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To make a no-bake strawberry cheesecake, gather these tasty ingredients: - 1 ½ cups digestive biscuit crumbs - 6 tablespoons unsalted butter, melted - 16 ounces cream cheese, softened - 1 cup powdered sugar - 2 teaspoons vanilla extract - 1 cup heavy cream - 2 cups fresh strawberries, hulled and sliced - ¼ cup strawberry jam - Fresh mint leaves for garnish (optional) These ingredients create a creamy and refreshing dessert. The digestive biscuit crumbs form a crunchy crust that pairs well with the rich filling. Cream cheese gives the cheesecake its smooth texture, while whipped cream adds lightness. The strawberries bring a burst of flavor and color. You can add mint leaves for a fresh touch! Each element plays a role in making this cheesecake a delightful treat. Gather your ingredients, and let’s create a dessert that everyone will love! {{ingredient_image_1}} To make the crust, take a mixing bowl. Add 1 ½ cups of digestive biscuit crumbs. Pour in 6 tablespoons of melted unsalted butter. Mix well until it looks like wet sand. Next, grab a 9-inch springform pan. Press the crumb mixture firmly into the bottom of the pan. Use the back of a measuring cup to pack it down tightly. Once done, place the crust in the refrigerator. Let it chill while you prepare the filling. Now, let’s make the cheesecake filling. In a large bowl, add 16 oz of softened cream cheese. Mix in 1 cup of powdered sugar and 2 teaspoons of vanilla extract. Beat the mixture until it is smooth and creamy. Make sure there are no lumps! In a separate bowl, whip 1 cup of heavy cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture. Do this carefully to keep the light texture. Next, fold in 2 cups of sliced fresh strawberries into the cheesecake mixture. Reserve a few slices for later. Pour the mixture over the prepared crust. Use a spatula to smooth the top. Cover the pan with plastic wrap. Chill the cheesecake in the fridge for at least 4 hours. For the best results, let it sit overnight. This helps it set perfectly. When ready, warm ¼ cup of strawberry jam until it melts. Drizzle the jam over the top. Finally, add the reserved strawberry slices on top for a beautiful finish. To make your cheesecake super creamy, use softened cream cheese. Cold cream cheese makes lumps. Beat it with powdered sugar and vanilla until smooth. This mix should be fluffy before adding the whipped cream. When you whip the cream, stop when soft peaks form. This keeps it light. Gently fold the whipped cream into the cream cheese mix. Be careful not to stir too hard. You want to keep that airiness for a perfect texture. Chilling is key for a great cheesecake. After you pour the filling into the crust, cover it well. Use plastic wrap to keep air out. Chill it in the fridge for at least four hours. For best results, let it sit overnight. This helps the flavors meld. It also makes slicing easier. The longer it chills, the firmer it gets. You can swap some ingredients if needed. For a gluten-free option, use gluten-free cookies instead of digestive biscuits. If you want a lighter cheesecake, try using Greek yogurt instead of cream cheese. You can also use honey or maple syrup instead of powdered sugar. Just remember that these swaps may change the taste or texture a bit. Pro Tips Use Room Temperature Cream Cheese: This ensures a smooth and creamy filling without lumps. Take it out of the fridge about 30 minutes before you start. Chill the Crust Properly: Make sure to refrigerate the crust until firm. This will help it hold its shape when you add the filling. Fresh Strawberries for Flavor: Opt for ripe, fresh strawberries for the best flavor and texture. Avoid using frozen strawberries as they can make the filling watery. Overnight Chill is Best: If time allows, let the cheesecake chill overnight. This will enhance the flavors and ensure a perfect set. {{image_2}} You can add chocolate for a tasty twist. Start by mixing in cocoa powder. Use about ¼ cup of unsweetened cocoa powder with the cream cheese. This will give a rich chocolate flavor. You can also melt chocolate and swirl it into the filling. This creates a beautiful marble effect. Top it with chocolate shavings for extra flair. To make a vegan version, swap out the cream cheese. Use a plant-based cream cheese instead. Substitute heavy cream with coconut cream. Make sure to chill the coconut cream overnight. This helps it whip nicely. You can sweeten with maple syrup or agave. This will keep the dessert creamy and delicious. Don’t limit yourself to strawberries! You can use other fruits like blueberries or raspberries. Just replace the strawberries with your favorite berry. For a tropical spin, use mango or pineapple. Adjust the jam to match the fruit you choose. This keeps the cheesecake fresh and exciting. Each fruit brings its own unique flavor. To keep your cheesecake fresh, store leftovers in an airtight container. Use plastic wrap if you don’t have a container. This keeps the cheesecake moist and tasty. Make sure to cover the top well to prevent drying. Your no-bake strawberry cheesecake lasts about 3 to 5 days in the fridge. This time frame allows you to enjoy its creamy delight without losing flavor. Check for any signs of spoilage before eating. If it smells off or looks strange, it's best to toss it. You can freeze leftover cheesecake for up to 2 months. Wrap each slice tightly in plastic wrap, then place it in a freezer bag. This method keeps the cheesecake fresh while in the freezer. When you're ready to enjoy it, thaw in the fridge overnight. This way, the texture stays creamy and delicious. Yes, you can use frozen strawberries in your cheesecake. Just make sure to thaw and drain them. Excess liquid can make your cheesecake too runny. Frozen berries may not be as firm as fresh ones, but they still taste great. They can add a nice, sweet flavor to your dish. The cheesecake needs at least 4 hours to chill. For the best results, I recommend leaving it overnight. This allows the flavors to meld and the texture to firm up nicely. A longer chill will help create a slice that holds its shape well. If you need a substitute for cream cheese, use Greek yogurt or mascarpone. Cream cheese gives a rich taste, but these options work well too. For a dairy-free choice, try blended silken tofu or a non-dairy cream cheese. Each option will change the flavor and texture a bit, but they can still be delicious. This blog covered how to make a delicious no-bake strawberry cheesecake. We discussed key ingredients like digestive biscuit crumbs, cream cheese, and strawberries. You learned step-by-step how to prepare the crust, make the filling, and layer in those fresh strawberries. I shared tips for the best creamy texture and alternatives you can use. In the end, enjoy this easy dessert as a tasty treat or a sweet gift. Let your creativity shine with variations and different fruits!

