Introduction
This no-bake strawberry cheesecake is the perfect make-ahead dessert that’s light, creamy, and bursting with fresh strawberry flavor. You get a buttery biscuit base, a smooth vanilla cheesecake filling studded with fresh fruit, and a glossy homemade strawberry topping. It’s impressive enough for a special occasion but simple enough that you can make it with confidence.
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 the base: Crush the 300g digestive biscuits into fine crumbs. Melt the 150g butter and mix it thoroughly with the biscuit crumbs. Press this mixture firmly into the bottom of a 23cm (9-inch) springform tin. Chill in the refrigerator while you make the filling.
- Make the filling: In a large bowl, beat the 500g full fat cream cheese until smooth. Add the sieved 75g icing sugar, the vanilla (seeds or paste/extract), and 2 teaspoons fresh lemon juice. Beat again until fully combined and creamy.
- In a separate, chilled bowl, whip the 200g double cream (48% fat) until it forms soft peaks. Gently fold the whipped cream into the cream cheese mixture until no white streaks remain.
- Gently fold the 150g of chopped fresh strawberries into the cheesecake filling. Pour the filling over the chilled biscuit base and smooth the top. Place the tin in the refrigerator to set for at least 6 hours, preferably overnight.
- Make the topping: In a small bowl, make a slurry by mixing the 2 teaspoons cornstarch with 1 tablespoon water. 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 until the strawberries have softened and released their juices.
- Stir in the cornstarch slurry and cook for another minute until the sauce has thickened. Add the reserved halved strawberries and cook for just 1 final minute to warm them through but keep them whole. Remove from heat. If the sauce is too thick, stir in “about 3 or 4 tablespoons water” to reach your desired consistency. Let the topping cool completely.
- To serve, carefully release the cheesecake from the springform tin. Pour or spoon the cooled strawberry topping over the entire cheesecake just before serving.
Variations
- Individual Servings: Set the cheesecake in jars or small glasses for elegant, portion-controlled desserts. Layer the biscuit base, filling, and topping.
- Mixed Berry Topping: Replace the strawberry topping with a mix of raspberries, blackberries, and blueberries using the same cooking method.
- Flavored Base: Add a teaspoon of ground cinnamon or ginger to the biscuit crumbs before mixing with the butter for a spiced twist.
- Cheesecake Bars: Press the base into a lined square baking tin. Spread the filling on top, chill, and cut into bars before adding the topping.
Tips for Success
- Ensure your cream cheese is at room temperature before mixing to avoid lumps in the filling.
- For clean slices, dip your knife in hot water and wipe it dry between each cut.
- For the neatest presentation, you can apply the strawberry topping to individual slices rather than the whole cake.
Storage & Reheating
Store the cheesecake (with or without the topping) covered in the refrigerator for up to 3 days. The topping can be stored separately for up to 2 days. This dessert is not suitable for freezing once assembled due to the fresh strawberries, and it should not be reheated—serve it chilled.
FAQ
Can I use light cream cheese?
It is not recommended. Full-fat cream cheese is essential for the proper texture and setting ability of a no-bake cheesecake.
My filling is too runny. What happened?
The most likely cause is that the double cream did not have a high enough fat content (48% is crucial), or it was not whipped to soft peaks. Also, ensure you chilled it for the full 6+ hours.
Can I use frozen strawberries?
Yes, for the cooked topping, but thaw and drain them well first. For the fresh pieces in the filling, it’s best to use fresh berries to prevent excess moisture.
What can I use instead of digestive biscuits?
Graham crackers are the closest US equivalent. You could also use shortbread or speculoos biscuits for a different flavor.
Do I have to use a springform tin?
A springform tin is highly recommended for easy removal. If you use a regular tin, you will need to line it very carefully with parchment paper extending over the sides to lift the cheesecake out.
Can I make this ahead of time?
Absolutely. The cheesecake base and filling can be made 1-2 days in advance. Add the strawberry topping on the day of serving for the best texture.