Strawberry Cheesecake
- Laura
- Jul 13, 2020
- 3 min read
A fresh and fruity no-bake cheesecake recipe that is perfect for summer!
This fruity cheesecake recipe is straightforward and easy to make, and is super delicious! The ideal party centrepiece or shared dessert, this no-bake cheesecake is a friend and family favourite! Make sure you plan ahead with this recipe though as it does need a bit of time as it in 3 steps and requires you to leave it overnight to set.
My Notes:
I love this strawberry cheesecake recipe as it combines 2 of my favourite things, strawberries and desserts! This take a bit of time to create, but each step itself is pretty fast and simple. Plus, it tastes delicious and can serve 6-8 people - depending on how generous you are with the slices! If you want to try a different cheesecake, give my chocolate cheesecake recipe a go!
Ingredients:
Biscuit Base:
250g Digestive Biscuits
100g Melted Butter
Cheesecake Filling:
600g Full Fat Soft Cheese
100g Icing Sugar
2 tsp Vanilla Extract
275ml Double Cream
Topping:
200g Strawberries
25g Icing Sugar
Method:
Line a 23cm round baking tin with baking paper, or line the bottom of a loose-bottomed baking tin.
To make the biscuit base, begin by crushing the digestive biscuits. Either crush by hand into a bowl, or place in a food bag and crush with a rolling pin.
Melt the butter in a pan or the microwave and pour over the crushed biscuits.
Mix together until fully combined.
Pour the mixture into the lined baking tin and spread out evenly. Using a spatula or your clean fingers (or both), press down the mixture until it is compact and even.
Place in the fridge to chill for an hour.
To make the cheesecake filling, place the cream cheese, icing sugar and vanilla into a bowl and mix well until smooth.
Add the double cream and beat again until fully combined. Taste to make sure you have enough vanilla.
Once the base has chilled for an hour, remove from the fridge. Carefully spoon the cheesecake filling onto the base and evenly spread out with a spatula.
Leave to set in the fridge overnight.
Take the cheesecake out of the fridge for 30 minutes before serving.
In the meantime, make the strawberry topping.
Clean and remove the stem from each strawberry. Put half the strawberries and the icing sugar into a blender or food processor and blend into a puree. Add 1tsp of water if needed.
Sieve to remove any lumps, them pour onto the cheesecake.
Cut the remaining strawberries in half and place on top.
Cut into 6-8 slices and enjoy!
My Tips:
When pressing down the biscuit base, make sure it is as compact as possible. If you do not press down enough it will be crumbly when you try to serve it! I like to press down all over with a spatula first, then go over with my fingers (especially round the edges) to really press it down.
It is important that you take the time between each step so that the base and then filling has time to fully set.
If you prefer, you can use a vanilla pod instead of vanilla extract.
Make sure you use full fat soft cheese as this gives it the right texture and allows it to set properly.
If you prefer, you can make a lower ratio of the cheesecake filling, just remember that then it won't be as thick.
If you don't have a blender of food processor, you can always skip the final step and just place the strawberries on top. You can also try using a bit of strawberry jam!
If you do decide to try this no-bake strawberry cheesecake recipe, I'd love to see some pictures!
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