Strawberries & Cream Cheesecake (No Bake)

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

Recommended Equipment and Ingredients*

• 23cm Springform tin
• Electric hand mixer
• Food processor
• Wilton 2D Piping nozzle
• Lindt chocolate
• Piping bags
• Freeze dried strawberries

*I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!

More strawberry recipes...

Strawberries & Cream Cheesecake (No Bake)

Strawberry cheesecake, topped with whipped cream and fresh strawberries

5 from 5 votes

Print Pin Rate

Course: Dessert

Cuisine: British

Keyword: Cheesecake

Prep Time: 30 minutes

Setting time: 4 hours

Total Time: 4 hours 30 minutes

Servings: 16

Author: thebakingexplorer

Ingredients

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

Metric - US Customary

Instructions

• 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

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Nutrition

Calories: 502kcal | Carbohydrates: 30g | Protein: 5g | Fat: 41g | Saturated Fat: 24g | Trans Fat: 1g | Cholesterol: 125mg | Sodium: 316mg | Potassium: 172mg | Fiber: 1g | Sugar: 19g | Vitamin A: 1427IU | Vitamin C: 14mg | Calcium: 92mg | Iron: 1mg

If you like this, check out more of my Cheesecake recipes!