Sliced strawberry cheesecake on a vintage pie plate
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4.17 from 6 votes

No-bake strawberry cheesecake

Ditch the artificial flavourings and gelatine and make this easy no-bake strawberry cheesecake. Bursting with natural colour and flavour, this is the best strawberry cheesecake you’ll ever make at home. Make sure you use full fat cream cheese and double cream in this recipe! Heavy cream may not have a high enough fat conent for the cheesecake to set for those in the US.
Prep Time15 mins
Chilling time8 hrs 20 mins
Total Time15 mins
Course: Dessert
Cuisine: American
Keyword: No bake strawberry cheesecake, Strawberry Cheesecake
Servings: 10 slices
Calories: 516kcal
Author: Lucy Parissi | Supergolden Bakes


For the cookie crust

  • 200 g (7oz) Biscoff cookies or Digestives / Golden Oreos
  • 100 g (3 ½ oz / scant 1 stick) unsalted butter

For the filling

  • 560 g (20 oz) full fat cream cheese or mascarpone cheese
  • 150 g ( 1 ¼ cup) icing sugar
  • 200 g (1 cup) fresh strawberries hulled
  • 1 tsp vanilla paste or extract
  • 3 tbsp freeze-dried strawberry powder
  • 250 ml (1 cup) heavy cream OVER 40% FAT CONTENT
  • Handful fresh strawberries to decorate


  • Liquidise the strawberries in a blender and set aside.
  • Spray a 18cm (7in) loose bottomed cake tin with cake release. Line the bottom and sides with baking paper. You can also use an 18cm (7in) springform cake tin if you prefer.
  • Crush the cookies in a food processor or place in a bag and crush with a rolling pin. Melt the butter.
  • Gradually add the melted butter and mix together until the cookie crust holds together. You might not need to add all the butter.
  • Pack the cookie crust into the prepared tin and chill for 20 minutes or until needed.
  • Use a hand mixer to briefly beat cream cheese and icing sugar to combine. Do not overmix.
  • Add strawberry purée, freeze-dried strawberry powder and vanilla paste and mix again.
  • Add double (heavy) cream and whisk until your cheesecake filling holds peaks. Use a spatula to mix again, scraping the bottom and sides of the bowl.
  • Pack your filling over the chilled base and level. Chill for 8 hours or overnight.
  • Carefully remove the cheesecake from the tin. If you have use a loose-bottomed cake tin, place over a small jar or tin and push down so that the cheesecake is released. Keep the base on.
  • Remove the paper lining the sides and smooth with a palette knife if needed.
  • Decorate with a handful of sliced strawberries and sprinkling of freeze-dried strawberry powder. You can also add some pretty edible flowers if you like.



UPDATE: It has come to my attention that double (heavy) cream has a lower fat content in the US (36%) than in the UK (48%) where I am based. This is likely going to affect the setting of the cheesecake! Please bear with me I will retest the recipe with lower fat cream and gelatine to see if we can work around this issue.
  • The cheesecake will keep for a couple of days in the fridge but it is best eaten once sliced.
  • I used Biscoff speculoos cookies which have a lovely caramel flavour, but you can also use graham crackers, digestive biscuit or Oreos. 
  • If you can’t get hold of the freeze-dried strawberry powder you can simply leave it out of the recipe. The cheesecake will have a subtler strawberry flavour and will only be a pale pink.
  • I used a 18cm (7in) loose bottomed cake tin, sprayed it with cake release and lined the bottom and sides with baking paper. Don’t use butter to grease the tin as it hardens in the fridge and will make the cheesecake removal from tin very difficult. You can use a springform cake tin if you prefer.


Calories: 516kcal | Carbohydrates: 32g | Protein: 5g | Fat: 41g | Saturated Fat: 23g | Cholesterol: 121mg | Sodium: 366mg | Potassium: 147mg | Fiber: 1g | Sugar: 21g | Vitamin A: 1387IU | Vitamin C: 12mg | Calcium: 84mg | Iron: 1mg