Strawberry cheesecake in 4 easy steps

Strawberry cheesecake in 4 easy steps

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(209 ratings)

Prep: 30 mins Plus 1 hr and overnight chilling


Cuts into 12 slices
Follow our step-by-step recipe for this easy no-cook cheesecake – a delicious summer dessert for all occasions

Nutrition and extra info


  • kcal-
  • fat-
  • saturates-
  • carbs-
  • sugars-
  • fibre-
  • protein-
  • salt-
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  • 250g digestive biscuit
  • 100g butter, melted



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 vanilla pod
  • 600g soft cheese
  • 100g icing sugar
  • 284ml pot double cream

For the topping

  • 400g punnet strawberry, halved and stoned



    Once available in Britain for just a brief period during the summer, strawberries are now a year…

  • 25g icing sugar

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  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.

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Comments (354)

Laurabeno's picture

This is a winner!

glitterysnails's picture

Recipe is ok. I felt it was too thick and creamy. Maybe add some more icing sugar if you prefer a sweeter cake. Also a pinch of salt would be advisable to help bring out the flavours. I whipped the double cream before hand and folded it into the cream cheese mixture due to others saying theirs didn't set so I thought this would help. It made the cheesecake quite thick and almost buttery. Not my favourite.

redrook's picture

Whip the cream! The reason why mine and several other people's have not set is that it says just pour in the double cream. Never do this, especially if you are hand beating it rather than using an electric beater, as it will not set.

Ls4711's picture

Excellent recipe that's so easy to follow. Just wait for the praise from your guests as they enjoy this'll definetly want to make this again...

riskyangie's picture

I made this last weekend, followed recipe to the letter being the first time I've made a cheesecake and that I'm new to cooking! It was beautiful, tasted amazing! There's only my husband and I so I took the rest to work to share and everyone loved it (well they say they did and ate it, plus I didn't find any in the bin so hopefully....!)

EmmaLouiseKeddie's picture

Simple to make, however quite sour, recommend adding a little extra icing sugar if you don't want the cheese too over powering.

neatandtidy's picture

I used this as the basis for a cheesecake over the weekend, having not made a no bake cheesecake for a while. It's so simple! I used chocolate digestives for the base with extra butter as suggested by others. I used extra thick double cream so didn't need to whip first but did lightly whip the cream cheese with icing sugar etc, also used vanilla extract. I left out the strawberries and decorated with cocoa powder and malteser chocolate rabbits as a last minute Easter dessert. This is so easy and tasted amazing, it went down a treat!

Sophiebarclay1's picture

I was really excited at makibg my first ever cheesecake. However, i made it yeaterday and it still hasnt sent. Not really sure what went wrong. Any suggestions?

redrook's picture

Yep, you need to whip up the double cream, don't just pour it in like it says above.

apalgal's picture

I made this cheesecake for Christmas and it went down a storm. Followed instructions to the letter and made the day before. So easy to make and really effective. 10 out of 10 recipe.

hannah.cottom's picture

I made this yesterday... Woke up this morning and finished decorating and making the sauce, I'd say for the purée you'd need 6 to 8 strawberrys, 100g of icing sugar and no water

Mandy21's picture

Made this on Friday. Followed the recipe to the letter (except used a teaspoon of vanilla essence rather than a pod and beat the cream separately then added to soft cheese) and it was amazing. Most people had seconds. Not a crumb left. Probably the easiest pudding I've ever made.

Danijulie's picture

My first attempt at making a cheesecake - it turned out perfectly. As advised by others, I beat the cream until stiff in a separate bowl before folding into the cream cheese and icing sugar mixture. Delicious

Joesyjo's picture

This cheesecake is delicious. Very creamy, but not too sweet and very easy to make. Everyone loved it, even my Husband who has always claimed to hate cheesecake had a second helping.
Although it is lovely plain I decided to put lemon curd on the top which made it even more scrummy.

lottylouby's picture

Made this the day before required and it set fine. Used 125g butter and extra biscuits as suggested. Didn't have a vanilla pod so used just over a teaspoon of vanilla extract. Could probably have used more but didn't want to risk spoiling it. I made sure I mixed the mixture well with an electric mixer as was worried about the thickness and it not setting but it was perfect. I didn't have time to make the purée for the top so just placed sliced strawberries over the top with a sprinkling of icing sugar. I must admit it was very nice and will definitely make again. Every single slice went at my mums birthday party! May try different biscuits next time just to see how it compares. Would recommend!

dkgoldstein's picture

This is such a great no-bake cheesecake recipe. So simple and quick to throw together, but also delicious. Last time I followed the recipe, but this time I replaced 200g of the cream cheese with 200g of smooth, low-fat peanut butter. For anyone who likes peanut butter but doesn't like sickly-sweet treats, like me, I'd recommend this variation. I also used peanut cookies for the base.

JennaLHarris22's picture

Simple, quick, tasty recipe :) Topped my cheesecake with homemade lime curd - delicious!

Marianna Pascarella's picture

Here in Italy is time of strawberries and this is definitely my favourite cheesecake. This recipe is very simple and the final result is a terrific cake, much appreciated from my babies.
I usually make this cheesecake by covering the surface with a misture of isinglass and strawberry sauce in order to emphasize the taste of strawberries. It is very tasty.
I have posted it on my blog at:
Have a look!
Regards, Marianna.

