This strawberry and white chocolate cheesecake is so creamy and delicious and requires no baking. I adapted a recipe for white chocolate cheesecake by the wonderful Nigella.

Serves 16 | Preparation Time: 15 minutes | Requires overnight chilling

Ingredients required:

• 400g Digestive Biscuits
• 120g Unsalted Butter (melted)
• 300ml Double Cream
• 200g Soft Cheese
• 300g White Cooking Chocolate (broken into chunks)
• 150g Fresh Strawberries (plus extra for decoration)

Method:

• Line a 15cm springform cake tin.
• Process the digestive biscuits to crumbs in a food processor. Alternatively, place the biscuits in a zip-sealed food bag and crush using a rolling pin.
• Add digestive crumbs and melted butter to a large mixing bowl, and mix until well combined.
• Add the biscuit/butter mix to the cake tin, and press down using the back of a spoon until you have an even biscuit base.
• Refrigerate for 30 minutes to allow the base to set.
• Chop strawberries into small chunks.
• Melt the white chocolate in a heatproof bowl over a pan of hot, simmering water (or melt the chocolate in the microwave).
• In a large mixing bowl, add the double cream and whisk until stiff peaks are formed.
• Add the melted chocolate and soft cheese, and mix together until well combined.
• Fold in the strawberry chunks.
• Pour the filling over the biscuit base and spread evenly.
• Decorate with strawberries
• Chill overnight (or for at least 4 hours) in the refrigerator.

Serve and enjoy 🙂