Strawberry cheesecake in 4 easy steps

Strawberry cheesecake in 4 easy steps

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(221 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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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.
11th Aug, 2012
first time i had made cheesecake and it tasted amazing everyone really enjoyed it and i will deffinately make it again
30th Jul, 2012
What a beautiful cheesecake this was, We left out the strawberries because, It looked really great, It served less than eight, What a beautiful cheesecake this was.
24th Jul, 2012
My eight year old daughter followed the recipe from start to finish and found it really easy to follow. However, we used a light version of cream cheese and it did not set properly, a real shame because it tasted divine when we were making it. So word of advice use full fat cream cheese as I am sure tis would have helped it set.
23rd Jul, 2012
hi i just want to ask, do you have to use the vanilla pod or can you use vanilla essence like the liquid because when i was cooking in school i poured in a little of vanilla essence but i don't know if it will work on this cheesecake so i just want to make sure incase i mess up the cake. sooooooo yh someone plzz reply
22nd Jul, 2012
Im about to try this, am I able to use vanilla extract instead of the vanilla pod? I forgot to buy the pod when I bought the rest of the ingredients!
14th Jul, 2012
I leave out the strawberries, use 500g of mascapone, add lemon to the cheesecake mixture and substitute Half the digestives for ginger nuts.
5th Jul, 2012
Have made this cheesecake a couple of times now for dinner guests and every one of them has said this is the best cheesecake that they have ever tasted. Easy to make and very tasty.


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