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Easy no-bake strawberry cheesecake

An all-time classic, this delicious no-bake strawberry cheesecake is a real crowd pleaser and is a perfect pudding for any of your summer parties!

This recipe is from Pleesecakes by Joe Moruzzi and Brendon Parry, Quadrille Publishing Ltd. Enjoy popular cheescake favourites with this collection of over 60 no-bake recipes. If you love this bake you can get the book from our online shop WITH an automatic 20% off just for being you, PLUS free UK P+P!

This was one of the first ever cheesecakes we made, even before Pleesecakes was formed. It’s been around for the entirety of Pleesecakes and sits proudly in our classics section. Being such a showstopper, it’s a regular request for wedding cakes! We’ve kept it very simple and it can easily be adapted to flavours or ingredients that you prefer or think would work better. There’s no right or wrong with this one and a chocolate filling would work a dream too! You’ve gotta make this recipe – it’s great for photos and guaranteed to get you a few likes on Insta! - Joe Moruzzi and Brendon Parry, Pleesecakes.

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Servings

Ingredients

Base

440g (151/2oz) plain digestive biscuits
50g (31/2 tbsp) unsalted butter, melted

Filling

920g (2lb) cream cheese
125g (2/3 cup) caster (superfine)sugar
100g (1 cup) strawberries
300ml (11/4 cups) double (heavy) cream

Edge

190g (scant 2 cups) strawberries

Topping

300g (101/2oz) mixed berry compote
100g (1 cup) strawberries
100g (3/4 cup) blueberries
100g (3/4 cup) raspberries
75g (1/2 cup) blackberries

Equipment

23cm (9 inch) deep springform cake tin (pan)

Instructions

Whizz the digestive biscuits to a fine crumb in a food processor (stick ’em in a sandwich bag and bash with a rolling pin if you haven’t got a processor). Add the melted butter and give it a good stir to make sure that all the biscuit is nicely coated. Pour into the cake tin (pan) and press down gently and evenly to make your base. Level off around the edge with the back of a spoon and place in the freezer for 15 minutes to firm up.

To make the filling, beat the cream cheese and 100g (1/2 cup) sugar together. Blitz the strawberries in a food processor with the remaining sugar to a purée. Then, add the strawberry purée to the cream cheese and mix together thoroughly. Whip the cream until you have stiff peaks and fold it gently into the mix. Put to one side.

For the strawberry edge, cut the green ends off the strawberries and slice in half lengthways. Grab the cake tin and stick the strawberries around the edge (with the flat inside edge of the strawberry facing outwards). Spoon in the cheese mixture, starting gently around the edge with small spoonfuls, making sure you don’t dislodge the strawberries, and working your way into the middle. Level off with a palette knife and then run your forefinger and thumb around the rim of the tin to create a professional finish. Tap the tin gently on a hard surface to remove any air bubbles. Stick it in the fridge for at least 4 hours to set.

Once set, remove from the freezer and take it out of the cake tin. Top first with the mixed berry compote, then the fresh fruit. This one’s ready to serve straight away.

Last updated 13 days ago