This looks like a no-bake strawberry cheesecake with a buttery biscuit crust, a thick and fluffy cream cheese filling, fresh strawberries, strawberry sauce, and a crunchy biscuit crumble. It appears to be a chilled cheesecake dessert made in a rectangular container rather than a traditional baked cheesecake.
The recipe below is designed to recreate the look and texture in your photograph, with ingredient measurements in grams and cups, nut information, storage advice, and frequently asked questions.
Preparation time
30–40 minutes
Chilling time
6–8 hours
Servings
10–12 portions
Method
No oven required
1. Complete ingredients list
A. Biscuit crust
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250 g digestive biscuits or graham crackers
100 g unsalted butter, melted
1 tablespoon brown sugar, optional
A small pinch of salt
Best biscuit choices: Digestive biscuits, graham crackers, Marie biscuits, or plain tea biscuits.
For a slightly richer crust, use digestive biscuits. Marie biscuits are a good economical alternative in Pakistan.
B. Cream cheese filling
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500 g full-fat cream cheese, softened
250 ml cold heavy whipping cream, ideally 35% fat
100–120 g powdered sugar
1 teaspoon vanilla extract
1 tablespoon lemon juice
8 g powdered gelatin, optional but recommended for firmer slices
40 ml cold water, if using gelatin
The cream cheese provides the tangy cheesecake flavor. Whipped cream makes the filling light and fluffy.
Important: Use real cream cheese, not cream cheese spread with a high water content. For this recipe, dairy whipping cream is preferable to ordinary cooking cream because it must hold air and form stable peaks.
C. Strawberry topping and filling
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400–500 g fresh strawberries
100 g strawberry jam
2 tablespoons water, if needed
1 tablespoon lemon juice
1–2 tablespoons sugar, only if needed
1 teaspoon cornstarch mixed with 1 tablespoon water, optional
Use fresh, ripe strawberries for the best flavor and appearance. Frozen strawberries can be used for the sauce, but thaw and drain them before adding any to the cream filling.
D. Biscuit crumble topping
50 g digestive biscuits, crushed coarsely
15 g melted butter, optional
1 tablespoon finely chopped almonds or pecans, optional
The extra biscuit crumbs create the golden, crunchy topping visible in the photograph.
2. Step-by-step method
Step 1: Prepare the biscuit base
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Crush 250 g biscuits in a food processor or place them in a sealed bag and crush with a rolling pin.
Melt 100 g butter and mix it with the crumbs.
Add the optional brown sugar and pinch of salt.
Transfer the mixture to a rectangular dish or food-safe container, approximately 20 × 25 cm.
Press the crumbs firmly into an even layer using the bottom of a glass or measuring cup.
Refrigerate for 20–30 minutes while preparing the filling.
Tip: Firmly compact the crumbs, especially around the corners. This helps the base hold together when serving.
Step 2: Prepare the strawberries
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Wash the strawberries and dry them thoroughly.
Remove the green tops.
Slice approximately two-thirds of the strawberries for the filling and top decoration.
Reserve the prettiest slices for the top.
Chop the remaining strawberries into small pieces.
For the best texture, make sure the strawberries going inside the filling are dry. Excess water can soften the cheesecake and cause it to release liquid.
Step 3: Make the strawberry sauce
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Place 200–250 g chopped strawberries in a small saucepan.
Add the strawberry jam, lemon juice, and sugar if needed.
Cook over medium-low heat for 5–8 minutes, stirring gently.
Mash some of the fruit while leaving a few small pieces intact.
If you prefer a thicker sauce, stir in the cornstarch slurry and cook for another 1–2 minutes.
Remove from the heat and allow the sauce to cool completely.
Do not spread warm sauce over the cheesecake filling. Warm sauce can melt the cream and create a runny layer.
Step 4: Prepare gelatin, if using
Gelatin helps the dessert hold its shape, particularly in warm weather.
Sprinkle 8 g powdered gelatin over 40 ml cold water.
Leave it undisturbed for 5–10 minutes to bloom.
Gently warm it until completely dissolved. Do not boil.
Allow it to cool until lukewarm but still liquid.
Mix a spoonful of the cream cheese mixture into the gelatin.
Gradually mix this tempered gelatin mixture into the remaining filling.
For a vegetarian alternative, use a suitable dessert gelling agent according to its package directions. Agar-agar behaves differently from gelatin and should not be substituted in equal amounts without adjusting the method.
