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 81-100

  • Binder photo stellababe

    11 May 2009

    stellababe rated and commented on this recipe

    5 stars

    Excellent cheesecake, very easy to prepare and I removed from tin and topped with the strawberries and put it back in the fridge so I didn't have to faff about when my guests were here and it stayed lovely, the only thing I done last minute was pour over the sauce, everyone was impressed. Would def make again.

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  • Binder photo Kinman

    19 May 2009

    Kinman rated and commented on this recipe

    5 stars

    Such an easy recipe, really yummy. Served it with a tangy berry compote.

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  • Binder photo kelly

    27 May 2009

    kelly commented on this recipe

    i made this with ginger biscuits which made for a really tasty base and this was complimented by guests however it did not set properly should i have whipped the cream before adding to the mix? next time i will make in ramekins as the cheescake started to collapse when i took it out of the tin, i told my guests it was a cheesecake mess!, it tasted fab, i did the lemon verion and will whisk longer and whisk the cream next time and set in ramekins

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  • Binder photo Jessica Felstead

    01 June 2009

    Jessica Felstead rated and commented on this recipe

    5 stars

    made two of these in the last two days, used lemon version and it was brilliant! very easy, very tasty! even was nice with value soft cheese!

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  • Binder photo MgtLannon

    06 June 2009

    MgtLannon rated and commented on this recipe

    5 stars

    have made this several times and has always turned out great. It is delicious, great with raspberries too. Yummy Scrummy!!!!

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  • Binder photo lisa

    12 June 2009

    lisa rated and commented on this recipe

    5 stars

    I made this for a dinner party. It was gorgeous - everybody loved it! the strawberry puree was lush! very very easy to make.

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  • Binder photo eljayesse

    13 June 2009

    eljayesse commented on this recipe

    This is a scrummy recipe, and easy to make as you don't need any gelatine. Having read some earlier comments from people who had difficulty with the cheesecake setting, I whipped the cream softly first and then combined it with the cream cheese. Result - a perfect set, and compliments all round!

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  • Binder photo ravgirl4x4

    20 June 2009

    ravgirl4x4 rated and commented on this recipe

    5 stars

    I listened to all comments on this filling not setting, so I did mine slightly differently. I whipped the double cream first till quite thick then I added soft cheese, icing sugar and vanilla pods. This gave me a really thick, creamy mix. It set really well and cheesecake was just gorgeous...so thanks for all your tips....I would definitely make this again.

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  • Binder photo YummyMummy

    22 June 2009

    YummyMummy rated and commented on this recipe

    5 stars

    Absolute Vanilla Yumminess! A light and fluffy cheesecake, peppered with vanilla seeds which looks far more delicious than any shop bought comparison. Fresh strawberry compote and huge strawberries really set it off - next time I'll try Morello Cherries! After reading previous comments, I bought extra thick double cream and electric whisked it until firm, before folding into the Mascarpone mixture. It was fully set, on the table and completely devoured in just over 22 hours, from start to finish! I'll make a thicker biscuit base next time, to balance out the smooth cheesecake.

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  • Binder photo nikki81

    25 June 2009

    nikki81 rated and commented on this recipe

    5 stars

    try changing disgestives for hobnobs

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  • Binder photo Gorrig

    26 June 2009

    Gorrig rated and commented on this recipe

    5 stars

    I have used this recipe several times and it always work without fail. For those who are concerned about the calories, this also works well using Philadelphia light but I would not use the 'extra light' as you may find it will not set. For a special occasion you can arrange fresh strawberries (cut in half) on the top and make a bit more puree to which you add 1 leaf of gelatine to 150 ml of puree (to get a light set), pour this over covering the entire top. Oh yummy!!

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  • Binder photo tracy

    29 June 2009

    tracy rated and commented on this recipe

    5 stars

    yum!!! so easy to make and its so nice. made it so many times now!!

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  • Binder photo YummyMummy

    29 June 2009

    YummyMummy commented on this recipe

    Having made the Strawberry version with great reviews from family and friends, I tried the Lemon recipe to follow a Roast Chicken dinner for guests, (minus the lemon curd). The lemon juice prevented the cream from thickening quite as much as before, but nevertheless, was set in 26 hours. I used Nice biscuits to prevent the lemon flavour being overpowered by biscuit and was pleased by the complimentary coconut flavour. A very versatile recipe and delicious every time!

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  • Binder photo Rachel

    01 July 2009

    Rachel commented on this recipe

    i made this recipie again and came out perfect i also used some strawberry flavouring in the cheesecake mixture or you could use rose water to give it that something special

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  • Binder photo laurab

    12 July 2009

    laurab commented on this recipe

    A question - can this do without double cream - or substitue thereof? Don't have it here, where I live :) can I use whipping cream instead, any ideas??

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  • Binder photo Georgie

    13 July 2009

    Georgie commented on this recipe

    So simple to make and absolutely DELICIOUS! I would definitely recommend this to anyone!

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  • Binder photo Jessicafox

    18 July 2009

    Jessicafox rated and commented on this recipe

    4 stars

    I made this today and it got good comments however it doesnt taste much like a true cheesecake! however very yummy!

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  • Binder photo mariad

    20 July 2009

    mariad commented on this recipe

    For a change leave out the vanilla pod and add a shot of Baileys and a bar of chocolate grated, before serving sprinkle with some more grated chocolate - gorgeous. Always the 1st thing to dissapear at parties & bbq's. The only time my cheescake didn't set was when my kitchen was too hot - pudding became cheesecake soup!

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  • Binder photo Diana

    24 July 2009

    Diana rated and commented on this recipe

    5 stars

    This was so delicious and a hit with all the family. I had no problems with the cheesecake setting - as long as you whip the cream first there shouldn't be a problem.

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  • Binder photo LAVINIA

    27 July 2009

    LAVINIA commented on this recipe

    The Recipe was very easy to follow. Best cheesecake ever. Thank you.

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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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