No-Bake Strawberry Cheesecake
A creamy, smooth no-bake strawberry cheesecake with a buttery biscuit base and fresh strawberry flavour. It is a crowd-pleasing make-ahead dessert that is ideal for spring gatheri…
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Servings: 8 | Prep: 30 min | Cook: 0 min | Total: 270 min
Tags: cheesecake, dessert, make-ahead, no-bake, party food, strawberry
Ingredients
- 250.0 g digestive biscuits (crushed to fine crumbs)
- 100.0 g unsalted butter (melted)
- 500.0 g cream cheese (full-fat, softened)
- 100.0 g icing sugar (sifted)
- 300.0 ml double cream (cold)
- 1.0 tsp vanilla extract
- 2.0 tbsp lemon juice (freshly squeezed)
- 300.0 g strawberries (hulled; 200 g for the filling and 100 g for topping)
- 2.0 tsp gelatine powder (optional, for a firmer set)
- 2.0 tbsp water (only if using gelatine)
Instructions
- Mix the biscuit crumbs with the melted butter in a bowl for 1 to 2 minutes until the texture resembles wet sand and the crumbs hold together when pressed.
- Press the biscuit mixture firmly and evenly into the base of a lined 20 cm springform tin, then chill it in the fridge for 20 minutes until compact and firm to the touch.
- Mash or blend 200 g of the strawberries for 1 to 2 minutes until smooth, then stir in the lemon juice and set the purée aside until lightly thickened and fragrant.
- If using gelatine, sprinkle it over the water and leave it for 5 minutes, then warm it over very low heat for 30 to 60 seconds until fully dissolved and clear, making sure it does not boil.
- Beat the cream cheese, icing sugar, vanilla extract, and a small pinch of salt on low to medium speed for 2 to 3 minutes until completely smooth, glossy, and free from lumps.
- Pour in the strawberry purée and, if using, the cooled dissolved gelatine, then beat on low speed for 1 minute until evenly pink and well combined; taste and add a little more lemon juice if you want a brighter flavour.
- Whip the double cream on medium speed for 2 to 3 minutes until it reaches soft to medium peaks, then fold it gently into the strawberry cream cheese mixture in 2 additions until the filling looks airy, smooth, and evenly coloured.
- Spoon the filling over the chilled base and level the top, then cover and chill the cheesecake for at least 4 hours, or until the centre feels set with only a slight wobble when gently shaken.
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