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A white chocolate cheesecake with cream stuffed strawberry santas.

White Chocolate Cheesecake with Stuffed Strawberry Santas

Amy Treasure
A very festive and Christmassy White Chocolate Cheesecake decorated with strawberries stuffed with sweetened whipped cream and made to look like Santa. You couldn't get cuter than this!
5 from 1 vote
Prep Time 30 minutes
Chilling time 6 hours
Total Time 30 minutes
Course Cheesecake, Dessert
Cuisine British
Servings 10 slices
Calories 585 kcal

Equipment

  • 23cm springform tin

Ingredients
 

  • 200 g Milkybar or any brand of white chocolate
  • 250 g gingernut biscuits
  • 100 g unsalted butter melted
  • 340 g full fat cream cheese (I used Philadephia) at room temperature
  • 1 tsp vanilla extract
  • 1 tsp lemon juice
  • 300 ml double cream (US - heavy cream)

Stuffed strawberry Santas

  • 10 large strawberries
  • 150 ml double cream
  • 2 tbsp icing sugar (US - powdered sugar)
  • 20 black sprinkles
  • 20 blueberries

Instructions
 

  • Break the Milkybar up into small pieces and put it into a heatproof bowl set over a saucepan of simmering water. Do not allow the bowl to touch the water. When the chocolate has melted set it aside to cool to room temperature.
  • Blitz the gingernut biscuits to crumbs. You can do this with a food processor or by putting the biscuits into a ziplock bag and bashing them up with a rolling pin. Add the melted butter to the biscuit crumbs and mix well. Tip the biscuit mixture into a 23cm springform tin and press down with the back of a spoon to make smooth and even. Refrigerate while you make the rest of the filling.
  • Add the cream cheese, vanilla extract and lemon juice to a large mixing bowl and beat until smooth. Pour in the cooled melted white chocolate and mix with a spatula to combine.
  • In a separate bowl, whisk the double cream to stiff peaks. Add it to the cream cheese mixture and fold everything together gently until fully combined.
  • Transfer the cheesecake mixture on top of the gingernut biscuit base. Use a spatula or the back of a spoon to level the filling. Refrigerate overnight.

Stuffed strawberry Santas

  • Whisk the double cream and icing sugar until it's holding its shape. Fill one piping bag fitted with a star nozzle with most of the cream and another piping bag fitted with a very small round nozzle with a small amount of cream (2 tbsp).
  • Select 10 strawberries that are all roughly the same size. Cut the end of the strawberries off then use a sharp knife to core the inside of the strawberries. Pipe the cream inside the strawberries until it is overflowing by a few centremetres. Pop the cut off piece of strawberry on top, taking care not to squash the cream too much.
  • Poke in the sprinkles where the eyes would be and use the second piping bag to pipe 3 tiny dots down the front of each strawberry and a small blob on top of each 'hat'.
  • Place the strawberries on top of the cheesecake, arranging them in a circle around the edge. Put two blueberries in front of each strawberry.
  • Keep refrigerated until you are ready to serve.

Video

Notes

I used a Wilton 1M piping nozzle to fill the strawberries but any star nozzle will do the job. For the buttons and bobble, I used a very small round piping tip but if you don't have one you can get the same effect using a toothpick. 
Melt the white chocolate first before you do anything else and make sure it has cooled to room temperature before you add it to the cream cheese mixture. 
I would not recommend you use a microwave to melt the white chocolate because it is much more likely to seize and end up with chunks. Melt it in a bowl over a pan of simmering water.
Make sure that you whisk the double cream to stiff peaks BEFORE you add it to the cream cheese mixture - that way you will know it's at the correct consistency. This is probably the most important step in making sure a cheesecake will set.
And PLEASE leave it overnight in the fridge to firm up. I don't want emails on Christmas morning saying your cheesecake hasn't set. Yes, that has actually happened! If you measure your ingredients correctly and mix everything to the right consistency you can not go wrong. 
If for any reason your cheesecake doesn't set (although this should not happen!) put it in the freezer for two hours. 
Don't leave the cheesecake out of the fridge for too long or it will start to melt, especially in a hot kitchen on Christmas day. 
Happy baking, Merry Christmas. Amy x
Keyword Christmas Cheesecake, milkybar cheesecake, stuffed strawberry santas, white chocolate cheesecake