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A no bake strawberry cheesecake on a plate topped with fresh strawberries.

No Bake Strawberry Cheesecake

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!
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Prep Time 10 minutes
Cook Time 5 minutes
Chilling Time 3 hours
Total Time 3 hours 15 minutes
Course Dessert
Cuisine International
Servings 12 people
Calories 368 kcal

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.
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, 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
Keyword no bake cheesecake, no bake strawberry cheesecake, strawberry cheesecake

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