No Bake Strawberry Cheesecake

Introduction

This No Bake Strawberry Cheesecake is the perfect dessert for warm weather or when you need an impressive treat without turning on the oven. You’ll love the creamy, vanilla-infused filling studded with fresh berries and the glossy homemade strawberry topping. It’s a stunning, make-ahead dessert that delivers classic flavor with minimal effort.

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/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 stir it thoroughly into the biscuit crumbs until the mixture resembles wet sand.
Press the biscuit mixture firmly into the bottom of a 20cm (8-inch) springform tin. Use the bottom of a glass to compact it evenly. Chill in the refrigerator while you make the filling.
Make the filling: In a large bowl, beat the cream cheese, sieved icing sugar, vanilla, and lemon juice together until smooth and completely combined.
In a separate bowl, whip the double cream until it holds stiff 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 over the chilled base and smooth the top with a spatula. Cover loosely and refrigerate for at least 6 hours, preferably overnight, until fully set.
Make the strawberry topping: In a small saucepan, combine the 200g of chopped strawberries, caster sugar, vanilla bean paste, and lemon juice. Add 3-4 tablespoons of water and bring to a simmer over medium heat. Cook for 4-5 minutes, stirring occasionally, until the strawberries soften and release their juices.
In a small dish, mix the cornstarch with 1 tablespoon of water to create 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 reserved 200g of halved strawberries to the saucepan and cook for just 1 final minute to warm them through while keeping them whole. Remove from heat and let the topping cool completely.
To serve, carefully remove the cheesecake from the springform tin. Spoon the cooled strawberry topping over the entire cheesecake or over individual slices just before serving.

Variations

For a deconstructed dessert, serve the cheesecake filling in individual glasses layered with crumbled biscuit base and strawberry topping.
Create a decorative pattern by placing the halved strawberries from the topping in a concentric circle on the set cheesecake before spooning over the glossy sauce.
Substitute the lemon juice in the filling with orange zest and juice for a subtle citrus twist.
Add a textural contrast by sprinkling the finished cheesecake with crushed freeze-dried strawberries or a light dusting of biscuit crumbs.

Tips for Success

Ensure all filling ingredients, especially the cream cheese, are at room temperature before mixing to prevent lumps.
Use double/heavy cream with a 48% fat content. Lower fat creams will not whip properly and the cheesecake will not set firmly.
When making the topping, don’t skip the cornstarch slurry; it’s crucial for creating a shiny, glaze-like sauce that coats the berries beautifully.
For clean slices, dip your knife in hot water and wipe it dry between each cut.

Storage & Reheating

FAQ

Can I use frozen strawberries?

Yes, but only for the cooked strawberry topping, not for the fresh pieces in the filling. Thaw and drain frozen berries well before using to avoid excess liquid.

My filling is too soft. What went wrong?

The most common cause is using cream with insufficient fat content (below 48%). Over-whipping the cream can also cause issues. Ensure you chill it for the full 6+ hours.

Can I make this gluten-free?

Absolutely. Simply use a gluten-free digestive or graham cracker alternative for the biscuit base.

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 removal.

Why is my topping too thick or too thin?

If it’s too thick, stir in an extra tablespoon of water to loosen it. If it’s too thin, create another small amount of cornstarch slurry (1/2 tsp cornstarch + 1 tsp water) and whisk it into the simmering sauce until thickened.

Do I have to cook the strawberry topping?

For food safety (due to the raw cornstarch) and the best glossy texture and flavor, yes, it must be cooked. An uncooked berry compote would be very runny.