Strawberry White Chocolate Cheesecake with Pretzel Crust

This light, smooth, and creamy strawberry white chocolate cheesecake is the perfect dessert to bring to a picnic or impress friends at your next gathering. This 3-layer cheesecake starts with a pretzel crust base, light and creamy strawberry cream cheese no-bake filling, topped with a luxurious layer of white chocolate ganache. Decorate this dessert with fresh, delicious strawberries.

This recipe is a sophisticated adaptation of the classic midwest “Strawberry Pretzel Salad” recipe. This recipe is very easy to make and has received rave compliments from those lucky enough to be my taste testers! An added bonus is that this recipe can easily be made gluten-free by using gluten-free pretzels.

My cheesecake filling recipe is exactly like my no-bake biscoff cheesecake with one addition: freeze-dried strawberry powder! Strawberry powder has so many uses while baking, making popsicles, creating refreshing drinks and smoothies, or mixing into yogurt parfaits. I prefer to bake without artificial food dyes or unnecessary additives, so this is an awesome pantry staple!

Base Layer: Pretzel Crust

Start by placing the pretzels into a food processor. Pulse until only a few small bits of pretzel are visible and it looks mostly like flour, about 1 minute. Combine the crushed pretzel flour with brown sugar, mixing until well combined. Stir in melted butter until the mixture is well-saturated. Place the mixture into the base of a parchment-lined springform pan. (I love round parchment liners so I don’t have to do any cutting.) Push the mixture tightly to the pan using your hands or the bottom of a measuring cup to ensure it is flat and compact. Bake at 350F/177C for 10 minutes and remove to cool. Place on a wire cooling rack and proceed with making the filling.

Filling: No-Bake Strawberry Cheesecake

To make the filling, dissolve gelatin in water and let stand for 5-10 minutes to soften. In a medium bowl, whisk together the powdered sugar and strawberry powder until well combined. In a large mixing bowl and mixer fitted with the paddle attachment, beat the cream cheese until smooth and creamy. Slowly add in the pink powdered sugar mixture to the cream cheese until smooth and creamy. Add in vanilla extract. Microwave gelatin for 5-10 seconds, just until melted and syrupy. Add gelatin to the cheesecake batter and mix until combined.

Using a mixer fitted with the whisk attachment, whisk heavy cream until soft peaks form (they should hold their shape well, but have a soft texture). Using a spatula, gently fold half of the whipped cream into the cream cheese mixture, then fold in the other half. If you wish, you can add 1/2 cup of chopped fresh strawberries to the cream cheese mixture for more flavor. I opted not to do this in order to preserve the ultra-creamy texture I was aiming for.

Pour the cream cheese filling onto the cooled pretzel crust in the springform pan. Make sure you push the filling down as much as possible to ensure there are no gaps between the crust and sides of the pan. Cover pan with plastic wrap and chill in the fridge at least six hours, or overnight if possible, until completely set.

Topping: Fudgy White Chocolate Ganache

There are two methods to making ganache:

1. Boil the cream. Pour the cream into a pot and bring it just to a boil. Be careful not to let it boil for too long or the liquid will begin to evaporate and the cream will start to reduce. Pour the boiling cream over the chocolate in a heatproof bowl. I recommend letting it sit for about a minute before whisking it together to emulsify.
2. Melt together in the microwave. Place chocolate and cold cream in a heat proof bowl. Microwave in 30 second increments, whisking together until the chocolate is fully melted and the cream is incorporated.

Pour ganache over the cheesecake and refrigerate 4-5 hours until the ganache is set. This recipe yields more than enough white chocolate ganache to cover the cheesecake, so I reserve about 1/4 cup of ganache to make a whipped white chocolate frosting. Refrigerate it separately for about 4-5 hours at the same time the ganache layer sets over the cheesecake. After 4-5 hours, remove the reserved ganache from the fridge and give a good stir. Add the reserved ganache to your food processor and process for 2-3 minutes to beat air into it and make the ganache light & fluffy. Use the whipped white chocolate ganache to pipe around the top of the cheesecake as a frosting.

Tips on how to make Strawberry White Chocolate Cheesecake

• The perfect pretzels for this crust are the large pretzel rods. I break them apart before adding them to the food processor. They are a little less salty than smaller pretzels and produce more flour than little chunks when placed in the food processor. This allows the crust to cut very well instead of crumble apart. They can also be purchased gluten-free as well!
• Make sure your cream cheese is at room temperature before making the filling. Try to set it out on the counter at least an hour ahead of time.
• If you wish, you can add 1/2 cup of chopped fresh strawberries to the cream cheese mixture for more flavor. I opted not to do this in order to preserve the ultra-creamy texture I was aiming for.
• Don’t use frozen strawberries for the filling as they have more liquid than fresh berries.
• Don’t overheat your cream when making the ganache. White chocolate ganache can separate easily if simmered or boiled during the cooking process.

So many more delicious strawberry recipes to check out!

Strawberry Rhubarb Tart: Sweet tart crust filled with strawberry rhubarb curd filling and topped with creamy vanilla bean mascarpone and fresh strawberries. 

White Chocolate Strawberry Tart: No-bake white chocolate strawberry tart is made of a cookie crust and white chocolate mousse filling, and topped with strawberry jam for a shiny glaze.

Strawberry Ricotta Muffins: Extra moist and soft, these strawberry ricotta muffins are the perfect breakfast treat. Filled with fresh strawberries and sweet ricotta cheese, these are good to the last crumb.

