I love this recipe because it’s smooth, rich, and refreshing all at once. There’s no baking involved, so it’s perfect for warm days when I don’t want to turn on the oven. The buttery biscuit base, creamy filling, and juicy strawberries come together beautifully for a dessert that always wows guests. It’s also incredibly versatile — I can make it the day before and it slices perfectly every time.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
For the base: 200 g (7 oz) Digestive biscuits, Crushed 80 g (3 oz) Unsalted butter, Melted
For the cheesecake filling: 300 ml (1.25 cups) Double cream 400 g (14 oz) Full fat cream cheese, See notes 100 g (3.5 oz) Icing sugar, Sifted 400 g (1 lb) Strawberries, Finely chopped and drained
For the topping: 200 g (7 oz) Strawberries, Leave some whole and halve the rest
Directions
I start by making the base. I combine the crushed digestive biscuits with the melted butter until the crumbs are evenly coated, then press the mixture firmly into the bottom of a springform tin. I place it in the fridge to chill while I prepare the filling.
Next, I finely chop the strawberries and place them in a sieve to drain off any excess juice — this helps keep the cheesecake firm.
For the filling, I pour the double cream into a large mixing bowl and add the cream cheese and sifted icing sugar. I whisk everything together until it becomes thick and creamy, almost like ice cream in texture. Then I gently fold in the chopped strawberries until evenly mixed.
I spoon the mixture over the chilled base and smooth the top with a spatula. I refrigerate the cheesecake for at least 4 hours, but I prefer to leave it overnight so it sets perfectly.
Before serving, I remove the cheesecake from the tin — running a warm knife around the edge helps release it easily — and decorate the top with the remaining strawberries, leaving some whole and halving the rest for a pretty finish.
Servings and Timing
This recipe serves 12 people and takes about 30 minutes to prepare, plus chilling time.
Variations
Sometimes I like to swirl a little strawberry or raspberry sauce through the cheesecake mixture for extra flavor. For a chocolate twist, I add a drizzle of melted white chocolate over the top. I’ve also tried using different fruit — raspberries, blueberries, or even mango — for a refreshing variation. If I want a lighter version, I use reduced-fat cream cheese and slightly less sugar.
Storage/Reheating
I keep the cheesecake in the fridge, covered, for up to 3 days. It’s best served chilled straight from the fridge, and since it’s a no-bake dessert, it doesn’t need reheating. If I want to freeze it, I wrap it tightly in cling film and store it for up to 2 months. I thaw it in the fridge overnight before serving, and it still tastes just as delicious.
FAQs
Can I use other biscuits for the base?
Yes, I can use graham crackers, shortbread, or even chocolate digestives for a different flavor.
Why do I need to drain the strawberries?
Removing the juice prevents the cheesecake from becoming watery and helps it set properly.
Can I make this ahead of time?
Absolutely — it’s even better when made the day before, as it firms up beautifully overnight.
Can I use frozen strawberries?
I prefer fresh, but if I use frozen, I make sure to thaw and drain them thoroughly first.
How do I know when the cheesecake is set?
It should be firm enough to slice but still have a gentle wobble, like room-temperature butter.
Can I make it dairy-free?
Yes, I can use plant-based cream cheese and a dairy-free double cream alternative.
What can I use if I don’t have a springform tin?
I can use any deep dish lined with baking paper for easy removal.
Can I add a sauce on top?
Definitely — a drizzle of strawberry coulis or melted white chocolate makes it extra special.
Can I make mini versions?
Yes, I can press the base and filling into cupcake cases for individual cheesecakes.
How do I get clean slices?
I dip a sharp knife in hot water, wipe it dry, and slice — cleaning between each cut for perfect edges.
Conclusion
This Easy No-Bake Strawberry Cheesecake is one of my all-time favorite desserts. It’s creamy, fruity, and wonderfully simple to make, with no oven required. The buttery biscuit base and luscious strawberry filling make it a perfect summer showstopper. Whether I’m making it for a party or just because, it’s always a hit — light, fresh, and completely irresistible.
