Strawberry cheesecake in 4 easy steps
See this recipe step by step

Strawberry cheesecake in 4 easy steps

Follow our step-by-step recipe for this easy no-cook cheesecake – a delicious summer dessert for all occasions

Difficulty and servings

Easy

Cuts into 12 slices

Preparation and cooking times

Preparation time

Prep 30 mins

Plus 1 hr and overnight chilling

Method

  1. EQUIPMENT: 23cm loose-bottomed tin, baking parchment, plastic food bag, rolling pin, large bowl, dessert spoon, chopping board, kitchen knife, electric mixer, spatula, serving plate, blender or food processor, sieve
  2. Make the base: Butter and line a 23cm loose-bottomed tin with baking parchment. Put 250g digestive biscuits in a plastic food bag and crush to crumbs using a rolling pin. Transfer the crumbs to a bowl, then pour over 100g melted butter. Mix thoroughly until the crumbs are completely coated. Tip them into the prepared tin and press firmly down into the base to create an even layer. Chill in the fridge for 1 hr to set firmly.
  3. Remove the vanilla seeds from 1 pod: Slice the vanilla pod in half lengthways, leaving the tip intact, so that the two halves are still joined. Holding onto the tip of the pod, scrape out the seeds using the back of a kitchen knife.
  4. Make the filling: Place 600g soft cheese, 100g icing sugar and the vanilla seeds in a bowl, then beat with an electric mixer until smooth. Tip in 284ml pot double cream and continue beating until the mixture is completely combined. Now spoon the cream mixture onto the biscuit base, working from the edges inwards and making sure that there are no air bubbles. Smooth the top of the cheesecake down with the back of a dessert spoon or spatula. Leave to set in the fridge overnight.
  5. Un-moulding and topping: Bring the cheesecake to room temperature, about 30 mins before serving. To un-mould, place the base on top of a can, then gradually pull the sides of the tin down. Slip the cake onto a serving plate, removing the lining paper and base. Purée half the 400g punnet strawberries in a blender or food processor with 25g icing sugar and 1 tsp water, then sieve. Pile the remaining strawberries onto the cake, then pour over purée.
Try

Try a different flavour

Lemon: Beat the finely grated zest & juice 2 lemons with the soft cheese & icing sugar instead of the vanilla seeds. Top with lemon curd & leave to chill. Raspberry: Replace strawberries with fresh raspberries. Passion fruit & mango: Make a delicious passion fruit sauce by sieving the pulp of 4 passion fruit and sweetening to taste with a little icing sugar. Top the cheesecake with chopped mango, then pour over the sauce, dotting the top with a few of the passion fruit seeds.

Filling hasn't set?

The cheesecake may have needed more time in the fridge. The mixture should be quite firm to begin with, but a long chilling time (preferably overnight) is essential to ensure the filling sets well.

Can't get it out of the tin?

If you find the cake difficult to un-mould, then either let it sit for a little longer, or wipe the outside of the tin with a warm cloth. This heats the edges and should allow you to remove the tin easily.

Base hasn't set?

To ensure the base sets properly, the melted butter must be thoroughly mixed through the biscuit crumbs. Make sure you also leave it in the fridge to firm up for at least 1 hr before adding the filling so that the crumbs do not mix into the soft cheese mixture.

Recipe from Good Food magazine, August 2007.

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Latest comments and suggestions

Results 1-20

  • Binder photo marylou

    2007-11-19 10:14:26.680788

    marylou rated and commented on this recipe

    5 stars

    I must admit I was sceptical whilst making this dish as I wasn't too sure about the amount of cream cheese I was putting in. However, once it was set and combined with the fruit, it was amazing. Worth the effort.

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  • Binder photo SKILL

    2007-11-23 14:26:07.015183

    SKILL commented on this recipe

    A good friend of mine made this for my husband and I when we stayed over at her home recently. Unbenownst to my friend, cheesecake is my husband's all time favourite pudding. We have recently returned from a 3-week road trip in the USA - home of the cheesecake. We travelled through 7 states and he had a cheesecake in every one - but none of them were a patch on the one that my friend made using this recipe!

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  • Binder photo Julia

    2007-11-29 13:01:08.423644

    Julia commented on this recipe

    This was a great cheesecake, so much better than the gelatine ones. It went down a storm with my family.

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  • Binder photo Lynsey

    2007-12-02 14:11:58.204827

    Lynsey rated and commented on this recipe

    5 stars

    I made this for a dinner party and substitued the strawberries for raspberries. It converted one guest who thought she didn't like cheesecake and she even asked for the reciepe!