Fudgy Strawberry Brownies: Imagine the flavors of chocolate covered strawberries in brownie form! These strawberry brownies are perfectly fudgy, topped with fresh strawberries and smooth chocolate ganache for a decadent treat.

Strawberry Cream Cake: A simple yet perfect strawberry cream cake made of layers of vanilla sponge cake, soft whipped cream, and fresh strawberries.

Simple Strawberry Cake: Easy and simple to make, this beautifully tempting cake is moist, flavorful, and loaded with juicy strawberries.

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5 from 1 vote

Strawberry White Chocolate Cheesecake

Prep Time: 30 mins

Chilling time: 10 hrs

Total Time: 10 hrs 30 mins

YIELD: 1 9-inch (23cm) cake

 

Rich and creamy no-bake strawberry cheesecake filling with crunchy, salty pretzel crust and fudgy white chocolate ganache topping. This cheesecake is egg-free, can be made gluten-free, and tastes incredible!

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Ingredients

Crust:

• 1 1/2 cups (200g) crushed large rod pretzels
• 1/4 cup (51g) light or dark brown sugar
• 3/4 cup (1 1/2 sticks, 170g) unsalted butter, melted

Filling:

• ¼ cup (60ml) water
• 1 tablespoon powdered gelatin
• 1 1/2 cups (170g/6oz) powdered sugar
• 1/2 cup (60g/2oz) freeze-dried strawberry powder
• 24 oz (680g) cream cheese, at room temperature
• 1 teaspoon pure vanilla extract
• 2 cups (480ml) heavy cream
• 1/2 cup (65g) fresh strawberries, finely chopped OPTIONAL

Topping:

• 1 cup (173g) white chocolate chips
• 1/2 cup (120 ml) heavy cream

Instructions

1. Make the crust:

   Place the pretzels into a food processor. Pulse and process until only a few small bits of pretzel are visible and it looks mostly like flour, about 1 minute. The small bits of pretzel will give a delicious crunch to the cheesecake. Combine the crushed pretzel flour with the brown sugar, mixing until well combined.

2. Stir in the melted butter until the mixture is well-saturated. Place the mixture into the bottom of a parchment-lined 9-inch springform pan. Push the mixture tightly to the bottom of the pan using your hands or the bottom of a measuring cup to ensure it is flat and compact.

3. Bake at 350F/177C for 10 minutes and remove to cool. Place on a wire cooling rack and proceed with making the filling.

4. Make the filling:

   Place ¼ cup water in a small bowl and sprinkle gelatin over the surface in a single layer. Be sure not to pile it as that will prevent the crystals from dissolving properly. Let stand for 5-10 minutes to soften.

5. In a medium bowl, whisk together the powdered sugar and strawberry powder until well combined. In a large mixing bowl and mixer fitted with the paddle attachment, beat the cream cheese until smooth and creamy. Slowly add in the pink powdered sugar mixture to the cream cheese until smooth and creamy. Add in vanilla extract. Microwave gelatin for 5-10 seconds, just until melted and syrupy. Add gelatin to the cheesecake batter and mix until combined. Set aside.

6. Using a mixer fitted with the whisk attachment, whisk heavy cream until soft peaks form (they should hold their shape well, but have a soft texture). Using a spatula, gently fold half of the whipped cream into the cream cheese mixture, then fold in the other half. Optional: you can add 1/2 cup of finely chopped fresh strawberries to the cream cheese mixture for more flavor. This will result in a less-smooth & creamy cheesecake texture.

7. Pour the cream cheese filling onto the pretzel base in the springform pan. Make sure you push the filling down as much as possible to ensure there are no gaps between the crust and sides of the pan. Cover pan with plastic wrap and chill in the fridge at least six hours, or overnight if possible, until completely set.

8. Make the ganache topping:

   There are two methods to making ganache:

   1) Boil the cream. Pour the cream into a pot and bring it just to a simmer. Be careful not to let it simmer for too long. Pour the simmering cream over the white chocolate in a heatproof bowl. I recommend letting it sit for about a minute before whisking it together to emulsify.

   2) Melt together in the microwave. Place white chocolate and cold cream in a heat proof bowl. Microwave in 30 second increments, whisking together until the chocolate is fully melted and the cream is incorporated.

9. Pour ganache over the cheesecake and refrigerate 4-5 hours until the ganache is set. This recipe yields more than enough white chocolate ganache to cover the cheesecake, so I make a whipped white chocolate ganache by reserving about 1/4 cup of ganache. Refrigerate it separately for about 4-5 hours at the same time the ganache layer sets over the cheesecake.

10. After 4-5 hours, remove the reserved ganache from the fridge and give a good stir. Add the reserved ganache to your food processor and process for 2-3 minutes to beat air into it and make the ganache light & fluffy. Use this whipped white chocolate ganache to pipe around the top of the cheesecake as a frosting.

11. Cheesecake can be left in the fridge for 3-4 days, but good luck leaving it alone for that long. Serve cold. If left for too long at room temperature it will get soft. Cheesecake can also be frozen, wrapped tight, for up to a month. To thaw, place overnight in the fridge.

Recipe Notes

This is a no-bake recipe so it does use gelatin. If you prefer to make a baked cheesecake, here’s how to do it: Make the same pretzel crust for this recipe, followed by the cheesecake batter from my classic cheesecake recipe (minus the lemon zest and add strawberry powder to the sugar). Bake as instructed and allow to cool completely, then top with white chocolate ganache topping.