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Mary Berry No Bake Strawberry Cheesecake Recipe

Mary Berry No Bake Strawberry Cheesecake Recipe

Mary Berry's no bake strawberry cheesecake is fresh, creamy, and sets perfectly overnight — no gelatine, no baking, no stress.
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Prep Time 25 minutes
Cook Time 8 hours
Total Time 8 hours 25 minutes
Servings: 10 Slices
Course: Dessert
Cuisine: British
Calories: 490
Ingredients Method Notes

Ingredients
  

  • Biscuit Base:
  • 300 g digestive biscuits crushed
  • 150 g unsalted butter melted
  • 1 tbsp caster sugar
  • Strawberry Filling:
  • 150 g fresh strawberries hulled (for purée)
  • 1 tbsp icing sugar
  • 600 g full-fat cream cheese room temperature
  • 150 g icing sugar sifted
  • 300 ml double cream cold
  • 1 tsp vanilla extract
  • Juice of ½ lemon
  • Topping:
  • 400 g fresh strawberries hulled and halved
  • 2 tbsp strawberry jam warmed and sieved (optional glaze)
  • Icing sugar for dusting

Method
 

  1. Press biscuit base firmly into a 23cm springform tin. Refrigerate 30 minutes.
  2. Blend 150g strawberries with 1 tbsp icing sugar until smooth. Sieve completely. Set aside.
  3. Beat cream cheese and icing sugar until smooth. Add vanilla and lemon juice. Fold in strawberry purée until evenly pink.
  4. Whip cold cream to soft peaks. Fold into cream cheese mixture in two additions.
  5. Spoon onto base. Spread and smooth. Cover loosely. Refrigerate overnight minimum.
  6. Release tin. Arrange strawberries on top. Brush with warmed jam if using. Dust edges with icing sugar. Serve.

Notes

Always sieve the strawberry purée — seeds create a grainy texture.
Use fresh strawberries only for the purée — frozen releases too much water.
Do not add more than 100ml of purée — excess liquid prevents setting.
Refrigerate overnight — this cheesecake needs more time than a plain version.
Glaze the strawberry topping with warmed jam for a professional finish.
Freeze without topping for up to 2 months. Add fresh strawberries after defrosting.
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