A simple and delicious no-bake Strawberry Cheesecake Slice recipe made from just 5 ingredients… the perfect no-fuss dessert!
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!
5 Ingredient Strawberry Cheesecake Slice
5 ingredients is all you’ll need to make this rich and creamy slice:
Biscuit/cookie crumbs, butter, cream cheese, fresh strawberries and icing sugar (*scroll to the recipe card at the bottom for ingredient quantities and the method).
The Best Biscuits/Cookies To Use
If you’re in Australia, then when I refer to the ingredients for the cheesecake slice base, I’m talking about ‘biscuits’, but if you’re in the US then they’re what you refer to as ‘cookies’. Whether you say cookies or biscuits, we’re talking about plain, sweet crunchy biscuits/cookies.
I like to use plain Arnott’s biscuits for my cheesecakes (like butternut snaps, marie, granita, milk arrowroot etc) – all of these options will work great! 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.
How To Make Strawberry Puree
The cheesecake filling in this slice is sooooo good and it’s made from fresh strawberry puree! You’ll be licking it off the spoon (I promise!).
To flavour the cheesecake with strawberries, start off by chopping up 10 ripe strawberries and placing them into a microwave-safe bowl. Cook for 45 seconds before mashing with a spoon (this will allow the juices and puree to come out).
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.
Add the softened cream cheese and icing sugar and beat until smooth and creamy.
I love this filling because there’s no artificial colours or flavourings – just a beautiful natural strawberry taste!
A No-Bake Cheesecake Slice Without Gelatine
This recipe doesn’t use any gelatine at all (just like our famous Chocolate Nutella Cheesecake Slice)… instead the filling is made made from cream cheese, strawberry juice/puree and icing sugar.
I find that you get a better result and flavour when using full fat cream cheese, but you can choose to use light cream cheese if you prefer.
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.
VIDEO: HOW TO MAKE STRAWBERRY CHEESECAKE SLICE
No-Bake Cheesecake Recipes
Now if you’re like me and LOVE n0-bake cheesecakes, then please, please check out this collection of my recipes (all with Thermomix and conventional methods).
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Strawberry Cheesecake Slice | No-Bake
Ingredients
- 250 g plain sweet biscuits like Arnotts butternut snap biscuits
- 125 g butter melted
- 10 strawberries large and ripe
- 500 g cream cheese softened
- 150 g icing sugar
Instructions
Conventional Method
- Grease and line a 18cm X 28cm rectangular baking tin and set aside.
- Crush the 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 strawberries and leave the juice/puree in the bowl.
- Add the softened cream cheese and icing sugar and beat until smooth.
- 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 4 days.
Thermomix Method
- Grease and line a 18cm X 28cm rectangular baking tin and set aside.
- Crush the biscuits in the Thermomix bowl by pressing for 5-10 seconds. Add the melted butter and mix on Speed 3, 5 seconds. Scrape down the sides of the bowl and repeat.
- 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 strawberries 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.
- 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 4 days.
Notes
Nutrition
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.
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!