No Bake Strawberry Cheesecake

Introduction

This no-bake strawberry cheesecake is a perfect summer dessert that comes together without turning on the oven. You get a buttery biscuit base, a rich, creamy filling studded with fresh strawberries, and a vibrant homemade strawberry topping. It’s a showstopper that’s surprisingly simple for you to make.

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 at least 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

Prepare a 20cm (8-inch) springform pan by lightly greasing the base and sides.
Make the base: Crush the 300g digestive biscuits into fine crumbs. Melt the 150g butter and mix it thoroughly with the biscuit crumbs until the mixture resembles wet sand. Press this firmly and evenly into the bottom of the prepared pan. Place in the fridge to set while you make the filling.
Make the filling: In a large bowl, beat the 500g full fat cream cheese until smooth and creamy. Add the 75g sieved icing sugar, the vanilla (seeds or paste/extract), and 2 teaspoons fresh lemon juice. Beat again until fully combined and smooth.
In a separate bowl, whip the 200g double cream (48% fat) until it forms soft peaks. Be careful not to over-whip.
Gently fold the whipped cream into the cream cheese mixture until no white streaks remain. Finally, fold in the 150g of chopped fresh strawberries.
Spoon the filling over the chilled biscuit base and smooth the top with a spatula. Cover and refrigerate for at least 6 hours, or preferably overnight, to set completely.
Make the topping: In a small bowl, mix the 2 teaspoons cornstarch with 1 tablespoon of water to form a smooth slurry. Set aside.
In a saucepan, combine the 400g of chopped strawberries (not the halved ones), 50g caster sugar, ½ teaspoon vanilla bean paste, and 2 tablespoons lemon juice. Cook over medium heat for 4-5 minutes, stirring frequently, until the strawberries break down and become saucy.
Stir the cornstarch slurry again and pour it into the saucepan. Cook for another minute until the sauce thickens. Add the reserved halved strawberries and cook for just 1 more minute to warm them through. Remove from heat and stir in the “about 3 or 4 tablespoons water” to achieve your desired sauce consistency. Let the topping cool completely.
To serve, carefully release the cheesecake from the springform pan. Pour or spoon the cooled strawberry topping over the entire surface of the cheesecake. Slice and serve immediately.

Variations

Individual Servings: Layer the biscuit base and filling in small glasses or jars for easy, portable desserts.
Different Fruit Topping: Swap the strawberry topping for a fresh raspberry or blueberry coulé using the same cooking method.
Flavored Base: Add a tablespoon of cocoa powder to the biscuit crumbs for a chocolate twist on the base.
Biscuit Alternative: Use ginger nuts or graham crackers instead of digestive biscuits for a different flavor profile.

Tips for Success

Ensure your cream cheese is at room temperature before mixing to avoid lumps in the filling.
When whipping the double cream, stop as soon as it holds soft peaks. Over-whipping can make the filling grainy and difficult to fold.
For clean slices, dip your knife in hot water and wipe it dry between each cut.
Let the strawberry topping cool completely before adding it to the chilled cheesecake to prevent it from melting the creamy filling.

Storage & Reheating

FAQ

Can I use frozen strawberries?

Yes, you can use frozen strawberries for the cooked topping, but fresh is best for the pieces folded into the filling. Thaw and drain frozen berries well to avoid excess liquid.

My cream cheese filling is runny. What happened?

This is usually because the cream was under-whipped, the cream didn’t have a high enough fat content (48% is crucial), or the cheesecake didn’t chill long enough. Ensure you follow these steps and chill for the full time.

What can I use instead of digestive biscuits?

Graham crackers are the closest American substitute. Any plain, sweet biscuit or cookie will work.

Can I make this gluten-free?

Absolutely. Simply use a gluten-free biscuit or cookie for the base.

Why is my biscuit base crumbling?

You may not have used enough butter or pressed the mixture firmly enough into the pan. Ensure the butter is fully mixed in and press down very firmly.

Do I have to use a springform pan?

A springform pan is highly recommended for easy removal. A deep tart pan with a removable bottom can also work in a pinch.