This decadent desert is another great recipe from my friends at the Viking Cooking School. It’s a chocolate crumble crust topped with white chocolate cream cheese and sliced strawberries, that is drizzled with even more white chocolate. It’s sinfully good, and super easy to prepare.

  • Serves: 6 people
  • Category:



  • 3/4 cup butter, softened
  • 1/3 cup granulated sugar
  • 1/4 cup cocoa powder
  • 1 1/4 cups all purpose flour


  • 1 cup heavy cream, whipped
  • 1 (8 oz) package cream cheese, softened
  • 1/3 cup powdered sugar
  • 2 tablespoons chocolate liqueur, if desired
  • 1 cup white chocolate chips, melted
  • 3 cups fresh strawberries (other berries will work too)
  • 1/4 cup white chocolate chips, melted


  1. Preheat oven to 325 degrees F.
  2. Begin the recipe by making the crust.
  3. In a large bowl use an electric mixer to beat together the butter and sugar for 1 minute.
  4. Stir in cocoa powder and flour until well blended. The mixture will be crumbly.
  5. Form the mixture into a 12 inch disk on large baking sheet. Like a big cookie.
  6. Bake 20 minutes.
  7. Remove from the oven and cool completely.
  8. While the crust is cooling make the filling.
  9. In a medium bowl, combine cream cheese, powdered sugar, and chocolate liqueur. Stir until smooth.
  10. Stir in 1 cup of melted white chocolate chips.
  11. Gently fold the cream cheese mixture into the whipped cream.
  12. Spread the chocolate cream cheese onto prepared chocolate pastry crust.
  13. Top with sliced strawberries and drizzle the remaining 1/4 cup melted white chocolate chips over berries.
  14. Chill for 1 hour or until set.