A simple and delicious no-bake Strawberry Cheesecake Slice recipe made from just 5 ingredients and in 15 minutes. The perfect chilled dessert for a summer BBQ, special occasion or Christmas!
When it comes to the perfect dessert, you can't beat a sweet and decadent cheesecake.
Whether it's a classic New York Cheesecake, a Rocky Road Cheesecake, a Lemon Cheesecake, an Oreo Cheesecake Slice or this Strawberry Cheesecake Slice, you'll be licking your lips and eating the most delicious dessert in no time!
Why You're Going To Love This Recipe
What could you possibly not love about this sweet and simple no bake strawberry cheesecake slice!?
- No artificial colours or flavourings - the cheesecake filling in my no-bake strawberry cheesecake is made from a homemade strawberry puree using just fresh strawberries!
- 5 ingredients - this delicious chilled cheesecake is made with just 5 ingredients - crushed cookies, butter, strawberries, cream cheese and icing sugar.
- No-bake - this no-bake dessert slice is perfect for summer entertaining! There's no need to turn the oven on with this yummy dessert.
- 15 minutes prep time - this is the perfect dessert when you don't have much time to slave away in the kitchen! It takes just 15 minutes to prepare and then you simply allow it to chill in the fridge for 6 hours (or overnight).
- Prep ahead of time - a fantastic option when you want to be prepared ahead of time! As this strawberry cheesecake requires 6+ hours chilling, it's best made the day before serving.
What You Need
5 ingredients is all you'll need to make this rich and creamy strawberry cheesecake slice:
Note: Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.
- crushed cookies - choose any plain, sweet crunchy biscuits/cookies. I like to use plain Arnott's biscuits for my cheesecakes (like Butternut Snaps, Marie, Granita, Milk Arrowroot etc). If Arnott's biscuits aren't available near you, simply choose any kind of plain, sweet cookie/biscuit that can be easily crushed in a food processor or blender.
- butter - either salted or unsalted butter is fine to use.
- cream cheese - I recommend using full fat (not skim/light) cream cheese as it sets more firmly and gives a delicious, rich flavour to the cheesecake.
- strawberries - I recommend using fresh strawberries for this recipe.
- icing sugar - also known as powdered sugar or confectioners sugar. Choose pure icing sugar rather than icing sugar mixture as it will help the slice to set firmer.
Step By Step Instructions
Just a few simple steps is all it takes to make this simple no-bake strawberry cheesecake slice!
Note: Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.
Step 1 - Prepare The Base
Crush the biscuits/cookies until fine crumbs remain.
Mix through the melted butter and stir until well combined.
Press the mixture firmly into the prepared tin and set aside until needed.
Step 2 - Make The Strawberry Puree
To flavour the cheesecake with strawberries, start off by chopping up 10 ripe strawberries and placing them into a microwave-safe bowl.
Microwave for 45 seconds before mashing with a spoon (this will allow the juices and puree to release).
Place the strawberry mixture into a strainer over top of a large mixing bowl and use a spoon to press the juices and puree through.
Discard the remaining fruit pulp in the strainer so that you only have the juice and smooth puree remaining. Set aside.
Step 3 - Make The Cheesecake Mixture
Add the softened cream cheese and icing sugar to the strawberry puree.
Beat until smooth and creamy.
Step 4 - Assemble
Spread the strawberry cheesecake mixture evenly over the crumb base.
Decorate with slices of fresh strawberries and chill for 6 hours (or overnight).
No-Bake Cheesecake Without Gelatine
This recipe doesn't use any gelatine at all (just like my famous Chocolate Nutella Cheesecake Slice)... instead the filling is made from just cream cheese, strawberry juice/puree and icing sugar.
Because this cheesecake slice recipe doesn't use any gelatine, it remains deliciously soft and creamy once chilled. It's important to keep the slice in the fridge until you're ready to serve it though.
For the firmest (but still lusciously soft) result, use full fat cream cheese rather than light/skim cream cheese. Also choose pure icing sugar rather than icing sugar mixture as it also helps to give the cheesecake a slightly firmer texture as well.
Recipe Tips & FAQ
This simple no-bake strawberry cheesecake is perfect for everyone from beginner cooks right through to experienced bakers!
Here's a few tips for making the perfect cheesecake every time!
