Description
This no-bake strawberry cheesecake with sauce is creamy, light, and beautifully refreshing—perfect for warm days or anytime you want an easy showstopper dessert. It starts with a buttery biscuit crust, followed by a smooth vanilla-lemon cheesecake filling, then finished with a glossy homemade strawberry sauce. No oven needed—just mix, chill, and serve a slice of sweet comfort.
Ingredients
- 250 g digestive biscuits (about 2 cups crumbs)
- 120 g unsalted butter, melted (1/2 cup)
- 400 g full-fat cream cheese, room temperature (14 oz)
- 200 ml heavy cream, cold (3/4 cup + 1 tbsp)
- 100 g powdered sugar (1/2 cup)
- 1 tsp vanilla extract
- 1 tbsp fresh lemon juice
- 300 g fresh strawberries, chopped (about 2 cups)
- 80 g granulated sugar (1/3 cup)
- 1 tbsp lemon juice (for sauce)
- 1 tsp cornstarch + 1 tbsp water (optional, for thicker sauce)
- Extra fresh strawberries (optional, for topping)
Instructions
- Crush the digestive biscuits into fine crumbs using a food processor or a rolling pin in a bag.
- Mix the crumbs with melted butter until the texture looks like wet sand.
- Press the mixture firmly into the bottom of an 8-inch (20 cm) springform pan. Smooth with the back of a spoon and chill for 30 minutes.
- Beat the room-temperature cream cheese until completely smooth and creamy.
- Add powdered sugar, vanilla extract, and lemon juice, then beat again until silky.
- In a separate bowl, whip the cold heavy cream to soft peaks.
- Gently fold the whipped cream into the cream cheese mixture until light and fully combined.
- Spoon the filling over the chilled crust and smooth the top. Cover and refrigerate at least 4 hours (overnight is best).
- Make the strawberry sauce: add chopped strawberries, sugar, and lemon juice to a saucepan over medium heat. Stir gently as the berries release their juices.
- Simmer 5–7 minutes until the sauce looks glossy. For a thicker sauce, stir in the cornstarch slurry and simmer 30–60 seconds more.
- Cool the sauce completely to room temperature, then chill until ready to use.
- Unmold the cheesecake, spoon the cooled strawberry sauce over the top, slice, and serve chilled.
Notes
Use full-fat cream cheese for the best structure and flavor. Let the cream cheese soften at room temperature so the filling stays lump-free. Whip the cream cold and fold gently to keep the texture airy. Always cool the sauce completely before topping the cheesecake to prevent melting or streaking. Make-ahead tip: assemble the cheesecake the night before for cleaner slices. Storage: keep covered in the fridge up to 3 days. Freezing: freeze the cheesecake WITHOUT sauce (wrap well) up to 1 month; thaw overnight in the fridge and add fresh sauce before serving.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: B
- Method: No-Bake / Chilled
- Cuisine: International
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 22g
- Sodium: 210mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg