No-Bake Strawberry Cheesecake Dessert
Yield: 8 servings (or one 8-inch square dish)
Prep Time: 25 minutes
Chill Time: 4–6 hours
Ingredients
Biscuit Base
- 250 g digestive biscuits (or graham crackers)
- 100 g unsalted butter, melted
Cheesecake Filling
- 500 g full-fat cream cheese, softened
- 250 ml heavy whipping cream (35% fat)
- 120 g icing (powdered) sugar
- 1 tsp vanilla extract
- 1 tbsp lemon juice (optional, enhances flavor)
Strawberry Topping
- 300 g fresh strawberries
- 60 g granulated sugar
- 1 tbsp lemon juice
- 1 tsp cornstarch
- 2 tbsp water
Garnish
- 100 g diced fresh strawberries
- Crushed digestive biscuits
Instructions
Step 1: Prepare the Base
- Crush biscuits into fine crumbs.
- Mix with melted butter.
- Press firmly into the bottom of the container.
- Refrigerate for 20 minutes.
Step 2: Strawberry Sauce
- Add strawberries, sugar and lemon juice to a saucepan.
- Cook 5 minutes.
- Mix cornstarch with water.
- Stir into strawberries.
- Cook another 2 minutes until thick.
- Cool completely.
Step 3: Cheesecake Filling
- Beat cream cheese until smooth.
- Add icing sugar.
- Add vanilla.
- Add lemon juice.
- In another bowl whip heavy cream until stiff peaks form.
- Fold whipped cream into cream cheese mixture gently.
Step 4: Assemble
- Spread half of cheesecake mixture over biscuit base.
- Spoon strawberry sauce over filling.
- Swirl gently.
- Add remaining cheesecake filling.
- Top with more strawberry sauce.
- Decorate with fresh strawberries.
- Sprinkle biscuit crumbs.
Step 5: Chill
Refrigerate for 4–6 hours, preferably overnight.
Serve chilled.
Nutrition Information (Approximate)
Per Serving (1/8 recipe)
| Nutrient | Amount |
|---|---|
| Calories | 470 kcal |
| Protein | 6 g |
| Fat | 34 g |
| Saturated Fat | 20 g |
| Carbohydrates | 37 g |
| Sugar | 23 g |
| Fiber | 1.5 g |
| Sodium | 230 mg |
| Cholesterol | 95 mg |
Values are estimates and vary by ingredients used.
Storage
- Refrigerator: 4 days
- Freezer: Up to 2 months
- Thaw overnight in the refrigerator before serving.
Tips
- Use full-fat cream cheese for the best texture.
- Chill the mixing bowl before whipping cream for faster whipping.
- Ensure the strawberry sauce is completely cool before layering.
- For clean slices, chill overnight.
Variations
- Blueberry Cheesecake: Replace strawberries with blueberries.
- Mixed Berry: Use strawberries, raspberries, and blueberries.
- Oreo Cheesecake: Replace digestive biscuits with crushed Oreos.
- Chocolate Strawberry: Add 100 g melted dark chocolate to the filling.
- Lemon Cheesecake: Increase lemon juice to 2 tbsp and add 1 tsp lemon zest.
Frequently Asked Questions (Q&A)
Q: Can I use frozen strawberries?
A: Yes. Thaw and drain them first before making the sauce.
Q: Can I skip the whipped cream?
A: It’s not recommended, as the whipped cream gives the dessert its light, fluffy texture.
Q: Can I use Cool Whip instead?
A: Yes. Replace the whipped cream with about 250 g of thawed whipped topping.
Q: Why is my cheesecake filling runny?
A: Common causes are under-whipped cream, warm cream cheese, or insufficient chilling time.
Q: Can I make this a day ahead?
A: Yes. In fact, it’s even better after chilling overnight.
Q: How do I make it less sweet?
A: Reduce the icing sugar to 80–90 g and use naturally sweet strawberries.
Q: Can I make individual dessert cups?
A: Absolutely. Layer the ingredients into jars or cups and chill as directed.
Q: Is baking required?
A: No. This is a completely no-bake dessert.
Q: Can I freeze leftovers?
A: Yes. Freeze in an airtight container for up to 2 months. Thaw in the refrigerator before servin
