Strawberry cheesecake in 4 easy steps

Strawberry cheesecake in 4 easy steps

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(316 ratings)

Prep: 30 mins Plus 1 hr and overnight chilling


Serves 12 - 14

Follow our step-by-step recipe for this easy no-cook cheesecake – a delicious summer dessert for all occasions

Nutrition and extra info

Nutrition: per serving (14)

  • kcal393
  • fat31g
  • saturates19g
  • carbs23g
  • sugars15g
  • fibre2g
  • protein4g
  • salt0.7g
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  • 250g digestive biscuits
  • 100g butter, melted



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 1 vanilla pod
  • 600g full fat soft cheese
  • 100g icing sugar
  • 284ml pot of double cream

For the topping

  • 400g punnet of strawberries, halved



    Once available in Britain for just a brief period during the summer, strawberries are now a year…

  • 25g icing sugar


  1. To make the base, butter and line a 23cm loose-bottomed tin with baking parchment. Put the digestive biscuits in a plastic food bag and crush to crumbs using a rolling pin. Transfer the crumbs to a bowl, then pour over the 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.

  2. 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.

  3. Place the cream cheese, icing sugar and the vanilla seeds in a bowl, then beat with an electric mixer until smooth. Tip in the double cream and continue beating until the mixture is completely combined. Now spoon the cream mixture onto the biscuit base, starting from the edges and working inwards, 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.

  4. Bring the cheesecake to room temperature about 30 mins before serving. To remove it from the tin, 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 strawberries in a blender or food processor with the icing sugar and 1 tsp water, then sieve. Pile the remaining strawberries onto the cake, and pour the purée over the top.

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Comments, questions and tips

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31st Jan, 2020
Quite a easy recipe good for beginners.
24th Dec, 2019
The easiest and best cheesecake I’ve ever made. Simple to make and never fails to impress at all occasions. I’ve used this recipe for more than five years now and it never fails. Be mindful not to add too much cream though, a normal carton is around 300mls and this recipe only requires 284mls - don’t be tempted to add the full carton!
5th Dec, 2019
I’ve made this twice now and it’s turned out perfect both times. Having read the comments, I whisked the cream the first time. However, I now have a stand mixer, so I just added the cream as per the method the second time, and I’ve had no problems at all with the consistency, and it set as it should both times. My 23 year old son said it’s the nicest cheesecake he’s ever tasted! I think it’s a delicious and easy recipe.
28th Sep, 2019
Very easy to make, as other comments say I whipped the cream first then carried on whipping with an electric hand held mixer once I had added the cream cheese and it thickened in no time. Very rich, next time I will add some grated lemon zest. Tasty though!
15th Sep, 2019
I've made this loads of times and it has set fine as long the cream was whipped till it stood up. This time I used Elmlea (it has a longer shelf life) and it wobbles like a pudding. Bad move!
Lisa Trinh's picture
Lisa Trinh
1st Sep, 2019
1st I only used 500g of philly. And 250 cream but his turned out perfect. As others suggested I whipped the cream lightly before adding the cheese. I also didnt do the strawberry topping and it still tasted great.
19th Aug, 2019
This cheesecake is so easy to make but the most scrumptious. Base is just right and topping sets a treat, great consistency. Used Aldi own brand full fat cream cheese in this and vanilla extract. Decorated with raspberries and blueberries so not a strawberry cheesecake! Beauty of a vanilla cheesecake you can top with anything that tastes and looks good.
27th Jul, 2019
I think it's rare for BBC good food to get it this wrong. The base was too rich for me, (personal taste) and the cheese layer didn't get close to setting. I would half the cream, skip the sugar in the cheese layer, and probably cut the butter in the base layer by 1/4 if not more. Not a great recipe
Lyrical Nicolette's picture
Lyrical Nicolette
11th Jul, 2019
I haven't had any issues making this recipe, everything set fine with no need for the freezer. I've changed it up a few times and made it with bananas, lemons and raspberries and it always comes out great. My only problem is that I can no longer eat dairy so I have to try a vegan recipe!!
Ashlgh Rose's picture
Ashlgh Rose
9th Jun, 2019
Wish I had read the comments on this before starting, I had the same problem with the filling not setting, had to put it in the freezer to get it to set. Now having to store it in the freezer and defrost slices before it can be eaten. The cream was definitely the issue, and makes it very rich. Would say the cream is not needed in the recipe.


