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Strawberry cheesecake in 4 easy steps

Strawberry cheesecake in 4 easy steps

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(237 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



    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.

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Comments, questions and tips

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17th Sep, 2012
Followed the recipe & chilled the cheesecake for 18 hours. I took it out about 2 hours before serving, and it turned into a melted mess. Any suggestions on how to make this recipe so it can be left out at room temperature at a party? It tasted fantastic, though.
16th Sep, 2012
I underestimated this cheesecake. This was the most wonderful and accurate cheesecake I have made. No amendments needed to it. The base was just perfect, not too thin and buttery and the cheesecake although a bit rich was heavenly and left a lovely after taste. It doesn't require the hassle of baking like some other cheesecakes. The flavours that it produced are worthy of being in a top end cafe and restaurant. My friends thought I'd bought it and when I told them I made it, they all requested the recipe.
13th Sep, 2012
this recipe was so easy to follow and is by far the best cheese cake i have ever tasted
7th Sep, 2012
This is the first time I made the cheesecake. Husband loved it, had some left over and gave some to the builder who decided to give me a discount on my loft conversion on the basis that I made him this cheesecake!!!
31st Aug, 2012
yum!!! i love this recipe as does everybody who tried it!!! i did find on my second attempt that when i threw everything in together instead of adding the cream after the cheesea nd icing sugar tha i got a thicker consistency which was easier to set! a winner!
29th Aug, 2012
This looked a really great recipe-reviews and all but cheesecake did not set despite following the recipe and leaving 24hours. If cream needs whipping first this should be stated. The filling tasted nice but just a big slop. Didn't even attempt to put fruit on as it just wouldn't of held. 2 stars for it tasting ok but recipe needs adjusting!
25th Aug, 2012
iv made this many times. latest variation i did was to replace the cream for melted chocolate, tasted great!
23rd Aug, 2012
just love it , made it twice , 1st time didn't last more than couple of hours :-))))))))) it was all gone faster than i can say "cheesecake" fantastic , easy and delicious desert
karenski3's picture
21st Aug, 2012
Really easy and tasty! Filling however didn't set as firmly as I hoped after sitting in the fridge overnight. Will make again or sure!
18th Aug, 2012
I made this for my Dinner party & it was lush ! But must be a treat as I'm a Weight Watches Member. I worked out the PP as 15 per slice cutting the full cake up into 16 slices.


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