We’re a household of different dessert tastes. My son adores classic cheesecakes—especially this no-bake strawberry cheesecake. I prefer pastries and anything with custard. My daughter is a devoted chocolate lover, and my husband, bless him, would happily try any of them. We’re a funny crew when it comes to pudding.
How to make a perfect no-bake cheesecake
This no-bake strawberry cheesecake is quick, simple and relies on just a few ingredients. Start by making the crust: crush the biscuits, mix the crumbs with melted butter, press into a lined tin and chill. While the base firms up, whisk together the filling until smooth and creamy. Assemble, chill briefly and your cheesecake is ready—no oven needed.
Why does this cheesecake recipe work?
It works because it’s fuss-free and forgiving. No-bake cheesecakes save time and energy and are less prone to mistakes than baked versions. With the right full-fat cream cheese and properly whipped cream, the filling sets firmly and stays luxuriously smooth. In about 20–30 minutes of hands-on time plus chilling, you’ll have a creamy, dreamy dessert.
Baked vs no-bake cheesecake
Baked cheesecakes have their own appeal—richer texture and a denser crumb—but they demand more time and technique: a bain-marie, careful baking, and long cooling. If you want a quicker dessert without compromising on taste or creaminess, the no-bake version is ideal.
What wine would go well with this cheesecake?
A light, refreshing wine with balanced acidity and some sweetness pairs best. Moscato is an excellent match—its floral and stone-fruit notes complement the strawberry topping. For something different, try Umeshu (plum wine): its citrusy acidity and gentle sweetness refresh the palate and work well with creamy desserts.
Recipe FAQs
No. This recipe uses a pressed biscuit crust that sets in the fridge. The only heat required is melting the butter to bind the crumbs—quick and easy.
Yes. Refrigeration helps the filling set and makes slicing neater. Chilling time varies with the cream cheese used; full-fat varieties usually set faster and give the best texture.
Yes. It freezes well—almost like a frozen dessert. Store for up to two weeks, defrost in the fridge or serve straight from the freezer. Add fresh fruit only when serving.
This version uses caramelized Lotus biscuits for a crunchy, sweet base. You can also use graham crackers, digestive biscuits, or a date-and-walnut crust for a more nutritious alternative.
Tips
Caramelized biscuits make a delightful crust: they’re sweet enough that no extra sugar is needed in the base. Combine the crushed biscuits with melted slightly salted butter, press firmly into an 8-inch (21 cm) springform pan and chill while you prepare the creamy filling. Use full-fat cream cheese for the best stability and flavor.
Serving suggestions
- Pair with a chilled Moscato or Umeshu plum wine.
- Serve straight from the fridge for a classic texture.
- For a frozen variation, serve directly from the freezer.
- Top with fresh strawberries or a mixed berries coulis—berries complement the creamy filling beautifully.
If you enjoyed this recipe, you might also like the berries and amaretti cheesecake, another favorite.
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Now let’s get this no-bake strawberry cheesecake ready.
No Bake Strawberry Cheesecake Recipe
Equipment
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hand electric mixer
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rolling pin
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spoon
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8 inch / 21 cm springform tin
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palette knife or cake serving palette
Ingredients
For the base:
- 250 g Lotus biscuits
- 90 g butter slightly salted, melted
For the cheesecake:
- 600 g full fat soft cheese (e.g., Philadelphia or other full-fat cream cheese)
- 1 teaspoon vanilla powder or vanilla extract / scraped vanilla pod
- 100 g icing sugar sifted
- 260 ml double cream (heavy cream)
For the topping:
- 400 g fresh strawberries washed and halved just before serving
Instructions
To make the base/crust:
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Line an 8 inch (21 cm) loose-bottomed or springform tin with baking parchment or aluminium foil.
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Place the biscuits in a sealed bag and crush them into fine crumbs with a rolling pin.
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Mix the crumbs with the melted slightly salted butter until evenly coated.
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Press the mixture firmly into the prepared tin to form an even base. Chill in the fridge to set.
To make the filling:
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In a large bowl, beat the cream cheese and vanilla for about a minute until smooth. Add sifted icing sugar and double cream, then continue to beat until the mixture is firm and silky—take care not to overwhip.
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Spoon the filling over the chilled base, smooth the top with a palette knife, and return to the fridge to set for 20 minutes to 1 hour, until fairly firm.
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Release the cake from the tin by easing the sides down over a bowl or can, then transfer the cheesecake to a serving plate and remove the lining.
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Decorate with sliced strawberries and serve immediately or chill until needed.
Notes
Nutrition information is per serving. This recipe yields 12 servings.
Nutrition
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Carbohydrates: 30 g
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Protein: 5 g
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Fat: 33 g