Description

This luscious no-bake strawberry cheesecake features a buttery digestive biscuit crust and a velvety filling folded with fresh, sun-ripened berries. It is a simple yet elegant dessert that captures the essence of summer without ever needing to turn on the oven.

Ingredients

250g digestive biscuits, crushed
100g unsalted butter, melted
600g full-fat cream cheese, softened
300ml double cream, cold
100g icing sugar, sifted
400g fresh strawberries, hulled and divided

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Instructions

Combine crushed digestive biscuits with melted butter and press firmly into the base of a cake tin; chill in the refrigerator.
Finely chop half of the strawberries and let them drain in a sieve over a bowl to remove excess moisture.
In a large chilled bowl, whisk together the cream cheese, double cream, and icing sugar until the mixture is very thick and holds its shape.
Gently fold the chopped, drained strawberries into the cream mixture using a spatula.
Spread the filling over the chilled biscuit base and smooth the top with an offset spatula.
Refrigerate for at least 4 hours or overnight to set completely.
Before serving, carefully remove from the tin and decorate the top with the remaining whole or halved strawberries.

Notes

For the cleanest slices, dip your knife in hot water and wipe it dry before each cut. To ensure a perfect set, always use full-fat cream cheese and make sure your double cream is chilled thoroughly before whisking.

Prep Time: 20 mins
Cook Time: 0 mins
Category: Dessert
Method: No-Bake
Cuisine: American