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.

Try 3 issues of Good Food magazine for £3 - subscribe now!

Latest comments and suggestions

Results 101-120

  • Binder photo emma41789

    02 August 2009

    emma41789 commented on this recipe

    didnt think it was anythin special, though ive never had cheesecake before. i know that i should have used more butter on the biscuit crumbs. my mixture was thick and creamy in texture and did set.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Sassy

    06 August 2009

    Sassy rated and commented on this recipe

    5 stars

    This was so simple to make, but i used caster sugar instead of icing sugar surprisingly it tasted lovely. I left the strawberries & melted chocolate and let it cool then added it to the mixture. I left the cake in the fridge overnight in all it was in there for a good 12hrs it set beautifully. Will definitely make it again the inlaws loved it.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Diane

    08 August 2009

    Diane commented on this recipe

    This was very easy to make set very well over night didnt need to whip the cream first as suggested, although the base was a bit crumbly. Used a fat free soft cheese and vanilla extract instead of the pods still looked and tasted delicious.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Lou

    24 August 2009

    Lou rated and commented on this recipe

    5 stars

    quick and easy to make, and was enjoyed by all!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Pauline Price

    02 September 2009

    Pauline Price commented on this recipe

    Ive got vanilla extract instead of a pod, can anybody tell me how much to put into the mixture? thank's

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Iola

    08 September 2009

    Iola commented on this recipe

    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.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Laura

    14 September 2009

    Laura rated and commented on this recipe

    5 stars

    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!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo janet

    28 September 2009

    janet commented on this recipe

    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!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo vita83

    30 September 2009

    vita83 commented on this recipe

    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!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo AngieD

    04 October 2009

    AngieD rated and commented on this recipe

    5 stars

    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

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Laura

    07 October 2009

    Laura commented on this recipe

    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!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Summer

    15 October 2009

    Summer rated and commented on this recipe

    5 stars

    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.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo efm9l

    18 October 2009

    efm9l rated and commented on this recipe

    5 stars

    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

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Jo-Ann Butcher-Parker

    20 October 2009

    Jo-Ann Butcher-Parker commented on this recipe

    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.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Mich01

    20 October 2009

    Mich01 commented on this recipe

    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.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Tollie

    21 October 2009

    Tollie rated and commented on this recipe

    5 stars

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

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo CamStar

    23 November 2009

    CamStar rated this recipe

    5 stars

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo jaybotter

    13 December 2009

    jaybotter rated and commented on this recipe

    5 stars

    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!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Bex

    31 December 2009

    Bex rated this recipe

    5 stars

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Miss B

    04 January 2010

    Miss B rated this recipe

    5 stars

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

Leave a comment or suggestion

You must sign in or register to leave a comment.

Sign in / Register

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

Print this recipe
Add to your binder

Advertisement

Your binder

Here are three other great reasons why to sign up:

  • You get an online binder, where you can store all your favourite recipes and create menus.
  • You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.

Follow Good Food

Advertisement

All about Good Food

Magazine

Good Food Magazine

Subscribe to Good Food magazine - enjoy 100+ triple-tested recipes delivered to your door, every month.

Order today, and receive your first 3 issues for just £3

On TV

Foodie TV

See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at goodfoodchannel.co.uk.

Good Food Apps

Good Food Apps

For Good Food on the go, download our apps to your phone or portable device.
Find out more here

Buy ingredients

With just one click, the full list of recipe ingredients will be put into a basket at your choice of provider. Choose from:

mySupermarket Compare prices and choose a retailer you wish to buy them from.

Ocado Let Ocado deliver all you need for this recipe, right to your door

Tesco Buy all the ingredients from our recipes through your Tesco online shop.

new

Asda Shop with Asda? You can now buy ingredients for our recipes via your Asda online shop.

In association with the above providers. Terms and conditions apply.

Close