No bake Strawberry Cheesecake

PennyBy Penny    

July 14, 2015

  • Prep: 20 mins
  • Cook: 1 hr 5 mins
  • Yields: 8 servings


250g digestive biscuit

100g butter

, melted

1 vanilla pod

600g soft cheese

100g icing sugar

284ml double cream

For the topping

400g punnet strawberry



1Grease a 23cm loose-bottomed tin with baking parchment.

2Put digestive biscuits in a bag and crush to crumbs Put the crumbs to a bowl, then pour over 100g melted butter.

3 Mix thoroughly until the crumbs are completely coated.

4Tip them into the tin and press firmly down into the base to create an even layer. Use the bottom of a glass to level it out and push it down

5Chill in the fridge for 1 hr to set firmly.

6Scrape the vanilla seeds from the pod

7Put 600g cream cheese, 100g icing sugar and the vanilla seeds in a bowl, mix until smooth.

8Tip in the cream and continue beating until the mixture is completely combined.

9Put the sliced strawberries around the edge of the tin

10Take half the remaining strawberries and whizz with a little icing sugar . Pour this into the filling and swirl through .

11spoon the filling onto the biscuit base

12 Smooth the top of the cheesecake down with the back of a dessert spoon or spatula. Decorate with remaining strawberries Leave to set in the fridge for a couple of hours or overnight