No Bake Strawberry Cheesecake

Introduction

This no-bake strawberry cheesecake delivers the dreamy, creamy texture of a classic cheesecake with a fraction of the effort. You’ll love the buttery biscuit base, the perfectly sweet and tangy filling studded with fresh berries, and the glossy homemade strawberry topping. It’s the ultimate make-ahead dessert that’s guaranteed to impress.

This recipe and accompanying image were created with the help of AI for inspiration and guidance. Results may vary depending on ingredients, equipment, and technique.

Prep & Cook Time

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes (plus 6+ hours chilling)

Servings: 10

Ingredients

FOR THE BASE
300g digestive biscuits
150g butter
FOR THE FILLING
500g full fat cream cheese
75g icing sugar, sieved
Seeds of one 1 vanilla pod OR 2 teaspoons vanilla bean paste/vanila extract
2 teaspoons fresh lemon juice
200g double (whipping cream in America) cream with a fat content of 48% (very important or the cheesecake may not set properly)
150g fresh strawberries, chopped into small pieces
FOR THE STRAWBERRY TOPPING
400g strawberries, half chopped and half cut in half (you’ll be adding the halved strawberries during the final minute of cooking because you need to leave them whole.)
50g caster sugar
½ teaspoon vanilla bean paste
2 tablespoons lemon juice
2 teaspoons cornstarch
1 tablespoon water
About 3 or 4 tablespoons water to loosen the sauce

Instructions

Make the base: Place the digestive biscuits in a sealed bag and crush with a rolling pin until they resemble fine crumbs. Alternatively, pulse in a food processor. Melt the butter and mix thoroughly with the biscuit crumbs. Press this mixture firmly and evenly into the base of a 23cm springform tin. Chill in the fridge while you make the filling.
Make the filling: In a large bowl, beat the cream cheese, sieved icing sugar, vanilla, and lemon juice until completely smooth and combined. In a separate bowl, whip the double cream until it holds firm peaks. Be careful not to overwhip.
Gently fold the whipped cream into the cream cheese mixture until no white streaks remain. Fold in the 150g of chopped strawberries.
Spoon the filling over the chilled biscuit base, smoothing the top with a spatula or palette knife. Cover with cling film and refrigerate for at least 6 hours, preferably overnight, until completely set.
Make the strawberry topping: In a small bowl, make a slurry by mixing the cornstarch with 1 tablespoon of water. Set aside.
In a saucepan over medium heat, combine the 400g of *chopped* strawberries (reserving the halved ones), caster sugar, vanilla bean paste, and lemon juice. Cook for 4-5 minutes, stirring frequently, until the strawberries have softened and released their juices. Stir in 3-4 tablespoons of water to loosen.
Add the cornstarch slurry to the saucepan, stirring constantly. Bring to a gentle simmer and cook for 1-2 minutes until the sauce thickens and turns glossy. In the final minute of cooking, gently stir in the reserved halved strawberries just to warm them through and coat them. Remove from heat and let the topping cool completely to room temperature.
To serve, carefully remove the set cheesecake from the tin and place it on a serving plate. Spoon the cooled strawberry topping over the top. Slice and serve.

Variations

Individual Cheesecakes: Set the cheesecakes in individual jars or glasses for a stylish, portion-controlled dessert.
Lemon Zest: Add the finely grated zest of one lemon to the filling for a brighter, zesty twist.
Biscoff Base: Swap the digestive biscuits for Biscoff or ginger nut biscuits for a spiced, caramelized base.
Chocolate Drizzle: Before adding the strawberry topping, drizzle the chilled cheesecake with melted dark or white chocolate and let it set for a few minutes.

Tips for Success

Ensure your cream cheese is at room temperature before mixing to avoid lumps in the filling.
It is critical to use double cream with a 48% fat content (or heavy whipping cream in the US) for the filling to set firmly.
When folding the whipped cream into the cream cheese, use a gentle, sweeping motion to keep the mixture light and airy.
Allow the strawberry topping to cool completely before adding it to the cheesecake; a warm topping will melt the creamy filling.

Storage & Reheating

Store the cheesecake (with or without topping) covered in the refrigerator for up to 3 days. The topping can be stored separately in an airtight container for 2 days. This dessert cannot be frozen successfully due to the fresh strawberries and high cream content, and does not require reheating.

FAQ

Can I use frozen strawberries?

My filling is too soft. What happened?

The most common cause is not using cream with a high enough fat content, not whipping the cream to firm peaks, or not chilling the cheesecake long enough. Ensure you follow the ingredient specifications and chilling time.

Can I make this gluten-free?

Yes, simply use a gluten-free digestive biscuit or other gluten-free biscuit for the base.

What can I use instead of a springform tin?

You can use a deep pie dish or a regular cake tin lined with overhanging parchment paper to help lift the cheesecake out.

Why did my strawberry topping turn out too thick or gummy?

You may have added too much cornstarch or cooked it for too long. The cornstarch slurry is just enough to create a glossy glaze, not a thick paste.

Can I omit the lemon juice?