It's important to grease and line your baking tin with baking paper to make it easy to remove the slice once chilled. Ensure the baking paper is overhanging the sides of the tin.
This will help to stablise the cheesecake (which is extra important as it contains no gelatine). It also gives the best possible flavour and texture to the cheesecake.
Choose pure icing sugar (confectioners sugar) rather than soft icing sugar mixture as it will also help to stablise the cheesecake when chilled.
You can use frozen strawberries (once defrosted) to make the puree. If using frozen strawberries, I recommend omitting the final step of decorating the top of the slice with strawberries as the juices from frozen strawberries will run.
Store the cheesecake in an airtight container in the fridge for up to 5 days.
Freeze any leftover cheesecake in an airtight container for up to 3 months. Allow to defrost before consuming.
As this strawberry cheesecake slice contains no gelatine, it's best served directly from the fridge.
More No-Bake Cheesecake Recipes
Now if you're like me and LOVE no-bake cheesecakes, then please, please check out this collection of my recipes (all with Thermomix and conventional methods).
Including:
- Toblerone Cheesecake - an all-time classic, this simple chocolate cheesecake is always the first to disappear at parties or special occasions!
- Lemon Cheesecake - a fresh, light and zesty cheesecake that is perfect for a summer BBQ.
- Rocky Road Cheesecake - the most over the top cheesecake you will ever meet. With marshmallows, chocolate, raspberries, nuts and more.
- Tim Tam Cheesecake - two layers of decadent chocolate cheesecake made using iconic Tim Tams and decorated with extra biscuits.
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No-Bake Strawberry Cheesecake Slice
Ingredients
- 250 g plain sweet biscuits/cookies like Arnotts butternut snap biscuits
- 125 g butter melted
- 10 strawberries large and ripe
- 500 g cream cheese full fat, softened to room temperature
- 150 g pure icing sugar confectioners sugar
- extra strawberries to decorate optional
Instructions
Conventional Method
- Grease and line a 18cm x 28cm rectangular baking tin with baking paper and set aside.
- Crush the cookies/biscuits until fine crumbs remain.
- Add the melted butter and mix together well.
- Press the biscuit base firmly into the prepared baking tin.
- Chop the strawberries into chunks and place in a microwave-safe bowl. Cook on high for 45 seconds and then mash with a fork until the juices have come out.
- Place the mashed strawberries into a sieve over a large mixing bowl and press firmly with a spoon to get all of the strawberry juice out. Discard the strawberry pulp and leave the juice/puree in the bowl.
- Add the softened cream cheese and icing sugar to the bowl and beat until smooth. Spread evenly over the biscuit base in baking tin.
- Place into the fridge for 6 hours or until completely set. Decorate with fresh strawberries (optional).
- Cut into slices and serve. Store in an airtight container in the fridge for 5 days.
Thermomix Method
- Grease and line a 18cm x 28cm rectangular baking tin with baking paper and set aside.
- Chop the butter into small chunks and place into the Thermomix bowl. Melt for 3 minutes, 80 degrees, Speed 2 (or until melted).
- Add the biscuits to the Thermomix bowl and mix for 5 seconds, Speed 8. Scrape down the sides of the bowl and mix for a further 5 seconds (or until crushed and combined with the melted butter).
- Press the biscuit base firmly into the prepared baking tin.
- Place the strawberries into a clean Thermomix bowl. Cook for 2 minutes, 80 degrees, Speed 2. Place the strawberries into a sieve over a small bowl and press firmly with a spoon to get all of the strawberry juice out. Discard the strawberry pulp and pour the juice/puree back into the Thermomix bowl.
- Add the softened cream cheese and icing sugar and mix for 15 seconds, Speed 5. Scrape down the sides of the bowl and repeat again until smooth and creamy. Spread evenly over the biscuit base in baking tin.
- Place into the fridge for 6 hours or until completely set. Decorate with fresh strawberries (optional).
- Cut into slices and serve. Store in an airtight container in the fridge for 5 days.
Diane says
Hi I tried this on the weekend, it was delicious except it never set... even after 18 hours in the fridge. I wonder if it was because I pushed the strawberry through a sieve with a mortar stick... to try to get as much strawberry pulp as possible?
I might try gelatine next time.
Lucy says
Hi Diane, it could have been that! It is a soft cheesecake (due to the lack of gelatine). If you'd prefer it firmer, then definitely feel free to add gelatine next time!