Let Me Tell You About This Cheesecake…
So here's the deal. Every summer, when strawberries are cheap and sun-warmed, I get this itch for something sweet but, honestly, I can't be bothered to turn the oven on (who wants more sweat?). The first time I made this no-bake strawberry cheesecake, I was supposed to be prepping lunch for a friend, but I got sidetracked taste-testing the filling with a spoon (or two, maybe three). Luckily, she’s the forgiving sort. It’s become a sort of tradition now, along with our annual debate over whether you really need lemon juice in the filling (I say yes, she says “just a squidge”). Anyway, if you’re after an easy treat that’ll make you look like a kitchen whiz—even if you’re only half paying attention—this one’s for you!
Why I Keep Coming Back to This Cheesecake
I make this when I want to impress but can’t be arsed to bake. My family goes a bit bonkers for it because it’s creamy, sweet, and doesn’t involve me yelling “Don’t touch the oven, it's hot!” Plus, it saves my bacon when I forget I’m supposed to bring dessert to a potluck. And, honestly, if you mess up the crust (which I have, more than once), just call it "rustic" and everyone will still devour it. The only real problem is hiding it from my brother, who’s been known to sneak slices when nobody’s looking (caught him last Easter—you’d think he’d at least use a plate).
What You’ll Need (Substitutions? Absolutely.)
- 200g digestive biscuits (Graham crackers work too. My gran always swore by McVitie’s, but I’ve used store-brand and it’s fine, honestly.)
- 100g unsalted butter, melted (Salted works if that’s all you have. Or use coconut oil if you’re feeling fancy.)
- 400g cream cheese (I sometimes use mascarpone if I want it extra rich—never tried low fat, but hey, you do you.)
- 100g icing sugar (Powdered sugar, if you’re in the US. Or just regular sugar if you blitz it in a blender.)
- 250ml double cream (Heavy cream in the US; I’ve even used Elmlea in a pinch, though purists might clutch their pearls.)
- 1 teaspoon vanilla extract (Real or fake, no judgement. Sometimes I just use a splash—measuring is overrated, right?)
- Juice of half a lemon (Or more, or less. Sometimes I forget and nobody notices. Shhh.)
- 300g fresh strawberries (Frozen ones work, but the texture’s a bit mushy. I usually just slice off any dodgy bits if they’re a bit overripe.)
- Optional: A spoonful of strawberry jam (If your berries aren’t super sweet.)
Right, Let’s Get to the Good Part: How To Make It
- Grab a 20cm (8-inch) springform tin and line the base with baking paper. Or just grease it if you can’t be faffed.
- Bash the biscuits to smithereens—either in a zip bag with a rolling pin or just pulse in a food processor. If you’re angry, the manual method is quite therapeutic.
- Mix crushed biscuits with melted butter until it looks like wet sand. Tip it into your tin, press firmly (use the back of a spoon, your fingers, or even a potato masher—don’t ask) until it looks half decent.
- Pop that in the fridge while you make the filling. Or the freezer, if you’re impatient like me.
- In a big bowl, beat the cream cheese and icing sugar until smooth. This is where I usually sneak a taste—quality control, right?
- Add lemon juice and vanilla, keep mixing. Then pour in cold cream and whip until it holds soft peaks. Not stiff like cement, just billowy.
- Spread this glorious mixture over your crust. Smooth the top with a spatula, or the back of a spoon if you can’t find one (story of my life).
- Back in the fridge it goes—at least 4 hours, preferably overnight. I know, waiting is agony. But it’s worth it.
- Slice the strawberries (sometimes I just halve them if I’m in a rush, looks more “artisanal” anyway). Toss them with a spoonful of jam if you want extra shine or sweetness. Pile on top before serving.
- Marvel at your handiwork. Then eat.
Little Things I’ve Learned (Usually the Hard Way)
- If you try to take it out of the tin too soon, prepare for a soft collapse. It’ll still taste good, though.
- Don’t overwhip the filling or you’ll end up with lumps—unless you like a bit of texture, which… I sometimes pretend was on purpose.
