Strawberry cheesecake in 4 easy steps

Strawberry cheesecake in 4 easy steps

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(237 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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23rd Aug, 2013
Could I use a23cm springform tin or does anybody know how to adjust measurements for a 20cm loose bottomed tin? Thanks
12th Aug, 2013
Really pleased with this recipe. Simple to prepare and lush to eat!!
31st Jul, 2013
My husband is a big cheesecake fan and he LOVED this. I have to admit it was pretty good. It could have done with a few more Strawberries on the top but that is easily remedied.
23rd Jul, 2013
This is the best cheesecake ever, not too sweet and sickly, very well balanced. I finished mine by using quartered strawberries,blueberries and raspberries pilled on top and coated with slightly warmed raspberry jam brushed over fruit to give a nice glaze.
13th Jul, 2013
I must have made this a hundred times and I still cant get enough of it. I keep getting showered with compliments about this recipe. A REAL TREAT!!!
12th Jul, 2013
Delicious recipe which I make again and again. For the people who say that the mixture is too runny, just put all ingredients in a bowl and mix with an electric mixer (not by hand) for a few minutes until it thickens, then pour into your tin. I do this and always have a nice thick mix. I add half a lemon juice plus another 20g of icing supgar before beating to improve the flavour, then I add a punnet of raspberry for a rippled effect. Yummy !!
3rd Apr, 2014
followed step by step and mixture was very runny wouldnt go thicker when mixing ,, my second try and still no good what am i doing wrong ...Help
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 ..


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