Strawberry cheesecake in 4 easy steps

Strawberry cheesecake in 4 easy steps

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(238 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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2nd Jan, 2012
I made this for NYs eve and 4 of us ate half of it. It was perfect and light. Unfortunately when I went over there today the 2 of them had polished off the remainder. Now I have to make another!
23rd Dec, 2011
This has become my famous cheesecake throughout my family! No cheesecake can beat it for me and it is so unbelievably simple! Anybody can make this baby! Great for fooling people into believing your an amazing cook.
14th Dec, 2011
Gorgeous x did blend some strawberries to make a purée on the top as well as the strawberries to make a little sweeter and moist x delicious.
30th Nov, 2011
i want that nou plz i want it
27th Nov, 2011
Vanilla Essence? Never use it! It's cheap rubbish flavoured like vanilla. If you can't get a vanilla pod, buy vanilla extract, not essence.
27th Nov, 2011
my mum has been making a variation of this style of cheesecake since the 70s - using lemon jelly, tip top cream instead of double cream and a small tin of crushed pineapple mixed in. I personally don't like cheesecakes which just add fruit on top, I prefer it in the mix, tastes much better. Depending on the fruit, I sometimes use ginger snaps instead of digestives and change the jelly.
22nd Nov, 2011
I Love love love this cheese cake, perfect in every way. My boyfriend loves it and forces me to make it for him numerous times in a month. Albeit i dont put the strawberrys on top, i leave it New York style and it still tastes amazing.
13th Nov, 2011
I have a lovely easy cheesecake recipe on my blog ....
15th Oct, 2011
First attempt at this recipe, it's in the fridge setting as I type. I wanted to make a pud for a surprise buffet tomorrow and, being short on cash as still at uni, settled on this one! I used a block of baking spread instead of butter (Aldi 49p) and got the other ingredients from there too - digestives 30p, lemons 75p, double cream 69p, low fat soft cheese 59p x 3, bargain!! I already had some icing sugar and baking parchment luckily. I used extra digestives - about 300g altogether - and found that the juice and zest of 2 lemons is fine really. The base set well - I left it in the fridge for an hour and a half. I whisked the cream a bit before I put the cheese and sugar and lemon in, to try and counteract all the juice from the lemons. I had enough base and filling mixture to fill 3 ramekins for pud on Monday and for the boyf's lunch tomorrow - brownie points! I plan to put some lemon curd on the main one in the morning and some of those little orange and lemon jelly segments.
9th Oct, 2011
Great recipe. However I would suggest the following as a number of people have had the same problem. Whip the cream, sugar and vanilla seeds together until it holds, like in a meringue mixture(use an electric whisk). Add the cream cheese( I used Phili) and mix but not vigourously until all mixed. And then whip(again electric) the mixture until it all holds, with peaks. In the fridge mine set in about three hours.


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