Strawberry cheesecake in 4 easy steps

Strawberry cheesecake in 4 easy steps

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(228 ratings)

Prep: 30 mins Plus 1 hr and overnight chilling

Easy

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

Nutrition:

  • kcal-
  • fat-
  • saturates-
  • carbs-
  • sugars-
  • fibre-
  • protein-
  • salt-
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Ingredients

  • 250g digestive biscuit
  • 100g butter, melted
    Butter

    Butter

    butt-err

    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
    Strawberries

    Strawberry

    straw-bare-ee

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

  • 25g icing sugar

Method

  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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EmmaLouiseKeddie
6th Apr, 2016
2.55
Simple to make, however quite sour, recommend adding a little extra icing sugar if you don't want the cheese too over powering.
neatandtidy
30th Mar, 2016
5.05
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!
Sophiebarclay1
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?
redrook
20th Apr, 2016
Yep, you need to whip up the double cream, don't just pour it in like it says above.
apalgal
17th Jan, 2016
I made this cheesecake for Christmas and it went down a storm. Followed instructions to the letter and made the day before. So easy to make and really effective. 10 out of 10 recipe.
hannah.cottom
10th Jan, 2016
I made this yesterday... Woke up this morning and finished decorating and making the sauce, I'd say for the purée you'd need 6 to 8 strawberrys, 100g of icing sugar and no water
Mandy21
6th Dec, 2015
Made this on Friday. Followed the recipe to the letter (except used a teaspoon of vanilla essence rather than a pod and beat the cream separately then added to soft cheese) and it was amazing. Most people had seconds. Not a crumb left. Probably the easiest pudding I've ever made.
Danijulie
19th Nov, 2015
5.05
My first attempt at making a cheesecake - it turned out perfectly. As advised by others, I beat the cream until stiff in a separate bowl before folding into the cream cheese and icing sugar mixture. Delicious
Joesyjo
31st Aug, 2015
5.05
This cheesecake is delicious. Very creamy, but not too sweet and very easy to make. Everyone loved it, even my Husband who has always claimed to hate cheesecake had a second helping. Although it is lovely plain I decided to put lemon curd on the top which made it even more scrummy.
lottylouby's picture
lottylouby
3rd Aug, 2015
Made this the day before required and it set fine. Used 125g butter and extra biscuits as suggested. Didn't have a vanilla pod so used just over a teaspoon of vanilla extract. Could probably have used more but didn't want to risk spoiling it. I made sure I mixed the mixture well with an electric mixer as was worried about the thickness and it not setting but it was perfect. I didn't have time to make the purée for the top so just placed sliced strawberries over the top with a sprinkling of icing sugar. I must admit it was very nice and will definitely make again. Every single slice went at my mums birthday party! May try different biscuits next time just to see how it compares. Would recommend!

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shummie
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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