Name: Strawberry Cheesecake
Prep time: 25 min
Total time: 6 h 25 min
Cuisine: American
Ingredients: 300g digestive biscuits; 150g unsalted butter, melted; 600g full-fat cream cheese; 100g powdered sugar; 300ml double cream; 1 tsp vanilla extract; 400g fresh strawberries, hulled and halved; 2 tbsp strawberry jam

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Creamy, rich, and bursting with fresh strawberry flavor, this no-bake Strawberry Cheesecake is everything I crave in a summer dessert. It features a buttery biscuit base, a velvety smooth cream cheese filling, and a fresh strawberry topping with a glossy finish. Whether I’m making it for a family celebration or a sunny picnic, it always brings a touch of elegance and indulgence to the table.

Strawberry Cheesecake

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the base:

300g digestive biscuits

150g unsalted butter, melted

For the filling:

600g full-fat cream cheese

100g powdered sugar

300ml double cream

1 teaspoon vanilla extract

For the topping:

400g fresh strawberries, hulled and halved

2 tablespoon strawberry jam

Directions

I start by lining the base of a 23cm (9-inch) springform cake tin with parchment paper.

Then, I crush the digestive biscuits into fine crumbs—either in a food processor or by sealing them in a bag and smashing them with a rolling pin.

I mix the crumbs with melted butter until everything is well combined.

I press the mixture firmly into the base of the tin, smoothing it with the back of a spoon, and chill it in the fridge for at least 30 minutes.

In a large bowl, I beat the cream cheese and powdered sugar until smooth.

In another bowl, I whip the double cream until soft peaks form, then gently fold it into the cream cheese mixture with the vanilla extract.

I spoon this filling over the chilled base and smooth out the top.

The cheesecake goes back in the fridge for at least 6 hours—often overnight—to set completely.

Before serving, I arrange the halved strawberries on top. I warm the jam slightly, then brush it over the strawberries for that beautiful glossy look.

Servings and timing

Servings: 12 slices

Prep Time: 25 minutes

Chilling Time: 6 hours

Total Time: 6 hours 25 minutes

Calories: Approximately 415 kcal per slice

Variations

I like switching things up with a few twists on this classic. Sometimes I swap the strawberries for raspberries or blueberries, especially when they’re in season. For a chocolatey version, I mix cocoa powder into the base or add mini chocolate chips to the filling. If I’m going for a tangier flavor, I add a bit of lemon zest and juice to the cream cheese mixture. Each variation gives it a whole new personality without losing that creamy, dreamy base.

Storage/Reheating

I keep my strawberry cheesecake in the fridge, covered, for up to 3 days. It’s best served chilled, straight from the fridge. If I need to make it ahead, I’ll assemble it the day before and add the strawberry topping just before serving. Since it’s a no-bake dessert, reheating isn’t needed—and actually not recommended, as it will melt the filling.

FAQs

How do I keep the cheesecake from sticking to the pan?

I always line the base with parchment paper and sometimes lightly grease the sides. Using a springform tin makes removal much easier.

Can I freeze this cheesecake?

Yes, I can freeze it without the strawberry topping. I wrap it tightly and freeze for up to a month. I thaw it in the fridge overnight and add fresh strawberries before serving.

What’s the best substitute for digestive biscuits?

Graham crackers work well if I don’t have digestive biscuits. I’ve also used vanilla wafers or shortbread cookies for a slightly different flavor.

Why is my cheesecake not setting properly?

It’s usually because it didn’t chill long enough or the whipped cream wasn’t whipped to soft peaks. I make sure to chill it at least 6 hours, ideally overnight.

Can I make it with reduced-fat cream cheese?

I can, but I’ve found that full-fat cream cheese gives the best texture and flavor. Reduced-fat versions might make the filling a bit softer.

Conclusion

This Strawberry Cheesecake is one of those desserts I keep coming back to—it’s classic, easy, and guaranteed to impress. Whether I’m making it for a special gathering or just to satisfy my sweet cravings, it never disappoints. The combination of creamy filling, buttery crust, and vibrant strawberries is pure joy on a plate.

📖 Recipe:

Strawberry Cheesecake

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Author: Cheryl
Total Time: 6 hours 25 minutes
Yield: 12 slices
Diet: Vegetarian

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Description

Creamy, rich, and bursting with fresh strawberry flavor, this no-bake Strawberry Cheesecake features a buttery biscuit base, velvety cream cheese filling, and a glossy strawberry topping—perfect for summer celebrations or picnics.

Ingredients

300g digestive biscuits

150g unsalted butter, melted

600g full-fat cream cheese

100g powdered sugar

300ml double cream

1 tsp vanilla extract

400g fresh strawberries, hulled and halved

2 tbsp strawberry jam

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Instructions

Line the base of a 23cm (9-inch) springform cake tin with parchment paper.
Crush the digestive biscuits into fine crumbs using a food processor or by placing them in a bag and smashing with a rolling pin.
Mix the biscuit crumbs with the melted butter until well combined.
Press the mixture firmly into the base of the tin, smoothing it with the back of a spoon. Chill in the fridge for at least 30 minutes.
In a large bowl, beat the cream cheese and powdered sugar until smooth.
In a separate bowl, whip the double cream until soft peaks form.
Gently fold the whipped cream and vanilla extract into the cream cheese mixture.
Spoon the filling over the chilled base and smooth the top.
Chill the cheesecake in the fridge for at least 6 hours or overnight to set completely.
Before serving, arrange the halved strawberries on top. Warm the strawberry jam slightly and brush over the strawberries for a glossy finish.