Mary Berry No-Bake Strawberry Cheesecake Recipe

This Mary Berry No-Bake Strawberry Cheesecake is a creamy and fresh recipe, which is made with a classic digestive biscuit crust and a rich, no-bake cream cheese filling topped with fresh strawberries. It’s the perfect make-ahead dessert for a dinner party or summer celebration, ready in about 30 minutes, plus chilling time.

Mary Berry No-Bake Strawberry Cheesecake Ingredients

For the Crust:

• 250g (9 oz) digestive biscuits (or graham crackers), crushed
• 100g (½ cup) butter, melted

For the Filling:

• 500g (18 oz) full-fat cream cheese, at room temperature
• 150g (1 ¼ cups) icing sugar, sifted
• 1 teaspoon vanilla extract
• 300ml (1 ¼ cups) double cream or heavy whipping cream

For the Topping:

• 400g (14 oz) fresh strawberries
• 2 tablespoons caster sugar
• 1 tablespoon lemon juice

How To Make Mary Berry No-Bake Strawberry Cheesecake

1. Make the Crust: In a bowl, mix the crushed digestive biscuits with the melted butter until the crumbs are evenly moistened and resemble wet sand.
2. Press the Crust: Tip the crumb mixture into a 23cm (9in) springform or loose-bottomed cake tin. Use the back of a spoon to press the crumbs firmly and evenly into the base of the tin. Place the tin in the refrigerator to chill and firm up for at least 30 minutes.
3. Make the Cheesecake Filling: In a large bowl, use an electric mixer to beat the room-temperature cream cheese until it is completely smooth and free of lumps. On a low speed, gradually beat in the sifted icing sugar and the vanilla extract until combined.
4. Combine the Filling: In a separate, clean bowl, whip the double cream until it holds soft, floppy peaks. Gently fold the whipped cream into the cream cheese mixture with a large metal spoon or spatula until it is just combined and no streaks remain.
5. Assemble and Chill: Spoon the filling over the chilled biscuit crust and spread it into an even layer. Place the cheesecake in the refrigerator to chill for at least 6 hours, or preferably overnight, until it is completely firm.
6. Decorate and Serve: When you are ready to serve, prepare the topping. Hull and slice half of the strawberries. Place them in a small saucepan with the sugar and lemon juice and heat gently until the sugar has dissolved and the strawberries have softened into a light sauce. Let it cool completely. Carefully remove the cheesecake from the tin, arrange the remaining fresh strawberries on top, and drizzle with the cooled strawberry sauce.

Recipe Tips

• How to get a perfectly smooth, non-lumpy filling? The most important secret is to use cream cheese that is fully softened to room temperature. This is the key to preventing lumps and achieving a silky-smooth consistency when you beat it.
• Can I make this ahead of time? Absolutely! This no-bake cheesecake is the perfect make-ahead dessert. It needs at least 6 hours to set, but its flavor and texture are even better if it’s made a full day in advance.
• Why did my cheesecake not set? This can happen if it wasn’t chilled for long enough, or if low-fat ingredients were used. For a no-bake cheesecake to set up properly, it is essential to use full-fat cream cheese and double (heavy) cream.
• How do I get a perfect crust? A crust that doesn’t hold together is usually because it wasn’t pressed firmly enough. Use the bottom of a glass or a flat measuring cup to really compact the buttery crumbs into a solid base before you chill it.

What To Serve With Strawberry Cheesecake

This is a classic, refreshing dessert that is the perfect balance of sweet and fruity. It is a complete treat on its own, but also lovely with:

• An extra dollop of whipped cream
• A hot cup of tea or a light coffee

How To Store Strawberry Cheesecake

• Refrigerate: This cheesecake must be stored in the refrigerator because of the cream cheese. Keep it covered in a cake carrier or with plastic wrap. It will keep well for up to 3 days.
• Freeze: This cheesecake freezes beautifully, preferably before adding the fresh strawberry topping. You can freeze it whole or in individual slices. Wrap it well in plastic wrap and foil and it will keep for up to 3 months. Thaw it in the refrigerator before serving.

Strawberry Cheesecake Nutrition Facts

• Serving: 1 slice (1/12th of cake)
• Calories: 590 kcal
• Carbohydrates: 52g
• Protein: 7g
• Fat: 41g
• Saturated Fat: 25g
• Sugar: 42g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Mary Berry No-Bake Chocolate Cheesecake Recipe
• Mary Berry Baileys Cheesecake Recipe
• Mary Berry No-Bake Lemon Cheesecake Recipe

Mary Berry No-Bake Strawberry Cheesecake Recipe

Author: Chloe Saidani Cooking Method:No-Bake Cuisine:British Courses:Dessert

Difficulty:BeginnerPrep time: 30 minutesCook time: minutesRest time:6 hours Total time:6 hours 30 minutesCooking Temp:100 CServings:12 servingsEstimated Cost:25 $Calories:590 kcal Best Season:Available

Description

A classic and incredibly easy no-bake strawberry cheesecake with a rich, creamy filling, a simple buttery biscuit crust, and a fresh strawberry topping.

Ingredients

• Crust: 250g digestive biscuits, 100g melted butter.
• Filling: 500g softened full-fat cream cheese, 150g sifted icing sugar, 1 tsp vanilla extract, 300ml double cream.
• Topping: 400g fresh strawberries, 2 tbsp caster sugar, 1 tbsp lemon juice.

Instructions

1. Make the crust by mixing the crushed biscuits with the melted butter. Press this mixture firmly into the base of a 23cm (9in) springform tin. Chill in the refrigerator for 30 minutes.
2. In a large bowl, beat the softened cream cheese until completely smooth. Beat in the icing sugar and vanilla.
3. In a separate bowl, lightly whip the double cream to soft peaks. Gently fold the whipped cream into the cream cheese mixture.
4. Pour the filling over the chilled biscuit base and spread it evenly.
5. Refrigerate for at least 6 hours, or preferably overnight, until completely firm.
6. Before serving, make a simple sauce with half the strawberries, the sugar, and lemon juice. Let it cool, then top the cheesecake with the sauce and the remaining fresh strawberries.

Notes

• The most important tip for this recipe is to let the cheesecake chill for at least 6 hours (or overnight); this is not optional and is essential for the no-bake filling to set up properly.
• For the smoothest, lump-free filling, ensure your cream cheese is fully softened to room temperature before you begin mixing.
• Be very gentle when folding the whipped cream into the cream cheese base to keep the filling light and airy.
• This is the perfect make-ahead dinner party dessert, as it’s incredibly easy and the flavor is even better on the second day.

Keywords:Mary Berry No-Bake Strawberry Cheesecake Recipe