Strawberry cheesecake in 4 easy steps

Strawberry cheesecake in 4 easy steps

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(291 ratings)

Prep: 30 mins Plus 1 hr and overnight chilling


Serves 12 - 14

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

Nutrition and extra info

Nutrition: per serving (14)

  • kcal393
  • fat31g
  • saturates19g
  • carbs23g
  • sugars15g
  • fibre2g
  • protein4g
  • salt0.7g
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  • 250g digestive biscuits
  • 100g butter, melted



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

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

For the topping

  • 400g punnet of strawberries, halved



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

  • 25g icing sugar


  1. To make the base, butter and line a 23cm loose-bottomed tin with baking parchment. Put the digestive biscuits in a plastic food bag and crush to crumbs using a rolling pin. Transfer the crumbs to a bowl, then pour over the 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.

  2. 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.

  3. Place the cream cheese, icing sugar and the vanilla seeds in a bowl, then beat with an electric mixer until smooth. Tip in the double cream and continue beating until the mixture is completely combined. Now spoon the cream mixture onto the biscuit base, starting from the edges and working inwards, 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.

  4. Bring the cheesecake to room temperature about 30 mins before serving. To remove it from the tin, 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 strawberries in a blender or food processor with the icing sugar and 1 tsp water, then sieve. Pile the remaining strawberries onto the cake, and pour the purée over the top.

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Comments, questions and tips

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Lyrical Nicolette's picture
Lyrical Nicolette
11th Jul, 2019
I haven't had any issues making this recipe, everything set fine with no need for the freezer. I've changed it up a few times and made it with bananas, lemons and raspberries and it always comes out great. My only problem is that I can no longer eat dairy so I have to try a vegan recipe!!
Ashlgh Rose's picture
Ashlgh Rose
9th Jun, 2019
Wish I had read the comments on this before starting, I had the same problem with the filling not setting, had to put it in the freezer to get it to set. Now having to store it in the freezer and defrost slices before it can be eaten. The cream was definitely the issue, and makes it very rich. Would say the cream is not needed in the recipe.
Liam Davis's picture
Liam Davis
17th May, 2019
My filling never set. It's been in the fridge for a couple of days and is still pretty much just liquid. 0/10. I didn't get to have any cake for my birthday because of this.
Eleanor Agala's picture
Eleanor Agala
18th Oct, 2018
I wish I could post the pictures. I tried these receipe and it is out of this world. I used 480g of Philadelphia cream cheese, used about 20 mcvities digestive and used a vanilla extract because the pod was too pricey. I used about 5tbs of icing sugar and non for the topping. Everything else was perfect. My little girl licked her plate. I will be making this again
13th Sep, 2018
I am more enthusiastic than talented when it comes to baking. I decided this simple recipe was the one to try and it turned out amazingly well. A lot has been said about it not setting but if you make sure the cream cheese (I used 280gms of Asda mascarpone and the rest with Asda smart price soft cheese) is at room temprature, even give it 30 seconds in the microwave. Next, beat the double cream until it is stiff before adding to the mixture. I decided to top mine with chocolate ganache and was worried it might be to heavy but the cheesecake set very well and supported the ganache without any problems. This is a super straightforward recipe and I cannot wait to make more and try out different flavours and toppings.
6th Aug, 2018
Very tasty and easy to make. Used ginger nuts and was very tasty
14th Jul, 2018
A very tasty, light and moussy cheesecake. I whipped the mix well but it was still soft when served up (after 18 hours in the fridge). I suspect it's because the thickest cream I can buy is 36% fat and double cream is 48% fat.
1st Jul, 2018
Absolutely love this recipe and so does the rest of the family, made it a few times and always turns out perfectly, you need to use an electric whisk and keep whisking until its really thick, my favourite cheesecake ever!
Lisa Evans's picture
Lisa Evans
9th Jun, 2018
I've made this a few times but varied the flavours. For those who find it doesn't set, whisk the double cream stiff first then add the cream cheese etc. I've always done mine this way and it always sets.
1st Apr, 2018
I made this today and it was great. I think can get 12 pieces as stated. I substituted the digestives for ginger nut, vanilla pod for 2 tsp essence but and only used 300g strawberry (200g sauce and 100g halved for top). It was absolutely delicious. Just remember to keep beating all the ingredients (cream cheese and cream) until stiff and nothing can go wrong It does take quite a few minutes to do this but can’t miss that step.


Zena Cooper's picture
Zena Cooper
17th Jun, 2018
Have just made this for Father’s Day. It’s quite a heavy cheesecake. Not sure we are going to be able to eat it all today. Anyone know how long it will last in the fridge.
goodfoodteam's picture
20th Jun, 2018
Thanks for your question. We would suggest up to 3 days.
Zahra Rangwalla's picture
Zahra Rangwalla
3rd Feb, 2018
I wanted to know the double cream that is used should that be room temperature?
goodfoodteam's picture
6th Feb, 2018
Thanks for your question. No, it's fine to use it from the fridge.
1st Apr, 2018
I have made twice and straight from fridge both times
25th Oct, 2017
I've made this before, followed instructions exactly and it turned out perfect! This weekend I have lactose intolerant friends joining us for a dinner party - will this recipe work the same with lactose free substitutes? (No Lactose Philadelphia & soy cream alternative)
goodfoodteam's picture
27th Oct, 2017
Thanks for your question. we haven't tried this recipe with lactose-free alternatives so can't vouch for how well it will turn out. We have a number of dairy-free desserts on the site. We recommend this seasonal pudding as an alternative:
24th Dec, 2016
Hi I seem to have quite a bit of the cheese left. Anyone know how many days I can keep in fridge? I've made it for tomorrow and it setting in fridge. Am wondering if I can make another for the following day?
goodfoodteam's picture
29th Dec, 2016
Hi there,Thanks for your question. Check the use-by date on the cheese. If it's within date you can use it for another cheesecake. 
20th Jul, 2016
How do I access the nutrition panel?


Thomas Halpin's picture
Thomas Halpin
17th Oct, 2018
Very good but never tried to make it because i am poor and lazy
10th Sep, 2018
Easy and really yummy! For the base I crush shortbread and ginger biscuits. I use 2/3 full fat soft cheese and 1/3 light soft cheese, as using all full fat soft cheese is too rich. I mix this with the icing sugar (120g) and 2 tsp vanilla essence. Whip the double cream in a separate bowl, then mix it in to the cream cheese mix. Never had any problems with setting doing it this way.
Magic Munchkin
2nd Jul, 2017
Omg, all I can say is WHIP WHIP WHIP! I am the worlds worst cook, hate it at the best of times but didn't notice the instruction to "beat" the ingredients after using the blender... so I poured the watery mix into the cake tin, left it over night, and then wondered why it was still watery in the morning! Keep whipping the mixture until it eventually starts to thicken (it does take a while) but eventually a lovely thick mixture appears. Disaster averted.
1st Apr, 2018
Definitely must whip the life out of it. Doesn’t seem to be doing anything for a while abd then it gradually starts to thicken. I keep stopping the mixer and scraping sides in to speed up the process.
Brooke f
18th Nov, 2016
Sorry any should be want
Brooke f
18th Nov, 2016
If you any instead of strawberry you can melt chocolate and mix in with the topping (cream cheese cream.... )I have done it with a chocolate orange it was amazing enjoy
3rd Apr, 2015
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.
1st Dec, 2014
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.
14th Dec, 2013
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 :)
Brooke f
18th Nov, 2016
You are not ment to put it in the oven you are ment to put it in the fridge you 1st problem/tip solved


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