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 281-300

  • Binder photo karl

    13 September 2012

    karl rated and commented on this recipe

    5 stars

    this recipe was so easy to follow and is by far the best cheese cake i have ever tasted

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  • Binder photo misuba

    16 September 2012

    misuba rated and commented on this recipe

    5 stars

    I underestimated this cheesecake. This was the most wonderful and accurate cheesecake I have made. No amendments needed to it. The base was just perfect, not too thin and buttery and the cheesecake although a bit rich was heavenly and left a lovely after taste. It doesn't require the hassle of baking like some other cheesecakes. The flavours that it produced are worthy of being in a top end cafe and restaurant. My friends thought I'd bought it and when I told them I made it, they all requested the recipe.

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  • Binder photo kellcarr

    17 September 2012

    kellcarr commented on this recipe

    Followed the recipe & chilled the cheesecake for 18 hours. I took it out about 2 hours before serving, and it turned into a melted mess. Any suggestions on how to make this recipe so it can be left out at room temperature at a party? It tasted fantastic, though.

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  • Binder photo CRAZYJIM22

    22 September 2012

    CRAZYJIM22 rated and commented on this recipe

    5 stars

    Read the recipe, went to shops bought cheese and cream picked some blackberries and went for it only thing I measured even approxiametly closely was the icing sugar. Piece of cake, only if using blackberrys wear a wet suit !! RESULT !!!

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  • Binder photo LauraLeivers

    07 October 2012

    LauraLeivers rated and commented on this recipe

    4 stars

    Not quite as good as a New York cheesecake but never the less it was delicious and easy to make. Perfect to make the day before a party.

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  • Binder photo Soph2302

    11 October 2012

    Soph2302 rated and commented on this recipe

    5 stars

    This is a lovely cheesecake I used 300ml double cream and a little extra sugar also used vanilla essence rather than vanilla pod

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  • Binder photo Margaret Blizzard

    14 October 2012

    Margaret Blizzard commented on this recipe

    Have now made this every week for the last 6 and each time it gets better. This is the easiest cheesecake receipe I have ever done and the tastiest. My husband has the tummy to prove it!

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  • Binder photo Aaliyah Ansari

    17 October 2012

    Aaliyah Ansari commented on this recipe

    I'm trying this recipe for the first time. Getting the Vanilla pod is not easy for me so could I skip this ingredient? Or could I replace it with something else? Vanilla Essence?

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  • Binder photo Paulaw13

    17 October 2012

    Paulaw13 rated and commented on this recipe

    5 stars

    I have made this cheesecake several times now and everyone comments on how fantastic it tastes!! I have got 2 chillin' in the fridge at the moment...one is lemon and the other is vanilla... it's the first time I have made the lemon version, it smells wonderful. very easy to make and I have had no problems with them setting. I have noticed that the lemon mixture was a bit runnier that the vanilla one. Fingers crossed that it sets ok.

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  • Binder photo Jill

    18 October 2012

    Jill rated and commented on this recipe

    5 stars

    I MADE THIS CHEESECAKE FOR A COMPETITION, BUT USED THE JUICE AND ZEST OF ONE LARGE LEMON AND TWO LIMES. I'M PLEASED TO SAY IT CAME 1st OUT OF 25. LOADS OF PEOPLE HAVE ASKED FOR THE RECIPE.

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  • Binder photo ShirleeBe

    19 October 2012

    ShirleeBe commented on this recipe

    I do not normally bake, cook yes, bake no. This is so simple to make and so tasty, full of flavour and went down a storm. Have now made it quite a few times using both raspberry and strawberry and even with frozen berries and making again today.

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  • Binder photo Charlieh29

    29 October 2012

    Charlieh29 rated and commented on this recipe

    5 stars

    This was absolutely gorgeous. It was setting but a little too slow for my liking so I put it in the freezer this worked a treat

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  • Binder photo Tc1006

    03 November 2012

    Tc1006 rated and commented on this recipe

    5 stars

    We tried this couple of times now and the whole family loves it! Going to try a lemon flavour this weekend

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  • Binder photo QueenBubbleMummy

    03 November 2012

    QueenBubbleMummy commented on this recipe

    I decided to make this cheesecake to use a glut of blackcurrants up. I'm not normally a fan of this type of cheesecake, but this is so creamy and delicious, and velvety smooth, with none of the sickly cloyingness you get with shop bought varieties. To make topping I gently simmered blackcurrants with some blackcurrant conserve. DELICIOUS!

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  • Binder photo QueenBubbleMummy

    03 November 2012

    QueenBubbleMummy rated and commented on this recipe

    5 stars

    I forgot to rate it...5 stars.

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  • Binder photo Catherine

    05 November 2012

    Catherine commented on this recipe

    I have made this recipe several times and it tastes great however sometimes I have less success than others, twice even after leaving it in e fridge for 24 hours it hasn't set.

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  • Binder photo Clara

    22 November 2012

    Clara commented on this recipe

    This makes a lovely light topping, I have made it several times. This time I added the zest and juice of 1 lime, and decorated it with dark chocolate curls. It was fantastic

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  • Binder photo Deena

    02 December 2012

    Deena rated and commented on this recipe

    4 stars

    This is just a simple cheesecake, nothing spectacular. I used very hard cream cheese and had to heat it in the microwave in order to beat it, but when set it wasn't that solid, enough to stay together but could have been more solid.

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  • Binder photo Gizpot

    09 December 2012

    Gizpot rated and commented on this recipe

    3 stars

    Even after overnight in the fridge this cheesecake for me came out 'relaxed' , or in other words, only partially set. I suspect this might have been because I used a 'light' cream cheese and not full fat and I also used a 'light' cream. I must say the flavour was lovely but next time I think I will still keep to the 'light' options but use 4-5 sheets of gelatine to help the setting process.

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  • Binder photo kelly1988xx

    10 December 2012

    kelly1988xx commented on this recipe

    what soft cheese did you all use?

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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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