- If your strawberries are a bit sour, just add a drizzle of honey or jam. Or, on second thought, a sprinkle of sugar works in a pinch.
Variations I’ve Tried (Some Hits, Some Misses!)
- Switching up the berries: blueberries and raspberries work a treat, but kiwi just looked weird and nobody was keen.
- I once tried a gingernut biscuit base—in theory, great; in reality, a bit overpowering. But maybe you’ll like it?
- Chocolate shavings on top? Yes please. Or, if you’re feeling wild, a swirl of salted caramel (not classic, but I’m not the cheesecake police).
Equipment (And How I’ve Managed Without)
- Springform tin (but I’ve used a pie dish lined with clingfilm before—just a bit trickier to get out)
- Electric mixer makes life easier, but a strong arm and a big whisk does the job too (eventually!)
- Rolling pin or just a big mug for smashing biscuits (trust me, it’s satisfying either way)
How to Store It (Not That You’ll Need To)
Keep it in the fridge, covered (clingfilm or foil, or a plate balanced on top if you’re living dangerously). It’ll be fine for 2-3 days, but honestly, in my house it never lasts more than a day! I do think this tastes even better the next day, when it’s set up nicely and the flavors have made friends.
How I Like to Serve It (And a Family Quirk)
We usually slice big wedges and serve with extra strawberries on the side; my mum likes a dollop of Greek yogurt, which is a bit odd but kinda works. Sometimes I add a few mint leaves to make it look posh—everyone knows I didn’t grow them myself, though.
Stuff I Wish I’d Known (So You Don’t Learn the Hard Way)
- Don’t rush the chilling time—once, I tried to serve it after two hours and ended up with cheesecake soup. Still yummy, but not quite the look I was going for.
- If you’re using frozen berries, defrost them first and drain off the liquid, or you’ll have a soggy mess. Ask me how I know.
- Read the recipe before you start. Sounds obvious, but…I forget steps more often than I’d like to admit.
Frequently Asked Questions (Because Friends Really Do Ask These!)
- Can I use low-fat cream cheese?
Technically, yes, but it won’t be as creamy (I’ve done it, and you lose a bit of that rich flavor—so if it’s all you’ve got, go for it, but don’t expect miracles). - Why does my filling look lumpy?
Probably overbeaten, or your cream cheese was too cold. I once tried microwaving it to soften and, well, let’s just say “don’t.” - Can I make this ahead?
Absolutely! Actually, I find it works better if you chill it overnight—it sets up firmer and slices like a dream. - Do I have to use a springform tin?
Nope, as mentioned earlier, a pie dish with clingfilm works. It’ll just look a bit more…freeform. - Where do you get your vanilla?
Honestly, I just grab whatever’s on offer at Sainsbury’s. If you’re after something posh, I’ve heard good things about Nielsen-Massey. - What if I don’t like strawberries?
No biggie, any berry or even a handful of mango chunks will do. Or skip the fruit entirely and just eat it plain—I won’t judge (promise).
Oh, and before I forget (classic me), if you’re after more no-bake desserts, I’ve pinched a few ideas from BBC Good Food’s no-bake collection. There’s always something new to try—or to make a glorious mess of.
Happy cheesecake making! Let me know if you find any weird ingredient combos that actually work—I’m always game for an experiment, even when it flops. Cheers!
Ingredients
- 2 cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 ½ cups heavy whipping cream
- 2 cups fresh strawberries, sliced
- ¼ cup strawberry jam
Instructions
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1In a medium bowl, combine graham cracker crumbs and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Chill in the refrigerator while preparing the filling.
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2In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
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3In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until well combined.
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4Spread the cream cheese filling evenly over the chilled crust. Smooth the top with a spatula.
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5In a small saucepan, warm the strawberry jam until it becomes pourable. Toss the sliced strawberries with the jam, then arrange them on top of the cheesecake.
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6Refrigerate the cheesecake for at least 4 hours or until set. Slice and serve chilled.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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