89% would make this again

No Bake Strawberry Cheesecake

Q: Is it better to bake or not bake a cheesecake?

If you want a dessert that's quick to make, lighter and more creamier in taste and texture, go for the no-bake version. If you prefer a cake that's more dense and rich with more flavour, then the baked version is great. Why not try both to see which one you prefer the most?

Q: Why is my no-bake cheesecake not set?

Your no bake cheesecake might not be set because it didn’t chill long enough. Make sure it chills for at least 4 hours, preferably overnight. Also, using low-fat ingredients or overmixing can affect its firmness. Stick to full-fat cream cheese and gentle mixing for best results.

Q: Can you put fresh strawberries in cheesecake batter?

You can, but it’s not recommended for a classic cheesecake. Fresh strawberries add extra moisture, which can prevent the cheesecake from setting properly. It’s better to use them as a topping or swirl in a cooked strawberry sauce instead.

Q: What sets a no-bake cheesecake?

Powdered sugar helps a no-bake cheesecake set by giving the filling a silky smooth texture and added stability. It blends easily with cream cheese without making the mixture runny. If you don’t have any, you can make your own by blending granulated sugar with a bit of corn-starch in a food processor.

Q: Can a no-bake cheesecake set in 3 hours?

A no-bake cheesecake might start to set in 3 hours, but it’s best to give it at least 4 hours, or overnight for a firm, sliceable texture. Less time can leave it too soft and creamy to hold its shape well. Patience pays off with the perfect set!

Vish G

April 24, 2025

Craving something sweet, creamy, and bursting with berry goodness? This no bake super Strawberry Cheesecake is the ultimate dessert. Velvety smooth and topped with a luscious homemade strawberry sauce. It’s easy to make, doesn’t require turning on the oven for hours, and tastes like summer in every bite. Whether you’re planning a party or just treating yourself, this showstopper will steal the spotlight (and probably a few hearts).

PREP TIME

25 MIN

COOK TIME

60 MIN

SERVINGS

Ingredients

For the crust
200g digestive biscuits, crushed
100g unsalted butter, melted
For the filling
600g full-fat cream cheese, softened
150g granulated sugar
1 tsp vanilla extract
200ml sour cream
3 large eggs
For the strawberry topping
300g fresh or frozen strawberries
2 tbsp granulated sugar
1 tbsp lemon juice
Fresh strawberries and mint leaves, for garnish (optional)

Instructions

Preheat the oven to 160°C (325°F).
Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides.
In a bowl, combine crushed digestive biscuits and melted butter until fully mixed.
Press the mixture into the bottom of the pan to form an even crust. Chill in the fridge while preparing the filling.
In a large mixing bowl, beat the cream cheese until smooth and lump-free.
Add sugar and vanilla extract, then beat until creamy.
Mix in the sour cream, followed by the eggs one at a time, mixing gently after each addition.
Pour the filling over the chilled crust and smooth the top with a spatula.
Place the pan on a baking tray and bake for 50–60 minutes, until the edges are set and the center has a slight wobble.
Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
Remove from the oven and let it cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
To make the topping, combine strawberries, sugar, and lemon juice in a saucepan.
Cook over medium heat for 10–12 minutes until the mixture thickens into a sauce.
Let the sauce cool completely, then spoon it over the chilled cheesecake.
Garnish with fresh strawberries and mint leaves if desired.
Slice with a hot knife for clean edges and serve chilled.