No Bake Strawberry Cheesecake

Introduction

This no bake strawberry cheesecake is the perfect summer dessert, combining a buttery biscuit base with a light, creamy filling bursting with fresh strawberry pieces. You’ll love that there’s no oven required and the final glossy strawberry topping makes it look incredibly impressive. It’s a guaranteed crowd-pleaser for any occasion.

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 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: Crush the 300g digestive biscuits into fine crumbs. Melt 150g butter and mix it thoroughly with the biscuit crumbs. Press the mixture firmly into the base of a 20cm springform tin. Chill in the fridge.
Make the filling: In a large bowl, beat 500g full fat cream cheese until smooth. Add 75g sieved icing sugar, your chosen vanilla, and 2 teaspoons fresh lemon juice. Beat again until combined.
In a separate bowl, whip the 200g double cream to soft peaks. Gently fold the whipped cream into the cream cheese mixture until no streaks remain. Fold in the 150g chopped strawberries.
Spoon the filling over the chilled biscuit base and smooth the top. Cover and refrigerate for at least 6 hours, preferably overnight.
Make the topping: In a saucepan, combine the 400g chopped strawberries (not the halved ones), 50g caster sugar, ½ teaspoon vanilla bean paste, and 2 tablespoons lemon juice. Cook over medium heat for 5-6 minutes until the strawberries soften and release juice.
In a small bowl, mix 2 teaspoons cornstarch with 1 tablespoon water to form a slurry. Stir this into the simmering strawberry mixture and cook for 1-2 minutes until thickened.
Add the reserved halved strawberries and cook for just 1 final minute to warm through but keep their shape. If the sauce is too thick, stir in “about 3 or 4 tablespoons water to loosen the sauce.” Let the topping cool completely.
To serve, carefully remove the chilled cheesecake from the tin. Spread the cooled strawberry topping over the top. Slice and serve.

Variations

Individual Servings: Set the cheesecake in individual glasses or jars for elegant, portion-controlled desserts.
Mixed Berry Twist: Swap the strawberries in the topping for a mix of raspberries, blueberries, and blackberries.
Citrus Zest: Add the finely grated zest of the lemon to the filling for a brighter, more pronounced citrus note.
Chocolate Drizzle: After adding the strawberry topping, drizzle the cheesecake with melted dark chocolate for a decadent finish.

Tips for Success

Ensure your cream cheese is at room temperature before starting to avoid lumps in the filling.
Use a high-fat (48%) double cream and whip it only to soft peaks to ensure a light, yet stable, filling that sets properly.
When making the cornstarch slurry, ensure it’s smooth before adding it to the hot strawberry mixture to prevent lumps in your topping.
Allow the strawberry topping to cool completely before spreading it on the cheesecake to prevent it from melting the creamy filling.

Storage & Reheating

Store the cheesecake covered in the refrigerator for up to 3 days. The strawberry topping is best added the day you plan to serve it. This dessert is not suitable for freezing once assembled, and no reheating is required.

FAQ

Can I use frozen strawberries?

My filling is too soft. What went wrong?

The most likely cause is that the double cream did not have a high enough fat content (aim for 48%), or it was over-whipped. Also, ensure you chill the cheesecake for the full recommended time.

Can I make this gluten-free?

Absolutely. Simply replace the digestive biscuits with your favourite gluten-free biscuit alternative.

What can I use instead of a vanilla pod?

The recipe provides alternatives: 2 teaspoons of vanilla bean paste or vanilla powder (use half this amount if you prefer less rich vanilla flavor) are perfect substitutes and will still give great flavour.

Do I have to use a springform tin?

A springform tin is highly recommended as it allows for easy, clean removal of the cheesecake. A deep, loose-bottomed tart tin could also work.

Why add the halved strawberries at the end of cooking the topping?

Adding them in the final minute gently warms them and coats them in the glossy sauce while preserving their fresh texture and whole, attractive appearance.