Step 5: Make the cream cheese mixture
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Beat the softened cream cheese with an electric mixer for 2–3 minutes until smooth.
Add powdered sugar gradually and beat until fully incorporated.
Mix in the vanilla extract and lemon juice.
Scrape the sides and bottom of the bowl so no lumps remain.
Add the prepared gelatin mixture, if using, and mix until evenly distributed.
Taste the mixture before adding the whipped cream. It should taste creamy, lightly sweet, and slightly tangy.
Step 6: Whip the cream
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Pour 250 ml cold whipping cream into a chilled bowl.
Beat on medium speed, then increase to medium-high.
Continue until medium-stiff peaks form.
Stop as soon as the cream holds its shape.
Avoid overwhipping, as grainy cream will make the cheesecake filling less smooth.
Step 7: Combine the cheesecake filling
Add one-third of the whipped cream to the cream cheese mixture and stir gently to lighten it.
Fold in the remaining whipped cream using a spatula.
Use slow, sweeping movements to preserve the air in the cream.
Fold in approximately 100–150 g finely chopped fresh strawberries, if desired.
The finished mixture should be thick, fluffy, and spreadable.
For the smoothest filling like the photograph: Add only a small amount of chopped strawberries inside the cream, and use most of the strawberries and sauce on top.
Step 8: Assemble the cheesecake
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Remove the chilled biscuit base from the refrigerator.
Spoon the cream cheese filling over the base.
Spread it evenly with a spatula.
Scatter a few strawberry slices through the filling or press them gently against the sides if you want visible strawberry pieces.
Spoon the completely cooled strawberry sauce over the surface.
Swirl the sauce lightly with a skewer or the tip of a knife.
Arrange the remaining strawberry slices on top.
Sprinkle the extra biscuit crumbs over the center and around the edges.
For the closest appearance to your photo, use generous strawberry sauce, several large strawberry halves, and uneven clusters of biscuit crumbs.
Step 9: Chill until set
Cover the container without touching the topping.
Refrigerate for at least 6–8 hours, ideally overnight.
Serve directly from the container with a large spoon or cake server.
If you want clean, neat slices, use the optional gelatin and chill overnight.
3. Nuts and allergy information
The photograph clearly shows biscuit crumbs and strawberries, but it does not establish whether nuts are included. Nuts are entirely optional in this recipe.
Nut or topping
Suggested amount
Flavor and texture
Almonds
20–30 g
Mild, delicate crunch
Pecans
20–30 g
Rich, buttery flavor
Walnuts
15–25 g
Earthy flavor, slightly bitter
Cashews
20–30 g
Mild, creamy crunch
Pistachios
15–20 g
Colorful, slightly sweet
Extra biscuit crumbs
50 g
Closest to the pictured topping
Best choice: Keep the topping nut-free and use digestive biscuit crumbs to match the photograph. Add finely chopped almonds or pistachios only if you enjoy nuts and there are no relevant allergies.
Can I use peanut butter?
You can mix 1–2 tablespoons of smooth peanut butter into the cream cheese mixture for a peanut-butter strawberry cheesecake variation. This changes the flavor substantially and should only be done when peanuts are safe for everyone being served.
Allergy precautions
Check biscuit labels for milk, wheat, soy, and possible nut cross-contact.
Cream cheese and whipping cream contain dairy.
Gelatin is animal-derived unless specifically labeled otherwise.
Strawberries can cause reactions in some people.
Coconut is not included in this recipe, but check any packaged topping for unexpected ingredients.
If serving someone with a severe food allergy, use ingredients with appropriate labeling and avoid cross-contact from utensils, containers, and work surfaces.
4. Frequently asked questions (Q&A)
Q1. Can I make this cheesecake without gelatin?
Yes. Omit the gelatin and water. The filling will be softer, so use a high-fat cream cheese, properly whipped cream, and chill overnight. Serve it directly from the container rather than expecting firm, free-standing slices.
Q2. Can I use cream instead of cream cheese?
Not as a direct replacement. Cream cheese gives the cheesecake its characteristic tang and structure. Using only whipped cream will produce a mousse-like dessert rather than cheesecake.
Q3. Can I use mascarpone?
Yes. Replace the cream cheese with the same weight of mascarpone. The result will be richer, less tangy, and more delicate. Avoid overbeating it.
Q4. Can I use homemade strawberry jam?
Absolutely. Use a thick jam or reduce the strawberry sauce until it is glossy and spoonable. Let it cool completely before adding it to the cheesecake.
