We’re pretty divided here in this household when it comes to desserts. My son loves a good old cheesecake. He particularly likes this no bake strawberry cheesecake. I love anything pastry and drowned in custard. My daughter is an utter chocolate lover and my husband (with very little exceptions – bless him) would eat them all. We are a funny family when it comes to desserts. Haha.
How to Make a Perfect No Bake Cheesecake
A no-bake strawberry cheesecake recipe like this one is very quick and easy to make. Make the base or the crust first by crushing the biscuits and mix with the melted butter. Line a tin with this and put in the fridge to set. While the crust is setting, simply beat the filling ingredients together. This is it! Pretty simple, right?
Why no bake strawberry cheesecake recipe?
Well, because it is the easiest of all to make. No-fuss, nor stress at all. No bake means saving time and energy, it means no room for error. You just get all the ingredients out and 20 minutes later… ta-da, you have your beautiful and super delicious creamy and dreamy cheesecake ready.
Baked vs no bake cheesecake
Baked cheesecake is also very nice, I am not saying it isn’t but it takes longer to make, you need to bake it, the bain-marie, you then need to wait for it to cool and so on. If you have the time and fancy a baked one, yes, absolutely fine but if you need a quick sweet fix, the no-bake version is the answer.
What wine would go well with this cheesecake?
We had this cake with a nice dessert wine we brought from Italy on our last trip but here are some more tips on a wine that would also go with this no bake strawberry cake.
So, when it comes to matching a wine with cheesecake, you’ll want to go with something refreshing – with a good balance of acidity and sweetness. For this cheesecake, a Moscato should pair nicely, with the pear and blossom notes playing well with the strawberry flavours.
Or, if you’re feeling a little more adventurous, you could explore something like Umeshu (plum wine), served either alongside the dessert or as an after-meal pairing. The citric acids from the plum fruit keep the palette refreshed, while the sweetness will complement the flavours of the cheesecake.
Tips and recommendations
Do I have to bake the crust?
Nope! There is absolutely NO baking involved here. The only cooking involved here is melting the butter for the crust and that is it. A 2-minute operation. While the no bake cheesecake filling is being made it will be a good practice to put the crust in the fridge to set. The biscuit and butter crust will set in no time.
Do I need to refrigerate this cake?
The answer to this is yes. This no bake strawberry cheesecake will need refrigerating it will also help with slicing it. I have to say that chilling time differs and it is dependent on the cheese used. This cheesecake did not need a long in the refrigerator since I have used all full-fat cheese which I will highly recommend to always use.
Can I freeze this cheesecake?
Yes, definitely. This cheesecake freezes really well. It will be like an ice cream really. Make it ahead of time and can freeze it up to two weeks. Defrost it in the fridge but it can be also served straight from the freezer. Just do not top it with the fresh fruits, leave these for whenever serving.
The crust/base of my no bake cheesecake?
I have used Lotus caramelised biscuits this time ( we love them) but depending on what I have in my pantry cupboard or what we fancy, I also use graham crackers, digestive biscuits or I have also used many times this nutritious and absolutely yum date and walnut crust, exactly the same one that I have made for in this gorgeous no-bake lime pie.
I have used these caramelised biscuits this time because they taste incredible and totally amazing. They are crunchy, and with the butter, they set beautifully. This crust is a 2 ingredient one, I never add sugar to it as it does not require. These biscuits are the perfect sweetness for this base, unlike the graham cracker one that generally needs a little sugar added. Just pack it nicely into an 8 inch or 21 cm springform pan and place it in the fridge while you get the creamy and the beautifully rich filling done.
Serving suggestions :
- with a nice Moscato or Umeshu wine
- serve straight from the fridge
- can also be served straight from the freezer
- top it with fresh strawberries like this one or make a nice berries coulis – any berries will go very well with this cheesecake.
If you liked this recipe, you may also like this berries and amaretti cheesecake which is another cheesecake that I adore.
Lets get this no bake strawberry cheesecake beauty ready.
No Bake Strawberry Cheesecake Recipe
- hand electric mixer
- Rolling Pin
- 8 inch/ 21cm springform tin
- palette knife or cake serving palette
For the base:
- 250 g Lotus biscuits
- 90 g butter slightly salted – melted
For the cheesecake:
- 600 g full fat soft cheese I used Philadelphia and Waitrose full fat creme cheese
- 1 tsp vanilla powder fresh vanilla stick or essence
- 100 g icing sugar sieved
- 260 ml double cream heavy cream
For the topping:
- 400 g fresh strawberries washed (and halved just before using)
To make the base/crust:
- Line line an 8 inch or 21cm loose-bottomed or springform tin with baking parchment or aluminium foil. I use aluminium foil as I find it is easier to handle and moulds better.
- Place the biscuits in a plastic food bag and uring a rolling pin crush the biscuits into fine crumbs.
- Transfer the biscuit crumbs into a bowl pour over the slightly salted melted butter. Mix thoroughly until the crumbs are evenly coated with the melted butter.
- Tip them over into the prepared tin and with the help of a spoon, press firmly down and spread the biscuit crumbs into an even layer to perfectly cover the bottom of the tin. Place in the fridge for this to chill.
To make the filling:
- In a larger glass bowl, place the cream cheese, and the vanilla powder. Beat these for one minute until smooth, using an electric mixer. Add the sifted icing sugar and the double cream and continue to beat until they all homogenise well. Do not overbeat – it should all be a nice firm smooth creamy mixture.
- Carefully spoon the cream mixture onto the biscuit base, spreading this uniformly onto the base making sure no air bubbles form. Use a small palette knife to smooth down the top of the cheesecake. Put back in the fridge to set for approximately 20 minutes to 1 hour. The filling should be fairly firm so it sets pretty quick.
- I use a soup bowl or a can to remove the cake from the tin. Place the cake with the tin over the bowl or the can. Gently and gradually, push the sides of the tin down. Gently slip the cake onto a serving plate, removing the lining parchment paper or the aluminium foil as well as the tin base.
- Cut the stawberries and decorate your cake as desired. You may serve immediately or place back in the fridge for later.