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 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 & 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 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!
Here is what you will need to serve 10-12.
For the Base
For the Filling
For the Strawberry Coulis
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.
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?!
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.
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!
I hope you enjoyed the recipe my lovelies! Until next time, Miss Kitchen Mason x
Store in the fridge and consume within 3 days.
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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.