This No-Bake Strawberry and White Chocolate Cheesecake is the dessert you didn’t know you needed. With a crunchy biscuit base, a creamy mascarpone and whipped cream filling studded with fresh strawberries, and a silky white chocolate ganache topping, this cheesecake promises to be a luxurious treat that melts in your mouth.
Why You’ll Love This: This cheesecake combines the rich, creamy texture of mascarpone with the lightness of whipped cream and the sweetness of fresh strawberries, all complemented by a smooth white chocolate ganache. It’s a no-bake dessert, which means no oven time is required, making it perfect for warmer weather or anytime you want a stunning dessert without too much fuss.
Perfect Occasion: Ideal for celebrations, special occasions, or as a weekend treat to enjoy with family and friends. It’s also perfect for summer gatherings, as it offers a refreshing burst of strawberry and a decadent chocolate finish without being too heavy.
Decoration Tips: Garnish this beautiful cake with sliced strawberries, mint leaves, or even edible flowers for a touch of elegance. Sprinkle a little grated white chocolate over the top for an extra chocolatey finish.
Ingredients:
For the base:
- 300 g of digestive biscuits or similar
- 145 g of melted butter
For the filling:
- 300 g of mascarpone cheese
- 250 g of heavy cream, for whipping
- 45 g of powdered sugar
- 200 g of strawberries, diced
For the ganache:
- 150 g of white chocolate, finely chopped
- 100 g of fresh cream
- Additional strawberries for decoration
Instructions:
- Prepare the Ganache:
- Finely chop the white chocolate and set aside in a bowl.
- Heat the cream in a small saucepan over low heat until hot but not boiling. Pour the hot cream over the chopped chocolate and stir until the chocolate is completely melted and the mixture is smooth. Set aside to cool.
- Make the Base:
- Crush the biscuits in a food processor until they are fine crumbs. Transfer to a bowl and mix with the melted butter until well combined.
- Press the biscuit mixture into the bottom and up the sides of a lined 20/22 cm springform pan or cake ring. Chill in the refrigerator to set.
- Prepare the Filling:
- In a large bowl, whip the heavy cream with the powdered sugar until stiff peaks form. Gently fold in the mascarpone cheese until the mixture is smooth and well combined.
- Stir in the diced strawberries. Pour the filling over the chilled biscuit base, smoothing the top with a spatula.
- Add the Ganache:
- Once the filling is smooth and even, pour the cooled ganache over the top, spreading it out to cover the filling completely, leaving a small border of the filling visible at the edges.
- Chill and Serve:
- Refrigerate the cheesecake for at least 2-3 hours, or until set.
- Before serving, decorate with additional strawberries as desired.
Enjoy this delightful No-Bake Strawberry and White Chocolate Cheesecake, a sumptuous dessert that’s as easy to make as it is impressive to serve!
