Strawberry cheesecake in 4 easy steps

Strawberry cheesecake in 4 easy steps

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(221 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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13th Apr, 2014
This recipe is awesome and went down a hit! Really solid base and rich cheesecakey bit! I used Madagascan Vanilla extract instead of a pod, and the juice of one lemon. Decorated woth sliced strawberries on the outer top and filled the middle top area with the pureé. Yummy!
8th Apr, 2014
This has to be one of the best cheesecakes ever..... I've made this cheesecake 100's of times, I always get asked to make this cake I've also added strawberries to it thinly cut,I also added mashed bananas to it both are a big hit,I want to add passion fruit to it next time ( I love passion fruit so I'm keeping all crossed it turns out nice) ,it's a very easy cheesecake to make I will definitely be making this cake time and time again I've also added this to my recipe book just in case I lose this recipe. Definitely 5 starts.
12th Mar, 2014
LOVE this cheesecake!!! This recipe produces alot of cheese topping so i make two cheesecakes from it and just double the amount of biscuit i use. At the moment i am using Hobnobs, but am thinking of mixing it up and maybe using Ginger Nut biscuits for the base as i have had a lot of requests for it. Lovely recipe though and would highly recommend it x
7th Mar, 2014
I made the topping by mixing thickly cut strawberry`s with some strawberry jam all over the top of the cheesecake!!
18th Feb, 2014
Great recipe and the best cheesecake I've made. Consistency was perfect and was enjoyed by all the family. Will definitely be making again soon :-)
3rd Feb, 2014
This cheesecake is fantastic - easy and delicious. I added 25g more butter to the base like the commenter below, 1 tbsp vanilla extract instead of vanilla pod, and the juice from 1/2 a lemon. Absolutely wonderful. Posted it onto my blog here
22nd Jan, 2014
Everyone I make this for loves it and someone normally goes home with the recipe. I add 25g more of butter to make the base a bit crunchier. It is delicious.
30th Nov, 2013
LOVED IT!! Was the best vanilla cheesecake I've ever eaten! I made it with half philly and half mascapone - was really easy to make too - deffo will be a firm favourite for family events from now on.
29th Nov, 2013
Very nice! Check out my Lemon Cheesecake with Summer Fruits Coulis recipe here :)
29th Nov, 2013
Very nice! Check out my Lemon Cheesecake with Summer Fruits Coulis recipe here :)


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