No Bake Strawberry Cheesecake

Introduction

This no-bake strawberry cheesecake is the perfect creamy, dreamy dessert for when you want an impressive treat without turning on the oven. The velvety filling is studded with fresh berries and sits on a buttery biscuit base, all crowned with a stunning homemade strawberry topping. You’ll love how simple it is to make something that tastes so luxurious.

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

1. Begin with the base. Place the 300g digestive biscuits in a sealable bag and crush with a rolling pin until they resemble fine crumbs.
2. Melt the 150g butter and mix it thoroughly with the biscuit crumbs. Press this mixture firmly and evenly into the bottom of a 9-inch (23cm) springform tin. Place in the fridge to set while you make the filling.
3. For the filling, in a large bowl, beat the 500g full fat cream cheese until smooth. Add the 75g sieved icing sugar, the vanilla (seeds or paste/extract), and 2 teaspoons lemon juice. Beat again until fully combined.
4. In a separate, clean bowl, whip the 200g high-fat double cream until it forms soft peaks. Be careful not to overwhip.
5. Gently fold the whipped cream into the cream cheese mixture until no white streaks remain. Then, fold in the 150g of chopped fresh strawberries.
6. Spoon the filling onto the chilled base, smoothing the top with a spatula. Return the tin to the fridge for at least 6 hours, or ideally overnight, to set fully.
7. For the strawberry topping, place the 400g *chopped* strawberries (reserving the halved ones), 50g caster sugar, ½ teaspoon vanilla bean paste, and 2 tablespoons lemon juice into a saucepan over medium heat. Cook for 5-7 minutes until the strawberries break down and become syrupy.
8. In a small bowl, make a slurry by mixing the 2 teaspoons cornstarch with 1 tablespoon of water until smooth. Stir this slurry into the cooking strawberry mixture.
9. Let the mixture simmer for 1-2 minutes until thickened. Add the reserved halved strawberries and cook for just 1 final minute to warm them through but keep their shape. Remove from heat and stir in the extra 3-4 tablespoons of water to create a looser, pourable sauce. Let the topping cool completely to room temperature.
10. Once the cheesecake is set and the topping is cool, carefully remove the cheesecake from the tin. Pour the strawberry topping over the cheesecake, spreading it evenly. Slice and serve.

Variations

• Individual Servings: Layer the crumb base and filling into glasses or jars for easy, portable single-serve desserts.
• Different Base: Swap the digestive biscuits for graham crackers (outside the UK) or ginger nuts for a spicier twist.
• Layered Cheesecake: For a show-stopping look, create two layers: pour half the filling, add a layer of strawberry topping, then top with the remaining filling and chill. Add fresh strawberries on top instead of the cooked topping.
• Citrus Twist: Replace the fresh lemon juice in the filling with lime or orange juice for a different flavor note.

Tips for Success

• Ensure all filling ingredients, especially the cream cheese, are at room temperature before you start to avoid lumps.
• The high fat content (48%) in the double cream is non-negotiable for a firm, sliceable set. Using a lighter cream will result in a soft, sloppy filling.
• When pressing the biscuit base, use the bottom of a flat glass or measuring cup to get a really compact, even layer that won’t crumble when cut.
• Allow the cooked strawberry topping to 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, for the topping, but not for the filling. Frozen berries release too much water into the filling, preventing it from setting. For the topping, use frozen directly, but expect a slightly softer texture in the final sauce.

Why did my cheesecake not set?

The most common reasons are using a lower-fat cream, not whipping the cream enough (or whipping it to butter), or not chilling it for long enough. Ensure you follow the ingredient specifications and chilling time.

My cream cheese is lumpy. What can I do?

Make sure your cream cheese is fully softened at room temperature before beating. If lumps persist, you can pass the finished filling through a sieve before folding in the whipped cream and strawberries.

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 for easy lifting, though a springform is easiest for a clean removal.

Can I make this ahead of time?

Absolutely. This cheesecake is perfect for making ahead. Prepare it fully, including the topping, 1-2 days before serving.

What does “sieved” icing sugar mean?

It means you should pass the icing sugar through a fine-mesh sieve before adding it. This removes any lumps and results in a perfectly smooth filling.