Strawberry cheesecake in 4 easy steps

Strawberry cheesecake in 4 easy steps

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(229 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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dkgoldstein
28th Jul, 2015
5.05
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.
JennaLHarris22
22nd Jul, 2015
5.05
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: http://www.ricettedalmondo.it/cheesecake-alle-fragole.html Have a look! Regards, Marianna.
TheEightHours's picture
TheEightHours
18th Apr, 2015
A simple cheesecake recipe is the ideal basis to try out different flavours and combination. Try this GF recipe... https://theeighthours.wordpress.com/2015/04/18/raw-lemon-cheesecake/
JennaLHarris22
10th Apr, 2015
5.05
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.
deedeeandme
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.
Disney Cakes
10th Dec, 2014
You have a great website and blog this Cheesecake recipe is a really good cheese cake. I wonder if you could decorate it and make it into a Birthday cake theme as well. I think that would be delicious and fun idea because we like cheesecake better than regular bday cake... lol... Thank you for such a great idea and cheesecake tips. www.DisneyBirthdayCakeIdeas.com
Rybena2
16th Jul, 2014
5.05
This is my absolute favourite cheesecake recipe and every time I make it, everyone always LOVES it!! I've adapted it a couple of times to make different types of cheesecake and it works well with everything if you just take away the strawberries.
jwren12002
13th Jul, 2014
5.05
I have made this recipe a few times now and always get great comments about it. When I have made the mixture of soft cheese, icing sugar, cream and vanilla extract I also add a punnet of chopped strawberries and blend again. I just add grated chocolate for the topping.

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