No-Bake Strawberry Cheesecake Dessert (Makes 9 servings)
Ingredients
Biscuit Base
- 250 g (8.8 oz) digestive biscuits or Graham crackers
- 100 g (7 tbsp) unsalted butter, melted
Cheesecake Filling
- 500 g (17.6 oz) full-fat cream cheese, softened
- 250 ml (1 cup) heavy whipping cream (35–40% fat)
- 120 g (½ cup) sour cream or Greek yogurt
- 100 g (½ cup) powdered sugar
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- Pinch of salt
Strawberry Sauce
- 250 g (2 cups) fresh or frozen strawberries
- 50 g (¼ cup) sugar
- 1 tbsp lemon juice
- 1 tsp cornstarch mixed with 2 tbsp water (optional, for thicker sauce)
Topping
- 150 g fresh strawberries, diced
- 2 digestive biscuits, crushed
- Extra strawberry sauce
Equipment
- 8×8 inch (20×20 cm) dish or 9 dessert containers
- Mixing bowls
- Electric mixer
- Saucepan
- Spatula
Instructions
Step 1: Make the Base
- Crush biscuits into fine crumbs.
- Mix with melted butter until evenly coated.
- Press firmly into the bottom of the container.
- Chill for 20 minutes.
Step 2: Prepare Strawberry Sauce
- Add strawberries, sugar, and lemon juice to a saucepan.
- Cook over medium heat for 8–10 minutes.
- Mash slightly.
- Stir in cornstarch slurry if you want a thicker sauce.
- Cool completely.
Step 3: Cheesecake Filling
- Beat cream cheese until smooth.
- Add powdered sugar and vanilla.
- Mix in sour cream and lemon juice.
- In another bowl, whip the cream to stiff peaks.
- Fold whipped cream gently into the cream cheese mixture.
Step 4: Assemble
- Spread half the cheesecake filling over the biscuit base.
- Spoon some strawberry sauce on top.
- Swirl with a knife.
- Add remaining cheesecake filling.
- Add more strawberry sauce and swirl again.
Step 5: Decorate
Top with:
- Fresh diced strawberries
- Crushed biscuits
- Extra strawberry sauce
Step 6: Chill
Refrigerate for 6–8 hours, preferably overnight.
Storage
- Refrigerator: 4–5 days
- Freezer: Up to 2 months
- Thaw overnight in the refrigerator before serving.
Nutrition Information (Approximate, per serving)
| Nutrient | Amount |
|---|---|
| Calories | 430 kcal |
| Carbohydrates | 32 g |
| Protein | 6 g |
| Fat | 31 g |
| Saturated Fat | 18 g |
| Cholesterol | 90 mg |
| Sodium | 250 mg |
| Fiber | 2 g |
| Total Sugar | 21 g |
Nutrition values are estimates and will vary based on the specific brands and ingredients used.
Frequently Asked Questions (Q&A)
Q: Can I use frozen strawberries?
Yes. Thaw and drain excess liquid before making the sauce.
Q: Can I make it ahead?
Yes. It’s best made 1 day in advance for the best texture.
Q: Can I freeze it?
Yes. Freeze in an airtight container for up to 2 months.
Q: Can I use Cool Whip instead of whipped cream?
Yes. Substitute with about 250–300 g (9–10 oz) of thawed whipped topping.
Q: What biscuits work best?
Digestive biscuits, Graham crackers, Lotus Biscoff cookies, or vanilla wafers all work well.
Q: Why is my cheesecake filling runny?
Possible causes include:
- Cream wasn’t whipped to stiff peaks.
- Cream cheese was too warm.
- Strawberry sauce was added before cooling.
Q: Can I make it without an electric mixer?
Yes, but whipping the cream by hand takes longer and requires more effort.
Q: How do I make it sweeter?
Increase the powdered sugar by 20–30 g (2–3 tablespoons), tasting as you go.
Q: Can I use low-fat cream cheese?
Yes, though the filling will be less rich and may be slightly softer.
Q: Can I turn this into individual dessert cups?
