Description
Indulge in a luscious, no-bake Strawberry Cheesecake that marries a buttery digestive biscuit crust with a velvety, fruit-flecked cream filling. This chilled Mediterranean-inspired delight is topped with vibrant fresh berries, making it the perfect centerpiece for any summer gathering.
Ingredients
- 200g digestive biscuits
- 80g unsalted butter, melted
- 400g full-fat cream cheese
- 300ml double cream
- 100g icing sugar, sifted
- 600g fresh strawberries (400g for filling, 200g for topping)
Instructions
- Crush the digestive biscuits into fine crumbs and mix thoroughly with the melted butter.
- Press the mixture firmly into the base of a 20cm springform tin and chill in the refrigerator.
- Finely chop 400g of strawberries and drain them in a sieve for several minutes to remove excess moisture.
- In a large chilled bowl, whisk the cream cheese, double cream, and icing sugar together until thick and stiff peaks form.
- Gently fold the drained strawberries into the cream mixture with a spatula, using wide sweeping motions.
- Spread the filling over the biscuit base, smooth the top with a palette knife, and refrigerate for at least 4 hours or overnight.
- Garnish with the remaining 200g of strawberries, arranged in a crown, just before serving.
Notes
To ensure the best results, use a springform pan for easy removal and always wipe your knife with a warm, damp cloth between slices for a clean finish. If you prefer a firmer set, leave the cheesecake in the refrigerator for a full 24 hours to allow the textures to fully bond and the flavors to deepen.
- Prep Time: 30 mins
- Cook Time: 0 mins
- Category: Dessert
- Method: No-Bake
- Cuisine: Mediterranean