Dreamy No-Bake Strawberry Cheesecake

A delicious and creamy no-bake cheesecake topped with fresh strawberries and strawberry jam.
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 4 hours 20 minutes
Course Dessert
Cuisine American
Servings 8
Calories 300 kcal

Ingredients
  

  • 1.5 cups digestive biscuit crumbs
  • 6 tablespoons unsalted butter, melted
  • 16 oz cream cheese, softened
  • 1 cup powdered sugar
  • 2 teaspoons vanilla extract
  • 1 cup heavy cream
  • 2 cups fresh strawberries, hulled and sliced
  • 0.25 cup strawberry jam
  • to taste fresh mint leaves for garnish (optional)

Instructions
 

  • In a mixing bowl, combine the digestive biscuit crumbs with melted butter. Stir until the mixture resembles wet sand.
  • Press the mixture firmly into the bottom of a 9-inch springform pan, creating an even layer. Use the back of a measuring cup to pack it down tightly. Place the crust in the refrigerator to set while you make the filling.
  • In a large bowl, beat the softened cream cheese with the powdered sugar and vanilla extract until smooth and creamy, ensuring there are no lumps.
  • In another bowl, whip the heavy cream until soft peaks form. Gradually fold the whipped cream into the cream cheese mixture gently, being careful not to deflate the whipped cream.
  • Fold in the sliced strawberries into the cheesecake mixture, reserving a few for garnish. Pour the mixture into the prepared crust, smoothing the top with a spatula.
  • Cover the pan with plastic wrap and refrigerate for at least 4 hours or overnight for the best set.
  • Once set, gently warm the strawberry jam in a small saucepan until melted. Drizzle it over the top of the cheesecake and arrange the reserved strawberry slices on top for decoration.
  • Carefully remove the springform pan and slice the cheesecake. Garnish with fresh mint leaves if desired.

Notes

For best results, chill overnight.
Keyword cheesecake, no-bake, strawberry