Strawberry cheesecake in 4 easy steps

Strawberry cheesecake in 4 easy steps

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(253 ratings)

Prep: 30 mins Plus 1 hr and overnight chilling


Serves 12 - 14

Follow our step-by-step recipe for this easy no-cook cheesecake – a delicious summer dessert for all occasions

Nutrition and extra info

Nutrition: per serving (14)

  • kcal393
  • fat31g
  • saturates19g
  • carbs23g
  • sugars15g
  • fibre2g
  • protein4g
  • salt0.7g
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  • 250g digestive biscuits
  • 100g butter, melted



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 vanilla pod
  • 600g cream cheese
  • 100g icing sugar
  • 284ml pot of double cream

For the topping

  • 400g punnet of strawberries, halved



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

  • 25g icing sugar


  1. To make the base, butter and line a 23cm loose-bottomed tin with baking parchment. Put the digestive biscuits in a plastic food bag and crush to crumbs using a rolling pin. Transfer the crumbs to a bowl, then pour over the 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.

  2. 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.

  3. Place the cream cheese, icing sugar and the vanilla seeds in a bowl, then beat with an electric mixer until smooth. Tip in the double cream and continue beating until the mixture is completely combined. Now spoon the cream mixture onto the biscuit base, starting from the edges and working inwards, 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.

  4. Bring the cheesecake to room temperature about 30 mins before serving. To remove it from the tin, 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 strawberries in a blender or food processor with the icing sugar and 1 tsp water, then sieve. Pile the remaining strawberries onto the cake, and pour the purée over the top.

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Comments, questions and tips

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15th Jan, 2012
Delicious! I am definately making this again!
12th Jan, 2012
9th Jan, 2012
yay i finally found a good cheesecake recipe, came out perfect!! A lot of cream cheese but so creamy and so worth it!!
6th Jan, 2012
This is a great tasting cheesecake considering its so simple - much prefer it to the gelatine ones! Has anyone tried it using Aldi's low fat soft cheese? I also added a splash of Baileys to mine to give it a bit more flavour!
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.


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