Easy Strawberry Cheesecake Recipe

This strawberry cheesecake is a no-bake dessert that is easy to make and tastes incredibly delicious and creamy.

It’s the kind of dessert that becomes an instant hit at parties and special occasions because everyone loves it.

The texture is rich and smooth, and the strawberry flavor makes it even more irresistible.

This cheesecake disappeared in just one day at my home, which tells you how good it is.

That’s why I truly think this is a lovely recipe to try if you want something impressive but extremely simple to prepare.

Since it’s a no-bake cheesecake, you don’t need an oven, and it comes together with very little effort, making it perfect for both beginners and busy days.

Ingredients to make this Cheesecake

Cream Cheese (200 g):
This forms the base of the cheesecake filling and gives it that rich, creamy texture that makes cheesecake so delicious.

Fresh Cream (250 g):
Fresh cream adds lightness and smoothness to the filling, balancing the richness of the cream cheese and making the cheesecake soft and creamy.

Strawberry Jam (5–6 tbsp):
I used fresh homemade strawberry jam for this recipe. You can also use your favorite store-bought jam if that’s more convenient. However, I do have a simple homemade strawberry jam recipe on my blog that is worth checking out, as it adds a fresher and more natural strawberry flavor to the cheesecake.

Powdered Sugar (2 tbsp):
Powdered sugar is added to sweeten the cheesecake filling. You can adjust the quantity depending on how sweet you like your cheesecake, especially since the strawberry jam already adds sweetness.

Strawberry Slices:
Fresh strawberry slices are used to decorate the top of the cheesecake and add a fresh, fruity finish.

Butter (80–100 g, melted):
Melted butter is used for the biscuit base. You can adjust the quantity depending on how thick and firm you want the crust to be.

Digestive Biscuits (2 packs):
I used two packs of digestive biscuits for the base. Each pack was 150 g, which gives you an idea of the total quantity needed for a thick and sturdy crust.

Springform Pan & Butter Paper:
For this cheesecake, I used a springform pan (the kind where the sides open and come off), which makes it very easy to remove the cheesecake without breaking it. I also lined the pan with butter paper (parchment paper) before adding the base and filling. This helps the cheesecake come out in one whole piece and prevents it from sticking to the pan.

How to make this Strawberry Cheesecake Recipe

1.Start by preparing the cheesecake filling. Add the fresh cream to a blender and blend it just like you did for the strawberry mousse, using short pulses until it becomes thick and creamy.

Next, add the strawberry jam and cream cheese to the blender and blend again until everything is evenly mixed and smooth. Finally, add powdered sugar according to your taste and blend briefly until well combined. Set the filling aside.

2. For the base, place the digestive biscuits in a zip-lock bag and crush them using a rolling pin until they turn into fine crumbs. Transfer the crushed biscuits to a bowl and pour in the melted butter. Mix well until the crumbs are evenly coated.

3. Take a springform pan and line it with parchment (butter) paper. Add the biscuit mixture to the pan and press it down firmly using the back of a spoon or a glass so it sets properly and does not crumble. I also pressed the biscuit mixture slightly up the sides of the pan to form a border.

4. Pour the cheesecake filling over the biscuit base and spread it evenly. Decorate the top with fresh strawberry slices.

5. Refrigerate the cheesecake for at least 8 to 12 hours so it sets well. After chilling, carefully remove it from the pan, slice, and serve.

6. In my pictures, I tried slicing the cheesecake after about 4 hours, which is why it looks slightly wobbly. However, once fully set, the cheesecake holds its shape beautifully and most importantly, it tastes absolutely delicious and creamy.

🫙 Storage & Shelf Life

This no-bake strawberry cheesecake should always be stored in the refrigerator. Once set, cover it loosely with cling wrap or store it in an airtight container.

It stays fresh for about 4 to 5 days when refrigerated properly. Because this cheesecake is made with cream cheese and fresh cream, it is best enjoyed within a few days for the best taste and texture.

Freezing is not recommended, as the texture may change after thawing.

💡 Tips for Best Results

1. Make sure the fresh cream is chilled before blending so it thickens properly. Blend in short pulses instead of continuous blending to avoid over-processing the cream.

2. Press the biscuit base firmly into the pan so it holds together when slicing. Always line your springform pan with parchment paper so the cheesecake comes out easily in one whole piece.

3. For neat slices, use a sharp knife and wipe it clean between cuts. Let the cheesecake chill for the full 8–12 hours for the best structure and clean slices

🍓 Texture & Taste

This strawberry cheesecake is smooth, creamy, and light, with a fresh strawberry flavor coming from the jam and fruit topping.

The biscuit base adds a nice crunch that balances the soft filling perfectly. It is rich without being too heavy, making it a great dessert for both special occasions and casual meals.

🍫 Variations

You can easily customize this cheesecake to suit your taste. You can drizzle melted chocolate on top for a strawberry-chocolate version.

Mango or blueberry jam can be used instead of strawberry jam for a different fruity flavor. You can use chocolate biscuits or Marie biscuits instead of digestive biscuits for the base.

If you prefer a plain cheesecake, you can skip the jam and add vanilla extract to the filling instead.

❤️ Why This Recipe Works

This recipe works so well because it is completely no-bake and very easy to prepare. It uses simple ingredients and does not require an oven or complicated techniques.

The creamy filling, sweet strawberry flavor, and crunchy base make it a crowd-pleasing dessert that works well for parties, family gatherings, and special events.

It looks impressive but is actually very beginner-friendly.

❓ FAQ

Can I use store-bought strawberry jam?
Yes, you can use store-bought jam if that’s what you have. However, homemade strawberry jam gives a fresher and more natural flavor. I also have an easy 2-ingredient strawberry jam recipe on the blog if you want to try it.

Can I use whipping cream instead of fresh cream?
Yes, whipping cream can be used for a lighter and fluffier texture. Fresh cream gives a richer and creamier taste.

Why is my cheesecake still soft?
Your cheesecake may be soft if it hasn’t chilled long enough. It needs at least 8–12 hours in the refrigerator to fully set. Make sure the base is pressed firmly and the filling is blended properly.

Can I freeze this cheesecake?
Freezing is not recommended because the texture can change and become watery once thawed.