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 121-140

  • Binder photo hello food!!!

    06 January 2010

    hello food!!! rated this recipe

    3 stars

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  • Binder photo Sarah Hatful

    14 January 2010

    Sarah Hatful rated this recipe

    5 stars

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  • Binder photo Beth769

    29 January 2010

    Beth769 rated this recipe

    4 stars

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  • Binder photo sonjackblue

    18 February 2010

    sonjackblue rated this recipe

    5 stars

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  • Binder photo Nat75

    11 March 2010

    Nat75 rated this recipe

    5 stars

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  • Binder photo glynipus

    20 March 2010

    glynipus rated this recipe

    5 stars

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  • Binder photo CookGirl-xox

    03 April 2010

    CookGirl-xox rated and commented on this recipe

    5 stars

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

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  • Binder photo Chelle

    08 April 2010

    Chelle rated and commented on this recipe

    5 stars

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

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  • Binder photo Blaze

    10 April 2010

    Blaze commented on this recipe

    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.

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  • Binder photo rosanna

    19 April 2010

    rosanna rated and commented on this recipe

    5 stars

    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!

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  • Binder photo rosechild

    12 May 2010

    rosechild rated and commented on this recipe

    5 stars

    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.

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  • Binder photo sami75

    19 May 2010

    sami75 commented on this recipe

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

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  • Binder photo cakeyshoes

    21 May 2010

    cakeyshoes rated and commented on this recipe

    5 stars

    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.

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  • Binder photo jaspercat

    02 June 2010

    jaspercat rated and commented on this recipe

    5 stars

    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

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  • Binder photo Caroline

    04 June 2010

    Caroline commented on this recipe

    Made with strawberries, was delicious much tastier than bought cheesecake. I used supermarket budget cream cheese which made a big difference on the cost. Was really creamy I think that it would probably work well with low fat cheese for a slightly healthier option. Will definately make this again! I fancy trying the lemon variation.

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  • Binder photo francesca338

    10 June 2010

    francesca338 rated and commented on this recipe

    5 stars

    havent tried making cheesecake before and this was quite easy to make and tasted divine!! Did find that I needed to add more sugar to cream cheese etc than recipe suggested, the same went for strawberry topping. Have made it twice now in one week as everyone wanted more added chopped white chocolate to cheese mixture on second time and this worked really well infact ill be adding the chocolate every time, all who have tasted so far said best they have tasted ever and my mum hasnt eaten cheesecake since the 70s is converted!!

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  • Binder photo Ness

    21 June 2010

    Ness commented on this recipe

    This is really yummy and really easy. Made it for a dinner party and it went down a storm.

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  • Binder photo Margaret

    24 June 2010

    Margaret commented on this recipe

    Lovely recipe and instructions so easy to follow - although it does state to halve and STONE th strawberries!! Will definitely try with other fruits.

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  • Binder photo fablee

    24 June 2010

    fablee commented on this recipe

    I've never seen a strawberry with a stone! You probably mean stemmed and halved?

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  • Binder photo Denise

    30 June 2010

    Denise commented on this recipe

    Made this on Saturday, really easy to make and a lovely result BUT I would not add water to the strawberry sauce next time.Another winner for Good Food, thankyou

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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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