Ultimate NO BAKE cheesecake recipe {with video}

A fresh, strawberry cheesecake perfect for a summer BBQ or party! My recipe allows you to be creative on the topping, so you can customise to your favourite flavours!

I topped my cheesecake with fresh strawberries, but see the variations you can use below:

• Mixed Berries
• Chocolate
• Caramel
• Honeycomb
• Oreos

Ingredients  

Butter Biscuit Base

• 250 g Digestive Biscuits
• 110 g Butter

Filling

• 600 g Full Fat Soft Cheese (3 tubs)
• 110 g Icing Sugar
• 285 ml Double Cream

Topping

• 450 g Strawberries (optional)

Instructions

Once set, top your cheesecake with strawberries or chosen fruit of your choice!

To make the base, butter your dish and set aside. Put the biscuits in a ziplock bag and use a rolling pin to break down to medium to small crumbs. Transfer the crumbs to a bowl, then pour over the melted butter. Mix thoroughly until the crumbs are evenly coated. Tip them into the prepared dish and press firmly down to create an even layer. Chill in the fridge for an hour.

Pour the double cream into a bowl and whisk with an electric mixer until it’s just starting to thicken to soft peaks. Place the soft cheese, icing sugar and the vanilla seeds in a separate bowl, then whisk for 2 more minutes until smooth and starting to thicken.

Tip the double cream in the bowl and fold it into the soft cheese mixture. View my video for a visual instruction.

Spoon your fully incorporated mixture onto the biscuit base, smooth the top of the cheesecake down a spatula and leave to set overnight or throughout the day if you are making this in the morning.

How long can I store my cheesecake?

Once your cheesecake is set, it will store in the fridge for 3-4 days. (if it lasts that long) Make sure to keep in an airtight container or wrapped in clingfilm. Making this cheesecake ahead of time is the perfect dish to contribute to a summer event!

I hope that you enjoy this recipe as much as we do!