Strawberry cheesecake in 4 easy steps

Strawberry cheesecake in 4 easy steps

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(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-
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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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30th Jun, 2016
I agree
23rd Apr, 2016
Recipe is ok. I felt it was too thick and creamy. Maybe add some more icing sugar if you prefer a sweeter cake. Also a pinch of salt would be advisable to help bring out the flavours. I whipped the double cream before hand and folded it into the cream cheese mixture due to others saying theirs didn't set so I thought this would help. It made the cheesecake quite thick and almost buttery. Not my favourite.
20th Apr, 2016
Whip the cream! The reason why mine and several other people's have not set is that it says just pour in the double cream. Never do this, especially if you are hand beating it rather than using an electric beater, as it will not set.
30th Jun, 2016
Thanks! You have just saved me from a disastrous birthday cake I am planning for my brother!
16th Apr, 2016
Excellent recipe that's so easy to follow. Just wait for the praise from your guests as they enjoy this'll definetly want to make this again...
riskyangie's picture
10th Apr, 2016
I made this last weekend, followed recipe to the letter being the first time I've made a cheesecake and that I'm new to cooking! It was beautiful, tasted amazing! There's only my husband and I so I took the rest to work to share and everyone loved it (well they say they did and ate it, plus I didn't find any in the bin so hopefully....!)
6th Apr, 2016
Simple to make, however quite sour, recommend adding a little extra icing sugar if you don't want the cheese too over powering.
30th Mar, 2016
I used this as the basis for a cheesecake over the weekend, having not made a no bake cheesecake for a while. It's so simple! I used chocolate digestives for the base with extra butter as suggested by others. I used extra thick double cream so didn't need to whip first but did lightly whip the cream cheese with icing sugar etc, also used vanilla extract. I left out the strawberries and decorated with cocoa powder and malteser chocolate rabbits as a last minute Easter dessert. This is so easy and tasted amazing, it went down a treat!
26th Mar, 2016
I was really excited at makibg my first ever cheesecake. However, i made it yeaterday and it still hasnt sent. Not really sure what went wrong. Any suggestions?
20th Apr, 2016
Yep, you need to whip up the double cream, don't just pour it in like it says above.


1st Apr, 2018
Just needed to beat the mixture loads, until you get the consistency that if you were to scoop it out the bowl it would stick to the spoon when holding it upside down
goodfoodteam's picture
10th Mar, 2014
Hi there, sorry to hear the recipe didn't turn out well. The cheesecake layer will take a long time to set in the fridge, but if it was runny it sounds like you may not have beaten the cream and cream cheese for long enough.
23rd Apr, 2014
Hi there, what's long enough as I felt like I was beating mine for ages? Mine was liquid too, a thick liquid mind so after 3 days in the fridge I made sundaes instead still making the strawberry puree and it was delicious but I really want a successful set one and my 2nd attempt is today so when I get to the cream bit, do I pour it in bit by bit while hand beating or the lot in at once with the electric mixer? Please advise, I'm a real novice!
1st Mar, 2014
Mine took a good 24hrs or so to set properly. We still ate some before it set though :) It shouldn't be liquid though - you might not have beaten the cheese and cream for long enough.
23rd Aug, 2013
Could I use a 23cm springform tin or does anyone know how to adjust measures for a 20cm loose bottomed tin?
goodfoodteam's picture
10th Mar, 2014
Hi there, yes, you could use a 23cm springform tin instead.
24th Oct, 2013
Hello, I used a 20cm loose bottom tin and it turned out perfectly. Although I find that there is a lot of cheese on top, but that's just me as I love the buscuity base more:) For more biscuit I added about 350g digestive biscuits and just a little bit more butter and it turned out yummy!


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