Strawberry cheesecake in 4 easy steps

Strawberry cheesecake in 4 easy steps

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(253 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 cream 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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18th Apr, 2017
I made this yesterday, albeit with a few unwanted moderations ( left the shopping list at home). It was delicious, got loads of compliments from my friends and it was gone in no time at all. I will try it with some of the suggestions below next time. As a base recipe for no-cook cheesecake it is great.
NunoCast's picture
27th Jan, 2017
I didn't quite love this. I loved the base, I always use it for every cheesecake I make. That being said, I find the filling to be too much
Brooke f
18th Nov, 2016
I have made this so many times it is awsome
Lcb 2
12th Nov, 2016
I made this cheesecake but didn't use the strawberry topping as I wanted a plain cheesecake to pour salted caramel sauce over it ,there was loads of mixture ,I made 4 x 3 1/2 inch poachette rings and 2 x 5 inch round cake tins with the amount of mixture it made ,I used mascarpone cheese in my mixture,if I was making a single cheesecake I think I would reduced the cheesecake mixture by 100 g of mascarpone making that 500 g and reduce the icing sugar by 25 g making it 75 g ,I whipped my cream before adding it ,it worked out fab and tasted fantastic, will Def make again and again :)
30th Sep, 2016
I've made this so often and have never had a problem with it. Always get compliments when this is served. Find a mix of full fat and light Philadelpia gives the best results as can be too rich when all full fat. Try grating some lemon zest into creamy mix and instead of strawberries put some blueberries in a pot with a slug of alchohol and simmer for a couple of minutes. If not sweet enough stir in some icing sugar, cool and serve with cake.
6th Sep, 2016
Great recipe. Had this for a family party and everyone loved it. So easy to make but good impact as you can dress it up anyway you like. I followed advice in the other comments re whipping the cream, adding mascarpone and adding more biscuits. Well worth it.
19th Aug, 2016
great simple recipe, I used a half digestive and half ginger nut base, and added some lemon vest to the mix. Everyone loved it. I even used Emlea light double cream (my husband picked up the wrong one), which did seem to set (probably not as firm as normal double cream), and saved a few calories.....haha!!
27th Jul, 2016
I have made this twice now and my family love it so much it's gone within two days! The first time I made it with strawberries and the second time with freshly picked raspberries from the garden. I have slightly tweaked the recipe by replacing 125g of soft cheese with 125g mascarpone cheese and adding the juices of a fresh lemon as mentioned by someone else and it tasted delicious. I've had no problem with the mixture setting both times. I will be definitely be making this again as its such a big hit with my family.
30th Jun, 2016
I haven't made this yet but I will probably make this for my brother's birthday! He loves food almost as much as I do so I know he will love it!
21st Jun, 2016
I followed some of the advice in previous comments and produced an absolutely delicious cheesecake! Praise from everyone who ate it and requests for more. The tweaks I made were: I added 25g extra butter to the base and maybe around 30g extra biscuits, some of which were ginger nuts which gave it a good flavour, I used full fat Philidelphia and swapped 250g for mascarpone, I whipped the double cream before adding to the cheese mixture, I added the juice of a small lemon... finally I used 2 tsps of vanilla extract rather than pod seeds, though I found the smell a little artificial before it set (next time I'll use a pod, but that's just personal preference). It set fine and the strawberries/coulis on top were delicious.


26th Mar, 2016
Can I use Philadelphia regular spread cheese for this recipe?
goodfoodteam's picture
20th May, 2016
Yes you can use the full fat Philadelphia. The low fat version doesn’t work as well in this recipe.
18th Dec, 2015
Has anyone frozen this cheesecake? Thank You
goodfoodteam's picture
22nd Dec, 2015
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. 
23rd Apr, 2014
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!
3rd Apr, 2015
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
6th May, 2014
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.
1st Mar, 2014
Could someone explain how to stone a strawberry please?
goodfoodteam's picture
10th Mar, 2014
Hi Scarlett. Remove the stalk or hull by running a small knife around the green stalk then pull it out.
1st Mar, 2014
Or, y'know, amend the recipe ;)


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