No Bake Strawberry Cheesecake

Introduction

This no-bake strawberry cheesecake brings the fresh taste of summer to your table without ever turning on the oven. Its creamy filling is studded with juicy strawberry pieces and sits on a buttery biscuit base, all crowned with a glossy, homemade strawberry topping. You’ll love how simple it is to create such an impressive and refreshing dessert.

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 4+ hours setting time)
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/vanilla powder (use half this amount if you prefer less rich vanilla flavor)
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 digestive biscuits into fine crumbs. Melt the butter and mix it thoroughly with the biscuit crumbs until the mixture resembles wet sand.
Press the biscuit mixture firmly and evenly into the bottom of a 20cm springform tin. Place it in the fridge to set while you make the filling.
Make the filling: In a large bowl, beat the full-fat cream cheese, sieved icing sugar, vanilla, and 2 teaspoons of lemon juice until smooth and completely combined.
In a separate bowl, whip the double cream until it forms soft peaks. Be careful not to overwhip.
Gently fold the whipped cream into the cream cheese mixture until no white streaks remain. Then, fold in the 150g of chopped strawberries.
Spoon the filling onto the chilled biscuit base and smooth the top with a spatula. Place the cheesecake in the fridge to set for at least 4 hours, or preferably overnight.
Make the topping: In a small saucepan, combine the 400g of chopped strawberries, caster sugar, ½ teaspoon vanilla bean paste, and 2 tablespoons of lemon juice. Cook over medium heat for 5-7 minutes until the strawberries have broken down and released their juices.
In a small bowl, make a slurry by mixing the cornstarch with 1 tablespoon of water. Stir this slurry into the cooking strawberry mixture and simmer for 1-2 minutes until the sauce thickens.
Add the reserved halved strawberries and the “about 3 or 4 tablespoons water” to the pan. Cook for just 1 more minute to warm the whole strawberries through, then remove from heat. Let the topping cool completely to room temperature.
To serve, carefully remove the set cheesecake from the tin. Spoon the cooled strawberry topping over the top, slice, and enjoy.

Variations

Chocolate Biscuit Base: Swap the digestive biscuits for chocolate digestives or Oreos (filling removed) for a rich, chocolatey twist.
Individual Servings: Set the cheesecake in individual glasses or jars for a stylish, no-slice-required presentation.
Mixed Berry Topping: Use the same method for the topping but substitute half the strawberries with other berries like raspberries or blueberries.
Citrus Zest: Add the zest of a lemon or an orange to the filling for a bright, zesty note that complements the strawberries.

Tips for Success

Ensure your cream cheese is at room temperature before mixing to prevent a lumpy filling.
When making the topping, let it cool completely before adding it to the cheesecake. A warm topping will melt the creamy filling.
For clean slices, dip your knife in hot water and wipe it clean between each cut.

Storage & Reheating

Store the assembled cheesecake, covered, in the refrigerator for up to 3 days. The strawberry topping may release some liquid over time. This dessert is meant to be served cold and should not be reheated.

FAQ

Can I use frozen strawberries?

Yes, you can use frozen strawberries for the topping. There’s no need to thaw them; just add a few extra minutes to the cooking time. For the filling, it’s best to use fresh strawberries to avoid adding extra moisture.

My filling is too soft. What went wrong?

The most common reasons are not using double cream with 48% fat, not whipping the cream to soft peaks, or not chilling the cheesecake for long enough. Ensure you follow these steps precisely for a perfect set.

Can I make this gluten-free?

Absolutely. Simply use your favourite gluten-free digestive or shortbread biscuits for the base.

Do I have to use a springform tin?

A springform tin is highly recommended as it allows for easy removal of the cheesecake. If you don’t have one, you can use a deep cake tin lined with a parchment paper sling for lifting.

How far in advance can I make this?

You can make the entire cheesecake 1-2 days in advance. In fact, an overnight chill allows the flavours to develop and the texture to firm up perfectly.

Can I freeze this cheesecake?

Yes, you can freeze it without the topping. Wrap the set cheesecake (base and filling) tightly in cling film and freeze for up to a month. Thaw overnight in the fridge before adding the fresh strawberry topping.