Mary Berry No Bake​ Strawberry Cheesecake

This refreshing Mary Berry No-Bake Strawberry Cheesecake is made with full-fat cream cheese, double cream, fresh strawberries, lemon juice, and a digestive biscuit base. This recipe creates a bright, tangy, and wonderfully creamy dessert, perfect for a sunny summer gathering or a light weeknight treat, and easily serves 8-10 people.

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Mary Berry No-Bake Strawberry Cheesecake Ingredients

For the Base:

• 7 oz (200g) digestive biscuits
• 3 oz (75g) unsalted butter, melted

For the Filling:

• 1 lb (450g) full-fat cream cheese, at room temperature
• 5 oz (150g) icing sugar (confectioners’ sugar)
• Zest and juice of 1 small lemon
• 10 fl oz (300ml) double cream (heavy cream)
• 4 oz (115g) fresh strawberries, puréed

For the Topping:

• 6 oz (170g) fresh strawberries, sliced or halved
• 2 tablespoons strawberry jam or glaze

How To Make Mary Berry No-Bake Strawberry Cheesecake

1. Prepare the tin: Lightly grease and line the base of an 8-inch (20cm) loose-bottomed springform pan with parchment paper.
2. Make the biscuit base: Crush the digestive biscuits into fine crumbs. You can use a food processor or place them in a bag and crush them with a rolling pin.
3. Combine the base: Pour the melted butter over the biscuit crumbs and mix well until every crumb is coated.
4. Press into the pan: Tip the mixture into the prepared tin. Use the back of a spoon to press the crumbs firmly and evenly across the base. Place the base in the refrigerator to chill for at least 30 minutes.
5. Prepare the strawberry purée: Wash and hull 4 oz of strawberries. Blend them in a food processor or use a stick blender until completely smooth.
6. Beat the cream cheese: In a large bowl, beat the room temperature cream cheese with the icing sugar, lemon zest, and lemon juice until the mixture is smooth and light.
7. Whip the double cream: In a separate, clean bowl, pour in the double cream (heavy cream). Use a whisk or electric mixer to whip the cream until soft peaks form.
8. Fold the cream and purée: Gently fold the whipped cream into the cream cheese mixture using a large metal spoon or spatula. Next, gently fold in the strawberry purée until the filling is a uniform pale pink color.
9. Assemble the cheesecake: Spoon the strawberry filling onto the chilled biscuit base. Use an offset spatula or the back of a spoon to smooth the surface.
10. Chill and set: Place the cheesecake in the refrigerator to chill for a minimum of 6 hours, or ideally, overnight, to allow the filling to set completely firm.
11. Garnish and serve: Before serving, arrange the fresh sliced or halved strawberries over the top. Gently brush the strawberries with warmed strawberry jam or glaze for shine before removing the cheesecake from the tin.

Recipe Tips

• Purée Your Strawberries Well: Make sure the 4 oz of strawberries you use in the filling are puréed completely smooth. Any large chunks of fruit will release moisture and make the cheesecake filling softer and harder to set.
• Don’t Over-Whip the Cream: Stop whipping the double cream when it forms soft peaks. If you whip it to stiff peaks, it will be very difficult to fold into the cream cheese mixture, making the final filling dense instead of light and fluffy.
• Handle Folding Gently: When folding the whipped cream and purée into the cream cheese, use a light, gentle, cutting motion. This keeps as much air in the mixture as possible, which helps the filling stay light and set beautifully.
• Lemon is Key: Don’t skip the lemon zest and juice. The citrus adds a crucial hint of tartness and brightness that balances the sweetness of the cream cheese and strawberries, preventing the dessert from tasting too heavy.

What To Serve Strawberry Cheesecake

The bright, tangy flavor of this strawberry cheesecake pairs wonderfully with light and simple additions. Serve a slice with a dollop of unsweetened crème fraîche or a small scoop of vanilla bean ice cream. For a delightful texture contrast, you could sprinkle a few toasted almond slivers over the plate. A glass of chilled Prosecco or a simple iced tea is a great non-alcoholic choice to complement the fresh fruit flavor.

How To Store Strawberry Cheesecake Leftovers

• Refrigerate: Store the Strawberry Cheesecake in an airtight container or covered tightly with plastic wrap in the refrigerator for up to 4 days.
• Freeze: While you can freeze the cheesecake (without the fresh strawberry topping), the texture of the cream cheese filling may change slightly and become a little more grainy upon thawing. To freeze, wrap the set, untoppped cake tightly in plastic wrap and then aluminum foil for up to 1 month. Thaw overnight in the refrigerator before adding fresh toppings.

Mary Berry No-Bake Strawberry Cheesecake Nutrition Facts

• Calories: 390 kcal
• Total Fat: 30g
• Saturated Fat: 18g
• Cholesterol: 85mg
• Sodium: 230mg
• Total Carbohydrate: 26g
• Dietary Fiber: 1g
• Sugars: 20g
• Protein: 5g

Frequently Asked Questions

• Can I use frozen strawberries? You can use frozen strawberries for the purée in the filling, but you must thaw them completely and drain off any excess liquid before blending. Frozen strawberries can hold a lot of water, and that extra moisture will prevent your cheesecake from setting properly.
• Do I have to use digestive biscuits for the base? No. You can easily substitute digestive biscuits with other dry, crisp options like Graham crackers or shortbread cookies. Ensure the substitute is finely crushed and use the same amount of melted butter.
• How do I stop my cheesecake from sticking to the pan? The best way is to line the base of your springform pan with parchment paper. Even if the pan is non-stick, lining the base ensures you can slide the finished, set cheesecake onto your serving plate cleanly and easily.

Try More Recipes:

• Mary Berry No Bake​ Chocolate Cheesecake Recipe
• Mary Berry No Bake Lemon Cheesecake Recipe
• Mary Berry Lemon Cheesecake​ Recipe