Nothing says summer like a strawberry cheesecake! Strawberry sauce, fresh strawberries for the strawberry topping with a luscious creamy filling, and a buttery, crumbly biscuit base. Simply sensational!
Best of all, it’s easy to make! If you’ve never made a cheesecake, this recipe is a good place to start. So, don your apron, get yourself some fresh strawberries, get your equipment in order and let’s make cheesecake!
Equipment needed to make this recipe
Before you dive into making your delicious strawberry cheesecake, here are some of the key kitchen items you’ll need.
- Food processor – the best way to blitz up your buttery biscuit base is to use a food processor. You can also use a rolling pin, but a food processor makes things so much easier
- 9 inch springform cheesecake pan – the ideal pan when it comes to making cheesecake, this springform pan allows you to remove the cheesecake once its set without making a big mess of your wonderful creation
- Weighing scales – worth their weight in gold, a good set of kitchen scales are an essential item for any baker or cheesecake maker
- Mixing bowls – a decent set of mixing bowls is a must for this homemade strawberry cheesecake recipe
- Stand mixer – the best way to whisk up your creamy cheesecake mixture is to use a stand mixer
- Wooden spoon – you’ll need a wooden spoon or a flexible silicone spoon to stir up your mixture
Why you’ll love this recipe
- The combination of the luscious creamy strawberry filling and the crunchy biscuit base is to die for
- This is a no bake cheesecake, so no need to work away with a hot oven – perfect for making in the summer
- It serves at least 8 people, so is ideal for birthdays and other big celebrations
- It’s quite straightforward and doesn’t take a master baker to get it right
No water bath needed for this one! This strawberry cheesecake is a no bake version, which means no eggs and no baking.
You should leave your cheesecake in the fridge for at least 6 hours. If not, you could end up with a sloppy filing that separates from the biscuit base. The best way to make sure it sets properly is to chill it in the fridge overnight.
Another thing is to make sure you whisk the filling properly. If you don’t whisk it thoroughly, the filling won’t have that luscious thick creamy consistency. That’s why I’d advise using a stand mixer when mixing your cheesecake filling.
Finally, be sure to use full fat cream cheese. The reduced fat type doesn’t work with no bake cheesecakes, as the filling won’t be thick enough and might even turn out grainy.
You can use any type, as long as it’s full fat. A spreadable type like Philadelphia is fine. Just be sure to avoid the low fat version, as your strawberry cheesecake filling will end up too thin and your cheesecake won’t set properly.
First of all, make sure you’ve followed the measurements to a T. Any change to the ratios could mean your cheesecake won’t have the right stability. Also, use the right size pan. This recipe is specifically made for a 9 inch springform pan.
Another reason could be that the biscuit base isn’t condensed enough. You need to flatten the base when you pack it into the bottom of the pan. Use the bottom of a large glass or even a coffee tamper.
Finally, be sure to use enough butter with your biscuits crumbs. It helps to bind the base together.
At least 8 people. That’s why it’s perfect for parties or other large gatherings. Then again, the fewer people the more you get per person!
Store your strawberry cheesecake in the fridge, in an airtight container. You can either slice it up and place the leftovers in a small container, or place the whole thing in a large cake container.
It will last for around 2-3 days in the fridge, as long as you’ve stored it in an airtight container. Any longer than 3 days and the taste will start to be affected and the creamy filling will start to go off.
Yes you can! Cheesecakes freeze quite well. You might lose some taste and texture when you freeze a cheesecake, but if you want to keep it for a longer period of time, freezing is the best method.
Slice your strawberry cheesecake first, then place parchment paper between each slice. This means you’ll be able to defrost only as much as you need.
Simply leave it to defrost in the fridge overnight.
Yes it can. You can make this strawberry cheesecake up to two days in advance. I recommend adding the strawberry topping at the last minute.
Taking your cheesecake out of the pan can be difficult. That’s why it’s essential to use a springform pan.
There’s another little tip you can use when it comes to the last stage of making this cheesecake. It is important to take your time and be patient with this part of the recipe. That way, your cheesecake will be intact when removed.
I recommend using a blowtorch when removing your cheesecake. This might seem a little over the top, but it works!
A kitchen blowtorch is perfect when it comes to removing your cheesecake in a quick and easy way. Once you’ve seen how effective it is, you’ll use this simple method every single time.
If you haven’t got a blowtorch, you can also use a simple non-stick palette knife. Just dip it in boiling water to heat the blade, then run it around the edge of the tin. Another easy way is to run a cloth soaked in hot water around the edge of the tin.
What to serve with your strawberry cheesecake
Wine
A crisp, dry white like an Italian Chardonnay or a Californian Chardonnay would be ideal. If you want bubbles, you could opt for a sparkling rosé.
Tea or coffee
Pair this cheesecake with your favorite tea or coffee for the perfect mid morning treat. If you want to try something different, give my iced rooibos tea with raspberries and mint recipe a go. It would make the perfect pairing for a summer day.
Popular substitutions for this recipe
Here are a few ideas when it comes to swapping ingredients:
- Please feel free to substitute the vanilla paste with vanilla extract. Use the same amount of vanilla extract as the amount of vanilla paste called for in this recipe
- You can swap the digestive biscuits for Graham cracker crumbs. A Graham cracker crust works just as well as digestive biscuits
- If you want a lighter cheesecake, replace double cream with sour cream. Sour cream contains less fat
Variations to this recipe
- If you would like a more chunky version without the gelatin then have a look at our strawberry and white chocolate cheesecake.
