4.8 from 10 votes
Easy White Chocolate Strawberry Cheesecake
Prep Time
8 hrs
Cook Time
1 hr
Total Time
9 hrs
 
Creamy, sweet, and indulgently rich, you're going to love this Easy White Chocolate Strawberry Cheesecake. The best part about this insanely delicious dessert? The crust is gluten free! Get your fork ready, because the hardest part about this cheesecake is only having one piece!
Author: Jacqui @ DishingDelish.com
Ingredients
For the Crust
  • 1 1/2 cups gluten free chocolate chip cookie crumbs
  • 1/2 tbsp white sugar
  • 3 tbsp melted butter
For the Topping
  • 1 12oz package frozen strawberries
  • 2 tbsp white sugar
  • 1 tbsp corn starch
  • 1/2 cup water
For the Filling
  • 3 8oz packages cream cheese (at room temperature)
  • 2 cups white chocolate chips
  • 3 large eggs at room temperature
  • 1/2 cup light cream
  • 1/2 cup white sugar
  • 1 tsp vanilla extract
Instructions
  1. Preheat oven to 325°F. Grease a 9-inch springform pan with butter.
  2. Add cookie crumbs to a medium bowl. Stir in sugar and melted butter until combined. Press cookies into bottom of springform pan evenly.
  3. Over medium heat, add strawberries, water, sugar, and corn starch to saucepan. Stir to mix corn starch in with liquid. Bring to boil then lower heat to simmer, stirring occasionally. Simmer for about 5 minutes, or until sauce thickens. Remove from heat and set aside.
  4. In a double boiler, melt white chocolate. Stir in light cream. Once smooth and combined, remove from heat and let cool slightly.
  5. In a large mixing bowl (or stand mixer), beat together cream cheese and sugar until smooth. Add vanilla. Slowly incorporate one egg at a time, waiting until completely combined before adding next egg.
  6. Add melted white chocolate to cream cheese mixture and stir until just combined.
  7. Pour half of the batter into springform pan. Drizzle with 3-4 tbsp sauce from strawberry topping. Add remaining batter and smooth with a spoon until spread evenly.
  8. Bake 45-50 minutes, or until sides of cake are set (about 1-inch in) and middle still wiggles. (I recommend placing a baking sheet under your springform pan, just in case it leaks, depending on the quality of your pan).
  9. Once done, turn off oven and open door a few inches. Allow cheesecake to cool in the oven as it cools for about an hour.
  10. Remove from oven, top with strawberries, cover in plastic wrap and refrigerate for about 8 hours before removing from pan and serving.
Recipe Notes

Cookie crumbs can be made easily by pulsing cookies in a food processor. You can follow this recipe with gluten free or regular cookies.