Strawberry cheesecake in 4 easy steps

Strawberry cheesecake in 4 easy steps

  • 1
  • 2
  • 3
  • 4
  • 5
(239 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.
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.
TheEightHours's picture
18th Apr, 2015
A simple cheesecake recipe is the ideal basis to try out different flavours and combination. Try this GF recipe...
10th Apr, 2015
Thanks for the tip about what to do if the mixture looks too thin - whip with the hand mixer until it firms up :)
Julie B
18th Feb, 2015
Just made this and have tasted the cheese filling part, it's lovely. It's also really thick so I can't see that I will have any problems with it being set enough. I bought a ten inch cake board and made it on that so I won't need to move it. I used just the sides of a ten inch loose bottomed cake tin to use as the mould with the board. I used a mixer which probably helped thicken the mixture. For those of you saying the mixture was too runny, were you using low fat cream cheese? I expect that's why it won't set.
10th Feb, 2015
I have made this sooooo many times now as it is always requested when friends/family come to our house for dinner parties. The only change I make is to use vanilla extract instead of a vanilla pod. Still works out fabulous!! I also change the toppings regularly just for variation.


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.