- To make it vegetarian you can substitute the gelatin with a vegan gelatin. One packet should be enough but each brand will yield slightly different results.
Top Tips
- Make sure you use full fat cream cheese. The reduced fat type isn’t ideal when it comes to making no bake cheesecakes. This is because the filling won’t set properly. Also, bring your cream cheese to room temperature before using it
- It’s important to make sure you pack down your biscuit or cracker crumbs, as a stable base makes for a better cheesecake. You can either use the bottom of a large glass or a coffee tamper to condense your cracker crumbs
- You can remove any air from the cheesecake filling by dropping the cheesecake tin onto the countertop 5–10 times from a height of about 5 inches
- The cheesecake needs at least 6 hours to chill in the fridge. For best results, let it set in the fridge for about 24 hours
More cheesecake recipes
Strawberry cheesecake is delicious, but don’t stop there! Once you’ve tried this strawberry cheesecake recipe, move on and master one of these mouthwatering cheesecake recipes. Never miss a recipe!
- No bake cherry cheesecake – big on flavor and simple to make, this is a fruity cheesecake with plenty of charm. Serve with a big dollop of ice cream
- No bake lemon cheesecake – lemon zest makes this cheesecake vibrant and decadent with sensational flavors. This lemon cheesecake is perfect for a spring or summer day
- No bake lime cheesecake – Another refreshing zesty cheesecake, the luscious filling and fresh lime make an amazing combination.
- No bake pomegranate cheesecake – fancy an alternative to strawberry cheesecake? Strawberry cheesecake is great for the summer, don’t get me wrong, but pomegranate is a very underrated fruit that works wonders in a cheesecake. You’ve got to try this recipe!
- Gin and tonic cheesecake – a cheesecake with a boozy twist, this one is for those who want to try something a little different
- No bake oreo cheesecake - here’s one for the chocoholics! When it comes to easy desserts that never fail to impress, this recipe is right up the top of the list. Simply sensational!
Ingredients
Cheesecake base
- 3 cups digestive biscuits
- ⅔ cup unsalted butter melted
Cheesecake filling
- 3 cups strawberries hulled
- 1¾ cups granulated sugar
- 1 lemon juiced
- 4 leaves of gelatin
- 3 cups cream cheese
- 2 tbsp icing sugar
- 1¾ cups heavy (double) cream
- 2 tsp vanilla paste
- 12 strawberries hulled and halved
Cheesecake decoration
- ½ cup heavy (double) cream
- 1 tbsp icing sugar
- 1 tsp vanilla paste
- 12 strawberries hulled and chopped
Instructions
For the Biscuit Base:
- Place the digestive biscuits in your food processor and blitz into a crumb. While the food processor is still running add the melted butter and allow to combine which should only take about 15 seconds then turn off.
- Prepare your 23cm (9 inch) springform pan by putting a layer of greaseproof paper over the base and then clasping the springform pan ring around the outside as I find this easier when removing the cheesecake at the end.
- Pour your crumb into the springform pan and flatten evenly - I use the bottom of a large glass.
- Place into the fridge to cool.
Strawberry Cheesecake Filling:
- Place the strawberries into a blender and blitz till smooth then pour into a saucepan with the granulated sugar and lemon juice and place over a medium heat and allow to simmer for 15 minutes stirring regularly.
- Whilst that is happening place your gelatin leaves into some cold water.
- After 15 minutes take out the gelatin leaves and add to the strawberries sauce and stir.
- Remove the strawberry sauce from the heat and set aside and allow to cool.
- In a stand mixer with the whisk attachment, mix the cream cheese and vanilla paste for a minute or two to loosen it up and then on a low speed gradually add the icing sugar. I add a spoonful at a time and make sure each spoonful is fully incorporated before adding the next one.
- Mix through the cooled strawberry sauce.
- In a separate bowl whisk the heavy (double) cream until you achieve soft peak consistency.
- Fold together the strawberry cream cheese mixture and the heavy (double) cream until combined.
- Remove the biscuit base from the fridge.
- Place the strawberry halves, facing outwards, all around the edge of the tin. (Look at the pictures.)
- Pour the filling onto the biscuit base.
- Drop the tin onto the counter top to release any bubbles that may have been trapped, I do this 5-10 times from about 5 inches from the counter top.
- Transfer to the fridge and leave to set for around 6 hours or preferably overnight.
- Remove the cheesecake from the fridge and remove the springform tin. I use a blowtorch but you can just run a cloth soaked in hot water around the edge.
- Transfer the cheesecake to the serving plate of your choice.To decorate, place the heavy (double) cream, icing sugar and vanilla paste into a bowl and whisk until you achieve soft peak consistency.
- Transfer the whipped cream to a piping bag and decorate as you so desire. Use our pictures for inspiration and top with the chopped strawberries. Have fun!
- Portion up. Enjoy!
Notes
- Please feel free to substitute the vanilla paste with vanilla extract.
- If you would like a more chunky version without the gelatin then have a look at our strawberry and white chocolate cheesecake.
- To make it vegetarian you can substitute the gelatin with a vegan gelatin. One packet should be enough but each brand will yield slightly different results.
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