6 April 2022


This no-bake strawberry cheesecake will have you thinking you're a pro in the dessert kitchen. Follow my simple steps to create this delicious recipe. If you do not like strawberries then you can use the base recipe and add your own preferred topping... like chocolate!


- 250g Digestive biscuits (crushed)
- 100g Unsalted butter (melted)
- 290ml Double cream (whipped)
- 600g Soft cheese
- 100g Icing sugar
- 1 Tsp Vanilla essence (or vanilla pod)


- 1 Punnet of strawberries (chopped)
- 4 Tbsp sugar 
- 1 Tsp Vanilla essence 


Step 1

Place 250g of digestive biscuits in a food bag and crush with a rolling pin. Put the biscuit crumbs into a mixing bowl and add 100g of melted unsalted butter. Mix well so all the crumbs are coated in butter.

Step 2

Place the biscuit crumbs into a round cake tin (preferably one with a loose bottom) and firmly press down with a spatula. Set in the fridge for 1 hour.

Step 3

Meanwhile, whip 290ml double cream in an electric mixer and leave aside. It should be a thickish consistency - it should not fall off an upside down spoon. In another bowl, beat together 600g soft cheese, 100g icing sugar and 1 tsp vanilla essence for 2 minutes or until smooth. Fold the whipped double cream into the cream cheese mixture, then spoon it onto the biscuit base and set aside.

Step 4

Chop a punnet of strawberries and place them onto a heated pan with 4 tbsp sugar and 1 tsp vanilla essence. Bring to boil and use a potato masher to soften the strawberries. Once you have a puree consistency, remove from the hob and leave it to completely cool down.

Step 5

Evenly spread your strawberry puree over your cheesecake and decorate the top with some slices of strawberry. Leave it to set in the fridge overnight and enjoy the next day!

Watch my video tutorial here: 


  1. What's an approximate weight off a punnet of strawberries?

  2. What size cake tin do you use.



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