Strawberry cheesecake in 4 easy steps

Strawberry cheesecake in 4 easy steps

  • 1
  • 2
  • 3
  • 4
  • 5
(252 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-
Save to My Good Food
Please sign in or register to save recipes.


  • 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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
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.
9th Oct, 2011
subadka, i totally agree with your comment.I also left it one extra day and it tasted even more nice.I made it for the first time and it was a superhit with my kids who have never liked cheese cake but thoroughly enjoyed eating it as well as i enjoyed making it. I'm seven yrs old instead of plain digestive my mum used chocolate digetive and it was so glorious and tasty and was lip licking and mouth watering. i could not believe how she made it . I could even have the whole cheesecake in a minute Im 9 yrs and i also helped make the cheesecake along with my was lip licking and i LOVED it!I could no way on earth refuse to have is definetely one of the best cheesecakes in the world only bcoz my mum made it and she makes the best food ever.
28th Sep, 2011
i give this cheesecake full marks! im only 12 and i found it really easy to make. however i made it with vanilla extract and didnt put enough in as i didnt know how much i needed. so if you make this cheesecake you should probably use vanilla pods.
25th Sep, 2011
Easy to make and delicious! If you can stand and leave it 1 more day in the fridge, it tastes even better :)
24th Sep, 2011
Thank you good food.I love baking but have always wanted to make a cheesecake as i'm not a big fan of them. I have been searching for the perfect cheesecake although as i have not made this cheesecake yet it is the perfect cheesecake recipe.
22nd Sep, 2011
Horrid, biscuit base crumbled apart, middle too sickly, topping mediocre. If you are making cheesecake do it properly and make a baked one.
13th Sep, 2011
I have made this a couple of times and my family are always asking when I will make it again! The first time I made it I followed the recipe closely and it turned out great. I have also made an alternative to this as well when I had to make it for a bigger audience; I just brought a bigger tin and doubled the ingredients I made 2 fillings separately one following the recipe and in the other I added melted milk chocolate and layered them on each other and topped with chocolates instead of strawberries yummmm!
12th Sep, 2011
This didnt set for me even after being in the fridge for over 30 hours, the mixture wasnt stiff to begin with and was more think the constancy of custard. I used low fat soft cream cheese do you think this was the problem ? i ended up putting it in the freezer and then it frooze so i had to throw it out. A waste of £26 for all the ingredients.


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.