Strawberry cheesecake in 4 easy steps

Strawberry cheesecake in 4 easy steps

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(380 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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Skye Fraser's picture
Skye Fraser
24th May, 2020
Great recipe! You just need a little bit more butter to mix with the biscuit base, and then when it sets, it will/would stick together better.
Jenny McConnell's picture
Jenny McConnell
24th May, 2020
The recipe did not specify to beat the mixture until stiff. I'm a complete novice and ended up with a liquid mixture that would not set. Wasted money on ingredients and no cheesecake to show for it.
25th May, 2020
Exact same for me now. The recipe just says to whisk until ingredients are combined. Which I did, and I always follow recipes precisely. Gutted, such a waste. My partner already has very little faith in my cooking and I feel humiliated now.
Norma Sullivan's picture
Norma Sullivan
28th Jun, 2020
Dont be humiliated,that is terrible. now you know whip the cram try it again. Even for seasoned cooks it does not always go to plan ,have been cooking for over 25 years for my family and I still have disasters. As for your partner well get them to help next time
Adam Mace's picture
Adam Mace
24th May, 2020
Love this recipe, used it as basic recipe to make many different cheese cakes the last 2 weeks, including a galaxy chocolate,dark chocolate and today a strawberry cheese cake, and 4 mini ones got my 9 inch foil trays from the factory shop.
AntoinetteMediaRose's picture
17th May, 2020
I use the recipe to make mini (cupcake size) cheesecakes instead. When preparing it, I put less filing and more biscuit - we prefer it this way. It is quick to make, always sets (even as mini cheesecakes) and a very tasty treat. I have also used this recipe using a 23cm tin and it sets perfect and tastes good. I just prefer the mini cheesecakes so make these instead.
7th May, 2020
This was the best cheesecake I have ever made. So easy to make and tastes great. I followed the recipe exactly. I didn't make any changes and it was perfect. The base was just the right thickness and it set really well. Definitely a 10/10 for this cheesecake.
6th May, 2020
First time making this and it was so good I had to sign up to write a review! I did as previous reviews have said and mixed the double cream first before adding the cream cheese and icing sugar, I also added some golden syrup to the biscuit base as a few reviews said the base was crumbling. I managed to make two cheesecakes out of this recipe, left them in the fridge overnight and they turned out great. The whole family said it was the nicest cheesecake they have had. I agree.
4th May, 2020
The recipe definitely needs changing to tell you to whip the cream first. I opened my tub of Philadelphia to find my 14 yr old had eaten half. Fortunately we had a tub of Quark, which we mixed in with it and it is delicious.
Derryn Jones's picture
Derryn Jones
16th Apr, 2020
DELICIOUS! Whisked double cream before adding cream cheese etc as per other peoples comments. Also used vanilla extract instead of a pod as used ingredients I had in already during lockdown. Otherwise made as per recipe and was absolutely perfect - best cheesecake ever and all my 4 children agreed (which is amazing)


6th Jul, 2020
Can you just use mascarpone or any other soft cheese instead of both the soft cheese & cream?
13th Jun, 2020
Can you use low fat cottage cheese instead of soft cheese?
lulu_grimes's picture
19th Jun, 2020
Hi, Cottage cheese has a different texture so you wouldn't get the same outcome, even if you did beat it. It might set but I'm afraid that we haven't tested the recipe like this so I can't be sure. Lulu
26th May, 2020
Urgent question please! I can't get hold of double cream where I live. Will 38% whipping cream do the job or will the filling not thicken enough? Thanks!
lulu_grimes's picture
26th May, 2020
We haven't tested this with whipping cream so I can't be absolutely sure, but if you whip the cream and then fold it into the cream cheese cheese it should be fine. I hope this helps, Lulu
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?
Esther_Deputyfoodeditor's picture
6th Apr, 2020
Hello! Esther from the food team here. As you whisked the cream cheese first this should set reasonably well. It might be a little slack but still portionable. Thanks for your question!
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?


Evie Valentine Nunan's picture
Evie Valentine Nunan
24th Jun, 2020
I have made this 2 times and they both came out liquidy so I named it ‘my messy cheesecake’ it still tasted amazing though. So the 3rd time i made it I decided to put bit more icing sugar and I put 150ml of double cream and the consistency is 100% thicker like a cheesecake! I also made 2 smaller cheese cakes. And I feel like this is going to help make it set better. When I did the cheesecake all in one tin and the case was deep and big I feel like it didn’t set that well. I made 2 cheesecakes out of 1 recipe and the cases are 5cm deep and 30cm wide! I really recommend this recipe it turns out amazing if you change the recipe a bit! But don’t give up on it. Defo the best cheesecake I’ve eaten
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 :)


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