Introduction
This No Bake Strawberry Cheesecake is the perfect dessert for warm days when you crave something indulgent without turning on the oven. You’ll love the creamy, vanilla-scented filling studded with fresh strawberries, all on a buttery biscuit base. The glossy homemade strawberry topping makes it feel truly special.
Prep & Cook Time
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes (plus 6+ 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/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
- Begin with the base: Place the 300g digestive biscuits in a sealed bag and crush finely with a rolling pin. Melt the 150g butter and mix it thoroughly with the biscuit crumbs.
- Press this mixture firmly into the base of a 23cm (9-inch) springform tin. Use the bottom of a glass to compact it evenly. Chill in the fridge while you make the filling.
- 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 and creamy.
- In a separate bowl, whip the 200g double cream (with 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. Fold in the 150g of chopped fresh strawberries.
- Spoon the filling onto the chilled biscuit base and smooth the top with a spatula. Place the whole tin in the fridge to set for at least 6 hours, preferably overnight.
- For the strawberry topping: In a small saucepan, combine the chopped half (200g) of the strawberries, 50g caster sugar, ½ teaspoon vanilla bean paste, and 2 tablespoons lemon juice. Cook over medium heat for 5-6 minutes, stirring, until the strawberries soften and release their juices.
- In a small dish, mix the 2 teaspoons cornstarch with 1 tablespoon water to make a slurry. Stir this slurry into the simmering strawberry mixture.
- Cook for another 1-2 minutes until the sauce thickens and becomes glossy. Add the 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 the 3-4 tablespoons of water, one at a time, until it reaches your desired consistency. Let the topping cool completely to room temperature.
- Once the cheesecake is fully set and the topping is cool, spoon the strawberry topping over the cheesecake. Release the cheesecake from the tin, slice, and serve.
Variations
- Individual Servings: Set the cheesecake mixture in small glasses or jars for easy, portion-controlled desserts.
- Biscuit Swap: For a twist, use ginger nut biscuits or chocolate digestives for the base.
- No-Cook Topping: Skip the cooking step and simply macerate sliced strawberries with a little sugar and lemon juice for a fresh, quick topping.
- Marble Effect: Before setting, swirl a few tablespoons of the cooked strawberry sauce (before adding the halved berries) into the cheesecake filling for a marbled look.
Tips for Success
- Ensure your cream cheese is at room temperature before mixing to avoid a lumpy filling.
- Using double cream with the specified 48% fat content is crucial for a firm, sliceable set.
- Don’t rush the setting time. A full 6 hours minimum in the fridge is essential.
- 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 weep slightly over time. This dessert cannot be frozen well due to the fresh strawberries in the filling, and it does not require reheating—serve chilled.
FAQ
Can I use frozen strawberries?
Yes, for the cooked topping, but thaw and drain them first. For the fresh pieces in the filling, fresh is best.
My filling seems runny. What went wrong?
The most common cause is using a cream with a lower fat content than specified. It must be double/heavy/whipping cream with 48% fat to whip and set correctly.
Can I make this gluten-free?
Absolutely. Simply use a gluten-free biscuit for the base, ensuring all other ingredients are certified gluten-free.
Why did my topping turn out too thick?
You may have cooked the cornstarch slurry for too long, or the strawberries didn’t release enough juice. Simply add the extra water to loosen it as instructed.
Do I have to use a springform tin?
It’s highly recommended for easy removal, but you can use a deep pie dish and serve slices directly from it.
Can I make the cheesecake base without butter?
The butter is necessary to bind the crumbs. Substituting it will result in a crumbly base that won’t hold together.