The first time I tried Mary Berry’s No Bake Strawberry Cheesecake, I was amazed by how effortlessly delicious it was. I’ve always loved cheesecakes, but I’ve often found the baking process to be intimidating. Then, one summer afternoon, a friend shared this recipe with me, and I realized I could have all the creamy, rich goodness of a cheesecake without the fuss. I decided to give it a try for a family gathering, and it was an instant hit. The smooth, velvety filling combined with the fresh strawberry topping was just the right balance of sweetness and tang.
What makes this cheesecake even more special is how customizable it is. It’s perfect for a casual get-together or even a more formal dinner. I love that it doesn’t require hours of prep or a long wait to cool. The result is a light, refreshing dessert that everyone can enjoy, even if they’re not usually cheesecake fans. Plus, no baking means you can keep your kitchen cool during the warmer months, which is a definite bonus.
Over the years, this recipe has become one of my go-to desserts for any occasion. Whenever I want to impress without too much effort, this no-bake cheesecake comes to mind. It’s simple, tasty, and the best part is, it’s a recipe that never lets me down.
What is Mary Berry’s No Bake Strawberry Cheesecake?
Mary Berry’s No Bake Strawberry Cheesecake is a simple yet luxurious dessert. It’s made with a buttery biscuit base, a creamy filling made of cream cheese, sugar, and whipped cream, and is topped with a fresh strawberry compote. Unlike traditional cheesecakes, this version requires no baking, making it quick and easy to prepare, while still delivering that perfect cheesecake texture.
Why you should try this recipe?
You should try this recipe because it’s one of the easiest, most rewarding desserts I’ve ever made. There’s no baking, so you can make it ahead of time, and it’s always a crowd-pleaser. The fresh strawberries give it a light, summery vibe, and the cream cheese filling is rich without being too heavy. It’s also a great way to showcase fresh, in-season fruit. The balance of flavors and textures makes it a dessert worth sharing, and it’s guaranteed to impress anyone you serve it to.
Ingredients needed to make Mary Berry No Bake Strawberry Cheesecake
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200g digestive biscuits or graham crackers, crushed
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100g butter, melted
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600g full-fat cream cheese
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300ml double cream, whipped
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100g icing sugar
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1 teaspoon vanilla extract
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250g fresh strawberries, hulled and chopped
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2 tablespoons caster sugar
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A squeeze of lemon juice
Instruction to make Mary Berry No Bake Strawberry Cheesecake
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Begin by preparing the biscuit base. In a food processor, crush the digestive biscuits or graham crackers until they form fine crumbs. Alternatively, you can place the biscuits in a zip-lock bag and crush them with a rolling pin.
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Once the biscuits are crushed, mix them with the melted butter. Press the mixture into the bottom of a springform pan, making sure it’s evenly spread. Place it in the fridge to chill while you prepare the filling.
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For the filling, beat the cream cheese, icing sugar, and vanilla extract together in a large bowl until smooth and creamy.
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In another bowl, whip the double cream until it forms soft peaks. Gently fold the whipped cream into the cream cheese mixture until well combined.
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Pour the filling onto the chilled biscuit base, smoothing it out evenly with a spatula. Place the cheesecake in the fridge to set for at least 4 hours, or preferably overnight.
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While the cheesecake is setting, make the strawberry topping. Place the chopped strawberries in a saucepan with the caster sugar and a squeeze of lemon juice. Cook over low heat until the strawberries have softened and released their juices, about 5-7 minutes. Let the compote cool.
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Once the cheesecake has set, spoon the strawberry compote over the top, spreading it evenly. Serve and enjoy!
Mary Berry's No Bake Strawberry Cheesecake
Ingredients
- 200 g digestive biscuits or graham crackers crushed
- 100 g butter melted
- 600 g full-fat cream cheese
- 300 ml double cream whipped
- 100 g icing sugar
- 1 teaspoon vanilla extract
- 250 g fresh strawberries hulled and chopped
- 2 tablespoons caster sugar
- A squeeze of lemon juice
Instructions
- Begin by preparing the biscuit base. In a food processor, crush the digestive biscuits or graham crackers until they form fine crumbs. Alternatively, you can place the biscuits in a zip-lock bag and crush them with a rolling pin.
- Once the biscuits are crushed, mix them with the melted butter. Press the mixture into the bottom of a springform pan, making sure it’s evenly spread. Place it in the fridge to chill while you prepare the filling.
- For the filling, beat the cream cheese, icing sugar, and vanilla extract together in a large bowl until smooth and creamy.
- In another bowl, whip the double cream until it forms soft peaks. Gently fold the whipped cream into the cream cheese mixture until well combined.
- Pour the filling onto the chilled biscuit base, smoothing it out evenly with a spatula. Place the cheesecake in the fridge to set for at least 4 hours, or preferably overnight.
