This easy no-bake strawberry cheesecake is creamy, smooth, and full of fresh strawberry flavor. It has a buttery biscuit crust, a rich cheesecake filling, and a glossy strawberry topping.
It is a simple make-ahead dessert for weekends, family gatherings, birthdays, or whenever you want a beautiful cheesecake without using the oven.
Easy No-Bake Strawberry Cheesecake
A creamy no-bake strawberry cheesecake with a buttery biscuit crust and fresh strawberry topping.
Ingredients
- 2 cups (200 g) digestive biscuits or graham crackers, finely crushed
- 6 tablespoons (85 g) unsalted butter, melted
- 16 oz (450 g) full-fat cream cheese, softened
- ½ cup (100 g) granulated sugar
- 1 teaspoon vanilla extract
- 1 cup (240 ml) heavy cream, cold
- 1 ½ cups (225 g) fresh strawberries, sliced
- 2 tablespoons strawberry jam
- 1 tablespoon water
Instructions
- Make the crust: Mix the crushed biscuits with the melted butter until evenly combined. Press firmly into the base of a lined 8-inch (20 cm) springform pan. Chill for 15 minutes.
- Prepare the filling: Beat the softened cream cheese, sugar, and vanilla until smooth and creamy.
- Whip the cream: Beat the cold heavy cream in a separate bowl until soft peaks form. Gently fold it into the cream cheese mixture.
- Fill the cheesecake: Spoon the filling over the chilled crust and smooth the top with a spatula.
- Prepare the topping: Warm the strawberry jam with the water until smooth. Let it cool slightly, then spread it over the cheesecake and arrange the sliced strawberries on top.
- Chill and serve: Cover and refrigerate for at least 4 hours, preferably overnight. Carefully remove from the pan, slice, and serve chilled.
Tips
- Use full-fat cream cheese for the smoothest and creamiest filling.
- Chill the cheesecake for at least 4 hours so it has enough time to set.
- For the cleanest slices, use a sharp knife warmed under hot water and wiped dry between cuts.
- Add the fresh strawberries shortly before serving for the best texture.
Storage
Store the cheesecake covered in the refrigerator for up to 3 days. Keep it chilled until ready to serve.
FAQ
Can I make this cheesecake the day before?
Yes. It is ideal as a make-ahead dessert. Refrigerate it overnight and keep it chilled until serving.
Can I use frozen strawberries?
Fresh strawberries are best for the topping. Frozen strawberries can release extra liquid as they thaw and may make the topping watery.
Why is my no-bake cheesecake too soft?
Make sure the cheesecake has chilled long enough and that the heavy cream was whipped before being folded into the filling.