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  • Binder photo romillyn

    2007-12-19 18:41:41.430656

    romillyn rated and commented on this recipe

    5 stars

    My mum and sister are very good cooks so when it was my turn to make desert I made this cheesecake but swapped the strawberries for melted chocolate (we're chocoholics), and it was wonderful and got great comments from my two critics! I've made it three more times since.

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  • Binder photo Andy

    2008-01-03 16:04:40.101484

    Andy commented on this recipe

    made this cheesecake several times with the children. It is a great one to get them involved, they liked making the crumbs with a rolling pin! And this recipe really does aste as good as it looks.

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  • Binder photo Fave Recipes

    2008-01-04 08:22:44.612356

    Fave Recipes rated and commented on this recipe

    5 stars

    The nicest pud i've made in a long time, easy and delicious, will make again... soon!

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  • Binder photo Plumpmum

    2008-01-16 17:13:09.058914

    Plumpmum commented on this recipe

    So my cheesecake hasn't really set at all even thought been in fridge for 48 hours. Mixthure was never stiff in first place and just poured into tin. Should I have whipped cream first then folded in to cheese or kept on beating when poured in with cheese until it thickened up. Hopefully will still taste good but looks a complete disaster.

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  • Binder photo Henny

    2008-01-26 23:07:34.585791

    Henny commented on this recipe

    Have to say this was the easiest cheese cake I have ever made and tasted great too for any one who is'nt a cook this cant go wrong!! Try it!

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  • Binder photo pinguange

    2008-02-01 16:15:38.055846

    pinguange rated and commented on this recipe

    5 stars

    Fantastic cheesecake - the best I have ever tasted! I topped with "tinned black cherries" as we were having a retro night. Can't wait to make again! I made it gluten free using Trufree Digestive Biscuits. So easy - a pudding "to die for"

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  • Binder photo hannahpanda

    2008-02-03 18:02:57.321791

    hannahpanda commented on this recipe

    I made this with chopped strawberrys in the filling aswell as on the top. I left it overnight in the fridge, however after about 10 minutes out of the fridge and tin it began collapsing a little bit. I whipped the filling until it was quite stiff and thick but maybe it wasnt stiff and thick enough. Tasted delicious though! and the strawberry sauce was yummy.

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  • Binder photo Emma

    2008-02-04 22:08:28.047463

    Emma commented on this recipe

    I have made loads of diffrent cheesecakes but this one is the best. All who tried it ( and I made all the family try it as I thought it was so nice) loved it.

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  • Binder photo Rita

    2008-02-06 19:43:12.814131

    Rita rated and commented on this recipe

    5 stars

    Love this recipe. I have made it loads of times using different fruits instead of the strawberries, so simple to make but always looks and tastes fab.

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  • Binder photo mosan

    2008-02-23 00:44:35.3889

    mosan commented on this recipe

    I'm looking for the nutrition data which normally accompanies the recipes. Anybody know the calories and fat content?

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  • Binder photo yhnnvq

    2008-02-25 07:55:39.628131

    yhnnvq commented on this recipe

    I've made this twice now and it is so easy and so delicious, daren't even think about the calories, but it tastes fantastic.

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  • Binder photo sheena

    2008-03-06 13:54:44.318948

    sheena commented on this recipe

    wow, simple and yummy. left the base to set for a couple of hours thou, an hour wasn't long enough for it to be totally firm. this is now my party piece for when people visit.

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  • Binder photo Petey's Grub

    2008-03-13 18:32:24.559094

    Petey's Grub rated and commented on this recipe

    4 stars

    This recipe was fantastic - generally I am pretty bad at making any kind of pudding so really pleased that with very little effort I could make something that everybody loved!

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  • Binder photo jojokie

    2008-03-17 10:37:31.940559

    jojokie commented on this recipe

    Easy to make, tastes great. My local supermarket didn't have strawberries in so I used frozen summer fruits which I defrosted and mixed with some sugar. Mmmmmm lovely!!

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  • Binder photo Manth

    2008-03-19 09:18:45.838691

    Manth rated and commented on this recipe

    5 stars

    Very quick and simple to make. Tasted nice :)

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  • Binder photo shelly

    2008-03-25 15:47:48.582485

    shelly rated and commented on this recipe

    5 stars

    Absolutely delicious, although I completely forgot to add the cream to the cheese mix it didn't matter at all. I ended up with a very smooth well set cheesecake! Couldn't get strawberries so bought two jars of morello cherries and pureed with icing sugar instead. Result - AMAZING!!

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Difficulty and servings

Easy

Cuts into 12 slices

Preparation and cooking times

Preparation time

Prep 30 mins

Plus 1 hr and overnight chilling

No cook

Ingredients

  • 250g digestive biscuits
  • 100g butter , melted
  • 1 vanilla pod
  • 600g soft cheese
  • 100g icing sugar
  • 284ml pot double cream

FOR THE TOPPING

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