This yummy white chocolate berry dessert is super easy to make and everyone loves it! It's perfect for holidays and Easter parties, making it a hit with everyone.
This white chocolate and berry dessert is a go-to favorite, especially during special times like holidays and Easter. Its sweet and festive vibes make it a crowd-pleaser, adding a delicious touch to your celebrations.
If you are looking for easy desserts try my No bake strawberry cheesecake bars without gelatin, Pineapple Dream Dessert and No bake chocolate peanut butter dream dessert.
Ingredients
- White Chocolate: You can use chocolate chips or chocolate bar. You can melt it in the microwave with 30 seconds interval or melt with the double boiler method.
- Butter: I used unsalted butter.
- Eggs: You will need 2 eggs for the bottom layer and 1 egg for the middle layer. Make sure the eggs are at room temperature.
- Sugar:
- Vanilla extract:
- All purpose flour:
- Salt:
- Cream cheese: softened at room temperature
- Yogurt: I used whole milk yogurt. You can use sour cream instead of yogurt.
- Frozen whipped topping: Thaw before use.
- Fresh strawberries: fresh strawberries which are sliced are best for this recipe.
Instructions
Melt white chocolate chips and butter in microwave with 30 seconds interval, stir and let it cool.
In another bowl, beat the eggs and sugar until pale color.
Beat in the melted white chocolate and vanilla.
Mix in the flour and salt and beat until combined.
Spread the batter in a greased 9x13 pan.
For the filling beat cream cheese, melted and cooled white chocolate, eggs, vanilla and yogurt until smooth.
Spread the cream cheese mixture over the bottom layer evenly.
Bake for 25-30 minutes or until tooth picks inserted comes out clean. Let it cool completely.
For the Topping combine whipped topping, melted white chocolate and sliced strawberries.
Spread the topping over the cooled cake.
Recipe notes
- Melting White Chocolate: When melting white chocolate and butter in the microwave, use 70% power to avoid overheating. Stir the mixture until it becomes smooth and allow it to cool before adding to the batter.
- Egg and Sugar Mixture: Beat the eggs and sugar until the mixture turns a lemon color. This step ensures a light and fluffy texture in the final dessert.
- Baking Time: Keep an eye on the dessert while baking. A toothpick inserted in the center should come out clean after 25-35 minutes, indicating that it is fully baked.
- Topping Preparation: Fold the whipped topping into the melted white chocolate just before serving. This step maintains the light and airy texture of the topping.
- Storage: Refrigerate any leftovers to preserve freshness. The chilled dessert can be just as enjoyable the next day.
- Customization: Feel free to customize the recipe by adding other berries or fruits of your choice for a personal touch.
Storage
- To keep your white chocolate and berry dessert fresh and delicious, store it in an airtight container in the refrigerator. Ensure the container is tightly sealed to prevent any absorption of odors from the fridge. Consume within 2-3 days for the best taste and texture.
- If you need to store it for a more extended period, consider freezing individual portions in airtight freezer-safe containers, making sure to label them with the date. Thaw in the refrigerator before serving for a tasty treat that maintains its quality.
Faqs
While the recipe is designed for white chocolate, you can experiment with dark or milk chocolate if you prefer. Keep in mind that it will alter the flavor profile.
Fresh strawberries are recommended for the topping as they provide a vibrant and juicy flavor. If using frozen strawberries, thaw and drain them well before folding into the topping.
Yes, you can prepare the base and filling in advance. However, it's recommended to add the topping with strawberries just before serving to maintain freshness and texture.
Store leftovers in the refrigerator to preserve the quality of the dessert. Cover it well to prevent any absorption of odors from the fridge.
While a 13x9-inch baking dish is recommended, you can use a different size with adjusted baking times. Smaller pans may require more time, while larger pans may need less.
Yes, you can substitute.
Freezing may affect the texture, especially with the topping. It's best enjoyed fresh, but you can freeze the base and filling separately if needed.
Related
Looking for other recipes like this? Try these:
white chocolate berry dessert
Equipment
- 9x13 pan
Ingredients
- 8 oz white baking chocolate
- 6 tablespoon butter
- 2 large eggs, room temperature
- ½ cup sugar
- 2 teaspoon vanilla extract
- 1 cup all purpose flour
- ¼ teaspoon salt
Filling
- 8 oz cream cheese, softened
- 3 oz white chocolate melted and cooled
- 1 large egg
- ¼ cup sugar
- ⅓ cup yogurt or sour cream
- 1 teaspoon vanilla extract
Topping
- 8 oz frozen whipped topping, thawed
- 3 oz white chocolate melted and cooled
- 1 pint fresh strawberries, sliced
Instructions
- Preheat oven to 350F and grease a 9x13 pan.
- Melt the white chocolate and butter in a microwave with 30 seconds intervals. Stir until smooth. Let it cool.
- In a large bowl beat eggs and sugar until pale color. Beat in the white chocolate mixture and vanilla.
- Combine flour and salt into the egg mixture and beat until combined.
- Spread into a greased 9x13 pan.
Filling
- Beat cream cheese and white chocolate. Beat in the egg, sugar, vanilla and yogurt just until combined.
- Spread cream cheese mixture over bottom layer.
- Bake for 25-30 minutes or until toothpick inserted comes out clean. Cool completely on a wire rack.
Topping
- Fold whipped topping with the white chocolate. Fold in the sliced strawberries; spread over dessert.
- Cut into squares.
Video
