This easy no bake strawberry cheesecake with fresh strawberries and creamy mascarpone is made with just 7 ingredients and takes minutes to prepare. It is the most beautiful summer cheesecake; rich and creamy, with bursts of juicy fresh strawberries dotted throughout.
This strawberry cheesecake recipe is base on my lemon mascarpone cheesecake. I love how simple it is to make and that is just as suitable for parties and gatherings as it is for a weekday dessert. Like my no bake passionfruit cheesecake and biscoff cheesecake it is great for summer days as there is no need to turn the oven on!
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Ingredient notes and substitutions
Please scroll down to the recipe card at the end of the post for ingredient quantities.
- Digestive biscuits – or substitute with graham crackers.
- Biscoff biscuits – these add an extra rich layer or spiced caramelised flavour to the base. If you don’t have Biscoff biscuits then use all Digestive biscuits.
- Butter – I I often use unsalted butter, but you can use salted butter if you prefer a savoury salty hint to your cheesecake base.
- Strawberries – fresh strawberries. I don’t recommend using frozen strawberries in this recipe as they can make the filling watery and the chunks of strawberry go mushy.
- Mascarpone – This Italian cream cheese is delicious for making cheesecakes with! I recommend using full fat mascarpone in this recipe. Not only is it’s flavour richer but lower fat versions tend to be more watery which can prevent the topping from setting.
- Caster sugar – also known as superfine sugar, this fine sugar dissolves easily.
- Lemon juice – fresh lemon juice balances out the rich creaminess (and, like this strawberry cake, I love the combination of strawberry, vanilla and lemon!)
- Vanilla – I use vanilla bean paste for an intense vanilla flavour, without the cost of vanilla pods.
How to make this strawberry cheesecake recipe
Please scroll down to the recipe card at the end of the post for the full recipe.
- Make the cheesecake base: either use a food processor or place the biscuits in a sealable plastic bag and bash with a rolling pin. Make sure the crumbs are crushed evenly, as this creates a cheesecake base that is less likely to crumble! Mix well with the melted butter, making sure the butter coats all the crumbs, then press into the lined tin and chill in the fridge while you make the topping.
- TIP! If you use different biscuits for the base – you might need to add a little extra melted butter. Stir in the amount of butter in the recipe and if the mixture looks a little dry add an extra ½ – 1 tablespoon melted butter.
- Whisk together the filling: add the mascarpone to a large mixing bowl with the caster sugar, lemon juice, and vanilla and mix to combine.
- TIP! The mascarpone can split easily, so just mix until the ingredients are combined.
- Add the strawberries: Stir through the chopped strawberries. Optional step – roughly mash â…“ – ¼ of the strawberries and stir in (this helps give the cheesecake a pale pink tinge). Spoon over the chilled base, spreading out to the edges of the tin.
- Chill. Chill the cheesecake in the fridge for at least 2 hours to allow it to set. Remove from the tin and decorate with fresh strawberries.
FAQ
How can I decorate this strawberry cheesecake?
Top with sliced fresh strawberries, or cooled strawberry compote, or edible flowers like pansies or borage flowers.
How do I stop the cheesecake sticking to the tin?
Line the base of the tin with baking paper / parchment paper. Grease the tin with a little butter (I often use a paper towel and wipe the pan / bowl the butter was melted in.)
Do I have to use a spring form tin?
No. A spring form tin is recommended as it is easier to remove the set cheesecake from a spring form tin; however you can use a loose-bottomed tin if you prefer.
My recipe tips
- Crush the biscuits evenly – this makes the base less likely to crumble.
- Don’t over-mix the filling – the mascarpone can separate if mixed too much. Stop when the ingredients are just combined.
- Base – you can use all biscoff biscuits if you prefer. On testing we preferred the slightly muted flavour adding the digestives gave, allowing the strawberry flavour to shine.
- Cover the cheesecake with clingfilm / cling wrap to help prevent any strong smells in the fridge from tainting the cheesecake.
