Make-Ahead No-Bake Strawberry Cheesecake Recipe

No baking means no fuss. This recipe for no-bake strawberry cheesecake is incredibly easy to make, and the only thing you really need to do is a little bit of mixing. Whether you're a seasoned veteran or a novice cook, this is one of the easiest desserts you will ever make.

Recipe developer, Ting Dalton, came up with this killer dessert that is perfect for the cheesecake lover in all of us. "This cheesecake is creamy, fruity, and fresh. I don't have a huge sweet tooth, but this combination, with a hint of sweetness from the honey and confectioners' sugar, makes this a really light but delicious dessert," Dalton raves. "Full of fresh strawberries and a hint of zest from the lime, this is a real strawberry and cream version of cheesecake plus, with the crunchy sweet biscuit base, it makes for a wonderful combination." Dalton also shares another great selling point — the ability to make it in advance. "This is a great dessert for entertaining, too, because you can make it ahead of time, and then when you're ready to serve, you can take it out of the refrigerator ready for serving."

Keep reading for step-by-step instructions.

Gather the ingredients for this no-bake strawberry cheesecake

To kick things off, you must grab all the ingredients to whip up this dish. Be sure to get vegetable oil, crushed digestive biscuits, unsalted butter, ground cinnamon, strawberries, full-fat cream cheese, vanilla extract, lime, honey, confectioner's sugar, and double cream. "If you can't find digestive biscuits, you can use graham crackers as an alternative," Dalton notes.

Once you have those items, you can make this easy no-bake strawberry cheesecake.

Prep the tin and begin mixing

For this recipe, you will need an 8-inch springform tin. Brush the inside with vegetable oil and then line the base with baking parchment paper.

Then, it's time to get to mixing. Grab a large mixing bowl and add the crushed digestive biscuits, cinnamon, and melted butter. Mix well to combine, ensuring that all the crumbs get coated in butter. Now, you have the crust for your cheesecake.

Chill the crust and chop strawberries

Take the crust and press it into the bottom of the prepared tin. Then, use a spatula or the back of your spoon to smooth it out. Pop it in the fridge and let it chill for about 30 minutes.

While you wait for the crust to chill, chop the strawberries into small pieces.

Mix the filling

Add the cream cheese, vanilla, lime zest, confectioners' sugar, and honey into a mixing bowl. Beat them together to combine, and then stir in the strawberries with a spoon so they don't break apart. 

In a different bowl, add the double cream and whisk until it holds a soft peak. Then, you can combine the two together.

Chill the filling

Use a spoon to transfer the filling into the tin on top of the crust. Then, use a palette knife or the back of a spoon to spread the filling in a nice, even layer. Cover the tin with cling wrap and chill overnight to make the filling nice and firm and ready to eat! 

Serve and enjoy

After the cheesecake finishes chilling, remove it from the tin and place it on a serving plate. Decorate the top with extra strawberries to complete. This cheesecake is terrific on its own since it has everything you need for a well-balanced dessert.

Anything left? "You could also freeze this strawberry cheesecake," Dalton shares. "Wrap carefully in plastic wrap and place in the freezer for up to two months. Defrost thoroughly before adding fresh strawberries on top and serving."

We hope you love this no-bake dessert. 

Make-Ahead No-Bake Strawberry Cheesecake Recipe
5 from 19 ratings
This make-ahead no-bake strawberry cheesecake recipe is the perfect fool-proof summer dessert that is sure to please a crowd.
Prep Time
Cook Time
 no-bake strawberry cheesecake on plate
Total time: 30 minutes
  • 2 teaspoons vegetable oil
  • 2 cups digestive biscuits, crushed
  • ½ cup unsalted butter, melted
  • ½ teaspoon ground cinnamon
  • 2 ½ cups strawberries, trimmed, plus extra to decorate
  • 2 (8-ounce) packs of full-fat cream cheese
  • 1 teaspoon vanilla extract
  • ½ lime, finely grated, zest only
  • 2 tablespoons honey
  • 2 tablespoons confectioners' sugar
  • 7 fluid ounces double cream
  1. Brush the inside of 8-inch springform tin with the vegetable oil, and line the base with baking parchment.
  2. In a large bowl, add the crushed digestive biscuits, cinnamon and melted butter. Mix well until all the crumbs have been coated in the butter.
  3. Press the crumbs into the bottom of the tin -- I use the back of the spoon. Chill in the refrigerator for 30 minutes.
  4. Chop the strawberries into small pieces and put them aside.
  5. Beat together the cream cheese, vanilla, lime zest, confectioners' sugar and honey in a mixing bowl. Stir in the chopped strawberries.
  6. In another bowl, whisk the double cream until it holds a soft peak.
  7. Combine the cheese mixture with the whipped cream.
  8. Spoon the filling into the tin. Spread the mixture with a palette knife or the back of a spoon, cover with cling film, and chill overnight until firm.
  9. Carefully remove the cheesecake from the tin and put it on a serving plate. Arrange some extra strawberries on top for serving.
Calories per Serving 502
Total Fat 43.9 g
Saturated Fat 24.8 g
Trans Fat 0.5 g
Cholesterol 128.6 mg
Total Carbohydrates 24.2 g
Dietary Fiber 1.3 g
Total Sugars 14.6 g
Sodium 277.3 mg
Protein 5.4 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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