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It’s strawberry cheesecake recipe time of year again! Let’s be honest, everyone loves a good cheesecake. (I know I do!) And strawberries are so incredibly beautiful at this time of year! With that in mind, I didn’t want to do just any kind of vanilla strawberry cheesecake, I wanted to kick it up a notch but still keep things classy.
So I came up with this luxurious no bake vanilla strawberry cheesecake recipe just for you! It’s silky, creamy and oh so indulgent. The perfect end to a Summer barbecue or get together! (Much like this epic No Bake Vanilla Cheesecake recipe.)
I don’t know about you but when I’m looking for an easy strawberry cheesecake recipe, I look for the quickest recipe that’s easy to follow, with the fewest ingredients possible and the least amount of effort required. Do you look for the same? Well you needn’t look any further, because you’ve found that right here!
This no bake strawberry cheesecake recipe is not only beautifully indulgent, it’s really simple to make but looks like you spent hours on it. It’s the perfect combo into fooling your guests! They’ll think you spent ages slaving away making this wonderful showstopper when, in actual fact, you only really spent about 30 minutes prep time on it. Not bad eh?
It’s just like when I made this super refreshing Mango and White Chocolate Cheesecake!
It’s a little distance from a classic strawberry cheesecake recipe in that, there aren’t actually any strawberries in the cheesecake filling. “Well that’s not a strawberry cheesecake then is it?” I hear you cry. Well, I see where you’re coming from, but to call it a strawberry cheesecake means to celebrate the main ingredient. Which this SO does!
Fresh ripe strawberries are gorgeous at this time of year and they work really well with vanilla! Go the extra mile and finish it off with my homemade strawberry coulis and the flavour is just divine.
So yes. This easy vanilla strawberry cheesecake recipe IS a strawberry cheesecake as it 100% enables the main ingredient to shine as brightly as the sun itself! Plus, I took this into a local cafe and shared it with the staff, some very good friends and customers and not a single morsel was left.
Smiles and yummy noises filled the room and I could not have received any more praise if they tried! I was bowled over with how much everyone loved it. Honestly, you NEED to try this for yourself! Well this and also my lemon cheesecake recipe which received the very same reaction!
No Bake Vanilla Strawberry Cheesecake Recipe Tips
- Lined the base? Don’t forget to line the sides of the tin too. I had a serious brain fart and did exactly that. It very nearly didn’t end well! True story.
- Go all out and use a high quality vanilla paste/extract. Yes they’re expensive but they last ages and taste out of this world! (My all time favourite is Nielsen-Massey.) This is what will make people remember your cheesecake over everyone elses.
- Read through the whole recipe before you start. Seems simple but it’s probably the best advice I could ever give you!
- You can make the strawberry coulis up to 3 days in advance if you chill it in the fridge. You could even make it up to 1 month ahead and freeze it! Just remember to defrost it thoroughly in the fridge before you need it.
No Bake Vanilla Strawberry Cheesecake – Step by Step Picture Recipe
Here is what you will need to serve 10-12.
Ingredients
For the base
- 250g Digestive Biscuits
- 110g Unsalted Butter
For the filling
- 400g Creme Fraiche
- 400g Full Fat Cream Cheese
- 100g Icing Sugar
- 2 tsp Vanilla Paste
For the strawberry coulis
- 170g Ripe Strawberries, hulled & sliced
- 40g Caster Sugar
- 2 tbsp Cold Water
- Splash of Vanilla Paste
To decorate
- 6-10 Ripe Strawberries, hulled & halved
- Mini Meringue Nests
Essential Equipment
- 21.5cm (8.5″) Springform Baking Tin
- Electric Stand Mixer or Large Bowl & Electric Hand Whisk
Base instructions
Lightly grease and line the base and sides of your springform tin.
Tip the biscuits into the food processor and blitz until they become very fine crumbs. Don’t have a processor? That’s fine! Pop them into a sealed plastic bag and bash with a rolling pin until you achieve the same result.
