This easy, no-bake Strawberry Cheesecake recipe is very easy to make and is a delicious Summer dessert perfect for any occasion. Enjoy a slice of Strawberry Cheesecake as it is or with a little pouring cream. British Strawberries are now available at our Greengrocers.
Ready in; 55 minutes + time to set
Serves; 8-10 people
Butter 150g, melted, plus extra for the tin
Digestive biscuits 300g
Soft cheese 650g
Icing sugar 175g
Double cream 300ml
Vanilla pod 1, halved lengthways and seeds scraped out
Vanilla extract 1 tsp
Strawberries 200g, hulled and diced
Strawberries, 150g halved
Handful of mint leaves
Lightly butter the base and sides of a deep 20cm springform cake tin and line with baking paper. Whizz the digestive biscuits in a food processor until they resemble crumbs, then add the melted butter and whizz again briefly. Tip into the tin, spread out and press down firmly to make an even base. Put into the fridge to set.
Add the soft cheese into a mixing bowl and use an electric whisk to whisk until fluffy. Add the icing sugar and gently whisk until smooth. Pour the cream into a separate bowl, add the vanilla seeds and extract, and whisk to very soft peaks. Gently fold the cream and diced strawberries into the soft cheese mixture.
Spoon the filling over the biscuit base and spread until even and smooth. Put the cheesecake into the fridge and leave to set for at least 4 hours but preferably overnight.
Once the cheesecake has set, take it out of the fridge, carefully remove from the tin and transfer to a serving plate. Top with the halved strawberries and mint leaves.
For more recipe inspiration take a look at our other Recipe of the Weeks here.