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 301-317

  • Binder photo baking lover!

    25 December 2012

    baking lover! rated and commented on this recipe

    5 stars

    I loved this recipe! its really easy!! I didnt use a vanilla pod because they were all sold out (apparently because so many people were buying for this recipe) :s but its still amazing!! <3

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  • Binder photo RachelCyprusLife

    29 December 2012

    RachelCyprusLife commented on this recipe

    Do you line the sides of the tin? Do you whip the cream first?

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  • Binder photo Jill Bradley

    09 January 2013

    Jill Bradley rated and commented on this recipe

    5 stars

    This was my first attempt at a cheesecake. I made the lemon version and it was gorgeous. So easy to make and came out great. Will definitely use this recipe again.

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  • Binder photo npriya

    16 January 2013

    npriya commented on this recipe

    This is my go to dinner party dessert. It's so delicious!

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  • Binder photo Donna Marie Atkins

    23 February 2013

    Donna Marie Atkins commented on this recipe

    I am attempting this recipe with a few modifications to allow for mine and my friends' allergies and health conditions. We are celiac and lactose intorlerant, so I am making the base from crushed Tesco Free From Digestive Biscuits and Dairy Free Spread, and the filling from Arla Lacto Free Soft Cheese and Dairy Free Cream, so wish me luck! I will let you know how it comes out!

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  • Binder photo Gail

    23 February 2013

    Gail rated and commented on this recipe

    5 stars

    I've made this cheesecake a few times now for various occasions however I never adulterate the cheesecake by adding the topping! :) It always goes down well and gets lots of comments and requests for the recipe... so I direct them here :) Fab recipe!

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  • Binder photo Gareth

    10 March 2013

    Gareth rated and commented on this recipe

    1 stars

    Useless, followed the receipe and still runny after leaving overnight. Waste of time. Instructions not fully explained. In one part it says mix till combined which I did and then at the end when it says Filling not set - should be firm to begin with..............

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  • Binder photo Elles Bells

    08 April 2013

    Elles Bells rated and commented on this recipe

    5 stars

    This was the first cheesecake I ever made and ever since I have been adapting and going freestyle with unbanked cheesecakes. I am always using low fat ingredients as well which doesn't set as well, due to the cream cheese being very thin, but tastes just as good :-)

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  • Binder photo Robyn

    09 April 2013

    Robyn rated and commented on this recipe

    5 stars

    excellent recipe. I had a stroke of genius and used strawberry flavoured icing sugar (by tate and lyle i think and meant to be used for quick icing). This made a nice difference. I used low fat cheese and vanilla paste and emlea (probably halved the calories with these changed) and just a little bit more butter than suggested. Big hit, even with my husband who doenst like cheesecake much. I sliced some strawberries and arranged on top just before serving.

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  • Binder photo Tim

    15 April 2013

    Tim rated and commented on this recipe

    1 stars

    Excellent the first time I made it but just did not set the two times after that. Not one to try again!

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  • Binder photo lfcdebsd

    17 April 2013

    lfcdebsd commented on this recipe

    Made this for the first time last week and it was gorge! Got lots of mmmmmm that's lovely!!!! I did split it between 3 x7" tins to be able to spread the love !

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  • Binder photo Giles

    19 April 2013

    Giles rated and commented on this recipe

    5 stars

    This is (a) really easy, and (b) absolutely delicious. You'd be stupid not to make this!

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  • Binder photo Tim

    30 April 2013

    Tim commented on this recipe

    Got the hang of it now, I was using too much cream :-)

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  • Binder photo Dean

    10 May 2013

    Dean commented on this recipe

    First time I've made a cheese cake and was very impressed with it. Will be making it again soon. My mouth is watering thinking about.

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  • Binder photo sam

    12 May 2013

    sam rated and commented on this recipe

    5 stars

    Middle of the week indulgence because it is so quick and easy. Covered the top in grated chocolate instead of strawberries, yum

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  • Binder photo RochelleS

    13 May 2013

    RochelleS rated and commented on this recipe

    5 stars

    It was apsodlooply scrummy!! never made anything so yummy in my life before!!

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  • Binder photo MissP

    15 May 2013

    MissP commented on this recipe

    mine would not set, over 48hrs it sat in the fridge, all despite following the recipe instructions and the tips. The slop tasted lovely, will have another go & see if it sets.

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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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