Mary Berry No-Bake Strawberry Cheesecake Recipe

Name: Mary Berry No-Bake Strawberry Cheesecake Recipe
Prep time: 20 min
Ingredients: 200g digestive biscuits; 100g unsalted butter, melted; 400g full-fat cream cheese; 300ml double cream; 100g icing sugar; 1 tsp vanilla extract; 200g fresh strawberries, chopped; 150g fresh strawberries, sliced

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This Mary Berry No-Bake Strawberry Cheesecake is a wonderfully creamy dessert with a buttery biscuit base and a smooth, lightly sweetened cream cheese filling. Fresh strawberries add a bright, fruity flavour that balances the richness beautifully. Because it requires no baking, it is a very approachable recipe even for beginners. The cheesecake takes about 20 minutes to prepare and then chills in the fridge until perfectly set.

Ingredients

For the Biscuit Base

200g digestive biscuits
100g unsalted butter, melted

For the Cheesecake Filling

400g full-fat cream cheese
300ml double cream
100g icing sugar
1 tsp vanilla extract
200g fresh strawberries, finely chopped

For the Strawberry Topping

150g fresh strawberries, sliced
2 tbsp strawberry jam, gently warmed

How to Make Mary Berry No-Bake Strawberry Cheesecake

Prepare the tin: Line the base of a 20cm springform cake tin with baking parchment. This makes it easier to remove the cheesecake once it has set.
Make the biscuit base: Crush the digestive biscuits into fine crumbs using a food processor or place them in a bag and crush with a rolling pin.
Combine with butter: Mix the crushed biscuits with the melted butter until the mixture resembles damp sand.
Press into the tin: Tip the biscuit mixture into the prepared tin and press it firmly into an even layer using the back of a spoon. Chill in the refrigerator for about 20 minutes so the base firms up.
Prepare the filling: In a large mixing bowl beat the cream cheese, icing sugar and vanilla extract until smooth and creamy.
Whip the cream: In a separate bowl whip the double cream until soft peaks form, then gently fold it into the cream cheese mixture.
Add strawberries: Fold the chopped fresh strawberries through the filling so they are evenly distributed.
Assemble the cheesecake: Spoon the filling onto the chilled biscuit base and smooth the top with a spatula.
Chill until set: Refrigerate the cheesecake for at least 4 hours, or overnight if possible, until it is firm and easy to slice.
Decorate and serve: Arrange sliced strawberries on top and brush lightly with warmed strawberry jam for a glossy finish.

Tips for the Best No-Bake Strawberry Cheesecake

Why is my cheesecake not setting properly?

The cheesecake must chill long enough for the filling to firm up. Always allow at least 4 hours in the fridge and ensure the cream was whipped to soft peaks before folding.

How do I get a firm biscuit base?

Press the biscuit crumbs firmly into the tin and chill them before adding the filling. This helps the butter solidify and hold the base together.

Can I use frozen strawberries?

Fresh strawberries are best because frozen ones release too much liquid. If using frozen fruit, thaw completely and drain well before adding.

How do I remove the cheesecake neatly from the tin?

Run a thin knife around the edge of the tin before releasing the springform clip. This helps the cheesecake keep its clean shape.

Serving Suggestions

Serve with extra fresh strawberries on the side
Add a drizzle of strawberry sauce for extra fruit flavour
Pair with lightly whipped cream
Garnish with mint leaves for a fresh finish

Storage

Room Temperature

This cheesecake should not be left at room temperature for more than 1 hour as the filling contains dairy.

Refrigerator

Store covered in the refrigerator for up to 3 days. Keep it in an airtight container or cover the tin with cling film to maintain freshness.

Freezing

The cheesecake can be frozen for up to 2 months without the strawberry topping. Wrap it well in cling film and foil, then thaw overnight in the refrigerator before serving.

Nutrition

Calories: 390 kcal
Carbohydrates: 30g
Protein: 5g
Fat: 28g
Saturated Fat: 17g
Sodium: 230mg

Nutrition values are approximate and may vary depending on ingredients used.

FAQs

How long does a no-bake strawberry cheesecake need to set?

It should chill for at least 4 hours in the refrigerator, though overnight chilling gives the best texture and clean slices.

Can I make this cheesecake a day in advance?

Yes, this dessert is ideal for making ahead. Prepare it the day before and keep it chilled until ready to serve.

What biscuits work best for the base?

Digestive biscuits are traditional and provide a buttery flavour, but graham crackers or similar plain biscuits also work well.

Can I add gelatin to make it firmer?

It is usually not necessary, but if you want a very firm cheesecake you can dissolve a small amount of gelatin and mix it into the filling before chilling.