No-Bake Strawberry Cheesecake, quick and easy dessert recipe using fresh strawberries, made from scratch. Fluffy, creamy, and bursting with flavor.

No-Bake Strawberry Cheesecake, a really delicious and easy-to-make dessert. If you're looking for a simple dessert, using ingredients you're most likely to have available, then look no further because this strawberry cheesecake is a really easy no-bake recipe.

It's packed with strawberry flavor, and I have not added any sugar as I have relied on the natural sugars in the strawberries themselves.

However, when you are making up the mixture, do taste it incase your strawberries are not very sweet, then add enough powdered sugar to your liking.

For this strawberry cheesecake, you can use fresh or frozen strawberries, depending on the time of year. I used my frozen strawberries which I had harvested from the garden in the summer and froze them so they were still juicy and full of sweetness.

If you'd like to see our handy little guide for how to freeze soft berries, you can take a look here.

This is a great dessert to serve up any time, whether it's for a BBQ or a summer party.

This is a great recipe to make for Mother's Day or Easter too.

In the Winter and Fall months, people often make this for Thanksgiving, along with a few more desserts for their family gathering.

You can make this strawberry cheesecake ahead of time, pop in the freezer or keep chilled and just let it defrost in the fridge until you're ready to serve.I wouldn't suggest keeping it refrigerated for more than 2 days in case the base goes soft, after all, you want a bit of a crunch from the base.

So let's get straight to the recipe and see how we make this delicious strawberry cheesecake. Please enjoy!

It's packed with strawberry flavor, and I have not added any sugar as I have relied on the natural sugars in the strawberries themselves.

Our sister site also has a lovely No-Bake Mandarin Cheesecake if you'd like to make that too! It's delicious and great for parties and gatherings.

Instructions

1. Cut out some parchment paper and line the base of the tin.

If you are using a springform tin, I clip the parchment paper in & lock the tin. Then cut the excess paper off.

2. If you are using frozen strawberries, dry them off after defrosting with kitchen paper. Mash the strawberries or put them in a blender to smooth.

Place all your digestives / Graham Crackers in a zippy bag, 

Then use a rolling pin to crush the biscuits until fine crumbs.

3. In a mixing bowl (large enough to hold the digestives) melt the butter for 30 seconds in the microwave.

It should be liquid. If not, heat for a further 10 seconds, or until it has completely melted. Add the crumbled digestives to the butter and mix very well until it is all incorporated.

4. Lightly (vegetable) oil the base of your tin if using a large tin. Transfer the digestives mixture to the baking pan.

5. Use the bottom of a glass or other object and compress the digestives mixture as much as possible.

The harder it is the less likely it will come apart when you take it out of the pan. 

Use the back of your hand and go along the edges pushing the mix down and compressing.

6. Add the icing / powdered sugar (if using) to the cream and whip up until just before stiff.

Pop the cream cheese in a bowl and just loosen it with a fork or small whisk before adding to the whipped cream.

7. Brush the side of the tin all around with some vegetable oil or spray to prevent the pie from sticking then add the filling just like in the photo below.

8. Use a spatula and carefully smooth the surface of the mixture.

 

Place in the fridge for 4 hours MINIMUM.

When ready to serve you can decorate the top or leave it plain. the choice is yours!

We'd love to hear from you and what you thought of our post. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!

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