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This easy Strawberry Cheesecake recipe is a show-stopping summer dessert. No baking involved and you can make it ahead of time. Like all of my cheesecake recipes, this one comes with tips and tricks to help you make the best version ever!
Fresh strawberries and whipped cream, with a crunch of delicate crushed biscuit… is there anything that shouts summer dessert than this Strawberry Cheesecake?
It’s simple in its design, easy in its making but what I love is how unbelievably impressive and delicious it is for maximum pudding impact, whatever the occasion.
Whip this up for summer parties and BBQs, or any occasion that requires a dessert with bells (or strawberries) on!
Why you’ll love this Strawberry Cheesecake recipe
⭐️ No baking involved
⭐️ Perfect to make ahead
⭐️ Packed with the taste of summer!
Sarah’s Notes
Almost 10 years ago now I perfected a simple way to make amazing cheesecakes that doesn’t involve baking, ever since I’ve been creating them for just about every day of the year, be it Easter or Christmas, so we NEEDED a summer special!
This strawberry cheesecake is a simple recipe, but below are some tips and tricks to follow to make sure you get your cheesecake just right, looking pretty and utterly delicious.
Strawberry Cheesecake Ingredients
- Digestive biscuits – If you’re in the USA, there is no direct equivalent of these British classics, but you could use graham crackers instead if you can’t get hold of the imported goods
- Unsalted butter – Melt this quickly in a mug in the microwave
- Double cream – See tips below on the required whipping consistency
- Full fat cream cheese – Be sure to use full fat, not reduced fat
- Icing sugar – This will need sifting
- Strawberries – Some for inside the cheesecake and some for decoration
How to make Strawberry Cheesecake
1. Crush the biscuits with a rolling pin or food processor. Mix with the melted butter and press into your tin.
2. Press the biscuit mixture into your tin to make a base.
3. Finely chop the strawberries and drain. Whisk the cream, cream cheese and icing sugar until thick. Fold in the strawberries.
4. Remove the base from the fridge and add the cheesecake mixture, smoothing the top. Chill as per the recipe below. Remove from the tin and top with the remaining strawberries before serving.
Hint: Whip the cream straight from the fridge (this helps to keep it stable) and whip enough so it holds its shape (to the texture of ice cream).
More Cheesecake Recipes…
Cheesecakes
White Chocolate Cheesecake {NO BAKE Recipe}
Cheesecakes
Biscoff Cheesecake {5 Ingredient Recipe!}
Substitutions
- To make gluten free – Simply use gluten free digestive biscuits instead of standard ones. Always check the labels of your ingredients to double check they’re also gluten free.
STORING
Chilling the biscuit base while you’re making the cheesecake filling will allow it to set and firm up a bit, making it a bit less crumbly when you add the topping.
You can store the cheesecake in the fridge (without the topping) for a MINIMUM of 4 hours and up to 24 hours from preparation.
Be careful not to leave for too long as the liquid from the strawberries will make the cheesecake soggy.
Leave it in the tin in the fridge and cover with a dinner plate or cling film (but make sure it doesn’t touch the surface of your beautiful cheesecake!)
Can cheesecake be frozen?
I would not recommend freezing this cheesecake as strawberries can become very watery when defrosted, impacting the texture of the cheesecake. How about trying my White Chocolate Cheesecake or simple Vanilla Cheesecake instead if you need one to freeze?
Top tipS
Whipping the cream
When whipping the double cream, be sure to watch it very carefully. It should be just forming soft floppy peaks, but still hold its shape. Too runny and the cheesecake will be sloppy, too stiff and it will be too dense. Use an electric whisk if you have one.
Icing sugar
Do sift the icing sugar. It will give a much smoother texture to the cheesecake. (Don’t ignore this as I normally do!)
Cheesecake consistency
It should be sliceable but not solid (something like room temperature butter), and it should quiver but not wobble.
