Mary Berry No-Bake Strawberry Cheesecake Recipe​

This no-bake strawberry cheesecake is a classic, creamy dessert with a buttery biscuit base, a light vanilla-lemon filling, and glossy strawberries on top. The texture is smooth and mousse-like, but still slices cleanly once it has properly chilled. It’s an easy, beginner-friendly bake-free recipe that looks special enough for guests. Total time is about 25 minutes of hands-on prep, plus at least 6 hours chilling.

Ingredients

For the biscuit base

• 250g digestive biscuits
• 125g unsalted butter, melted
• Butter or oil, for greasing the tin

For the cheesecake filling

• 600g full-fat cream cheese (brick style), at room temperature
• 100g icing sugar, sifted
• 1 tsp vanilla extract
• Finely grated zest of 1 lemon
• 1 tbsp lemon juice
• 300ml double cream, cold
• 3 gelatine leaves (or 1 tbsp powdered gelatine)
• 2 tbsp cold water (only if using powdered gelatine)

For the strawberry topping

• 350g fresh strawberries, hulled and halved (or quartered if large)
• 3 tbsp strawberry jam
• 1 tsp lemon juice

How to Make this No-Bake Strawberry Cheesecake

Get set up

• Prepare the oven: No oven needed for this recipe. Clear a shelf in the refrigerator so the cheesecake can chill completely flat.
• Prepare the tin: Lightly grease a 20cm springform tin and line the base with baking parchment. This makes unmoulding neat and stress-free.

Make the biscuit base

• Crush the biscuits: Blitz the digestives in a food processor until fine, or pop them in a bag and crush with a rolling pin.
• Mix with butter: Tip the crumbs into a bowl, pour over the melted butter, and stir until every crumb looks evenly coated.
• Press and chill: Press the mixture firmly into the tin, making a flat, well-packed layer. Chill for 20 to 30 minutes while you make the filling.

Mix the filling

• Prepare the gelatine: If using gelatine leaves, soak them in cold water for 5 minutes. Lift out, squeeze dry, then melt gently in a small pan over low heat until just liquid. If using powdered gelatine, sprinkle it over 2 tbsp cold water, leave for 5 minutes, then warm gently until dissolved. Let it cool until just warm.
• Beat the cream cheese: In a large bowl, beat the cream cheese with icing sugar, vanilla, lemon zest, and lemon juice until smooth and glossy.
• Whip the cream: In a separate bowl, whip the double cream to soft peaks. It should hold its shape but still look creamy, not stiff.
• Fold together: Fold the whipped cream into the cream cheese mixture gently, keeping as much air in the mixture as you can.
• Add the gelatine smoothly: Stir 2 to 3 spoonfuls of cheesecake mixture into the warm gelatine to loosen it, then pour it back into the bowl and mix well. This small step helps prevent little gelatine threads.

“Bake” and cool (set without baking)

• Fill the tin: Spoon the filling onto the chilled biscuit base and smooth the top with a spatula.
• Chill until firm: Refrigerate for at least 6 hours, or overnight, until fully set. Avoid moving it around for the first hour so it sets level.

Assemble and finish

• Make the glaze: Warm the strawberry jam with the lemon juice in a small pan for 30 to 60 seconds, just until loosened. Strain if you want a perfectly smooth finish.
• Top with strawberries: Arrange the strawberries over the cheesecake, then brush the warm jam glaze over the fruit for shine and a little extra strawberry flavour.
• Unmould and slice: Release the springform ring. For clean slices, warm a sharp knife under hot water, wipe dry, then slice.

Tips

Why is my cheesecake not setting properly?

The most common reasons are using low-fat cream cheese, not chilling long enough, or adding gelatine while it’s too hot (which can weaken the set). Use full-fat cream cheese, give it the full chilling time, and only add gelatine when it’s warm, not hot.

How do I stop lumps in the filling?

Start with room-temperature cream cheese and sift the icing sugar. If your cream cheese is cold, it tends to clump and you end up over-mixing to fix it, which can make the filling looser.

What if my base crumbles when slicing?

Press the crumbs down firmly and chill the base before adding the filling. Fine crumbs and a good, tight pack are what make the base slice neatly instead of scattering.

How do I get clean slices for serving?

Chill overnight if you can. Use a long sharp knife warmed in hot water, wipe dry, and clean between slices. It’s a small thing that makes the cheesecake look bakery-neat.

Serving Suggestions

• Serve with extra fresh strawberries or raspberries on the side.
• Add a spoonful of softly whipped cream for a more indulgent dessert plate.
• Pair with a cup of tea or a simple espresso after dinner.
• For a summer twist, add a few torn mint leaves over the fruit just before serving.

Storage

Room temperature

Keep it out only for serving. As a dairy-based dessert, it should not sit at room temperature for more than 1 to 2 hours.

Refrigerator

Store covered in the fridge for up to 3 days. The base will soften slightly over time, but the flavour stays lovely. If possible, add the strawberry topping the day you plan to serve for the freshest look.

Freezing

You can freeze the cheesecake without the strawberry topping for up to 1 month. Wrap the set cheesecake (or individual slices) well, then thaw overnight in the refrigerator. Add fresh strawberries and glaze after thawing for the best texture.

Nutrition

• Calories: 455 kcal
• Carbohydrates: 32 g
• Protein: 6 g
• Fat: 34 g
• Saturated Fat: 20 g
• Sodium: 260 mg

Nutrition values are estimates and will vary depending on the specific ingredients and brands you use.

FAQs

No-Bake Strawberry Cheesecake (Mary Berry Inspired)

Recipe by Milli RoseCourse: DessertCuisine: BritishDifficulty: Easy

Servings

12

slices

Prep time

25

minutes

Cooking timeminutes

Total time

385

minutes

Calories

455

kcal

A Mary Berry inspired no-bake strawberry cheesecake with a crisp digestive biscuit base, a creamy vanilla-lemon filling, and a fresh strawberry topping glazed with jam for a beautiful shine.

Ingredients

• 250g digestive biscuits

• 125g unsalted butter, melted

• 600g full-fat cream cheese (brick style), room temperature

• 100g icing sugar, sifted

• 1 tsp vanilla extract

• 1 lemon, finely grated zest and 1 tbsp juice

• 300ml double cream, cold

• 3 gelatine leaves (or 1 tbsp powdered gelatine)

• 2 tbsp cold water (if using powdered gelatine)

• 350g fresh strawberries, hulled and halved

• 3 tbsp strawberry jam

• 1 tsp lemon juice (for the jam glaze)

• Butter or oil, for greasing the tin

Directions

• Lightly grease and line the base of a 20cm springform tin with baking parchment.
• Crush the digestive biscuits into fine crumbs, mix with melted butter, then press firmly into the tin. Chill for 20–30 minutes.
• Soften gelatine (or bloom powdered gelatine), then dissolve gently until smooth. Leave until just warm, not hot.
• Beat cream cheese with icing sugar, vanilla, lemon zest and lemon juice until smooth.
• Whip the double cream to soft peaks, then fold into the cream cheese mixture.
• Stir a spoonful of cheesecake mixture into the warm gelatine, then pour it back into the bowl and mix well. Spoon into the tin and smooth the top.
• Chill for at least 6 hours, or overnight, until fully set.
• Warm the jam with lemon juice, brush over strawberries, then pile on top. Unmould, slice, and serve.

Notes

• Use full-fat cream cheese for a firm set and the best flavour.
• Let the gelatine cool slightly before adding so it doesn’t seize into lumps.
• Chill overnight for the cleanest slices.