Description
This luscious no-bake Strawberry Cheesecake 3 features a buttery digestive biscuit crust and a velvety filling bursting with fresh berries. It is the perfect refreshing dessert for summer gatherings, offering a professional-grade texture without needing an oven.
Ingredients
- 250g digestive biscuits, crushed
- 100g unsalted butter, melted
- 600g full-fat cream cheese, room temperature
- 100g icing sugar, sifted
- 284ml double cream
- 400g fresh strawberries, finely chopped and drained
- Extra strawberries for garnish
Instructions
- Combine the crushed digestive biscuits and melted butter until well coated, then press firmly into the base of a springform tin and refrigerate.
- Finely chop the strawberries and place them in a fine-mesh sieve for 10 minutes to drain away any excess juice.
- In a chilled bowl, whisk together the cream cheese, icing sugar, and double cream using an electric mixer until the mixture is very thick.
- Gently fold the drained strawberries into the cream mixture using a spatula, being careful not to over-mix.
- Pour the filling over the chilled biscuit base, smooth the top with an offset spatula, and refrigerate for at least 4 hours or overnight.
- Run a knife around the edge of the tin to release the cheesecake, then garnish with fresh strawberries before serving cold.
Notes
To ensure a perfectly smooth and stable filling, always use block-style full-fat cream cheese and ensure it is at room temperature before mixing. If your kitchen is particularly warm, try chilling your whisk and mixing bowl for 15 minutes prior to whipping the cream to help it set more effectively.
- Prep Time: 30 mins
- Cook Time: 0 mins
- Category: Dessert
- Method: No-Bake
- Cuisine: American