Name: Strawberries & Cream Cheesecake (No Bake)
Prep time: 30 min
Total time: 270 min
Ingredients: 300 g Digestive Biscuits; 125 g Butter or baking spread (melted); 750 g Full fat cream cheese; 125 g Icing sugar; 350 ml Double cream; 300 g Strawberries (pureed); 300 ml Double cream; 1 tbsp Icing sugar; 1 tsp Vanilla extract; 75 g White chocolate; 6 Strawberries; 6 Lindt Strawberry & Cream chocolates (optional)

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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, at Wimbledon 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!)

How to make Strawberries & Cream Cheesecake

To make the base, used a food processor to blitz the biscuits into crumbs. Add 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 cheesecake filling, use an electric hand whisk to mix together the cream cheese and icing sugar.

Then mix in the strawberry puree. Once it was smooth with no lumps, 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 to set.

To decorate, melt the white chocolate and pipe it all over the cheesecake. Sprinkle some freeze dried strawberry pieces in the middle. 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 strawberries and cream chocolates on top.

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.

How do you remove a no bake cheesecake from the tin?

To see step by step photos and a video showing you how to remove a no bake cheesecake from the tin, as well as the answers to lots of other common no bake cheesecake questions, check out my How to make a No Bake Cheesecake guide!

More tips for making the Strawberries & Cream Cheesecake:

If you can't find the Lindt chocolates, then just place strawberries all around the top instead
I used a Wilton 2D nozzle to pipe the whipped cream onto the cheesecake

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