Sometimes it’s just way too hot to even put the oven on and you need a refreshing no bake dessert. Well this Strawberries & Cream Cheesecake is where it’s at! Everyone loves strawberries and cream during summertime right?! After all, it is Wimbledon next month – where around 34,000 kg of English strawberries are eaten every year. I’ve used strawberry puree to flavour the cheesecake filling so that pink colour is all natural! It’s topped with whipped cream, big juicy strawberries and some cheeky Lindt chocolates (in strawberry and cream flavour of course!) If you’re a big strawberries and cream fan, check out my Strawberries & Cream Cake too!
To make the base I used my food processor to whizz up the biscuits into crumbs. I mixed in the melted butter and pressed the mixture into the bottom of a 23cm springform tin. I put it in the fridge for 30 minutes to set.
For the cheesecake filling I used my electric hand whisk to mix together the cream cheese and icing sugar.
Then I mixed in the strawberry puree. Once it was smooth with no lumps I added the double cream and whisked until it was very thick and held it’s shape. I smoothed the mixture into the tin on top of the biscuit base, then put it in the fridge overnight to set.
To decorate, I melted the white chocolate and piped it all over the cheesecake. I sprinkled some freeze dried strawberry pieces in the middle.
Then I whipped up the double cream with the icing sugar and vanilla, and piped it all around the edges of the cheesecake. I placed the strawberries and Lindt strawberries and cream chocolates on top.
The Strawberries & Cream Cheesecake looked so pretty in pink and extra tempting with the chocolates and fresh fruit on top. If you can’t find the Lindt chocolates, then just place strawberries all around the top instead.
How do I make sure the cheesecake sets?
When you’re mixing the filling, you want it to get to a stage where you can scoop some up with your spatula or spoon and you have to give it a tap on the side of the bowl or slight flick of the wrist to get the mixture off the spoon. If it’s sloppy and slides right off the spoon without any encouragement needed, then you need to mix it more. Always use an electric mixer for best results. It’s also very important to use full fat cream cheese and double cream (heavy cream), as any low fat versions will affect the setting of the cheesecake. I always set my cheesecake overnight in the fridge, I’d suggest a minimum of 4 hours.
I think my strawberries were so big they were weighing the Strawberries & Cream Cheesecake down! I just can’t resist the biggest most plump looking British strawberries! My friends and family loved this cheesecake, and that lovely natural strawberry flavour comes through in the filling so well. A perfect summer treat!
Recommended Equipment and Ingredients*
|23cm Springform tin||Electric hand mixer||Food processor|
|Wilton 2D Piping nozzle||Lindt chocolate||Piping bags|
|Freeze dried strawberries|
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Strawberries & Cream Cheesecake (No Bake)
Strawberry cheesecake, topped with whipped cream and fresh strawberries
For the biscuit base
- 300 g Digestive Biscuits
- 125 g Butter or baking spread melted
For the cheesecake filling
- 750 g Full fat cream cheese
- 125 g Icing sugar
- 350 ml Double cream
- 300 g Strawberries pureed
For the decoration
- 300 ml Double cream
- 1 tbsp Icing sugar
- 1 tsp Vanilla extract
- 75 g White chocolate
- 6 Strawberries
- 6 Lindt Strawberry & Cream chocolates optional
To make the base use a food processor to whizz up the biscuits into crumbs, or bash them with a rolling pin in a bowl
Mix in the melted butter and press the mixture into the bottom of a 23cm springform tin. Put it in the fridge for 30 minutes to set
For the strawberry puree, slice up the strawberries making sure to removing the stalk, then whizz them up in a food processor or NutriBullet, set aside
For the cheesecake filling use a food mixer with a whisk attachment or an electric hand whisk to mix together the cream cheese and icing sugar until smooth with no lumps
Stir in the strawberry puree
Add the double cream and whisk until it is very thick and holds it's shape
Smooth the mixture into the tin on top of the biscuit base, then put it in the fridge overnight, or for at least 4 hours, to set
Remove from the tin and put on your serving plate. Smooth the sides with a butter knife to create a neater finish
To decorate, melt the white chocolate and pipe or drizzle it all over the cheesecake. Sprinkle the freeze dried strawberry pieces in the centre
Then whip up the double cream with the icing sugar and vanilla, and pipe it all around the edges of the cheesecake
Place the strawberries and Lindt chocolates on top of the cream
Serve immediately, store any leftovers in the fridge and eat within 2 days
If you like this, check out more of my Cheesecake recipes!
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