberries from the other punnet into vertical slices and now carefully line the inner side of tin. (you are creating the strawberry pattern you will see around the edge)
  13. Then carefully, making sure the strawberries don’t fall in on themselves spoon the cream cheese mixture into the tin around the edges first to keep the strawberries in place and then gently spread flat with a spatula.
  14. Now freeze for a couple of hours or overnight. When you release the tin, the strawberries should stay in place.
  15. Now decorate with more freshly sliced strawberries.
  16. Melt the Lily O’Brien’s Milk Chocolate Drops and drizzle generously over the top.
  17. Pop back in the fridge once defrosted and serve when ready.

BAKING TIP: When serving pour over some of the strawberry sauce to finish on each slice.

  1. It will keep 2-3 days in the fridge if your strawberries were a good date when you used them.