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 181-200

  • Binder photo Kingy

    25 April 2011

    Kingy commented on this recipe

    Stunning recipe!! Love it - sooo fattening though so only as a treat. I used vanilla essence which was just fine and I also melted some dark chocolate to drizzle over the cheese cake, and then just layered strawberries as I like a more chocolate taste! oh and used cookies for the base too. Gorgeous!

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  • Binder photo Tony

    27 April 2011

    Tony commented on this recipe

    this was the first cheese cake i have made or eaten and must say it will be done again though i didnt add as much cream as recommended . It went down a storm with my family . Good job done .

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  • Binder photo RoseRecipes

    21 May 2011

    RoseRecipes commented on this recipe

    For a slightly lower fat alternative I used one third cream cheese and two thirds cottage cheese. Turned our fantastic - everyone asked for seconds!

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  • Binder photo NickyBramley

    24 May 2011

    NickyBramley rated and commented on this recipe

    5 stars

    Amazing. Foolproof. Topped with sliced kiwi as this year's strawberries are so sweet and it needs something sharp to balance the richness. Will make again.

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  • Binder photo Connor

    29 May 2011

    Connor commented on this recipe

    Made this and when i was finished it looked rubbish the sauce was alot and made the cheesecake look awful and next time i won't but as much sauce on as the recipe says because it drowns the strawberrys

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  • Binder photo Lizzie(:

    29 May 2011

    Lizzie(: rated and commented on this recipe

    5 stars

    This recipe is simply amazing. Its good, easy food at its best... I made one for my mum and then because it was that good and everyone loved it i had to make some more!(: This recipe is delicious and the good thing about it is that you can adapt it in anyway you want!(: Result... Fantastic!(: �

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  • Binder photo Kirsteen Bla

    20 June 2011

    Kirsteen Bla commented on this recipe

    When a recipe calls for soft cheese, does it mean something like Philadelphia?

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  • Binder photo Ewyld

    21 June 2011

    Ewyld rated and commented on this recipe

    5 stars

    This is the best cheesecake recipe I've ever made. It's just so delicious, and everybody that tasted it, complimented it. It's so easy to make, and it's just so creamy and lovely. I must admit, the amount of cream cheese I was putting in made me wary, but it made it taste just right.

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  • Binder photo Ewyld

    21 June 2011

    Ewyld commented on this recipe

    Kirsteen - Yes, but I wouldnt suggest Philadelphia because it's expensive and you need around 4 tubs. Go to sainsburys, they have a sainsburys basic soft cheese, it'll be with the other soft cheeses (such as philadelphia). It's only like 27p.

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  • Binder photo Lexxi

    22 June 2011

    Lexxi rated and commented on this recipe

    4 stars

    I couldn't wait overnight so mine didn't get chance to chill aslong but it was still delicious, we left it in the tin to cut it so it still had some support, very easy to make, very easy to vary. Will make this again

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  • Binder photo Reyhana

    22 June 2011

    Reyhana rated and commented on this recipe

    2 stars

    I tried it twice and followed the recipe both times to a T!! However, both times the base didn't set at all, even overnight it was just completely runny. Not sure what i am doing wrong - so any help is appreciated. But otherwise, i'm trying another recipe... very disappointed.

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  • Binder photo Mounses2

    27 June 2011

    Mounses2 rated and commented on this recipe

    4 stars

    I halved the recipe as I was only making it for my boyfriend. I made the lemon version and left it to set overnight but thought it could have been a bit more firm. I came back later that day to find my boyfriend had eaten it all in one go so I guess it must have been good!

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  • Binder photo Joey's

    03 July 2011

    Joey's rated this recipe

    5 stars

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  • Binder photo Heather

    07 July 2011

    Heather commented on this recipe

    Made this in individual portions, i got to eat mine in peace as my husband had the two kittens hanging off his bowl... result! Didn't add sauce over strawberries as it looked gorgeous without.

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  • Binder photo stellak

    09 July 2011

    stellak rated and commented on this recipe

    5 stars

    I made this as my first attempt to feel a bit like a wife that cares :) !! And it really worked! easy , quick, great for amateurs !

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  • Binder photo vee

    13 July 2011

    vee rated and commented on this recipe

    5 stars

    Made this cheesecake yesterday it was wonderful as a diabetic i have to watch what i eat so i made some changes i use the lighter digestive biscuit and light Philadelphia and i used the splenda sweetener low calorie instead off icing sugar that way i can it and watch the calorie, my son who is a cheesecake lover think its the best ever and wants it all the time now so i will be making it all the time now.

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  • Binder photo Mark W.

    14 July 2011

    Mark W. commented on this recipe

    ok ,i wasnt that good in the kitchen, but have made this cheesecake several times now and each time has been a sucess,its easy and quick . I have even tinkered with the recipe myself.Excellent recipe

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  • Binder photo Mark W.

    14 July 2011

    Mark W. rated this recipe

    5 stars

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  • Binder photo 71petew

    14 July 2011

    71petew commented on this recipe

    will vanilla essence be a as good as a vanilla pod???

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  • Binder photo Kikuya

    16 July 2011

    Kikuya commented on this recipe

    Fantastic easy recipe! I've used this recipe twice now. I added fresh blueberries rather than strawberries and it went down a treat with my fiance, family and friends! Its great how you can add any topping because its a simple plain cheesecake. I have a 4 week old baby and this recipe is so simple enough to do I can make it inbetween my baby's feeding routine! Highly recommended for newbies! :) x

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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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