📋 Easy No-Bake Strawberry Cheesecake

This easy no-bake strawberry cheesecake recipe is perfect for summer entertaining. Delicious, light, smooth and creamy it's the ultimate summer treat!

Course Pudding

Cuisine American

Prep Time 30

Cook Time 0

Resting Time 4

Total Time 4 30

Servings

Calories 394kcal

Author Neil

Equipment

Ingredients

Cheesecake Base:

180 g Digestive Biscuits.
80 g Unsalted butter.

Cheesecake Filling:

300 g Full Fat Cream Cheese
80 g Icing Sugar
1 teaspoon Vanilla Extract
300 ml Double Cream
150 g Strawberries chopped.

Cheesecake Topping:

100 g Strawberries halved.
1 tablespoon honey

Metric - US Customary

Instructions

To Make The Biscuit Base:

Grease and line a 20cm deep loose bottom cheesecake / cake tin.
Melt the butter in a small saucepan.
Blitz the biscuits in a food processor.
Blitz the biscuits and butter in a food processor until clumpy.
Press the mixture into the bottom of cheesecake / cake tin. Put the biscuit base in the fridge for at least an hour for it to set completely.

To Make The Filling:

In a large mixing bowl lightly whisk the cream cheese, icing sugar and vanilla extract together until well mixed.
In separate bowl or in a stand mixer whisk the double cream until soft peaks form.
Fold cream cheese mixture into whisked double cream. Then stir in chopped strawberries.
Spoon the cream cheese mixture over the biscuit base.
Chill the cheesecake in the refrigerator for at least 4 hours but preferably overnight until set.

Cheesecake Topping:

When ready to serve carefully remove the cheesecake from the cake tin and decorate with the sliced strawberries and drizzle the honey over.

Nutrition