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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20th Apr, 2016
Yep, you need to whip up the double cream, don't just pour it in like it says above.
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.
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
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.
19th Nov, 2015
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's picture
31st Aug, 2015
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
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!
28th Jul, 2015
This is such a great no-bake cheesecake recipe. So simple and quick to throw together, but also delicious. Last time I followed the recipe, but this time I replaced 200g of the cream cheese with 200g of smooth, low-fat peanut butter. For anyone who likes peanut butter but doesn't like sickly-sweet treats, like me, I'd recommend this variation. I also used peanut cookies for the base.
22nd Jul, 2015
Simple, quick, tasty recipe :) Topped my cheesecake with homemade lime curd - delicious!
Marianna Pascarella's picture
Marianna Pascarella
11th May, 2015
Here in Italy is time of strawberries and this is definitely my favourite cheesecake. This recipe is very simple and the final result is a terrific cake, much appreciated from my babies. I usually make this cheesecake by covering the surface with a misture of isinglass and strawberry sauce in order to emphasize the taste of strawberries. It is very tasty. I have posted it on my blog at: Have a look! Regards, Marianna.


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