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 141-160

  • Binder photo nic_nac

    30 June 2010

    nic_nac commented on this recipe

    OMG! This cheesecake is AMAZING! Followed the recipe exactly and everyone loved it. Even the kids were saying it was the best cake they had ever tasted. I'll have to find another reason to make another one soon as it's so scrumptios.

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  • Binder photo nic_nac

    30 June 2010

    nic_nac rated and commented on this recipe

    5 stars

    Forgot to add the stars.

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  • Binder photo Roberta

    02 July 2010

    Roberta commented on this recipe

    Tried the lemon version of this cake and it turned out fab!!! My guests loved it so much i got asked to make another one the next day!!!

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  • Binder photo littlelauren

    18 July 2010

    littlelauren commented on this recipe

    This was an amzing cheese cake and so easy to make, i will deffinatlye make this my "come dine with me" dessert.

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  • Binder photo nina

    19 July 2010

    nina rated and commented on this recipe

    5 stars

    very nice cheesecake. i added 2 tbsp of cocoa powder in the biscuit base and after i mashed the strawberry i added 2 tbsp of lemon juice and boiled until it got a little thick,it worked like a combination made in heaven,all my familly and neighbours loves it ,and i'll do it on every ocasion,its easy to make and better than the shop bought ones

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  • Binder photo Maisam

    23 July 2010

    Maisam commented on this recipe

    Very, very rich. Make sure the helpings are small.

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  • Binder photo sodaboda

    23 July 2010

    sodaboda rated and commented on this recipe

    5 stars

    ive never made cheesecake before and didnt think this would turn out so great with it being so easy to do but it was FAB!! everyone loved it and i would definitely make it again and again.

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  • Binder photo Chris Armstrong

    26 July 2010

    Chris Armstrong rated and commented on this recipe

    4 stars

    Tried this recipe twice, first time was perfect, second time not so good. Difference was the cheese... use a good quality soft cheese, NOT a supermarket cream cheese like I did the second time. It came out like thick milk! Use a good cheese and it's great!

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  • Binder photo ChrisV

    08 August 2010

    ChrisV rated and commented on this recipe

    5 stars

    Really easy recipe, made it with my daughter and divided the recipe by 10 to make individual cheesecakes using a mould made from an empty can lined with baking paper. I used the lemon variation at the bottom of the page and added a Ginger nut biscuit to the digestives for an extra tang, I dusted the top with cinnamon powder.

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  • Binder photo xxangixx

    09 August 2010

    xxangixx commented on this recipe

    Quick easy delicious, tried making it using mascapone which makes a more creamy version. But prefer phillidelphia for a slightly sharper cheese cake.

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  • Binder photo Sophloaff

    15 August 2010

    Sophloaff commented on this recipe

    i made this for my partners father's birthday. . it was really simple to make and went down a treat. i didn't use the strawberry puree because they preferred plain cheesecake. i was worried about the amount of cheese in it, but it is not overpowering and the vanilla really compliments it well.

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  • Binder photo cakemadlovetoeat

    25 August 2010

    cakemadlovetoeat commented on this recipe

    I made this Cheese Cake this evening and it was completely Delishhh. To help the cheese cake set I put it in the freezer for 40 mins which was the perfect amount of time. Instead of Strawberries i used Raspberries and also added plain chocolate ganache in a web affect over the top of the cake! EAST, TASTY, PERFECTTTT!

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  • Binder photo BeckyDrew

    26 August 2010

    BeckyDrew rated and commented on this recipe

    5 stars

    Fantastically easy cheesecake recipe... perfect for beginners to the world of cooking. Results are always delicious and there is always a fight over the cheesecake whenever I make it for my family.

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  • Binder photo Lefty

    30 August 2010

    Lefty rated and commented on this recipe

    5 stars

    What a fab recipe. Made this for the family and it went down a treat, and was a perfect finish to the BBQ.

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  • Binder photo ringhelediel

    02 September 2010

    ringhelediel commented on this recipe

    Dead easy, and turned out really good too! Had a little problem with the cake in danger of meltdown once let out for too long, but otherwise great easy cake~

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  • Binder photo Jaseblack

    05 September 2010

    Jaseblack rated and commented on this recipe

    5 stars

    Have made this cheesecake twice and it is just to quick and easy. Family and friends have loved it and it just goes down a treat for a dinner party.

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  • Binder photo npriya

    13 October 2010

    npriya rated and commented on this recipe

    4 stars

    I made this easy recipe for a luncheon. Instead of making it as one whole cheesecake, made it in 14 small ramekins. They looked wonderful and tasted amazing. I didn't have to add any water whilst making the strawberry topping (as the recipe suggested). It was delicious. I got so many compliments on this. I will definitely be making this again.

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  • Binder photo minibesty

    18 October 2010

    minibesty rated and commented on this recipe

    5 stars

    This is amazing. i made them in mini cupcake cases first but then went on and made the whole big one and it is soo creamy and just a perfect cheese cake

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  • Binder photo tasha

    13 November 2010

    tasha rated and commented on this recipe

    5 stars

    I put honey in the biscuit base and used a strawberry sauce on the top of the cheesecake made it very nice, friends and family loved it, would definitely make again

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  • Binder photo Gilly

    14 December 2010

    Gilly commented on this recipe

    Great cheesecake. Very easy to make. One word of warning - once I left the cream & cheese whisking for too long and it all curdled. I've used various toppings - I keep the plain cheesecake in the fridge (or freezer) until I'm ready to serve then add the fresh fruit - you can even let guests choose the topping for their slice! This Christmas I'm going to experiment with a topping of dried fruits steeped in sherry - should be like a Christmas Pudding Cheesecake. I scaled up the recipe and made 2 giant ones for a family party - had some left over and kept it (without topping) in the fridge for a week and no one suffered any ill effects - of course if you have topped with fresh fruit you can't store it that long because the fruit goes off.

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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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