Introduction
This No Bake Strawberry Cheesecake is the perfect summer dessert, combining a buttery biscuit base with a lusciously smooth cream cheese filling and a glossy fresh strawberry topping. It’s incredibly indulgent yet refreshing, with no oven required. You’ll love how the sharpness of fresh strawberries cuts through the rich, creamy filling for a perfectly balanced bite.
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 the 150g butter and mix it thoroughly with the biscuit crumbs until the mixture resembles wet sand.
- Press into tin: Firmly press the biscuit mixture into the bottom of a 23cm (9-inch) springform tin. Use the bottom of a glass to make it compact and level. Chill in the refrigerator while you prepare the filling.
- Start the filling: In a large bowl, beat the 500g full fat cream cheese until smooth. Add the sieved 75g icing sugar, vanilla seeds/paste/extract, and 2 teaspoons lemon juice. Beat again until completely combined and creamy.
- Whip the cream: In a separate bowl, whip the 200g double cream until it forms stiff peaks. Be careful not to over-whip.
- Combine filling: Gently fold the whipped cream into the cream cheese mixture until no white streaks remain. Fold in the 150g of chopped fresh strawberries.
- Assemble the cheesecake: Spoon the filling over the chilled biscuit base and spread it out evenly with a spatula. Smooth the top. Cover and refrigerate for at least 6 hours, or preferably overnight, to set completely.
- Make the strawberry topping: Place the 200g of chopped strawberries (from the 400g), 50g caster sugar, ½ teaspoon vanilla bean paste, and 2 tablespoons lemon juice in a saucepan. Add about 3-4 tablespoons of water. Cook over medium heat for 5-7 minutes until the strawberries break down and become saucy.
- Thicken the topping: In a small bowl, mix the 2 teaspoons cornstarch with 1 tablespoon water to make a slurry. Stir this into the simmering strawberry sauce and cook for 1-2 minutes until thickened and glossy.
- Add fresh berries: Add the remaining 200g of halved strawberries to the saucepan. Cook for just 1 final minute to warm them through while keeping their shape. Remove from the heat and let the topping cool completely to room temperature.
- Serve: Once the cheesecake is set and the topping is cool, run a knife around the edge of the tin and release the springform. Spoon the strawberry topping over the entire cheesecake just before serving, or serve slices with the sauce spooned over individually.
Variations
- Mini Cheesecakes: Press the biscuit base into a muffin tin lined with paper cases, top with the filling, and chill for individual portions.
- Layered Parfait: Skip the base and layer the crushed biscuits, cheesecake filling, and strawberry topping in glasses for a deconstructed dessert.
- Strawberry Swirl: Before chilling, dollop some of the cooled strawberry sauce (before adding the halved berries) onto the filling and use a skewer to gently swirl it for a marbled effect.
- Citrus Twist: Add the zest of the lemon to the filling for a more pronounced citrus note alongside the juice.
Tips for Success
- Ensure all filling ingredients, especially the cream cheese, are at room temperature before mixing to prevent a lumpy filling.
- Don’t skimp on the cream’s fat content—using double cream with 48% fat is essential for the structure and to ensure the cheesecake sets properly.
- Be gentle when folding the whipped cream into the cream cheese to keep the mixture light and aerated.
- For clean slices, dip your knife in hot water and wipe it dry between each cut.
Storage & Reheating
Store the undressed cheesecake (without topping) tightly covered in the refrigerator for up to 3 days. Store the strawberry topping separately in an airtight container in the fridge for up to 3 days. Add the topping just before serving, as it will make the base soggy if left on too long. This dessert cannot be frozen due to the fresh strawberry pieces and the dairy-based filling.
FAQ
Can I use frozen strawberries?
Why did my cheesecake not set?
The most common reason is not using cream with a high enough fat content (48%). Another reason could be insufficient chilling time—it needs a full 6+ hours, preferably overnight.
Can I make this without a springform tin?
A springform tin is highly recommended for easy removal. You could use a deep pie dish, but it will be very difficult to serve neat slices.
What can I use instead of digestive biscuits?
Graham crackers are the closest US equivalent. You could also use shortbread or vanilla wafers for a slightly different flavour.
My strawberry topping is too thick. What can I do?
Simply stir in an extra tablespoon or two of warm water until it reaches your desired consistency.
Can I use low-fat cream cheese?
It’s not recommended. Full-fat cream cheese provides the necessary structure and rich flavour; low-fat versions can make the filling too soft and affect the taste.