Q5. Why is my cheesecake filling runny?
Common causes include warm cream, under-whipped cream, watery strawberries, low-fat cream cheese, or insufficient chilling. Use cold whipping cream, dry the strawberries thoroughly, and allow enough time to set.
Q6. Why is my biscuit base falling apart?
The crumbs may not have enough butter or may not have been pressed firmly enough. Mix until the crumbs resemble damp sand and compact them firmly before chilling.
Q7. Can I use frozen strawberries?
Yes. Frozen strawberries work well for the cooked sauce. Thaw and drain them first if using them inside the filling, because they release more water than fresh berries.
Q8. Can I make it without an electric mixer?
Yes, but soften the cream cheese thoroughly and use a sturdy whisk. Whipping cream by hand takes more effort. A hand mixer generally gives a smoother filling and more reliable peaks.
Q9. Can I make it in individual cups?
Yes. Divide the biscuit crumbs among 10–12 small dessert cups, add the filling, and finish with strawberry sauce and crumbs. Chill for at least 4–6 hours.
Q10. How long does it last?
Keep it covered in the refrigerator at 4°C or colder and ideally eat it within 2–3 days. Fresh strawberries can release juice over time. Do not leave this dairy-based dessert at room temperature for more than 2 hours, or 1 hour when the temperature exceeds 32°C.
Q11. Can I freeze it?
Yes, although fresh strawberries may become softer and release liquid after thawing. Freeze airtight portions for up to about one month for best quality and thaw in the refrigerator.
Q12. How can I make this in Pakistan?
Use digestive or Marie biscuits, unsalted butter, full-fat block cream cheese, and dairy whipping cream that can hold stiff peaks. Icing sugar works well in the filling. Fresh seasonal strawberries are ideal; if unavailable, use frozen strawberries for the sauce and a thick strawberry jam for decoration.
Q13. Can I make it less sweet?
Reduce the powdered sugar to 70–80 g, use unsweetened biscuits, and choose a less-sweet strawberry sauce. Taste the filling before folding in the cream.
Q14. Can I make it gluten-free?
Yes. Use certified gluten-free biscuits and check all packaged ingredients for gluten. The filling and strawberry topping are naturally adaptable to a gluten-free version.
Q15. How do I get the same look as the picture?
Use a rectangular clear container, a thick white filling, large fresh strawberry halves, glossy red sauce, and irregular golden biscuit crumbs. Keep some strawberry slices visible at the sides and chill overnight before serving.
5. Estimated nutrition per serving
For 12 servings, using the main ingredients without optional nuts:
Nutrient
Approximate amount
Calories
350–430 kcal
Carbohydrates
30–40 g
Protein
4–7 g
Fat
23–30 g
Sugar
18–28 g
Fiber
1–3 g
These figures are estimates and depend on the biscuit brand, cream cheese, whipping cream, strawberry jam, and serving size.
6. Troubleshooting guide
Problem
Likely cause
Solution
Filling too soft
Insufficient chilling or weak cream
Chill overnight; use gelatin if needed
Grainy filling
Overwhipped cream or lumpy cream cheese
Soften cream cheese and fold gently
Watery surface
Wet strawberries or warm sauce
Dry fruit and cool sauce completely
Crumb base breaks
Too little butter or loose crumbs
Add a little more melted butter and press firmly
Sauce runs down the sides
Sauce is too thin
Cook longer or use a small amount of cornstarch
Dessert too sweet
Sweet biscuits, jam, and excess sugar
Reduce icing sugar and use a less-sweet sauce
7. Printable recipe summary
Strawberry Cheesecake Dessert
No-bake • 10–12 servings • Best chilled overnight
Crust
250 g biscuits
100 g melted butter
Filling
500 g cream cheese
250 ml whipping cream
100–120 g icing sugar
1 tsp vanilla
1 tbsp lemon juice
8 g gelatin + 40 ml water (optional)
100–150 g chopped strawberries (optional)
Topping
400–500 g strawberries
100 g strawberry jam
50 g extra biscuit crumbs
Optional nuts
Method: Press the buttered crumbs into the container and chill. Beat cream cheese with sugar, vanilla, and lemon. Whip the cream separately and fold it in. Add prepared gelatin if desired. Spread over the crust, top with cooled strawberry sauce and sliced berries, sprinkle with biscuit crumbs, and refrigerate for 6–8 hours or overnight.
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
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