Strawberry cheesecake in 4 easy steps

Strawberry cheesecake in 4 easy steps

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(224 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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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.
10th Sep, 2011
This is the best cheesecake recipe i have made - i make it regularly and always use this as a base, varying the flavour.
5th Sep, 2011
Great! Used strawberry jam instead of the coulis. Lovely!
3rd Sep, 2011
Delicious, and so easy to make. I did a lemon version with 2 lemons instead and it's probably one of the nicest cheesecakes I've had. Even the hubby loved it, and he's not a huge cheesecake fan. I did whip the double cream before hand though, as the mixture seemed quite runny even before I added the cream. Whipped it so it was stiff then beat it in using electric beaters.
3rd Sep, 2011
I made this recipe for a come dine with me with my dad evryone loved it and we won :)
30th Aug, 2011
I have never made a cheesecake before but definitely will again. This was so easy and super delicious (I made the lemon variation). It was sampled by parents, in-laws, sister and workmates all of whom couldn't believe this was a first attempt. My mum even suggested that I'd shop bought and was passing it off as my own!!
20th Aug, 2011
Although tasty I found there was too much cheese filling for the amount of biscuit base. I made a different version yesterday with chocolate cookie base and lime cheese filling, I used 425 g of cream cheese and 200 ml of cream for 250g of biscuits. Yummy!!
14th Aug, 2011
I have made this recipe on numerous occassions and it has always turned out well and was enjoyed by all. However the last three times I've made it the cheesecake has not set at all and has ended up in the bin! I've always followed the recipe exactly. Please please help! I've got to make two cheesecakes for my son-in-laws 40th birthday.
10th Aug, 2011
Amazing cheesecake! Made it for my Dads summer work party and went down a storm! Everyone loved it and couldn't believed i had made it, they all wanted the recipe!
9th Aug, 2011
Wonderful recipe and really easy to get right. Used extra thick double cream to ensure no mishaps with setting; it set beautifully yet still light and fluffily creamy. Used blackcurrant topping made by bringing 200 gms blackcurrants and 2 tblspoons sugar gently to the boil and simmering until berries just begin to burst; then cool and chill. Perfectly sweet yet tart, setting off the creamy cheesecake.


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