Strawberry Cheesecake {Easy No Bake Recipe}

A close up of a side angle of a strawberry cheesecake, with the fruit piled high on top.

4.69 from 32 votes

Strawberry Cheesecake {Easy No Bake Recipe}

This easy, creamy Strawberry Cheesecake recipe is a showstopping summery dessert. No baking involved, you can make it ahead of time and it’s SO delicious and fruity.

Prep Time30

Total Time30

Course: Dessert

Cuisine: Family Food

Servings: Servings

Author: Sarah Rossi

Ingredients

For the base:

200 g Digestive biscuits Crushed
80 g Unsalted butter Melted

For the cheesecake filling:

300 ml Double cream
400 g Full fat cream cheese See notes
100 g Icing sugar Sifted
400 g Strawberries Finely chopped and drained

For the topping:

200 g Strawberries Leave some whole and halve the rest

Metric - Imperial

Instructions

Combine the crushed digestive biscuits with the melted butter and press into a tin. Chill in the fridge while you make the topping.
Finely chop the strawberries and place in a sieve, discard the juice and set the strawberries aside while you continue with the next step.
Pour the double cream into a bowl, add the cream cheese, icing sugar and whisk until it's very thick – almost the consistency of ice cream. Use an electric whisk if you have one.
Carefully fold in the chopped strawberries.
Remove the base from the fridge and add the cheesecake mixture, smoothing the top.
Pop into the fridge for at least 4 hours (or much better, overnight).
Remove from the tin, top with the remaining strawberries before serving.

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Notes

Digestive biscuits: If you’re in the USA, there is no direct equivalent of these British classics, but you could use graham crackers instead if you can’t get hold of the imported goods

Butter: I use unsalted butter for this and just melt it quickly in a mug in the microwave

Cream cheese: Use full fat cream cheese and drain off any liquid before using

Cream: Whip the cream straight from the fridge and whip enough so it holds its shape (texture of ice cream). If you're in the USA you can use heavy or whipping cream

Consistency: The consistency of the cheesecake should be sliceable but not solid. Something like room temperature butter (it will give a little quiver if you wobble it gently)

Removing the cheesecake from the tin: Run around the outside of the tin with a warm knife to easily remove the cheesecake. If you have a removable base, sit the tin on a tall glass and carefully press down so the sides of the tin can slip down lower than the cheesecake and you can easily remove it

Nutrition