Strawberry Cheesecake

This strawberry cheesecake is a creamy, no-bake dessert with a buttery biscuit base, smooth cream cheese filling, and a fresh strawberry topping. It’s light, rich, and perfectly balanced between sweet and tangy.

What makes it special is the combination of textures—the crunchy base, silky cheesecake layer, and fresh fruit on top. It’s an easy yet impressive dessert that works for birthdays, gatherings, or any time you want something refreshing and indulgent.

I usually make it ahead of time because it sets beautifully in the fridge and tastes even better the next day.

Cheesecake – Best Recipe

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Prep Time 25 minutes mins

Total Time 25 minutes mins

Servings: 12

Calories: 350

Ingredients Method Notes

Ingredients

  

Base:

• 300 g crushed biscuits
• 180 ml melted butter
• 10 tbsp milk

Cream:

• 500 g cream cheese
• 200 g powdered sugar
• 1 vanilla sugar packet
• 500 ml whipping cream
• 1 gelatin sheet or gelatin powder

Fruit topping:

• 350 g frozen fruit any choice
• 4 tbsp sugar
• 100 ml water
• 1 gelatin sheet or powder

Method

 

Base:

1. Mix crushed biscuits, melted butter, and milk.
2. Press firmly into the bottom of a cake pan.
3. Place in the fridge while preparing the cream.

Cream:

1. Mix cream cheese, powdered sugar, and vanilla sugar until smooth.
2. In a separate bowl, whip the cream until fluffy.
3. Soak gelatin, let it swell, then gently melt it.
4. Combine everything together and pour over the base.
5. Refrigerate to set.

Fruit topping:

1. Cook frozen fruit, sugar, and water until boiling.
2. Add prepared gelatin and mix well.
3. Let it cool slightly, then pour over the cream layer.

Notes

Use full-fat cream cheese for the best texture and flavour.

Let the melted butter cool slightly before mixing it with the biscuit base so it doesn’t become soggy.

Press the base firmly into the pan so it holds its shape when sliced.

Make sure the gelatin is fully dissolved before adding it to the cream to avoid lumps.

Chill the cheesecake for at least 4–6 hours, but overnight is best for a firm set.

You can use any fruit for the topping depending on season or preference.

If using fresh fruit instead of frozen, reduce the cooking time slightly.

For clean slices, dip your knife in hot water and wipe it dry before cutting.

 

FAQ

Do I need to bake this cheesecake?
No, this is a no-bake cheesecake that sets in the fridge.

Can I use fresh fruit instead of frozen?
Yes, fresh fruit works perfectly for the topping.

How long does it need to set?
At least 4–6 hours, but overnight is best.

Can I skip gelatin?
Gelatin helps the cheesecake and topping set firmly, but you can replace it with agar agar if needed.

How long does it last in the fridge?
Up to 3 days when stored in a sealed container.