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| Delicious No-Bake Strawberry Cheesecake |
There’s something amazing about a no‑bake cheesecake - the kind that comes together in several parts but all very easy. This strawberry version is light, creamy, and full of fresh berry flavor, with a simple digestive biscuit base and a glossy strawberry jelly topping that sets into a beautiful, sliceable layer.
The base starts with crushed digestives mixed with melted butter, pressed firmly into the bottom of a springform tin. It’s the kind of foundation that always behaves: sturdy enough to slice cleanly, but still soft enough to feel homemade.
For the creamy center, fresh strawberry pulp is blended with cream cheese, sugar, and a splash of vanilla until smooth and pink then the whipped cream is folded in to give the mixture its cloud‑like texture.
The final touch is a simple strawberry jelly topping. Store-bought jelly crystals give a lovely flavor and to be honest I don't use enough gelatine in my cooking to warrant buying a whole packet then having to work out how much sugar and flavor to add as well. The jelly crystals are simply dissolved in roughly half the amount of recommended liquid, then cooled and poured gently over the chilled cheesecake to set.
After a few hours, you’ll have a cool, creamy, summery dessert that slices beautifully and tastes even better the next day. It’s the perfect make‑ahead treat for summer evenings, dinner parties, or any moment that calls for something sweet without fuss.
Ingredients:- 450-500gm cream cheese, softened to room temperature
- 1 cup heavy whipping cream
- 1 85gm packet strawberry flavored jelly crystals
- 100gm butter, melted
- 1 packet digestive biscuits (250gm)
- Approximately 300gms fresh or frozen strawberries
- 1 tablespoon fresh lemon juice (optional - helps keep the color of the strawberries)
- 3/4 cup sugar
- 1 tsp vanilla essence
Method:
Dissolve the jelly crystals in 250ml boiling water. Stir and set aside.
Crush the digestives to fine crumbs in a blender or roll with a rolling pin in a plastic bag.
Melt the butter and mix through the digestives with a fork.
Press the digestive butter mixture into the base of a 23cm springform pan, refrigerate. If you want a taller cheesecake, use a 20cm pan.
Remove the stalks from the strawberries and whizz to pulp in a blender (or finely chop and mash as much as possible if you don't have a blender).
Pour the cream into a bowl and whip to peaks.
In a separate bowl add the cream cheese and whip to smooth. Add the vanilla and sugar, 3 tablespoons each of the strawberry pulp and jelly mixture and whip until mixed through. Add the whipped cream to the cream cheese mixture and briefly whip to combine.
Pour the cream cheese mixture onto the biscuit base and spread to the sides. Avoid leaving any gaps to prevent the jelly topping escaping.
Gently pour the jelly over the cream cheese mixture.
Place in the fridge 6-8 hours to set.
Cut with a large wet knife, wiping the blade clean for each cut.
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