Melt the butter gently either in a little pot in 10 second intervals in the microwave or in a small saucepan over a low heat. You may or may not need all of it depending on the brand of biscuits you’re using. So gradually pour it into the biscuit crumbs until it turns into a mixture resembling wet sand.
Tip the mixture into your prepared tin and press firmly into the base and up the sides. Be sure to not leave any gaps/spaces. Pop it into the freezer to firm up for 30 minutes.
Filling instructions
Tip all the ingredients for the filling into the bowl of an electric stand mixer. Mix on slow until the icing sugar has blended in then mix on a medium speed for 2-3 minutes until it’s really thick and shiny. You might want to scrape the bowl/beater down once or twice during this time.
Don’t have a stand mixer? Just use an electric hand whisk and a large bowl instead then mix the same as above.
Pour the filling into your prepared base and smooth out with a spatula.
Then place it into the fridge to set for at least 2 hours. Didn’t I tell you it was easy?!
Strawberry coulis instructions
Place all the coulis ingredients into a small saucepan and bring to the boil.
Reduce the heat slightly and continue to boil for 5 minutes until the strawberries have broken down and your house smells AMAZING!
Then pour it into a food processor (I actually find a mini chopper works best for this) and blitz until smooth.
Pass the mixture through a sieve set over a bowl. Tadah! You have yourself some strawberry coulis.
Allow to cool to room temperature then chill until needed. You can make this up to 3 days before hand or even freeze up to 1 month before! Just remember to defrost it.
Decoration instructions
Once your cheesecake is set, carefully remove it from the tin and place on a serving plate or cake stand.
Then place some mini meringue nests around the edge and lay halved strawberries, face up, in the middle.
When you serve, top each slice with some strawberry coulis and add a few extra strawberries to the plate if you want to. Then enjoy!
I recommend decorating just before serving and consuming within 3 days.
What’s your all time favourite cheesecake flavour? Let me know in the comments section below. I’m tied between this and my no bake Biscoff Cheesecake!
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No Bake Vanilla Strawberry Cheesecake - Printable Recipe
A luxuriously smooth and delicious strawberry cheesecake recipe. The perfect Summer dessert!
Ingredients
For the Base
- 250 g Digestive Biscuits
- 110 g Unsalted Butter
For the Filling
- 400 g Creme Fraiche
- 400 g Full Fat Cream Cheese
- 100 g Icing Sugar
- 2 tsp Vanilla Paste
For the Strawberry Coulis
- 170 g Ripe Strawberries, hulled & sliced
- 40 g Caster Sugar
- 2 tbsp Cold Water
- Splash Vanilla Paste
To Decorate
- 6-10 Ripe Strawberries, hulled & halved
- 8-10 Mini Meringue Nests
Essential Equipment
- 21.5cm (8.5″) Springform Baking Tin
- Electric Stand Mixer
- Food Processor
Instructions
To Make the Base
- Grease & line the base and sides of the tin.
- Blitz the biscuits in a food processor and add the butter. Mix again until it looks like wet sand.
- Press the crumbs into the base and sides of the tin the freeze for 30 minutes until firm.
To Make the Filling
- Tip all the ingredients into an electric stand mixer and mix for 2-3 minutes until thick and smooth.
- Pour the filling into the prepared tin and smooth out. Set in the fridge for 2 hours.
To Make the Strawberry Coulis
- Add all the ingredients into a saucepan and bring to the boil. Simmer vigorously for 5 minutes.
- Blitz in a food processor until smooth then push through a sieve. Cool then store in the fridge until needed.
To Decorate
- Place mini meringues around the edge then lay the strawberries in a nice pattern in the middle. Do this just before serving.
- When you serve, drizzle each slice with some strawberry coulis and a few extra sliced strawberries if you like.
Notes
Store in the fridge and consume within 3 days.
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Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 530Total Fat: 38gSaturated Fat: 23gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 98mgSodium: 225mgCarbohydrates: 43gFiber: 1gSugar: 36gProtein: 5g
Nutritional information on kitchenmason.com should only be used as a general guideline, I am not a certified nutritionist. Please always check labels for allergens where applicable.