Strawberry cheesecake in 4 easy steps

Strawberry cheesecake in 4 easy steps

  • 1
  • 2
  • 3
  • 4
  • 5
(221 ratings)

Prep: 30 mins Plus 1 hr and overnight chilling

Easy

Cuts into 12 slices

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

Nutrition and extra info

Nutrition:

  • kcal-
  • fat-
  • saturates-
  • carbs-
  • sugars-
  • fibre-
  • protein-
  • salt-
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 250g digestive biscuit
  • 100g butter, melted
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 vanilla pod
  • 600g soft cheese
  • 100g icing sugar
  • 284ml pot double cream

For the topping

  • 400g punnet strawberry, halved
    Strawberries

    Strawberry

    straw-bare-ee

    Once available in Britain for just a brief period during the summer, strawberries are now a year…

  • 25g icing sugar

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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
NunoCast's picture
NunoCast
27th Jan, 2017
2.55
I didn't quite love this. I loved the base, I always use it for every cheesecake I make. That being said, I find the filling to be too much
Brooke f
18th Nov, 2016
I have made this so many times it is awsome
Lcb 2
12th Nov, 2016
I made this cheesecake but didn't use the strawberry topping as I wanted a plain cheesecake to pour salted caramel sauce over it ,there was loads of mixture ,I made 4 x 3 1/2 inch poachette rings and 2 x 5 inch round cake tins with the amount of mixture it made ,I used mascarpone cheese in my mixture,if I was making a single cheesecake I think I would reduced the cheesecake mixture by 100 g of mascarpone making that 500 g and reduce the icing sugar by 25 g making it 75 g ,I whipped my cream before adding it ,it worked out fab and tasted fantastic, will Def make again and again :)
elvis
30th Sep, 2016
I've made this so often and have never had a problem with it. Always get compliments when this is served. Find a mix of full fat and light Philadelpia gives the best results as can be too rich when all full fat. Try grating some lemon zest into creamy mix and instead of strawberries put some blueberries in a pot with a slug of alchohol and simmer for a couple of minutes. If not sweet enough stir in some icing sugar, cool and serve with cake.
leabamalloga
6th Sep, 2016
5.05
Great recipe. Had this for a family party and everyone loved it. So easy to make but good impact as you can dress it up anyway you like. I followed advice in the other comments re whipping the cream, adding mascarpone and adding more biscuits. Well worth it.
helen130778
19th Aug, 2016
5.05
great simple recipe, I used a half digestive and half ginger nut base, and added some lemon vest to the mix. Everyone loved it. I even used Emlea light double cream (my husband picked up the wrong one), which did seem to set (probably not as firm as normal double cream), and saved a few calories.....haha!!
mrsnicolab
27th Jul, 2016
5.05
I have made this twice now and my family love it so much it's gone within two days! The first time I made it with strawberries and the second time with freshly picked raspberries from the garden. I have slightly tweaked the recipe by replacing 125g of soft cheese with 125g mascarpone cheese and adding the juices of a fresh lemon as mentioned by someone else and it tasted delicious. I've had no problem with the mixture setting both times. I will be definitely be making this again as its such a big hit with my family.
somebody098
30th Jun, 2016
I haven't made this yet but I will probably make this for my brother's birthday! He loves food almost as much as I do so I know he will love it!
sammarie
21st Jun, 2016
5.05
I followed some of the advice in previous comments and produced an absolutely delicious cheesecake! Praise from everyone who ate it and requests for more. The tweaks I made were: I added 25g extra butter to the base and maybe around 30g extra biscuits, some of which were ginger nuts which gave it a good flavour, I used full fat Philidelphia and swapped 250g for mascarpone, I whipped the double cream before adding to the cheese mixture, I added the juice of a small lemon... finally I used 2 tsps of vanilla extract rather than pod seeds, though I found the smell a little artificial before it set (next time I'll use a pod, but that's just personal preference). It set fine and the strawberries/coulis on top were delicious.
Laurabeno
4th May, 2016
5.05
This is a winner!

