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Strawberries & Cream Cheesecake

Strawberries & Cream Cheesecake (No Bake)

Strawberry cheesecake, topped with whipped cream and fresh strawberries
Course Dessert
Cuisine British
Keyword Cheesecake
Prep Time 30 minutes
Setting time 4 hours
Total Time 4 hours 30 minutes
Servings 16
Calories 502kcal
Author thebakingexplorer


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


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