Amy's picture
3rd Apr, 2020
I didn't whip the cream before putting it in the fridge will it eventually set? It's setting but very slowly, recipe wasn't very clear so I just mixed it in instead of whipping it until it formed peaks and thickened, will it set?
Zena Cooper's picture
Zena Cooper
17th Jun, 2018
Have just made this for Father’s Day. It’s quite a heavy cheesecake. Not sure we are going to be able to eat it all today. Anyone know how long it will last in the fridge.
goodfoodteam's picture
20th Jun, 2018
Thanks for your question. We would suggest up to 3 days.
Zahra Rangwalla's picture
Zahra Rangwalla
3rd Feb, 2018
I wanted to know the double cream that is used should that be room temperature?
goodfoodteam's picture
6th Feb, 2018
Thanks for your question. No, it's fine to use it from the fridge.
1st Apr, 2018
I have made twice and straight from fridge both times
25th Oct, 2017
I've made this before, followed instructions exactly and it turned out perfect! This weekend I have lactose intolerant friends joining us for a dinner party - will this recipe work the same with lactose free substitutes? (No Lactose Philadelphia & soy cream alternative)
goodfoodteam's picture
27th Oct, 2017
Thanks for your question. we haven't tried this recipe with lactose-free alternatives so can't vouch for how well it will turn out. We have a number of dairy-free desserts on the site. We recommend this seasonal pudding as an alternative:
24th Dec, 2016
Hi I seem to have quite a bit of the cheese left. Anyone know how many days I can keep in fridge? I've made it for tomorrow and it setting in fridge. Am wondering if I can make another for the following day?
goodfoodteam's picture
29th Dec, 2016
Hi there,Thanks for your question. Check the use-by date on the cheese. If it's within date you can use it for another cheesecake. 


Thomas Halpin's picture
Thomas Halpin
17th Oct, 2018
Very good but never tried to make it because i am poor and lazy
10th Sep, 2018
Easy and really yummy! For the base I crush shortbread and ginger biscuits. I use 2/3 full fat soft cheese and 1/3 light soft cheese, as using all full fat soft cheese is too rich. I mix this with the icing sugar (120g) and 2 tsp vanilla essence. Whip the double cream in a separate bowl, then mix it in to the cream cheese mix. Never had any problems with setting doing it this way.
Magic Munchkin
2nd Jul, 2017
Omg, all I can say is WHIP WHIP WHIP! I am the worlds worst cook, hate it at the best of times but didn't notice the instruction to "beat" the ingredients after using the blender... so I poured the watery mix into the cake tin, left it over night, and then wondered why it was still watery in the morning! Keep whipping the mixture until it eventually starts to thicken (it does take a while) but eventually a lovely thick mixture appears. Disaster averted.
1st Apr, 2018
Definitely must whip the life out of it. Doesn’t seem to be doing anything for a while abd then it gradually starts to thicken. I keep stopping the mixer and scraping sides in to speed up the process.
Brooke f
18th Nov, 2016
Sorry any should be want
Brooke f
18th Nov, 2016
If you any instead of strawberry you can melt chocolate and mix in with the topping (cream cheese cream.... )I have done it with a chocolate orange it was amazing enjoy
3rd Apr, 2015
For a good base texture, I used more melted butter. For the cheese mixture, I think it wasn't sweet enough for an average taste, so I think it needs a 20g increase.
1st Dec, 2014
I've made this cheesecake twice, the first time I made it using supermarket brand 'soft cheese' ( the supermarket alternative to philadelphia spread ). However the second time I used Mascarpone cheese and I found the outcome to be much more delicious! So I would recommend using this cheese specifically for a creamy and tastier cheesecake.
14th Dec, 2013
Was raved for, such a delicious recipe. Only tips I have, which I tested were (1) to use another spoonful or two of butter on the base, as the biscuits will become too dry in the oven without enough butter. And (2) I would suggest adding some flour to and a smidge more sugar to the filling. The filling did not stick well together enough after I refrigerated it, and making it a bit thicker would help. I ending up having to stick it in the freezer for an hour a couple hours before served. Was really delicious in any event! I did try the recipe with my edits and it came out more presentable :)
Brooke f
18th Nov, 2016
You are not ment to put it in the oven you are ment to put it in the fridge you 1st problem/tip solved


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