A simple and delicious no-bake Strawberry Cheesecake Slice recipe made from just 5 ingredients... the perfect no-fuss dessert!

Strawberry Cheesecake Slice | No-Bake

A simple and delicious no-bake Strawberry Cheesecake Slice recipe made from just 5 ingredients... the perfect no-fuss dessert!
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Course: Dessert
Cuisine: Cheesecake
Keyword: strawberry cheesecake slice
Prep Time: 15 minutes
Chilling time: 6 hours
Total Time: 6 hours 15 minutes
Servings: 16 serves
Calories: 280kcal

Equipment

  • Food processor or Thermomix
  • Microwave, stove-top or Thermomix
  • Beaters, stand-mixer or Thermomix

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.

Video

Notes

Recipe Notes & Tips
Biscuits vs cookies: 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. 
Type of biscuits/cookies to use: 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. 
Homemade strawberry puree: Make your own strawberry puree by placing chopped strawberries into the microwave and cooking until soft. Place the strawberries into a fine sieve and press down firmly (allowing the juice and puree to drop through). 
Cheesecake filling without gelatine: This recipe does not use any gelatine and as such needs to be stored in the fridge up until serving. It will also remain softer than a cheesecake made with gelatine. 
Cream cheese: Use full fat cream cheese for a thick and firmer cheesecake. 
Storing the slice: Store the cheesecake slice in an airtight container in the fridge for up to 4 days. 

Nutrition

Calories: 280kcal | Carbohydrates: 21g | Protein: 3g | Fat: 21g | Saturated Fat: 11g | Cholesterol: 54mg | Sodium: 238mg | Potassium: 70mg | Fiber: 1g | Sugar: 13g | Vitamin A: 630IU | Vitamin C: 4.4mg | Calcium: 39mg | Iron: 0.6mg