Mary Berry No Bake​ Strawberry Cheesecake

Mary Berry No Bake Strawberry Cheesecake is a classic British summer dessert. This light treat features a buttery digestive biscuit base topped with fresh puréed strawberries, whipped double cream, and full-fat cream cheese.

The first time I made this, I didn’t let the base chill long enough and the whole thing crumbled when I tried to slice it. Now I always give the butter and crumbs at least half an hour in the fridge before adding the topping. It’s the only way to get those sharp, clean edges when you’re serving.

The lemon juice is doing more work than you’d think here. It’s not just for the zingy taste but actually helps the cream cheese and double cream firm up into a sliceable texture whilst it sits. Without that acidity, you’ll end up with a puddle of pink cream rather than a proper cheesecake. I’ve found that using fresh lemons is much better than the bottled stuff for this specific reaction.

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Mary Berry No Bake Strawberry Cheesecake Ingredients

For the Base

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

For the Filling

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

For the Topping

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

How To Make Mary Berry No Bake Strawberry Cheesecake

1. Prepare the tin: Lightly grease the sides and line the base of a 20cm (8-inch) loose-bottomed springform tin with greaseproof paper. This makes it much easier to lift the whole thing out once it’s set without the biscuit base sticking to the metal. Make sure the paper is flat so you don’t get odd ridges on the bottom of your slices.
2. Make the base: Smash the digestive biscuits into fine crumbs using a food processor or a sandwich bag and a rolling pin. Mix the crumbs with the melted butter and a pinch of salt until every bit of biscuit looks like damp sand. The salt might seem odd for a sweet dish, but it brings out the toasted flavour of the biscuits.
3. Press the crumbs: Tip the mixture into the tin and press it down firmly into a flat layer using the back of a large spoon. Work from the middle out to the edges so the thickness is the same all the way across. Pop it in the fridge for at least 30 minutes to let the butter harden and lock the base together.
4. Prepare the strawberries: Wash and hull the 115g (4oz) of strawberries then blend them until they’re a liquid purée. I usually push this through a fine sieve to get rid of the seeds so the filling stays silky. If you leave the seeds in, they can feel a bit gritty against the smooth cream cheese.
5. Beat the cheese: Put the room temperature cream cheese, icing sugar, lemon zest, and lemon juice into a large bowl and beat them together until smooth. Make sure there are no lumps of cheese left before you move on to the next step. If your cheese is too cold, it’ll stay chunky no matter how hard you whisk it.
6. Whip the cream: Pour the double cream into a cold bowl and whisk it until it forms soft peaks that just hold their shape. Stop as soon as the whisk leaves a trail in the cream. Don’t over-whisk it until it’s stiff or grainy. If it gets too thick, the finished cheesecake will feel heavy on the tongue rather than light and airy.
7. Mix the filling: Use a large metal spoon to gently mix the whipped cream into the cheese mixture, then slowly swirl in the strawberry purée. Keep going until the colour is a consistent pale pink throughout. You want to keep as much air in the mixture as possible so use a slow figure-of-eight motion with your spoon.
8. Set the cake: Spoon the pink filling over the chilled biscuit base and smooth the top with a spatula or the back of a spoon. Cover the tin with clingfilm and chill it in the fridge for at least 6 hours, though overnight is much safer. The longer it stays in the fridge, the better the structure becomes. If you try to cut it too early, the centre will still be soft and it’ll collapse into a mess.
9. Finish the topping: Arrange the strawberry halves over the top of the set cheesecake in a circular pattern. Warm the jam in a small pan or the microwave for 10 seconds then brush it over the fruit to give it a glossy shine. This glaze also stops the cut edges of the fresh strawberries from drying out or looking dull.

Recipe Tips

• Full-fat is essential. Never use light or spreadable cream cheese because it has too much water and won’t set without gelatin. The fat content is what provides the structural integrity needed to hold the weight of the fruit and cream.
• Cold cream whips better. Keep your double cream in the fridge until the very second you need it so it holds more air. If the cream gets warm, the fat molecules won’t trap the air bubbles as effectively and your filling will be runny.
• Sieve the fruit. Taking two minutes to push your strawberry purée through a fine mesh sieve removes the tiny seeds for a smoother finish. It also helps you catch any large bits of fruit that didn’t blend properly which could cause lumps in the filling.
• Room temperature cheese. Take the cream cheese out an hour before starting so it blends with the icing sugar without leaving tiny white spots. Soft cheese mixes much faster and prevents you from over-working the batter while trying to get it smooth.
• Warm the tin. Before releasing the springform clip, run a warm palette knife around the edge to stop the cheese from tearing. This ensures the sides stay perfectly smooth and prevents the biscuit base from cracking as the tin expands.
• Wipe the blade. Use a sharp knife dipped in hot water and wiped dry between every single slice for that professional look. The heat from the metal helps it glide through the cold fat without dragging the filling down into the biscuit.

What To Serve With Strawberry Cheesecake

A splash of extra pouring cream or a scoop of vanilla ice cream makes this feel even more like a treat. The fruit is quite sweet so a few fresh sprigs of mint add a nice bit of greenery and a sharp scent.

If you’re serving this for afternoon tea, a pot of Earl Grey is a great choice. The citrus notes in the tea match the lemon juice in the filling. A handful of fresh raspberries or blueberries on the side can also provide a bit of tartness to balance the sugar.

How To Store Strawberry Cheesecake

Fridge: Keep it in the fridge at all times inside the tin or a tall airtight container. It’ll stay fresh and hold its shape for up to three days, though the biscuit base will start to soften after the first 24 hours.

Reheat: This is a cold dessert and shouldn’t be heated. If it gets too warm on the table, the cream will soften and the slices will lean over. Always take it straight from the fridge to the plate and put any leftovers back immediately.

Freeze: You can freeze the cheesecake for up to a month if you leave the fresh fruit topping off. Wrap the whole tin in a double layer of clingfilm and then foil to prevent freezer burn. Thaw it slowly in the fridge for 24 hours before adding the fresh berries and jam glaze.

Mary Berry No Bake Strawberry Cheesecake Nutrition Facts

Per serving (1 of 8):

• Calories: 480 kcal
• Protein: 6g
• Fat: 38g
• Carbohydrates: 30g
• Sugar: 22g
• Sodium: 310mg

Estimated. May vary based on ingredients and cooking methods.

FAQs

Can I use frozen berries for Mary Berry No-Bake Strawberry Cheesecake?

Yes, but you must thaw and drain them thoroughly before puréeing so the extra water doesn’t ruin the set. Pat them dry with kitchen roll to make sure the filling doesn’t become too thin.

Why didn’t my cheesecake set in the fridge?

It’s usually because you used low-fat cream cheese or didn’t whip the double cream to a thick enough peak. The lemon juice is also vital for the setting process so don’t leave it out.

Can I use a different biscuit for the base?

Ginger nuts work well if you want a spicy kick, but make sure to crush them finely so the base stays together. Shortbread is another option but it’s much more crumbly than a standard digestive.

How do I get the cheesecake out of the tin without breaking it?

Make sure you’ve used a loose-bottomed tin and greased the sides well with a little butter before filling. Pushing the base up from the bottom while the tin sits on a tall tin of beans is the safest way to release it.

Can I make this Mary Berry No-Bake Strawberry Cheesecake a day in advance?

Yes, it actually tastes better after 24 hours because the biscuit base absorbs a little moisture and the strawberry flavour develops. Just wait to add the fresh fruit topping until the day you’re serving it.

Try More Recipes:

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