This easy and creamy Strawberry Cheesecake is a simple, no-bake dessert that’s perfect for any occasion. With just a few common ingredients, you can create a rich, indulgent treat that’s both refreshing and satisfying. Top it with fresh strawberries or a drizzle of strawberry sauce for extra sweetness!
Ingredients Needed:
- 125g digestive biscuits
- 75g butter, softened
- 300g cream cheese
- 60g sugar
- 1 tsp vanilla extract
- 250ml double cream
- Strawberry jam (2 pots)
- Fresh strawberries (a few for decoration or to make strawberry sauce – optional)
How To Make Strawberry Cheesecake Recipe:
- Prepare the Biscuit Base: Crush the digestive biscuits (or graham crackers) in a bowl using your fingers or a rolling pin. Melt the butter and mix it into the crushed biscuits until evenly combined. Press the mixture into the base of a flat bowl or container to create an even layer.
- Spread the Jam: Use a wet metal tablespoon or teaspoon to spread an even layer of strawberry jam over the biscuit base to prevent sticking.
- Make the Cheesecake Filling: In a large bowl, beat together the cream cheese, sugar, and vanilla extract until smooth. In a separate bowl or using a processor, whip the double (or heavy) cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture until fully combined.
- Assemble the Cheesecake: Spoon the cream cheese mixture over the biscuit and jam base. Smooth the surface with a wet metal spoon, leaving a decorative swirl or textured finish if desired.
- Decorate and Chill: Optionally, drizzle the top with strawberry sauce or garnish with fresh strawberries. Refrigerate for at least 3-5 hours or overnight until fully set.
Recipe Tips:
- Chill overnight: Let the cheesecake chill for at least 5 hours, but overnight is best for the perfect setting.
- Crush biscuits finely: Finely crushed biscuits help make a solid base for the cheesecake.
- Whip cream to soft peaks: Overwhipping can make the cream too thick, so stop when it’s soft and smooth.
- Top with fresh strawberries: They make the cheesecake look great and add extra sweetness.
How To Store:
- Refrigerate: Let the cheesecake cool to room temperature, then cover and refrigerate for up to 3 days.
- Freeze: Wrap the cheesecake tightly in plastic wrap or foil and freeze for up to 1 month.
Nutrition Facts:
- Calories: 374 kcal
- Total Fat: 22g
- Saturated Fat: 14g
- Cholesterol: 73mg
- Sodium: 311mg
- Potassium: 118mg
- Total Carbohydrate: 38g
- Dietary Fiber: 1g
- Sugars: 26g
- Protein: 6g
Try More Nigella Lawson Recipes:
- Nigella Lime And Ginger Cheesecake Recipe
- Nigella Coffee Cheesecake Recipe
- Nigella New York Cheesecake Recipe
Nigella Strawberry Cheesecake Recipe
Description
This easy and creamy Strawberry Cheesecake is a simple, no-bake dessert that’s perfect for any occasion. With just a few common ingredients, you can create a rich, indulgent treat that’s both refreshing and satisfying. Top it with fresh strawberries or a drizzle of strawberry sauce for extra sweetness!
Ingredients
Instructions
- Prepare the Biscuit Base: Crush the digestive biscuits (or graham crackers) in a bowl using your fingers or a rolling pin. Melt the butter and mix it into the crushed biscuits until evenly combined. Press the mixture into the base of a flat bowl or container to create an even layer.
- Spread the Jam: Use a wet metal tablespoon or teaspoon to spread an even layer of strawberry jam over the biscuit base to prevent sticking.
- Make the Cheesecake Filling: In a large bowl, beat together the cream cheese, sugar, and vanilla extract until smooth. In a separate bowl or using a processor, whip the double (or heavy) cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture until fully combined.
- Assemble the Cheesecake: Spoon the cream cheese mixture over the biscuit and jam base. Smooth the surface with a wet metal spoon, leaving a decorative swirl or textured finish if desired.
- Decorate and Chill: Optionally, drizzle the top with strawberry sauce or garnish with fresh strawberries. Refrigerate for at least 3-5 hours or overnight until fully set.
Notes
- Chill overnight: Let the cheesecake chill for at least 5 hours, but overnight is best for the perfect setting.
- Crush biscuits finely: Finely crushed biscuits help make a solid base for the cheesecake.
- Whip cream to soft peaks: Overwhipping can make the cream too thick, so stop when it’s soft and smooth.
- Top with fresh strawberries: They make the cheesecake look great and add extra sweetness.