Make ahead/storage
This strawberry cheesecake is best eaten on the day that it is made, or within 24 hours of making; however it will keep in the fridge, covered, for up to 3 days
Why not try…
You may also like these other easy no bake desserts:
No Bake Strawberry Cheesecake
Author: Robyn
Rich and creamy, with bursts of juicy fresh strawberries running throughout, this no bake strawberry cheesecake recipe takes just minutes to make! Made without cream, gelatine or cream cheese, the creamy filling uses mascarpone instead!
Equipment
- 20cm ( 8") springform tin lined with baking paper
Ingredients
- 100g butter melted
- 100g Digestive biscuits
- 100g Lotus Biscoff biscuits
Strawberry cheesecake filling
- 300g strawberries
- 500g mascarpone
- 4 tablespoons lemon juice
- 1 teaspoon vanilla bean paste or vanilla extract
- 120g caster sugar
- extra strawberries to decorate the cheesecake, optional
Instructions
- Line the bottom of a 20cm ( 8") springform tin with baking paper. Lightly grease the sides of the tin with a little butter.
Make the cheesecake base:
- Melt the butter, either in a small saucepan over a medium heat, or in the microwave in microwave safe bowl.
- Finely crush the Digestive biscuits and Biscoff biscuits, either by placing them in a food processor or using a rolling pin.
- Pour the melted butter in to the biscuit crumbs and mix well until they are all coated in the melted butter, then spoon in to the prepared tin.
- Using the back of a spoon or a flat glass, firmly press the mixture down until it covers the base of the tin in an even layer.
- Place in the fridge to set whilst you make the cheesecake filling.
Make the strawberry cheesecake filling:
- Roughly chop the strawberries: chop into quarters then cut each quarter into 2-3 pieces, depending on the size of the strawberry. Set aside.
- Optional step: transfer ¼-1/3 of the strawberry pieces to a small bowl and roughly mash with a fork.
- In a large bowl, beat the mascarpone cheese with the vanilla bean paste, lemon juice and caster sugar until just combined. Don't beat too much otherwise the mascarpone can split.
- Stir in the chopped strawberries, and mashed strawberries, if using.
- Spoon the filling on to the chilled base, spreading it out to the edges of the tin.
- Cover with clingfilm / cling wrap to stop the cheesecake from absorbing any strong flavours from the fridge then return to the fridge to chill for at least 2 hours.
- When ready to serve, carefully remove the cheesecake from the tin on to a serving plate. Decorate with sliced fresh strawberries and serve straight away.
- Any leftover cheesecake will keep in the fridge, covered, for up to 3 days.
Video
Notes
INGREDIENTS
- Digestive biscuits – or substitute with graham crackers.
- Biscoff biscuits – these add an extra rich layer or spiced caramelised flavour to the base. If you don’t have Biscoff biscuits then use all Digestive biscuits.
- Butter – I I often use unsalted butter, but you can use salted butter if you prefer a savoury salty hint to your cheesecake base.
- Strawberries – fresh strawberries. I don’t recommend using frozen strawberries in this recipe as they can make the filling watery and the chunks of strawberry go mushy.
- Mascarpone – This Italian cream cheese is delicious for making cheesecakes with! I recommend using full fat mascarpone in this recipe. Not only is it’s flavour richer but lower fat versions tend to be more watery which can prevent the topping from setting.
- Caster sugar – also known as superfine sugar, this fine sugar dissolves easily.
- Lemon juice – fresh lemon juice balances out the rich creaminess (and, like this strawberry cake, I love the combination of strawberry, vanilla and lemon!)
- Vanilla – I use vanilla bean paste for an intense vanilla flavour, without the cost of vanilla pods.
- Crush the biscuits evenly – this makes the base less likely to crumble.
- Don’t over-mix the filling – the mascarpone can separate if mixed too much. Stop when the ingredients are just combined.
- Base – you can use all biscoff biscuits if you prefer, on testing we preferred the slightly muted flavour adding the digestives gave, so that the strawberry flavour could shine.
- Cover the cheesecake with clingfilm / cling wrap to help prevent any strong smells in the fridge from tainting the cheesecake.
Nutrition
Calories: 368kcalCarbohydrates: 26gProtein: 4gFat: 27gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 60mgSodium: 163mgPotassium: 74mgFiber: 1gSugar: 16gVitamin A: 795IUVitamin C: 17mgCalcium: 78mgIron: 1mg
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