- While the cheesecake is setting, make the strawberry topping. Place the chopped strawberries in a saucepan with the caster sugar and a squeeze of lemon juice. Cook over low heat until the strawberries have softened and released their juices, about 5-7 minutes. Let the compote cool.
- Once the cheesecake has set, spoon the strawberry compote over the top, spreading it evenly. Serve and enjoy!
Notes
- Make sure to use full-fat cream cheese for a rich and smooth texture.
- Allow the cheesecake to set for at least 4 hours, or preferably overnight. The longer it sets, the firmer it will be.
- For the biscuit base, use digestive biscuits or graham crackers for a sweet, crumbly texture. If you prefer a more flavorful base, you can try using ginger biscuits.
- Make the strawberry compote ahead of time so it has time to cool before serving.
- If you want a smoother texture, you can blend the strawberry compote before pouring it over the cheesecake.
Nutritional value (per serving, approx.)
- Calories: 300
- Protein: 4g
- Fat: 20g
- Carbohydrates: 25g
- Fiber: 1g
- Sugar: 19g
- Sodium: 150mg
What goes well with Mary Berry No Bake Strawberry Cheesecake
This cheesecake is perfect on its own, but you can make it even more indulgent by serving it with a dollop of whipped cream or a scoop of vanilla ice cream. It pairs wonderfully with a hot cup of tea or a glass of sparkling wine, making it suitable for both casual and elegant occasions. You can also complement it with a fresh fruit salad for a lighter dessert spread.
My tips to make the best Mary Berry No Bake Strawberry Cheesecake
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Make sure to use full-fat cream cheese for a rich and smooth texture.
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Allow the cheesecake to set for at least 4 hours, or preferably overnight. The longer it sets, the firmer it will be.
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For the biscuit base, use digestive biscuits or graham crackers for a sweet, crumbly texture. If you prefer a more flavorful base, you can try using ginger biscuits.
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Make the strawberry compote ahead of time so it has time to cool before serving.
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If you want a smoother texture, you can blend the strawberry compote before pouring it over the cheesecake.
Easy variations of Mary Berry No Bake Strawberry Cheesecake
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Swap the strawberries for other berries like raspberries, blueberries, or blackberries.
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Add a swirl of chocolate ganache on top for a richer flavor.
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For a citrusy twist, add lemon or lime zest to the filling.
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If you prefer a gluten-free option, use gluten-free biscuits for the base.
Best way to store Mary Berry No Bake Strawberry Cheesecake
Store the cheesecake in an airtight container in the fridge for up to 3 days. If you need to keep it longer, you can freeze the cheesecake before adding the strawberry topping. Once frozen, wrap it in cling film and foil. Thaw in the fridge overnight, then add the topping before serving.
Nutritional value (per serving, approx.)
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Calories: 300
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Protein: 4g
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Fat: 20g
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Carbohydrates: 25g
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Fiber: 1g
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Sugar: 19g
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Sodium: 150mg
Values may vary depending on the exact ingredients and portion size.
FAQs
Can I make this cheesecake ahead of time?
Yes, this cheesecake actually benefits from being made in advance. It needs at least 4 hours to set, but overnight is best.
Can I use frozen strawberries instead of fresh?
Yes, you can use frozen strawberries, but make sure to thaw them before cooking. The texture may be slightly different, but the flavor will still be delicious.
Can I make this cheesecake without a springform pan?
You can use any round cake pan, though a springform pan is ideal for easy removal. If you use a regular cake pan, line it with parchment paper to help with removal.
How long will this cheesecake keep in the fridge?
It will last up to 3 days in the fridge. Just keep it in an airtight container to ensure it stays fresh.
Conclusion
Mary Berry’s No Bake Strawberry Cheesecake has become a firm favorite in my kitchen, and for good reason. The simplicity of the recipe makes it approachable, even for beginner bakers, yet the end result is elegant and impressive. I can remember the first time I made it for a family dinner. The reactions were priceless. The light, creamy filling and the sweet strawberry compote were just the perfect combination of flavors. It felt like a celebration on a plate, and it was so easy to make.
Over time, I’ve made this cheesecake for birthdays, summer parties, and even quiet evenings at home. It always hits the mark. There’s something magical about how a dessert so simple can feel so special. I especially love how versatile it is—you can switch up the fruit, add a different flavor to the base, or change the toppings to suit the occasion. I’ve even made mini versions for a cute twist!
What makes this cheesecake stand out is not just how delicious it is, but how it brings people together. Whether it’s a casual get-together or a more formal dinner party, this cheesecake always gets compliments. It’s become a reliable crowd-pleaser in my dessert repertoire, and I’m sure it will be in yours too. If you’re looking for a dessert that’s easy, impressive, and most importantly, delicious, look no further. This no-bake strawberry cheesecake is bound to become a regular in your kitchen, just as it has in mine.
