Strawberry cheesecake in 4 easy steps

Strawberry cheesecake in 4 easy steps

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(218 ratings)

Prep: 30 mins Plus 1 hr and overnight chilling


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


  • kcal-
  • fat-
  • saturates-
  • carbs-
  • sugars-
  • fibre-
  • protein-
  • salt-
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  • 250g digestive biscuit
  • 100g butter, melted



    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



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

  • 25g icing sugar


  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.

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Comments (364)

jaspercat2002's picture

Really easy to make - was a recipe my kids could help out with which they loved. And the cheesecake was gorgeous! Only left it in the fridge for about 3 hours but still came out fine. I used a supermarket basics soft cheese which kept the cost down and worked fine. Will try the lemon version next

cakeyshoes's picture

Really easy and very very tasty, i had to make a quick dash to the pudding table to grab a slice before it was all polished off. I used 2/3 light cream cheese and 1/3 ordinary but I'm sure it would work fine with all light. next time I will also try using whipping cream instead of double to reduce the calories ever so slightly plus i will use a splash of vanilla extract if i don't have a pod handy. once i'd added the runny cream to the mix i kept whisking it until it thickened up again and i had no problems with it setting. used a punnet of blueberries heated gently with a splash of water and 3 heaped teaspoons of icing sugar until the skins just started to burst then left to cool. looked and tasted wonderful.

sami75's picture

So easy to make, kids loved it. Will definitely be making again.

rosechild's picture

Really easy and delicious. I was short of time for it to set, so I used slightly less cream and slightly more icing sugar and it set much quicker. I'll definitely make it again.

rosannaholden's picture

i did not follow step by step as had no scales or vil pod used essence a whole tube of soft cheese ad double cream and added in the icing sugar and topped it of with a tin of fruit pie filling and a few left over stawberries it was LUSH made another and added coco to the cheese part and fresh fruit to top and my children who are hard to please said they loved in more than me partner is asking for it all the time ITS A HIT!

clairebe's picture

I love this recipe. I've made it as suggested, with strawberries, but it's also fantastic with dulce de leche spread over the top. My family love this so much, I apparently HAVE to bring a cheesecake every time I visit.

chelle1619's picture

A heavenly dessert and extremely easy to do. A great recipe to get the kids involved with.

cookgirl-xox's picture

We didnt change anything and it was lovely all of the family and friends said it was the best cheesecake they had ever tasted!

jaybotter's picture

yum! made this few weeks ago for a family dinner n it went down too well, not even a my father inlaw could find fault (just for a change) and today i made it with choc digestives n hazel nut base, my local supermarket is doing chocolate mascopone cheese so in that went n topped with crushed hazel nuts n choc drops, my chocolate mad family went made for it.... this is going to be a must for christmas night buffet!

tollie's picture

YUM YUM YUM! Ilove this recipe, it tastes fabulous!

mcreegan's picture

Baking is not my strong point but when my friend brought this for dessert one night early this year I insisted on having the recipe and my first attempt was perfect.. I'd always heard cheesecakes were tricky but this one has confirmed otherwise :) I have had it with strawberries, raspberries, sliced banana & toffee (shop bought ice-cream) sauce and just plain and it's a winner every time.

joann1172's picture

Only ever made cheesecake from a packet before now but this recipe looked easy and I wanted to make something nice for my sister's BBQ. I did alter the recipe by adding a punnet of raspberries and a small packet of white chocolate chunks which I chopped up in my mini food processor as they were a little large. A few raspberries and chocolate chunks piled on top and a light dusting of icing sugar and everyone was very impressed.
Made it twice since then and looks and taste just as good every time. All thumbs ups.

madchef66's picture

Simple recipe to follow. Used ingredients as shown however reduced quantity of double cream slightly and used small 150g of shops own extra special strawberry and cream yogurt to make up 284ml measurement. Also added few drops of vanilla extract as my pod was rather naff !
This along with a few blended fresh strawberries gave the cheese mix a smashing colour, flavour and texture.
Defo recommend as can be prepared in advance

marymcginn's picture

Fabulous!! The easiest 'fancy' dessert I've ever made and it was very yum. I made it with 2 tsp of vanilla extract rather than the pod, and I also took the advice to whip the cream beforehand. I could only get low fat double cream (55% less fat) and it was perfect. Next time I'll line the sides of the tin, I just greased it this time but that wasn't enough and I ended up having to saw at the sides before taking it out. I only used about half of the sauce and it was plenty. I've frozen the rest as it was far too tasty to waste. Overall, big thumbs up for this recipe and I'll make it again.

lauramcnicholas's picture

Did this for a dinner party and went down a treat. Used wheatfree digestives for base and should have used more butter to bind it - otherwise brilliant!

choogla's picture

Have made this loads and always a success.
Have tried others to compare, but this is by far the nicest and also the easiest! - Gorgeous

vita83's picture

Made this for a friends birthday. It was so quick and easy to make. Went down a treat when everyone tasted it. One person didnt believe i actually made it myself!

janetas's picture

I've made cheesecake more times than I care to remember, but this recipe is by far the easiest and tastiest. I've made it using raspberries, blackcurrants, rhubarb, and finally lemon and lime. This is simply to die for!

elvis15's picture

I made this for a family party and wanted a cheesecake recipe that didn't use gelatine (too much of a faff!). Having read some of the other reviews, I whisked the cream on it's own until it was fairly stiff before adding it to the cream cheese mixture. I found it a doddle to make, it set perfectly and everyone loved it. I will definitely be making it again!

sammie30's picture

I made this cheesecake twice in a week for differet people and received fantastic reviews off everybody! I used about 2 teaspoons of vanilla extract instead of a pod and that was plenty. I whipped the cream slightly to speed up the setting process and would recommend this to anyone short of time and needs their pud in a hurry. I would highly recommend the lemon version, very tasty.


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