For quick strawberry chopping
We’re using 400g for the strawberries inside the cheesecake filling, so to speed up the process of finely chopping them, I’d recommend this mini chopper. It comes in handy for so many other recipes too.
How to crush the biscuits for the base
I use a food processor because it helps get that nice, fine consistency.
If you’d prefer to do it by hand, just put the biscuits in a food bag, seal the top, then bash with a rolling pin or something fairly heavy to get the fine crumble.
Removing the cheesecake from the tin
The trick here is to use a tin with a springform (one that has unclippable sides) or a removable base (I like these Masterclass 7″ Removable Base tins that I’ve had for years).
➡️ Warm a regular dinner knife under a hot tap and then dry it.
➡️ Use this to run around the outside of the cake, inside the tin, before removing it. Remove the knife and wipe as you work your way around the cake.
➡️ If you have a removable base, sit the tin on a tall glass and carefully press down so the sides of the tin can slip down lower than the cheesecake and you can easily remove it.
FAQs
Yes, you can make and store in the fridge in the tin for up to 24 hours.
Most cheesecakes you can leave for longer, but with this one the liquid from the strawberries starts to come out and you’ll end up with soggy dessert!
If you’re not in the UK, you may not have access to double cream. No problem, just use the equivalent of whipping cream or heavy cream instead.
This almost always happens when either you haven’t whipped it sufficiently or when it hasn’t been chilled for long enough.
If you didn’t whip it enough initially you may be able to rescue it and firm it up a little by putting it into the freezer for an hour or so. It really does need to be whipped until it is VERY thick.
Yes – cream cheese. But do they taste like cheese? No! They just have a certain kind of creaminess that is so good and honestly does lend itself to a sweet dish.
Let me know how you got on and what you thought of these recipes. Please rate the recipe using the ⭐️ below.
Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
Strawberry Cheesecake {Easy No Bake Recipe}
Ingredients
For the base:
- 200 g Digestive biscuits, Crushed
- 80 g Unsalted butter, Melted
For the cheesecake filling:
- 300 ml Double cream
- 400 g Full fat cream cheese, See notes
- 100 g Icing sugar, Sifted
- 400 g Strawberries, Finely chopped and drained
For the topping:
- 200 g Strawberries, Leave some whole and halve the rest
Instructions
- Combine the crushed digestive biscuits with the melted butter and press into a tin. Chill in the fridge while you make the topping.
- Finely chop the strawberries and place in a sieve, discard the juice and set the strawberries aside while you continue with the next step.
- Pour the double cream into a bowl, add the cream cheese, icing sugar and whisk until it's very thick – almost the consistency of ice cream. Use an electric whisk if you have one.
- Carefully fold in the chopped strawberries.
- Remove the base from the fridge and add the cheesecake mixture, smoothing the top.
- Pop into the fridge for at least 4 hours (or much better, overnight).
- Remove from the tin, top with the remaining strawberries before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
So good and SO easy!
This was so easy to do and the result was AMAZING. I shared this with a friend after a long walk and the equally delicious ‘Sweet potato and peanut butter vegan stew’ from TT. The only trouble is it was all so good, my friend wants more walks and eats from my house! – lol!!
Hi is it a must to use icing sugar as I can’t buy it anywhere
Thanks
i am using this for a school project that is how amazing it looks
Hi, does the tin need lining at all? How can I get the cheesecake from sticking to the sides?
Thanks
Hi Kirsty, it won’t stick to the sides of the tin, you can just run a knife around to loosen it when it’s set. If you’re worried about the base sticking, you can use a circle of baking paper 🙂
Made two versions of the Strawberry and Prosecco cheesecake for my daughter’s birthday celebration this weekend, The alcoholic version as per your recipe and the non alcoholic version in which I substituted the prosecco with Belvoir Elderflower Presse, both versions received a great deal of praise and there was nothing left at the end of the day! Thank you for this recipe.
Hi Elaine, so so pleased to hear that you enjoyed the recipe and I hope your daughter had a gorgeous birthday! x