There’s something incredibly satisfying about indulging in a creamy Strawberry Cheesecake {Easy No Bake Recipe}. It’s the perfect balance of sweet and tart, and I can assure you after multiple experiments in my kitchen, this recipe yields delicious results every time. As I whipped up this dessert, the aroma of fresh strawberries filled the air, reminding me of sunny days and family gatherings. For another delightful treat, check out my Easy Egg Roll in a Bowl.
About Strawberry Cheesecake {Easy No Bake Recipe}
This Strawberry Cheesecake is more than just a dessert; it’s a joyous celebration of summer’s bounty. With no baking required, it’s budget-friendly and perfect for spontaneous gatherings or delightful weeknight treats. The recipe has become a family favorite over the years, and each time I make it, I discover something new—like how well it pairs with a drizzle of homemade strawberry sauce.
- Effortless preparation, ideal for busy days
- Versatile base for various fruit toppings
- A crowd-pleaser that brings people together
- Did you know? Cheesecake dates back to ancient Greece, showcasing its timeless appeal.
Key Ingredients & Their Roles
- Digestive biscuits: the crunchy, buttery base; substitute with graham crackers for a different flavor.
- Unsalted butter: binds the biscuit base together and adds richness.
- Double cream: creates a smooth, creamy texture; half and half can be used but results may vary.
- Full fat cream cheese: provides the cheesecake’s rich flavor; opt for low-fat versions if desired, but the texture will change.
How to Make Strawberry Cheesecake {Easy No Bake Recipe}
- Combine 200 g of crushed digestive biscuits with 80 g of melted unsalted butter and press the mixture evenly into a tin. Chill this in the fridge while preparing the filling.
- Finely chop 400 g of strawberries and place them in a sieve to discard excess juice—this ensures a firm filling and prevents sogginess.
- In a bowl, pour 300 ml of double cream, add 400 g of full fat cream cheese and 100 g of sifted icing sugar. Whisk until you achieve a thick, ice cream-like consistency—an electric mixer makes this step a breeze.
- Gently fold in the drained strawberries to keep the fruit intact and distribute them evenly in the filling.
- Take the biscuit base from the fridge and pour the cheesecake mixture over it, smoothing the top with a spatula.
- Place the cheesecake back in the fridge for at least 4 hours, ideally overnight for the best flavor and texture.
- When ready to serve, remove from the tin and decorate with whole and halved strawberries on top.
Pro Tips & Troubleshooting
- For a crispier base, consider toasting the crushed biscuits in a pan before mixing them with butter—this enhances flavor.
- If the cheesecake mixture is too runny, ensure the cream cheese is at room temperature before mixing; this helps achieve a thicker consistency.
- Feel free to swap strawberries for other seasonal fruits like blueberries or raspberries for a delightful twist.
Storage & Make-Ahead Guide
Store in the fridge for up to 5 days. For longer storage, you can freeze the cheesecake for up to 2 months. Just ensure it’s well-wrapped to prevent freezer burn. I found that perfectly thawing in the fridge overnight retained its lovely texture.
Serving Suggestions
Pair your cheesecake with a refreshing mint salad or serve alongside my Garlic Butter Chicken with Zucchini and Corn. It creates a lovely contrast between flavors and can elevate the meal.
Frequently Asked Questions
- Can I use frozen strawberries? Yes, but thaw and drain them well to avoid excess moisture in the cheesecake.
- What if my cheesecake is not thick enough? Ensure your cream cheese was at room temperature prior to mixing, and consider adding a bit more icing sugar to help thicken.
- How long does it need to set? For best results, allow it to chill overnight—this significantly improves the flavor and texture.
- Can I make it dairy-free? Absolutely! Use dairy-free cream cheese and coconut cream instead of double cream.
- What’s the best way to slice the cheesecake? Dip your knife in hot water and wipe it dry; this helps achieve clean slices.
Final Thoughts
Making this Strawberry Cheesecake {Easy No Bake Recipe} is a delightful experience, and it turns into a lasting memory each time it’s served. Personally, I love enjoying it after a light dinner with friends, and I’m always thrilled to see their smiles. I encourage you to try it out and let me know how yours turns out!
More Recipes You’ll Love
- Strawberry Pop Tart Slab Pie – a delicious dessert with similar fruity flavors
- Mini Pumpkin Hand Pies – perfect for handheld treats and fruity fillings
- Honey Vanilla Baked Pears – a sweet, fruity dessert to complement your cheesecake
- Cake Mix Pear Cobbler – another easy dessert option with a delightful sweet taste
Strawberry Cheesecake {Easy No Bake Recipe}
Ingredients
- 200 g Digestive biscuits Crushed
- 80 g Unsalted butter Melted
- 300 ml Double cream
- 400 g Full fat cream cheese See notes
- 100 g Icing sugar Sifted
- 400 g Strawberries Finely chopped and drained
- 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.
- 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.