Strawberry cheesecake in 4 easy steps

Strawberry cheesecake in 4 easy steps

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(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-
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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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3rd Jun, 2012
I have made this once before and it was delicious. However I have just made it again and the filling in very runny, it has been in the fridge for a few hours so far and no sign of setting, any ideas why?
2nd Jun, 2012
Delicious and so easy to make
19th May, 2012
Love this recipe. I also like to make a variation of it. Swap ginger nuts for digestives for the base and add a jar of lemon curd rather than icing sugar and you have a really tasty lemon cheesecake.
11th May, 2012
Please change this recipe to mention that the cream needs to be whipped!!!! this has not set and Im now panic cooking so i will have a desert for my dinner party tonight. Its still runny after 20 hours, tastes nice but would need to be scraped off the table to be eaten..
28th Apr, 2012
This is a seriously good cheesecake. Easy to make, with the biscuit base remaining crunchy and the creamy top an absolute delight. I'll certainly make it again, though I'll probably try it with mango for an extra zingy taste.
14th Apr, 2012
I have made this five times with perfect results each time! It is a superb recipe I love it!
raeliz64's picture
9th Apr, 2012
I made this for pudding on Easter Sunday and it was gorgeous! I've never made cheesecake before, but this was so easy and tasted yummy.
30th Mar, 2012
I made this cheesecake a few weeks ago (my first time making a cheesecake). The recipe doesn't state which cream cheese is best to use so I went with philadelphia & followed the recipe exactly. However, a few of my friends said that the cheesecake tasted too 'cheesy' even with the cream & icing sugar. Looked great but disappointed with the taste. Would recommend using mascarpone instead
30th Mar, 2012
Made this twice and had rave reviews from all gone in 60 sec comes to mind. Great recipe.
12th Mar, 2012
this cheesecake is delicious!! However, very calorific! I make it for my grandma now, she loves puddings!


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