Description
This effortless no-bake strawberry cheesecake features a buttery biscuit crust topped with a light and velvety cream cheese filling studded with fresh berries. It is a refreshing, honest dessert that is perfect for warm afternoons or a simple weeknight treat.
Ingredients
- 250g digestive biscuits, crushed
- 100g unsalted butter, melted
- 600g full-fat cream cheese
- 100g icing sugar, sifted
- 300ml double cream
- 400g fresh strawberries, chopped (plus extra for decoration)
Instructions
- Combine the crushed digestive biscuits with melted butter and press the mixture firmly into the base of a springform tin; chill in the refrigerator.
- Finely chop the strawberries and let them sit in a sieve over a bowl to drain any excess juice.
- In a large mixing bowl, whisk the double cream, cream cheese, and sifted icing sugar together until the mixture is very thick and holds its shape.
- Gently fold the drained, chopped strawberries into the cream mixture using a spatula.
- Spread the filling evenly over the chilled biscuit base and smooth the top.
- Refrigerate the cheesecake for at least 4 hours, or preferably overnight, to allow it to set completely.
- Before serving, remove from the tin and garnish with additional fresh strawberries.
Notes
To ensure a perfectly stable set, always use full-fat cream cheese and avoid over-folding once the fruit is added. Pressing the biscuit base extra firmly with the back of a spoon will help prevent it from crumbling when you slice into it.
- Prep Time: 20 mins
- Cook Time: 0 mins
- Category: Dessert
- Method: No-Bake
- Cuisine: British