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White Chocolate Strawberry Cheesecake (No-Bake)

This no-bake white chocolate strawberry cheesecake combines creamy white chocolate and fresh strawberries, perfect for impressing at any gathering without the stress of baking.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 3 hours
Servings: 12 servings
Course: Dessert, Party
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Crust
  • 24 pieces Golden Oreos Can substitute with vanilla-flavored cookies.
  • ¼ cup unsalted butter (melted) Coconut oil can be used for a dairy-free option.
For the Filling
  • 1 ½ cups white chocolate chips Use quality baking chocolate for better flavor.
  • 24 ounces full-fat cream cheese, softened to room temperature Reduced-fat cream cheese works but won't be as decadent.
  • ½ cup powdered sugar Granulated sugar may change texture.
  • 1 teaspoon vanilla extract Vanilla paste can add a richer note.
  • 1 ½ cups heavy whipping cream (cold) Coconut cream is a dairy-free substitute.
  • 2 cups finely chopped strawberries Raspberries or blueberries can be substituted.
For the Strawberry Sauce
  • 1 pound strawberries (halved and divided) Fresh is best; thawed frozen can work.
  • ½ cup granulated sugar Adjust based on sweetness preference.
  • 2 tablespoons water Can be replaced with orange juice.
  • 1 teaspoon cornstarch Arrowroot powder can be used as an alternative.

Method
 

For the Crust
  1. Crush the Golden Oreos in a food processor until they form fine crumbs. Drizzle in the melted butter and pulse until combined.
  2. Press the mixture firmly into the bottom of a 9-inch springform pan, ensuring it’s evenly distributed.
For the Filling
  1. In a medium saucepan over low heat, melt the white chocolate chips, stirring until smooth and silky. Set aside to cool slightly.
  2. In a mixing bowl, beat the cream cheese and powdered sugar together until creamy. Add the vanilla extract and cooled white chocolate, mixing until well incorporated.
  3. In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture until fully combined.
  4. Fold in the chopped strawberries, ensuring they are well-mixed throughout.
For the Strawberry Sauce
  1. In a small saucepan, combine the halved strawberries, granulated sugar, water, and cornstarch. Cook over medium heat, stirring gently until the strawberries break down and the sauce thickens, about 5-7 minutes.
  2. Allow the sauce to cool before drizzling it over the cheesecake.
Serving
  1. Serve chilled. Cut into wedges and drizzle with the strawberry sauce for a refreshing touch. Garnish with fresh mint leaves or extra strawberry slices.

Notes

Ensure cream cheese is room temperature for a smooth mixture. Refrigerate overnight for best flavor and texture. Store in an airtight container for up to 5 days.