JennaLHarris22's picture

Thanks for the tip about what to do if the mixture looks too thin - whip with the hand mixer until it firms up :)


Questions (18)

Nabila17791's picture

Can I use Philadelphia regular spread cheese for this recipe?

goodfoodteam's picture

Yes you can use the full fat Philadelphia. The low fat version doesn’t work as well in this recipe.

crosby40's picture

Has anyone frozen this cheesecake? Thank You

goodfoodteam's picture

We don’t think this will freeze very well as it isn’t set with gelatine or baked. There is a good chance that the cheesecake won’t be as firm or hold its shape once thawed.


tonifitz's picture

Hi there, I felt like I was beating my mixture for ages? Mine was liquid too, a thick liquid mind so after 3 days in the fridge I made sundaes instead still making the strawberry puree and it was delicious but I really want a successful set one and my 2nd attempt is today so when I get to the cream bit, do I pour it in bit by bit while hand beating or the lot in at once with the electric mixer? Please advise, I'm a real novice!

steph_foster's picture

Hi, I used an electic mixer to beat the cream in all at once, and it was good texture - and only needed to whisk for a minute or 2. Hope ur 2nd one works!

goodfoodteam's picture

Hi there, if you're still having problems with this setting then beat the double cream first until softly set then fold this into the cream cheese mixture. Thanks.

Scarlett_K's picture

Could someone explain how to stone a strawberry please?

goodfoodteam's picture

Hi Scarlett. Remove the stalk or hull by running a small knife around the green stalk then pull it out.

Scarlett_K's picture

Or, y'know, amend the recipe ;)

Scarlett_K's picture

Could someone explain how to stone a strawberry please?

Karamel's picture

I followed the recipe exactly as stated but my topping ended up like a liquid and has not even remotely set within 14 hours. Can anyone please help me as to what I've done wrong? Thank you!

goodfoodteam's picture

Hi there, sorry to hear the recipe didn't turn out well. The cheesecake layer will take a long time to set in the fridge, but if it was runny it sounds like you may not have beaten the cream and cream cheese for long enough.

tonifitz's picture

Hi there, what's long enough as I felt like I was beating mine for ages? Mine was liquid too, a thick liquid mind so after 3 days in the fridge I made sundaes instead still making the strawberry puree and it was delicious but I really want a successful set one and my 2nd attempt is today so when I get to the cream bit, do I pour it in bit by bit while hand beating or the lot in at once with the electric mixer? Please advise, I'm a real novice!

Scarlett_K's picture

Mine took a good 24hrs or so to set properly. We still ate some before it set though :) It shouldn't be liquid though - you might not have beaten the cheese and cream for long enough.

Lou1989's picture

Could I use a 23cm springform tin or does anyone know how to adjust measures for a 20cm loose bottomed tin?

goodfoodteam's picture

Hi there, yes, you could use a 23cm springform tin instead.

shummie's picture


I used a 20cm loose bottom tin and it turned out perfectly. Although I find that there is a lot of cheese on top, but that's just me as I love the buscuity base more:) For more biscuit I added about 350g digestive biscuits and just a little bit more butter and it turned out yummy!

Tips (5)

steph_foster's picture

For a good base texture, I used more melted butter.
For the cheese mixture, I think it wasn't sweet enough for an average taste, so I think it needs a 20g increase.

Uzma21's picture

I've made this cheesecake twice, the first time I made it using supermarket brand 'soft cheese' ( the supermarket alternative to philadelphia spread ). However the second time I used Mascarpone cheese and I found the outcome to be much more delicious! So I would recommend using this cheese specifically for a creamy and tastier cheesecake.

hannylanny's picture

Was raved for, such a delicious recipe. Only tips I have, which I tested were (1) to use another spoonful or two of butter on the base, as the biscuits will become too dry in the oven without enough butter. And (2) I would suggest adding some flour to and a smidge more sugar to the filling. The filling did not stick well together enough after I refrigerated it, and making it a bit thicker would help. I ending up having to stick it in the freezer for an hour a couple hours before served.
Was really delicious in any event! I did try the recipe with my edits and it came out more presentable :)

Uzma21's picture

I found that the 'cheese' part of my cheesecake was far too runny the first time I made the cake which meant I too had to freeze the cake. However the second time I made this I used a tad less double cream and more Mascarpone cheese and also didn't mix the mixture to the extent that my mixture was runny and that meant that my cheesecake was able to set well and I didnt have to freeze it.

eating-emily's picture

i have made this once before and everyone loved it! i made it because i have been searching through recipes so that i may make and amazing cake for my aunty- who is the best baker i know! i wanted to impress her and i do think this cheese cake will do the trick and go down a treat! i am 15 and quite a good baker- even if i do say so myself! when i made this for the first time i added more butter to the base and for the vanilla, instead of a vanilla pod, i used 2 tsp of vanilla aroma. that is all i could find where i live. but it tasted very nice, and i can't wait to make it again! it's a shame my uncle has diabetes though, that means he can't have any. he's not even allowed bacon because aunty marianne says not. i don't understand how he copes. :p anyway, i also only left it in the fridge for a little while and mine turned out fine, but i did also add everything for the filling in the same bowl and whipp it all together straight away instead of doing it how the recipe said :$ but i mixed it well and made sure it was very thick.. almost as thick as you would make a meringue. and it stayed very stiff. i kept it in the fridge though once dessert was over, just in case. anyway, really like the recipe, thumbs up! :)

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