Strawberry Cheesecake with White Chocolate Drizzle

Craving a rich, indulgent dessert that’s both creamy and fruity? This Strawberry Cheesecake with White Chocolate Drizzle is the perfect combination of tangy cheesecake, sweet strawberries, and smooth white chocolate!

Imagine a velvety cheesecake topped with fresh, juicy strawberries, all drizzled with silky white chocolate. The sweet strawberries balance the rich creaminess of the cheesecake, while the white chocolate drizzle adds the perfect touch of sweetness.

This cheesecake is the ultimate treat for any occasion—whether it’s a special celebration or a sweet indulgence just for you. The combination of flavors and textures will have you coming back for more with every bite!

Ready to make this decadent dessert? Let’s bake up this Strawberry Cheesecake with White Chocolate Drizzle and enjoy a slice of pure indulgence today!

Why You’ll Love This Recipe

• Strawberry-White Chocolate Perfection: Sweet berry flavor pairs beautifully with smooth white chocolate.
• Soft and Creamy Texture: The filling is melt-in-your-mouth soft, made with cream cheese and sour cream.
• Make-Ahead Friendly: Great for parties or holidays—you can prepare it a day early and chill overnight.
• No Fussy Water Bath Needed: This recipe is simplified for home bakers.
• Visually Stunning: The strawberry swirl and white chocolate drizzle make every slice look bakery-quality.

What You Need to Know Before You Start

Prep Time & Cook Time:
Prep Time: 30 minutes
Cook Time: 55–60 minutes
Cool Time: 1 hour
Chill Time: 4+ hours or overnight
Total Time: About 6 hours, mostly hands-off

Servings:
Makes one 9-inch cheesecake, about 12 slices

Difficulty:
Beginner-friendly if you follow the steps—just take it slow and don’t rush the cooling.

Required Kitchen Tools

• 9-inch springform pan
• Mixing bowls (at least two)
• Hand mixer or stand mixer
• Spatula
• Saucepan (for strawberry sauce)
• Heatproof bowl (for melting white chocolate)
• Wire rack for cooling

Ingredients

For the Crust:

• 1½ cups (150g) graham cracker crumbs
• ¼ cup (50g) granulated sugar
• ½ cup (115g) unsalted butter, melted

For the Cheesecake Filling:

• 3 (8 oz) packages cream cheese, softened
• 1 cup (200g) granulated sugar
• 1 tsp vanilla extract
• 3 large eggs
• 1 cup (240g) sour cream
• ¼ cup (30g) all-purpose flour

For the Strawberry Sauce:

• 2 cups fresh or frozen strawberries, chopped
• ½ cup (100g) granulated sugar
• 1 tbsp lemon juice

For the White Chocolate Drizzle:

• ¼ cup (45g) white chocolate chips
• 2 tbsp heavy cream

Variations for Strawberry Cheesecake

• Berry Swap: Try raspberries or blueberries in place of strawberries for a different twist.
• Crust Options: Swap graham crackers for crushed vanilla wafers or digestive biscuits.
• Chocolate Layer: Add a thin layer of melted white chocolate between the crust and filling for extra richness.
• Gluten-Free: Use gluten-free graham crackers and all-purpose flour alternatives.
• Mini Cheesecakes: Bake in muffin tins with liners for party-ready portions (adjust bake time to ~20 minutes).

How to Make Strawberry Cheesecake Step-by-Step Instructions

1. Make the Strawberry Sauce

1. In a small saucepan, combine strawberries, granulated sugar, and lemon juice.
2. Cook over medium heat, stirring occasionally, until the berries break down and the mixture thickens—about 10–15 minutes.
3. Set aside to cool. You can mash the berries slightly with a spoon for a chunkier texture or blend for a smoother sauce.

2. Prepare the Crust

1. Preheat oven to 325°F (163°C).
2. In a bowl, stir together graham cracker crumbs, sugar, and melted butter until evenly moistened.
3. Press the mixture into the bottom of a 9-inch springform pan. Use the bottom of a glass or measuring cup to pack it tightly and evenly.
4. Bake the crust for 8–10 minutes. Let cool while you prepare the filling.

3. Make the Cheesecake Filling

1. In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy (no lumps).
2. Add sugar and vanilla; beat until combined.
3. Add eggs one at a time, mixing on low speed after each until just blended. Don’t overmix.
4. Add sour cream and flour. Mix until just combined.
5. Pour the filling over the cooled crust and smooth the top with a spatula.

4. Swirl in the Strawberry Sauce

1. Spoon ¾ of the cooled strawberry sauce over the cheesecake in small dollops.
2. Use a toothpick or knife to gently swirl the sauce into the top layer of the filling. Don’t stir too deep—you want a marbled look on top.

5. Bake the Cheesecake

1. Place the cheesecake in the center of the oven. Bake at 325°F (163°C) for 55–60 minutes.
2. The edges should look set, but the center will still jiggle slightly when gently shaken.
3. Turn off the oven, crack the oven door open, and let the cheesecake cool inside for 1 hour to prevent cracking.

6. Chill

1. After cooling, cover the pan with foil or plastic wrap and refrigerate for at least 4 hours or overnight.

Serving and Decoration

How to Serve Strawberry Cheesecake

• With Extra Sauce: Spoon remaining strawberry sauce over each slice for an extra burst of berry flavor.
• White Chocolate Drizzle: Just before serving, melt white chocolate chips with heavy cream in a heatproof bowl (microwave in 15-second bursts). Stir until smooth, then drizzle gently over the chilled cheesecake.
• Optional Garnishes: Top with fresh strawberries, a sprinkle of crushed graham crackers, or a light dusting of powdered sugar for a polished look.

Storing Strawberry Cheesecake

• Refrigerator: Store covered in the fridge for up to 5 days.
• Freezer: Wrap tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
• Slicing Tip: Run a sharp knife under hot water, wipe clean between slices for neat cuts.

Tips and Tricks for Success

• Use Room Temp Ingredients: Cream cheese, eggs, and sour cream should all be at room temperature to avoid lumps.
• Avoid Overmixing: Mix just until ingredients are combined to prevent air bubbles and cracking.
• Don’t Skip Cooling: Letting the cheesecake rest in the oven helps prevent sudden temperature change and cracking.
• Chill Fully: It needs several hours to firm up—don’t rush the chill time or the texture will be too soft.

Nutrition (Per Slice, Estimation)

Nutrient	Amount
Calories	~430
Total Fat	30g
Saturated Fat	17g
Carbohydrates	34g
Sugar	24g
Protein	6g
Fiber	1g
Sodium	210mg

Strawberry Cheesecake FAQs

Can I use frozen strawberries?
Yes, just thaw and drain them before making the sauce to avoid excess liquid.

Why did my cheesecake crack?
Overmixing or sudden temperature changes can cause cracks. Let it cool slowly and don’t overbeat the batter.

Can I skip the drizzle?
Sure! It’s optional but adds a rich, creamy finish that pairs beautifully with the berries.

How do I tell when it’s done baking?
The edges should be set, and the center should jiggle slightly. It will finish setting as it cools and chills.

Conclusion

This strawberry cheesecake with white chocolate drizzle is one of those recipes that never disappoints. It’s creamy, dreamy, and full of real fruit flavor with a sweet finish from the chocolate. I love making this one for birthdays or spring gatherings—it always disappears fast.