Strawberry Cheesecake {Easy No Bake Recipe}

A close up of a side angle of a strawberry cheesecake, with the fruit piled high on top.

4.77 from 42 votes

Strawberry Cheesecake {Easy No Bake Recipe}

This easy, creamy Strawberry Cheesecake recipe is a showstopping summery dessert. No baking involved, you can make it ahead of time and it’s SO delicious and fruity.

Prep Time30

Total Time30

Course: Dessert

Cuisine: Family Food

Servings: Servings

Author: Sarah Rossi

Ingredients

For the base:

200 g Digestive biscuits (or graham crackers) Crushed
80 g Unsalted butter Melted

For the cheesecake filling:

300 ml Double cream (heavy whipping cream (US/CAN) - min 35% fat - or (AUS) thickened cream) See notes
400 g Full fat cream cheese See notes
100 g Icing sugar (powdered sugar) Sifted
400 g Strawberries Finely chopped and drained

For the topping:

200 g Strawberries Leave some whole and halve the rest

Metric - Imperial

Instructions

Make the base: Combine the crushed digestive biscuits with the melted butter and press into a 18cm (7") springform pan (US)/loose-bottomed tin (UK). Chill in the fridge while you make the topping.
Prepare the strawberries: Finely chop the strawberries and place in a sieve, discard the juice and set the strawberries aside while you continue with the next step.
Whip the creamy filling: Pour the double cream into a bowl straight from the fridge, 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.
Assemble the cheesecake: Remove the base from the fridge and add the cheesecake mixture, smoothing the top.
Chill: Pop into the fridge for at least 4 hours (or much better, overnight).
To serve: Remove from the tin using the notes below, top with the remaining strawberries before serving. For clean slices, dip your knife in hot water and wipe dry between each cut.

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Notes

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.

Butter: I use unsalted butter for this and just melt it quickly in a mug in the microwave.

Cream cheese: Use full fat cream cheese and drain off any liquid before using. Light, reduced-fat, or lactose-free versions contain more water and will prevent the cheesecake from setting.

Cream: Whip the cream straight from the fridge and whip enough so it holds its shape (texture of ice cream). Use heavy whipping cream (if you're in USA or Canada, with minimum 35% fat) or thickened cream (if you're in Australia.) Do not use single cream or half-and-half.

Consistency: The consistency of the cheesecake should be sliceable but not solid. Something like room temperature butter (it will give a little quiver if you wobble it gently).

Removing the cheesecake from the tin: Run around the outside of the 18cm (7") springform pan (US)/loose-bottomed tin with a warm knife to easily remove the cheesecake. 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. For clean slices, dip your knife in hot water and wipe dry between each cut.

Nutrition