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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12th Jul, 2013
I've used this recipe time, and time again, and it never lets me down. I tried it with a slight change to the base. I use 175g of Digestives, and 75g of ginger snaps to about 125g of butter. The base is delicious, and it gives it a slight kick. Making it again tonight, for a bbq party we're having tomorrow!
30th Jun, 2013
This is the easiest cheesecake you will ever make and it tasted delicious. I like the fact its so versatile in making it into different flavours. Tip for those who found it didn't set; mix/beat until it becomes quite thickened/firm but still spreadable.
3rd Apr, 2014
followed to the exact ingredients and weight ,, cheesecake mixture was very runny , wont thicken up , what am i doing wrong ,, my second go and still no joy ..
29th Jun, 2013
I cannot believe how easy this recipe is and it tasted amazing. I did not have any problem with the setting - it was almost set when I finished mixing.
21st Jun, 2013
How do you stone strawberries? ;-D
29th Jun, 2013
If it is the little seeds that you mean I would sieve them
20th Jun, 2013
My mother actually hates cheesecake, but when she tried the cheesecake I made based on this recipe, she adored it. I totally recommend it to everyone. If it's your first time making one (like it was for me) then it's a perfect starter and is simple and straight forward- but since I didn't have a vanilla pod I just used 2 tsp of vanilla extract, which is what it is equal to. All in all, great recipe and really tasty dish!
8th Jun, 2013
I followed the recipe exactly and it was superb,
29th May, 2013
Such an easy dish! I made this for my father-in-laws Bavarian birthday party and wanted to contribute an English style cake... It went down a treat and there was none left for me! I made it two nights before and it set really well... Then added the strawberries and coulis on the day - just perfect! Can't wait to make it again 😊
15th May, 2013
mine would not set, over 48hrs it sat in the fridge, all despite following the recipe instructions and the tips. The slop tasted lovely, will have another go & see if it sets.


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