Strawberry cheesecake in 4 easy steps

Strawberry cheesecake in 4 easy steps

  • 1
  • 2
  • 3
  • 4
  • 5
(239 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-
Save to My Good Food
Please sign in or register to save recipes.


  • 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



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

  • 25g icing sugar


  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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
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.
4th May, 2016
This is a winner!
30th Jun, 2016
I agree
23rd Apr, 2016
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.
20th Apr, 2016
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.


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 ;)
1st Mar, 2014
Could someone explain how to stone a strawberry please?
16th Feb, 2014
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
10th Mar, 2014
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.
23rd Apr, 2014
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!
1st Mar, 2014
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.


Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.