Pages

Sanaxx
24th Dec, 2016
Hi I seem to have quite a bit of the cheese left. Anyone know how many days I can keep in fridge? I've made it for tomorrow and it setting in fridge. Am wondering if I can make another for the following day?
goodfoodteam's picture
goodfoodteam
29th Dec, 2016
Hi there,Thanks for your question. Check the use-by date on the cheese. If it's within date you can use it for another cheesecake. 
Colette01
20th Jul, 2016
How do I access the nutrition panel?
Nabila17791
26th Mar, 2016
Can I use Philadelphia regular spread cheese for this recipe?
goodfoodteam's picture
goodfoodteam
20th May, 2016
Yes you can use the full fat Philadelphia. The low fat version doesn’t work as well in this recipe.
crosby40
18th Dec, 2015
Has anyone frozen this cheesecake? Thank You
goodfoodteam's picture
goodfoodteam
22nd Dec, 2015
We don’t think this will freeze very well as it isn’t set with gelatine or baked. There is a good chance that the cheesecake won’t be as firm or hold its shape once thawed. 
tonifitz
23rd Apr, 2014
Hi there, I felt like I was beating my mixture for ages? Mine was liquid too, a thick liquid mind so after 3 days in the fridge I made sundaes instead still making the strawberry puree and it was delicious but I really want a successful set one and my 2nd attempt is today so when I get to the cream bit, do I pour it in bit by bit while hand beating or the lot in at once with the electric mixer? Please advise, I'm a real novice!
steph_foster
3rd Apr, 2015
Hi, I used an electic mixer to beat the cream in all at once, and it was good texture - and only needed to whisk for a minute or 2. Hope ur 2nd one works!
goodfoodteam's picture
goodfoodteam
6th May, 2014
Hi there, if you're still having problems with this setting then beat the double cream first until softly set then fold this into the cream cheese mixture. Thanks.

Pages

Brooke f
18th Nov, 2016
Sorry any should be want
Brooke f
18th Nov, 2016
If you any instead of strawberry you can melt chocolate and mix in with the topping (cream cheese cream.... )I have done it with a chocolate orange it was amazing enjoy
steph_foster
3rd Apr, 2015
For a good base texture, I used more melted butter. For the cheese mixture, I think it wasn't sweet enough for an average taste, so I think it needs a 20g increase.
Uzma21
1st Dec, 2014
I've made this cheesecake twice, the first time I made it using supermarket brand 'soft cheese' ( the supermarket alternative to philadelphia spread ). However the second time I used Mascarpone cheese and I found the outcome to be much more delicious! So I would recommend using this cheese specifically for a creamy and tastier cheesecake.
hannylanny
14th Dec, 2013
Was raved for, such a delicious recipe. Only tips I have, which I tested were (1) to use another spoonful or two of butter on the base, as the biscuits will become too dry in the oven without enough butter. And (2) I would suggest adding some flour to and a smidge more sugar to the filling. The filling did not stick well together enough after I refrigerated it, and making it a bit thicker would help. I ending up having to stick it in the freezer for an hour a couple hours before served. Was really delicious in any event! I did try the recipe with my edits and it came out more presentable :)
Brooke f
18th Nov, 2016
You are not ment to put it in the oven you are ment to put it in the fridge you 1st problem/tip solved
Uzma21
1st Dec, 2014
I found that the 'cheese' part of my cheesecake was far too runny the first time I made the cake which meant I too had to freeze the cake. However the second time I made this I used a tad less double cream and more Mascarpone cheese and also didn't mix the mixture to the extent that my mixture was runny and that meant that my cheesecake was able to set well and I didnt have to freeze it.
eating-emily
17th Jul, 2013
i have made this once before and everyone loved it! i made it because i have been searching through recipes so that i may make and amazing cake for my aunty- who is the best baker i know! i wanted to impress her and i do think this cheese cake will do the trick and go down a treat! i am 15 and quite a good baker- even if i do say so myself! when i made this for the first time i added more butter to the base and for the vanilla, instead of a vanilla pod, i used 2 tsp of vanilla aroma. that is all i could find where i live. but it tasted very nice, and i can't wait to make it again! it's a shame my uncle has diabetes though, that means he can't have any. he's not even allowed bacon because aunty marianne says not. i don't understand how he copes. :p anyway, i also only left it in the fridge for a little while and mine turned out fine, but i did also add everything for the filling in the same bowl and whipp it all together straight away instead of doing it how the recipe said :$ but i mixed it well and made sure it was very thick.. almost as thick as you would make a meringue. and it stayed very stiff. i kept it in the fridge though once dessert was over, just in case. anyway, really like the recipe, thumbs up! :)