White Chocolate Strawberry Cheesecake (Creamy & Easy Recipe)

Can I make this cheesecake without sour cream?

Full-fat Greek yogurt can be used as an alternative, although the flavor and texture may differ slightly.

How can I cut clean cheesecake slices?

Use a sharp knife warmed under hot water and wiped dry before each cut. This helps create smooth edges and keeps the filling from sticking excessively to the blade.

Printable Recipe Card

White Chocolate Strawberry Cheesecake

<text strong>Prep Time:</text> 30 minutes

<text strong>Cook Time:</text> 60 minutes

<text strong>Chilling Time:</text> 6 hours or overnight

<text strong>Total Time:</text> Approximately 7 hours 30 minutes

<text strong>Yield:</text> 12 slices

Ingredients

Crust

• 2 cups graham cracker crumbs
• 6 tablespoons unsalted butter, melted
• 2 tablespoons granulated sugar

Filling

• 24 ounces full-fat cream cheese, softened
• 8 ounces white chocolate, melted and cooled slightly
• 3/4 cup granulated sugar
• 3 large eggs
• 1/2 cup sour cream
• 1 teaspoon vanilla extract
• 1 tablespoon all-purpose flour (optional)

Strawberry topping

• 1 pound fresh strawberries, sliced
• 1/3 cup granulated sugar
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch
• 2 tablespoons cold water

Instructions

1. Preheat the oven to 325°F. Grease a 9-inch springform pan and line the bottom with parchment paper.
2. Mix graham cracker crumbs, melted butter, and sugar. Press into the pan and bake for 8–10 minutes.
3. Melt the white chocolate gently and let it cool until lukewarm.
4. Beat cream cheese and sugar until smooth. Add eggs one at a time, followed by sour cream, vanilla, optional flour, and melted white chocolate.
5. Pour the filling over the crust and smooth the top.
6. Bake for 55–65 minutes, until the edges are set and the center still has a slight wobble.
7. Cool gradually, then refrigerate for at least 6 hours or overnight.
8. Cook strawberries, sugar, and lemon juice in a saucepan for 5–8 minutes.
9. Mix cornstarch with cold water, stir into the berries, and cook until thickened. Cool completely.
10. Remove the chilled cheesecake from the pan, spread the strawberry topping over it, decorate as desired, and slice to serve.

Notes

• Use room-temperature cream cheese and eggs for a smooth filling.
• Avoid overheating the white chocolate.
• Refrigerate leftovers promptly and consume within 3–4 days.
• For the cleanest slices, chill overnight and wipe the knife between cuts.

Final Thoughts

This White Chocolate Strawberry Cheesecake combines everything you want in a homemade dessert: a buttery crust, a smooth and creamy white chocolate filling, and a fresh strawberry topping that adds color and fruity flavor.

It’s a wonderful choice for birthdays, holidays, family gatherings, or any time you want to make an ordinary day feel special. Prepare it ahead, decorate it with fresh berries, and enjoy a dessert that’s as beautiful as it is delicious.

If you try this recipe, share your experience in the comments! We’d love to know whether you kept the classic graham cracker crust or tried one of the creative variations.

Save this recipe for your next celebration and share it with someone who loves cheesecake!