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 261-280

  • Binder photo sperky1971

    30 June 2012

    sperky1971 commented on this recipe

    Gorgeous .. made this the other day as couldn't decide between this one or lemon cheesecake. Rather than make one whole cheesecake i put everything in individual ramekins and made 10 individual ones .... delicious and only 412 calories each!

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  • Binder photo Emma

    01 July 2012

    Emma rated this recipe

    4 stars

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  • Binder photo TPalmer

    05 July 2012

    TPalmer rated and commented on this recipe

    5 stars

    Have made this cheesecake a couple of times now for dinner guests and every one of them has said this is the best cheesecake that they have ever tasted. Easy to make and very tasty.

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  • Binder photo Jen2205

    14 July 2012

    Jen2205 commented on this recipe

    I leave out the strawberries, use 500g of mascapone, add lemon to the cheesecake mixture and substitute Half the digestives for ginger nuts.

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  • Binder photo teapotspeed

    22 July 2012

    teapotspeed commented on this recipe

    Im about to try this, am I able to use vanilla extract instead of the vanilla pod? I forgot to buy the pod when I bought the rest of the ingredients!

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  • Binder photo cakemuncher1999

    23 July 2012

    cakemuncher1999 commented on this recipe

    hi i just want to ask, do you have to use the vanilla pod or can you use vanilla essence like the liquid because when i was cooking in school i poured in a little of vanilla essence but i don't know if it will work on this cheesecake so i just want to make sure incase i mess up the cake. sooooooo yh someone plzz reply

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  • Binder photo McDermott

    24 July 2012

    McDermott commented on this recipe

    My eight year old daughter followed the recipe from start to finish and found it really easy to follow. However, we used a light version of cream cheese and it did not set properly, a real shame because it tasted divine when we were making it. So word of advice use full fat cream cheese as I am sure tis would have helped it set.

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  • Binder photo Ella

    30 July 2012

    Ella rated and commented on this recipe

    5 stars

    What a beautiful cheesecake this was, We left out the strawberries because, It looked really great, It served less than eight, What a beautiful cheesecake this was.

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  • Binder photo Jess

    31 July 2012

    Jess rated this recipe

    5 stars

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  • Binder photo Beckyelizabethx3

    11 August 2012

    Beckyelizabethx3 commented on this recipe

    first time i had made cheesecake and it tasted amazing everyone really enjoyed it and i will deffinately make it again

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  • Binder photo Tabby

    11 August 2012

    Tabby rated this recipe

    5 stars

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  • Binder photo Susie22

    18 August 2012

    Susie22 commented on this recipe

    I made this for my Dinner party & it was lush ! But must be a treat as I'm a Weight Watches Member. I worked out the PP as 15 per slice cutting the full cake up into 16 slices.

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  • Binder photo Susie22

    18 August 2012

    Susie22 rated this recipe

    4 stars

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  • Binder photo Karenski3

    21 August 2012

    Karenski3 commented on this recipe

    Really easy and tasty! Filling however didn't set as firmly as I hoped after sitting in the fridge overnight. Will make again or sure!

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  • Binder photo Karenski3

    21 August 2012

    Karenski3 rated this recipe

    4 stars

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  • Binder photo Teddy

    23 August 2012

    Teddy commented on this recipe

    just love it , made it twice , 1st time didn't last more than couple of hours :-))))))))) it was all gone faster than i can say "cheesecake" fantastic , easy and delicious desert

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  • Binder photo mel

    25 August 2012

    mel commented on this recipe

    iv made this many times. latest variation i did was to replace the cream for melted chocolate, tasted great!

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  • Binder photo sarah

    29 August 2012

    sarah rated and commented on this recipe

    2 stars

    This looked a really great recipe-reviews and all but cheesecake did not set despite following the recipe and leaving 24hours. If cream needs whipping first this should be stated. The filling tasted nice but just a big slop. Didn't even attempt to put fruit on as it just wouldn't of held. 2 stars for it tasting ok but recipe needs adjusting!

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  • Binder photo niamhb

    31 August 2012

    niamhb commented on this recipe

    yum!!! i love this recipe as does everybody who tried it!!! i did find on my second attempt that when i threw everything in together instead of adding the cream after the cheesea nd icing sugar tha i got a thicker consistency which was easier to set! a winner!

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  • Binder photo Divvy

    07 September 2012

    Divvy rated and commented on this recipe

    5 stars

    This is the first time I made the cheesecake. Husband loved it, had some left over and gave some to the builder who decided to give me a discount on my loft conversion on the basis that I made him this cheesecake!!!

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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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